Community Pick
Gyro Loaf With Tsatziki Sauce
34
People talking
I confess, my husband is a gyro junkie. I had never had the ethereal pleasure of a gyro until he introduced me to the wickedly intoxicating Greek concoction a few years ago. The trouble you ask? We were low-carbers for about two years running and it was not cost-effective to make special trips out for a couple of paper-thin slices of meat and some sauce. I developed this recipe out of pure desperation by combining several different recipes (found online) and then adding some of my own ideas and spice.
- Ready In:
- 2hrs 20mins
- Serves:
- Units:
Nutrition Information
34
People talking
ingredients
-
Gyro Loaf
- 1 lb ground lamb
- 1 lb ground beef
- 1 teaspoon oregano
- 1 1⁄2 tablespoons onion powder
- 1 tablespoon garlic powder
- 3⁄4 tablespoon ground pepper
- 1 teaspoon thyme
- 3⁄4 teaspoon salt
- 1⁄8 teaspoon cinnamon
- 1⁄8 teaspoon allspice
-
Tsatziki Sauce (mix together and chill 2 hours)
- 1 cup sour cream
- 1 medium cucumber, grated & squeezed dry
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1 tablespoon parsley
- 1⁄4 teaspoon dill
directions
- Mix loaf ingredients together and shape into a freeform loaf in a baking pan.
- Bake at 375°F for about 1 hour 15 minutes.
- Once loaf has cooled to room temperature or has chilled in the refrigerator, slice it as thin as possible (maximum of 1/4 inch).
- Serve it warm or at room temperature.
- Can be served in pitas, flatbreads or tortillas with lettuce, tomato, black olives, feta cheese and Tsatziki Sauce or as a main course with a Greek salad, pasta salad or potato salad.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@Mercy
Contributor
@Mercy
Contributor
"I confess, my husband is a gyro junkie. I had never had the ethereal pleasure of a gyro until he introduced me to the wickedly intoxicating Greek concoction a few years ago. The trouble you ask? We were low-carbers for about two years running and it was not cost-effective to make special trips out for a couple of paper-thin slices of meat and some sauce. I developed this recipe out of pure desperation by combining several different recipes (found online) and then adding some of my own ideas and spice."
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
-
-
Tastes great. No problem slicing, but then I allowed it to cool to about lukewarm first. Even better prepared the day before and then chilled. Made excellent gyros and sandwiches!
-
I made this with all lean ground beef. I used the tips found in the following website & processed the meat while cold in the food processo & baked in a water bath with excellent results. The tzatziki sauce was excellent (even without the cucumber, which I can't wait to make with the cucumber, just didn't have it).<br/>Served with lettuce, onions, feta cheese & pita bread.<br/>It's really worth checking out the website I mentioned (especially the broiling of the meat) to get that authentic gyro! http://www.seriouseats.com/2010/06/greek-american-lamb-gyros-homemade-from-scratch-the-food-lab.html
-
I don't care for lamb, so rating this on my husband's review. I used half ground lamb, half ground beef, and followed the Alton Brown method, as did some other reviewers, of grinding the meats in the food processor, baking in a water bath, and pressing after cooking. Still had some trouble slicing this thin, but maybe needed more time in the food processor before cooking. Served this in pitas with store bought tsatziki and crumbled goat cheese.
see 36 more
