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Gyros – Kind of…

February 24, 2014

Usually when I’m thinking of meals for the week I run through different international cuisines in my head: Mexican, Italian, Asian, and this one came out of Greek. My local grocery store did not have ground lamb which I always assume to be the traditional gyro meat so I went with ground chicken instead. Turns out gyro meat can vary; it’s how it is prepared that makes the gyro. The standard cooking method is using a tall vertical spit next to an electric broiler and shaving off thin slices of meat. Most of us don’t have this at home…so this is a good alternative oven cooking method. I’m not a huge Tzatziki sauce fan so I opted for a Greek vinaigrette instead. So I’m not sure you could really call this a gyro recipe, but hey I guess I can say it’s gyro-inspired at least.

This was a fun recipe to make a) because I’ve never made a “meat loaf” that wasn’t standard American style meatloaf well and actually never really thought that it could be a generalized term; and b) I got to use my lovely food processor:)

Gyro Sandwich

Difficulty: Surprisingly easy
Prep Time: 10 min
Cook Time: 35 min
Rest Time: 10 min
Total Time: 55 min
Yield: 4-6 servings
Taste: Good

1 medium onion, divided
1 clove garlic
1 pound ground lamb
1 tsp dried thyme
1 tsp dried ground rosemary
1 tsp dried oregano
1 tsp kosher salt
1/4 tsp freshly ground black pepper
Tzatziki Sauce or Greek Feta Vinaigrette
4-6 pocketless Pita bread
2 tomatoes, chopped
1/2 cup kalamata olives
1 cup field greens

1) Preheat the oven to 325 degrees F. Line a rimed baking sheet with aluminum foil.

2) Process 1/2 the onion and garlic in a food processor for 10 to 15 seconds.

2) Add meat (chicken or lamb) thyme, rosemary, oregano, 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.

3) Shape the meat mixture into a meatloaf rectangle about 8 inches long and 5 inches wide. Cook in the oven until the center of the loaf reaches 155 degrees F on an instant-read thermometer, approximately 35 minutes. Remove from the oven and allow to rest for 5 minutes.

4) Slice the meatloaf crosswise into very thin pieces (they should be about 1/8-inch thick; no more than 1/4-inch thick).

5) Serve the Gyros: Warm up the bread in the microwave (30 seconds). Chop remaining half of onion. Top each with tzatziki sauce or vinegarette, chopped tomatoes, olives, feta, chopped onion, and gyro meat.

Gyro Meat

Source: Modified recipes of Food Network and Brown Eyed Baker recipes.


From → Main Dish

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