Gyro Salad Food

GYRO SALAD WITH TZATZIKI DRESSING

Steps:

• In a large bowl, sprinkle cucumber with salt; mix well. Let stand 5 minutes. Drain. Stir in remaining dressing ingredients. Cover and refrigerate., In a large skillet over medium-high heat, cook lamb, onion and Greek seasoning until meat is no longer pink; drain., Arrange salad mix on a large serving platter; top with tomatoes, cheese, olives and lamb. Spoon dressing over salad. Serve immediately with toasted pita wedges.

GYRO SALAD

Steps:

• Make Yogurt Dressing by mixing yogurt, sour cream, milk, and 1 teaspoon greek seasoning with wire whisk until creamy.
• Cut beef into 4x1/4 inch strips.
• Heat oil nonstick skillet over medium high heat. Add beef to skillet; sprinkle with Greek seasoning.
• Cook stirring frequently, until beef is brown. Drain.
• Divide salad greens among 6 plates. Top each with cucumber, onion, tomato and beef.
• Serve with Yogurt dressing.
• Serve with pita bread quarters on the side.
• NOTE: Substitute for Greek seasoning on beef: 1-1/4 teaspoon garlic pepper, 1/4 teaspoon oregano and 3/4 teaspoon salt.
• For the Yogurt dressing, 1/2 teaspoon garlic pepper, 1/8 teaspoon oregano, 1/2 teaspoon salt.

GREEK CHICKEN GYRO SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• In a bowl, add the Greek yogurt, cucumber, lemon juice, olive oil, garlic, and salt, and stir to combine.
• Place pita wedges on a baking sheet and bake until crisp, about 8 minutes.
• In a bowl, add the lemon juice, 1 tablespoon olive oil, oregano, lemon zest, garlic, salt, black pepper, and chicken, and toss to coat.
• Heat remaining olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned, about 5 minutes.
• Add the spinach, cherry tomatoes, red onion, cucumber, chicken, and pita chips together in a large bowl and drizzle with tzatziki dressing.
• Enjoy!

GYROS - AN AUTHENTIC RECIPE FOR MAKING THEM AT HOME

Steps:

• Combine all ingredients in a bowl, and mix well.
• Knead the mixture on the counter for 10 minutes - just like you're kneading bread. You may want to use a dough-scraper to help keep the counter clean. (I do). Pick that meat up and SLAM it into the counter, continuing to do so for the 10 minutes. This is key to getting the correct texture. I'm no Alton Brown, but I think the thing we're doing here is melting the fat so that we get a nice smooth texture in the end.
• Form into a flat loaf - I like to put the meat onto a piece of wax paper, and flattening it into a 3" high slab rectangle. I cover it with another piece of wax and use a rolling pin to flatten it out, just make sure you straighten out the edges to form a rectangle so that when it comes time to slice, they are nice and even.
• Bake the loaf on a broiler pan (or pan with raised edges, because it will leak grease!) at 350 for about an hour. Alternatively, you can grill it over coals, that's my favorite way, just be sure to turn often so as to distribute the juices.
• Allow to cool for at least 10 minutes before slicing thin.

GYROS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Process red onion in a food processor until finely minced. Scoop onion into a piece of cheesecloth and squeeze as much moisture from the onion as possible. Return onion to food processor; add garlic and process until the garlic is well integrated. Blend marjoram, rosemary, kosher salt, and black pepper into the onion mixture.
• Gradually blend ground beef and ground lamb with the onion and seasoning mixture by alternately adding small amounts of each meat to the mixture and processing until well incorporated before adding the next batch.
• Firmly pack the meat mixture into a loaf pan, assuring no air pockets are trapped in the meat.
• Bake in the preheated oven until no longer pink in the center, about 75 minutes. An instant-read thermometer inserted into the center should read at least 175 degrees F (80 degrees C). Drain grease and slice thinly to serve.