Tuesday, September 26, 2017

Greek Gyros

I don't know about you, but I seem to see gyros everywhere these days! Pinterest, food blogs, even Arby's has one on their menu.

I enjoy trying new foods so I was interested in trying this traditional Greek dish.

I took inspiration from three or four different recipes to create my own: what spices to use from one place, cooking method in another, ratio of lamb to beef at a different place, the tzatziki sauce from yet a different source.

Greek Gyros

1/2 onion
1 pound lamb
1 pound beef
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon rosemary
1 teaspoon black pepper
1/4 teaspoon salt

Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. 

Place the onions back into the food processor along with the lamb and beef. Season with the garlic, oregano, cumin, rosemary, thyme, black pepper, and salt. Pulse until mixture is pasty. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.

Pat meat mixture into an ungreased 9-in. x 5-in. loaf pan. Bake, uncovered, at 350° for 60-70 minutes or until no pink remains and a thermometer reads 160°. Cool completely on a wire rack. Slice thinly. 

Serve on pita with lettuce, tomato, feta, black olives, and tzatziki sauce (recipe below). 


Tzatziki Sauce

Mix together:
1 medium cucumber, peeled, seeds removed, and cut into small chunks
1/2 cups plain Greek yogurt
1 small clove garlic, pressed
4 1/2 teaspoons lemon juice
1 1/2 teaspoons dill

We'll definitely be having gyros again!