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Wednesday, November 7, 2012

The PERFECT {American Styled} Gyro!

I LOVE gyros!!!

 I know "the Perfect Gryo" is a BOLD title

but honestly 


I could eat them every day, I just can't afford the cost or the calories, but since I found this recipe online I make it more often. 

Photo Credit

I have adjusted it to meet my budget and family tastes- it is very flavorful & worth the extra steps to get that perfect texture and taste!!

I will make the pitas and the tzatziki sauce from scratch too I love that I know what the exact ingredients that is in my food. Though making it all from scratch does take time I will double or triple my efforts and place the extras in the freezer making it easier for me later in the month.

The Best part of this, though time consuming, is you can make it ahead of time and slice it broiling each slice as you desire a sandwich....


For the meat:
  • 1 pound  ground 85% lean ground beef
  • 2 teaspoons kosher salt (or 1 teaspoon table salt)
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons picked fresh oregano leaves (or 1/2 teaspoon dried)
  • 1/2 onion, cut into 1-inch chunks
  • 3 cloves garlic, sliced
  • 5 slices sliced bacon, cut into 1-inch pieces

For the yogurt sauce:
  • 3/4 cup plain, unsweetened yogurt
  • 1/4 cup mayonnaise
  • 1 clove garlic, minced on microplane
  • 2 teaspoons juice from 1 lemon
  • 2 tablespoons chopped parsley 
  • 1/4 C Grated English Cucumber
To serve:
Directions: {D
  1. Combine ground beef, salt, pepper, and oregano in medium bowl. Mix with hands until homogeneous. Cover and refrigerate at least 1 hour or up to over night. 

    Meanwhile, place yogurt in fine-mesh strainer set over small bowl. Allow to drain in refrigerator for 1 hour. Adjust oven rack to middle position and preheat oven to 300°F. 

    Place cold meat mixture in bowl of food processor with onion, garlic, and bacon. Process until smooth puree is formed, about 1 minute total, scraping down sides with rubber spatula as necessary.

  2. Line rimmed baking sheet with aluminum foil. With moist hands, form meat mixture into rectangle about 1 1/2 inches high, 8-inches long, and 5-inches wide. Bake until center of loaf reads 155°F on an instant read thermometer, about 30 minutes. Allow loaf to rest at room temperature for fifteen minutes (or refrigerate for up to a week or freeze loaf at this point)

  3. Meanwhile, make sauce. Combine strained yogurt, mayonnaise, garlic, lemon juice, cucumber and parsley and stir to combine. Season to taste with salt. Refrigerate, covered, until ready to use.

  4. Adjust broiler rack to highest position (about 1 1/2 to 2 inches from broiler element) and preheat broiler. Slice loaf crosswise into 1/8th to 1/4-inch thick strips (each strip should be about 5-inches long and 1 & 1/2 inches wide). Lay strips on rimmed baking sheet lined with aluminum foil and broil until edges are brown and crispy, about 2 minutes. Tent with aluminum foil. 

    Warm bread by placing on rimmed baking sheet and broiling until soft and pliant, about 45 seconds per side.

  5. Spread 1/4 cup of sauce over each piece of bread. Divide meat evenly between sandwiches. Top as desired, wrap with foil, and serve.

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