GROUND BEEF GYROS
This is a great summer meal and quick and easy to put together and tastes wonderful. Refreshing served with the cucumber sauce and is even low in fat. I think this came from Quick Cooking. It's a favorite in our house.
Provided by Cyrene
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl, combine first 5 ingredients.
- Cover and refrigerate. (If possible overnight).
- In separate bowl, combine ground beef and seasonings.
- Mix well.
- Shape into 4 patties.
- Grill, covered, (you can also use a toaster oven or broil these) over medium to high heat for 10 to 12 minutes or until meat is no longer pink, turning once.
- Cut patties into thin slices.
- Stuff into pitas.
- Add lettuce,cucumber, tomato, and onion.
- Serve with yogurt sauce.
GRILLED SKIRT STEAK GYROS
Provided by Food Network Kitchen
Time 35m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat a grill to medium high. Make the marinade: Whisk the olive oil, garlic, mint (if using), oregano, paprika, 1 teaspoon salt, and pepper to taste in a large bowl. Transfer 1 tablespoon of the marinade to a small bowl; mix in the yogurt and 2 tablespoons water. Add the bell pepper and onion to the bowl with the remaining marinade and toss; remove to a plate with a slotted spoon. Add the steak to the bowl and toss.
- Grill the bell pepper, onion and steak, turning once, until lightly charred, about 4 minutes per side for the vegetables and 4 to 8 minutes per side for the steak (depending on the thickness). Set aside to rest, about 5 minutes. Meanwhile, grill the pitas until marked, about 1 minute per side.
- Slice the steak against the grain. Fill the pitas with the steak, grilled vegetables, tomato and watercress. Drizzle with the yogurt sauce.
GRILLED BEEF GYROS
A spicy marinade adds zip to these grilled beef slices tucked inside pita bread. Friends from Greece gave us their recipe for the cucumber sauce, which provides a cool contrast to the hot beef. I never have to worry about leftovers when I serve these sandwiches. -Lee Rademaker Hayfork, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8-10 servings.
Number Of Ingredients 20
Steps:
- In a blender, combine the onion, garlic, sugar, mustard, ginger, pepper and cayenne; cover and process until onion is finely chopped. Add soy sauce and water; process until blended. , Place the beef in a shallow dish. Add marinade and turn to coat; cover and refrigerate for 1-2 hours., For sauce, in a blender; combine the cucumber, garlic and salt; cover and process until cucumber is chopped. Add vinegar and oil; process until blended. Transfer to a large bowl; stir in sour cream. Refrigerate until serving., Drain and discard marinade. Grill beef, covered, over medium-hot heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Place beef in pita halves. Top with cucumber sauce, sliced onion and chopped tomato. Refrigerate any remaining sauce.
Nutrition Facts : Calories 419 calories, Fat 20g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 805mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 2g fiber), Protein 24g protein.
GREEK GRILLED LEG OF LAMB: GYROS
Provided by Food Network
Time 1h52m
Yield 16 servings
Number Of Ingredients 28
Steps:
- With a sharp knife, make 20 slits across 1 side of the lamb and insert the garlic slivers. Place in a large non-reactive dish.
- In a bowl, whisk together the oil, lemon juice, garlic, oregano, rosemary, salt, and pepper. Pour over the lamb and rub evenly across the surface. Cover with plastic wrap and marinate, refrigerated, for at least 2 and up to 6 hours, turning occasionally.
- Remove from the refrigerator and let come to room temperature. Season lightly on all sides with Essence. Brush a grill lightly with olive oil and preheat to medium heat.
- Remove the lamb from the marinade and place on the grill. Cook, turning occasionally until the meat reaches an internal temperature of 145 degrees F for medium-rare, about 1 1/2 hours. Remove from the grill and transfer to a platter. Tent with foil and let rest for 12 minutes before carving.
- Thinly slice the lamb and place the meat in the center of the pita breads. Top with Tzatziki Sauce and chopped tomatoes, and serve.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
GRILLED GYRO BURGERS
Creamy cucumber sauce tops off these grilled burgers inside a pita pocket shell.
Provided by Theresa
Categories Main Dish Recipes Sandwich Recipes Gyro Recipes
Time 44m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium bowl, combine 1 container of plain yogurt with the envelope of ranch dressing mix. Remove half of the mixture to another bowl. Into one of the bowls, add the remaining container of plain yogurt and diced cucumber; mix well. Cover and refrigerate. Preheat grill and lightly oil grate.
- Mix the ground beef and 1/4 cup onion into the remaining half of the yogurt mixture. Shape into 6 hamburger patties.
- Grill patties on medium heat for 7 minutes each side, turning once.
- Cut off 1/4 end of the pita pockets and fill with torn lettuce, grilled burger, creamy cucumber sauce and diced tomatoes.
Nutrition Facts : Calories 590.1 calories, Carbohydrate 44.3 g, Cholesterol 101 mg, Fat 32.1 g, Fiber 2.1 g, Protein 28.9 g, SaturatedFat 13.1 g, Sodium 782.2 mg, Sugar 7.8 g
MARINATED BEEF GYROS
"I came across this Greek-style recipe many years ago. When I changed a couple of ingredients, I knew I had a tasty and good-for-you meal," writes Didi Trowbridge of Wilkesport, Ontario.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine the first six ingredients; add beef. Seal bag and turn to coat; refrigerate for up to 24 hours., In a small bowl, combine salad dressing and sugar; refrigerate until serving. Drain and discard marinade. , In a large nonstick skillet coated with cooking spray, saute beef for 3-4 minutes or until no longer pink. Serve on pitas with lettuce, tomato, cucumber and onion; drizzle with dressing.
Nutrition Facts : Calories 396 calories, Fat 14g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 1046mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
AMERICAN GYROS
Authentic Greek gyros are made with pork and chicken, but I prefer this version. It uses the same spices but is made with ground lamb and/or beef. Plus it's perfect for making ahead of time and heating it when you make your gyros. Don't forget to make tzatziki!
Provided by Chef John
Categories World Cuisine Recipes European Greek
Time 1h55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Line with parchment paper that extends up the sides. Turn the parchment paper over so the oiled side is up.
- Place ground lamb and beef in a mixing bowl. Add onions, garlic, rosemary, oregano, salt, pepper, cumin, paprika, cinnamon, cayenne pepper, and bread crumbs. Mix until well combined. Transfer to prepared baking dish and press the meat mixture firmly into the dish in an even layer that extends to the edges. Meat mixture should be packed and fairly dense.
- Bake in preheated oven until nicely browned, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool to room temperature. Transfer to a plate. Cover with plastic wrap and refrigerate until chilled, 1 to 2 hours.
- Transfer meat to a cutting board. Cut into 3 pieces crosswise. Slice each piece into 1/8-inch thick slices as you need them.
- Heat oil in a skillet over medium-high heat. Cook slices until browned, about 2 minutes per side.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 3.4 g, Cholesterol 72 mg, Fat 17.8 g, Fiber 0.7 g, Protein 19.3 g, SaturatedFat 6.7 g, Sodium 548.8 mg, Sugar 0.6 g
GREEK GYRO MEAT - ROTISSERIE, GRILL OR OVEN
We love Greek food, but Gyros are a true hit in my house! Most of the Gyros that we buy out are dry and the sauce never really tastes like it should. This is a fabulous recipe for those of us who love a REAL Gyro. It is flavor packed and very versatile. If you do not have lamb, you can substitute with finely ground hamburger. It will not be as authentic as the lamb Gyro, but the spices and seasonings used in this recipe will get you to where you are going! I serve this with recipe #296173. You can also wrap these up in foil and take along to a picnic or outing. UPDATE 07/25/08: I was given this recipe from a neighbor who used to live in our neighborhood and made this meat on his BBQ rotisserie. I had no idea it was an Alton Brown recipe until now. Please know this recipe was not posted in malice.
Provided by Brandess
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
- Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
- To cook in the oven as a meatloaf, proceed as follows:.
- Preheat the oven to 325 degrees F.
- Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on warm pita bread with recipe #296173 sauce, chopped onion, tomatoes and shredded lettuce.
- To cook on a Kitchen or BBQ Grill Rotisserie, proceed as follows:.
- Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
- Preheat the grill to high. (Follow your Kitchen Rotisserie manual for time and temperature.).
- Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees.
- Slice and serve on warm pita bread with recipe #296173 sauce, chopped onion, tomatoes, and shredded lettuce.
Nutrition Facts : Calories 179, Fat 11.3, SaturatedFat 4.7, Cholesterol 60, Sodium 264, Carbohydrate 2.2, Fiber 0.5, Sugar 0.6, Protein 16.2
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