Gyros
This recipe is my daughter-in-law, Kiley's. Gyros originate in Greece. The meat in this recipe isn't authentic because you have to use a special spit to cook it on. This is a version you can make at home. The tatziki sauce I have adjusted to my liking.
Recipe:
Gyro meat below
Tzatziki sauce (cucumber sauce) below
Gyro bread (Naan bread or Pita bread)
Sliced tomatoes
Sliced onions
Shredded lettuce or sliced cucumbers
Put freshly cooked meat, generous amount of Tatziki sauce and veggies in gyro bread. Fold bread in half like a taco and enjoy!
Gyro meat:
1 lb ground beef
3/4 lb ground lamb
1/4 lb ground pork
1/2 C breadcrumbs
6 medium-large garlic cloves, finely minced
1 tsp oregano
1 small onion or 1 Tbs onion powder
1 1/2 tsp salt
1 tsp black pepper
Garlic salt
Puree onion and garlic. Combine all ingredients except garlic salt in mixer bowl using paddle attachment and mix well. Knead the mixture for 10 minutes (just like you knead bread if kneading by hand). You may want to use a dough scraper to help keep counter clean if kneading on the counter. Cover and refrigerate at least 1 hour. Pick up meat and SLAM onto counter or in large bowl for 10 minutes. This gives the meat its smooth texture (Beats Me! I don't understand how).
Place meat on plastic wrap. Place another plastic wrap over the meat and roll until flat, about 1/8 inch thick. You want to roll it into a nice rectangular shape because you will be cutting it in slices.
Take the plastic wrap off of the top of the meat. Turn the meat over onto a pan. If meat is too long for one pan, cut meat in half. (I use scissors and I cut through the plastic wrap and meat). You may need to cut the sides of the meat as well if it is too wide. If you do, just place the scrap pieces wherever they fit on the pan. Sprinkle with garlic salt and bake at 350°F for 20 minutes or less. Meat should be juicy. Cut slices about one inch wide and 6 inches long. (I just press the meat into a baker's quarter sheet pan and bake 25 minutes, then cut in strips)
Tatziki Sauce:
12 oz Homemade Greek Yogurt
5-7 oz seedless baby cucumbers unpeeled and grated with smallest grater. (You can use regular cucumber instead-it is best if you remove the seeds).
1/2 tsp fresh minced mint
1 medium-large clove garlic, minced
1 tsp fresh minced dill
2 tsps white wine vinegar or freshly squeezed lemon
1/4 tsp or a little more salt to taste
fresh ground pepper to taste
2 tsp good quality olive oil
1/8 tsp sucanut
Drain cucumber juice after grating cucumber. wrap cucumber in a tea towel and squeeze out any remaining juice. Combine all ingredients. For best results, refrigerate for at least two hours before serving.
Gyro bread:
Use Naan bread or Pita bread recipe in bread section only roll the pita thinner and if desired fry in a little oil after they're baked.
Gyro meat below
Tzatziki sauce (cucumber sauce) below
Gyro bread (Naan bread or Pita bread)
Sliced tomatoes
Sliced onions
Shredded lettuce or sliced cucumbers
Put freshly cooked meat, generous amount of Tatziki sauce and veggies in gyro bread. Fold bread in half like a taco and enjoy!
Gyro meat:
1 lb ground beef
3/4 lb ground lamb
1/4 lb ground pork
1/2 C breadcrumbs
6 medium-large garlic cloves, finely minced
1 tsp oregano
1 small onion or 1 Tbs onion powder
1 1/2 tsp salt
1 tsp black pepper
Garlic salt
Puree onion and garlic. Combine all ingredients except garlic salt in mixer bowl using paddle attachment and mix well. Knead the mixture for 10 minutes (just like you knead bread if kneading by hand). You may want to use a dough scraper to help keep counter clean if kneading on the counter. Cover and refrigerate at least 1 hour. Pick up meat and SLAM onto counter or in large bowl for 10 minutes. This gives the meat its smooth texture (Beats Me! I don't understand how).
Place meat on plastic wrap. Place another plastic wrap over the meat and roll until flat, about 1/8 inch thick. You want to roll it into a nice rectangular shape because you will be cutting it in slices.
Take the plastic wrap off of the top of the meat. Turn the meat over onto a pan. If meat is too long for one pan, cut meat in half. (I use scissors and I cut through the plastic wrap and meat). You may need to cut the sides of the meat as well if it is too wide. If you do, just place the scrap pieces wherever they fit on the pan. Sprinkle with garlic salt and bake at 350°F for 20 minutes or less. Meat should be juicy. Cut slices about one inch wide and 6 inches long. (I just press the meat into a baker's quarter sheet pan and bake 25 minutes, then cut in strips)
Tatziki Sauce:
12 oz Homemade Greek Yogurt
5-7 oz seedless baby cucumbers unpeeled and grated with smallest grater. (You can use regular cucumber instead-it is best if you remove the seeds).
1/2 tsp fresh minced mint
1 medium-large clove garlic, minced
1 tsp fresh minced dill
2 tsps white wine vinegar or freshly squeezed lemon
1/4 tsp or a little more salt to taste
fresh ground pepper to taste
2 tsp good quality olive oil
1/8 tsp sucanut
Drain cucumber juice after grating cucumber. wrap cucumber in a tea towel and squeeze out any remaining juice. Combine all ingredients. For best results, refrigerate for at least two hours before serving.
Gyro bread:
Use Naan bread or Pita bread recipe in bread section only roll the pita thinner and if desired fry in a little oil after they're baked.
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