I love Greek food (for more see It’s All Greek To Me post). Luckily my husband enjoys tzatziki, hummus and lamb almost more than I do. Its easily become a staple menu item in our house, but until now we’ve never tried to make the Gyro meat from scratch.
For my first birthday dinner (one of many because I celebrate for weeks) Ryan got a recipe from another captain for Gyro meat made similar to meatloaf. After pulsing a mixture of beef and lamb with herbs in the food processor he formed the meat tightly into a small meatloaf/bread pan that was oiled. Once the mixture was set he flipped it over onto a broiler pan and proceeded to bake until it was crisp on the outside and still moist inside.
Earlier in the day he also whipped up fresh Tzatziki with dill from our garden and enough garlic to make the kitchen smell wonderful. The mixture of greek yogurt and sour cream gave the Tzatziki a creamy but tart flavor thanks to the addition of red wine vinegar.
Once the meat had cooled, he thinly sliced it and served it on top of whole wheat pita bread from Trader Joes with white onions, tomatoes, shredded romaine lettuce and plenty of Tzatziki.
Because the amazing Gyro was not enough he also grilled up seasoned zucchini and asaparagus!
Don’t forget to top (like we did in this picture) with plenty of Feta cheese crumbles. Pick it up and enjoy! The leftover meat made an awesome Gyro Greek salad the next day with a side of Tabolui from Trader Joes.
- 1 pound meat (Lamb, chicken, beef, pork, or combo of any)
- 1/2 tsp Marjoram
- 1/2 tsp ground rosemary
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tsp fresh chopped garlic
- 1/2 cup onion finely chopped
- Flat breads or pitas (we did whole wheat from Trader Joes)
- Pulse all ingredients together in a food processor.
- Pack tightly into a small oiled/greased meatloaf/bread pan.
- Flip the loaf over onto a brolier pan and remove meatloaf/bread pan.
- Bake at 350 for 30min or until crispy on the outside.
- Remove from oven and allow to cool.
- Thinly slice and enjoy!
- 1 cup Greek yogurt
- 1/2 cup sour cream (we did low fat)
- 2 1/2 cloves garlic
- 1 Tb red wine vinegar
- 1 Tb olive oil
- 1 medium cucumber
- 1/2 tsp dill
- 1/2 tsp mint
- 1 pinch salt (to taste)
- 1 pinch sugar
- Peel, seed and chop cucumber.
- Put cucumber pieces in colander and sprinkle with salt. Allow to soak and drain excess water for 10-15 minutes.
- Dry cucumber off and place in blender or food processor.
- Add the other ingredients and blend/pulse together in food processor or blender to desired consistency.
- Place in fridge to marinate flavors for several hours before serving.