GYRO MEAT WITH TZATZIKI SAUCE
Follow Alton Brown's Food Network recipe to make Gyro Meat with Tzatziki Sauce at home; the creamy cucumber-yogurt sauce goes perfectly with ground lamb.
Provided by Alton Brown
Categories main-dish
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 15
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 pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
- To cook on a 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.
- 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 pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
- Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
- Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
- Yield: 1 1/2 cups
GRECIAN MEATLOAF GYROS
I really tasty gryo with tzatziki sauce. Cooking/preparation time does not include 2 hours of refrigeration time for meatloaf.
Provided by Sassy in da South
Categories Lunch/Snacks
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, combine the egg, garlic, oregano, kosher salt and pepper. Crumble lamb and beef over mixture; mix well.
- Pat into an ungreased 9-x5x3-inch loaf pan.
- Bake, uncovered, at 350°F for 60-70 minutes or until no pink remains and a meat thermometer reads 160°F.
- Cool completely on a wire rack.
- Refrigerate for 1-2 hours.
- For sauce, in a small bowl, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Cover and refrigerate until serving.
- Brush pita breads with 1 tablespoon oil; heat on a lightly greased griddle for 1 minute on each side. Keep warm.
- Cut meatloaf into very thin slices. In a large skillet, fry meatloaf in remaining oil in batches until crisp.
- On each pita bread, layer tomato, onion and meatloaf slices; top with some tzatziki sauce.
- Carefully fold pitas in half.
- Serve with remaining sauce.
Nutrition Facts : Calories 545.8, Fat 29.4, SaturatedFat 10.8, Cholesterol 110.4, Sodium 891.7, Carbohydrate 41, Fiber 2.8, Sugar 4.5, Protein 28.3
ALTON BROWN'S GYRO MEAT RECIPE
This is a good version of gyro meat. I like to mix in a little ground beef with the lamb. Cooking times are approximate and include resting times. There are a lot of steps but it is easier than it looks. And the end result is worth it.
Provided by Alskann
Categories Lunch/Snacks
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
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 (and beef if using), 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 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 pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
- TO COOK ON 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.
- 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 pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
- Tzatziki Sauce Directions:
- Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
- Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid.
- In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint.
- Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week. Yield: 1 1/2 cups sauce.
Nutrition Facts : Calories 685.2, Fat 41.3, SaturatedFat 17.6, Cholesterol 121.2, Sodium 1057.2, Carbohydrate 42.5, Fiber 2.4, Sugar 6.2, Protein 34.2
FAVORITE MEAT LOAF GYROS
This is definitely a different gyro meat recipe, yet it is so good! I slice leftover meat in individual portions and freeze for any time I crave a gyro. -Sharon Rawlings, Tampa, Florida
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the egg, garlic, oregano, kosher salt and pepper. Crumble lamb and beef over mixture; mix well. , Pat into an ungreased 9x5-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. Refrigerate for 1-2 hours., For sauce, in a small bowl, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Cover and refrigerate until serving. , Brush pita breads with 1 tablespoon oil; heat on a lightly greased griddle for 1 minute on each side. Keep warm. Cut meat loaf into very thin slices. In a large skillet, fry meat loaf in remaining oil in batches until crisp. , On each pita bread, layer the tomato, onion and meat loaf slices; top with some tzatziki sauce. Carefully fold pitas in half. Serve with remaining sauce.
Nutrition Facts : Calories 475 calories, Fat 22g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 918mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.
MEAT LOAF GYROS
Being one-time caterers, my husband and I were asked to supervise our church's youth group suppers. This is the recipe I prepared for Greek Night. It was a hit with everyone. Willa Fershee, Corunna, Indiana
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. , Press into an ungreased 9x5-in. loaf pan. Bake at 350° for 1-1/4 to 1-1/2 hours or until no pink remains and a thermometer reads 160° drain. , Let stand for 10 minutes. Cut into thin slices. Place the meat loaf, onion and tomato into pita halves; drizzle with yogurt.
Nutrition Facts : Calories 360 calories, Fat 10g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 996mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein.
GYRO MEATLOAF
A healthier version of the gyros you get at the corner greasy spoon. I love those things but they don't love me! This one is better for you. From the Daily Herald's 'Lean & Lovin It' column.
Provided by Hey Jude
Categories Lunch/Snacks
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place oven rack in lower-middle position and heat to 350°.
- Lightly spray bottom and sides of a loaf pan with vegetable oil spray and set aside.
- Break up ground lamb and beef into a large bowl and add bread crumbs, parsley, egg, egg white, garlic, cumin, salt and pepper; using clean hands, combine the mixture well, then lightly press meat mixture together, lift it out of the bowl and place in prepared pan.
- Using a small spatula, pull mixture up and away from the sides of the pan and smooth out the top.
- Bake 60 minutes, or until a thermometer inserted in the center reads 150°; cool to room temperature, remove from pan and wrap in plastic wrap, then into foil; refrigerate until serving time.
- Before serving, slice the chilled meatload and cook in a nonstick frying pan until crisp; serve in pita rounds (which you can warm and brown in the same pan as the meat) with tzatziki sauce**there are many excellent tzatziki sauces listed here on Zaar so I didn't add my own, do a search and choose what looks best to you.
Nutrition Facts : Calories 360.3, Fat 18.3, SaturatedFat 7.6, Cholesterol 103, Sodium 868.2, Carbohydrate 20.3, Fiber 1.4, Sugar 1.8, Protein 26.6
GYRO LOAF WITH TSATZIKI SAUCE
I confess, my husband is a gyro junkie. I had never had the ethereal pleasure of a gyro until he introduced me to the wickedly intoxicating Greek concoction a few years ago. The trouble you ask? We were low-carbers for about two years running and it was not cost-effective to make special trips out for a couple of paper-thin slices of meat and some sauce. I developed this recipe out of pure desperation by combining several different recipes (found online) and then adding some of my own ideas and spice.
Provided by Mercy
Categories Meatloaf
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Mix loaf ingredients together and shape into a freeform loaf in a baking pan.
- Bake at 375°F for about 1 hour 15 minutes.
- Once loaf has cooled to room temperature or has chilled in the refrigerator, slice it as thin as possible (maximum of 1/4 inch).
- Serve it warm or at room temperature.
- Can be served in pitas, flatbreads or tortillas with lettuce, tomato, black olives, feta cheese and Tsatziki Sauce or as a main course with a Greek salad, pasta salad or potato salad.
TRADITIONAL GYRO MEAT
This Greek/Lebanese style meatloaf is sliced and served with pita bread, tzatziki, and tomatoes for a delicious gyro that is the closest I've come to emulating my favorite Mediterranean restaurant. The preparation time seems long, but most of it is resting time, so you can be doing other stuff! You can substitute pork or chicken for the ground lamb and beef if you prefer.
Provided by The Dread Pirate Paramour
Categories Meat and Poultry Recipes Lamb Ground
Time 2h
Yield 10
Number Of Ingredients 11
Steps:
- 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 into a mixing bowl along with the lamb and beef. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.
- Preheat oven to 325 degrees F (165 degrees C).
- Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.
- Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 1.9 g, Cholesterol 58.7 mg, Fat 11.7 g, Fiber 0.5 g, Protein 15.7 g, SaturatedFat 4.7 g, Sodium 96.7 mg, Sugar 0.5 g
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