Gyro
Serves: 4
Branson Greenfelder
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
58
Sourness
50
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Onion (minced)450 g
Ground Beef450 g
Ground Lamb1 cup
Milk1 cup
Breadcrumbs1 tsp
Oregano (chopped fresh)1 tsp
Thyme (chopped fresh)1 pinch
Ground Coriander1
Egg1
Salt1 cup
Greek Yogurt1 tbsp
Dill (chopped fresh)1 cup
Lemon Juice1 tbsp
Mint (chopped fresh)1 tbsp
Extra-Virgin Olive Oil1 tsp
Coriander1 tsp
Cumin1 tbsp
Dijon Mustard1 tsp
Olive Oil2 cups
Shredded Lettuce1 cup
Tomatoes (diced)1 cup
Red Onion (sliced)6
PitasDirections:
1
Preheat the oven to 300 degrees F
2
For the gyro meatloaf: Gather the minced onions in a clean kitchen towel and wring out as much liquid as possible
3
In a large mixing bowl, combine the onion, beef, lamb, milk, breadcrumbs, oregano, thyme, fennel, coriander, egg and some salt and pepper and mix together
4
Fry up a small test batch; taste for salt and pepper, and adjust the seasoning as needed
5
Transfer the meatloaf mixture to a food processor and process it to the consistency of a paste
6
Tightly pack it into a loaf pan, making sure there are no cracks or air pockets
7
Bake until cooked through, about 45 minutes
8
Let cool completely before cutting into thin slices
9
For the tzatziki sauce: Grate or mince the cucumber and add it to a bowl along with the yogurt, dill, lemon juice, mint, olive oil, coriander and cumin
10
Whisk to blend
11
Season with salt and pepper
12
For the lemon vinaigrette: In a blender, combine the lemon juice, oregano, thyme and mustard
13
With the motor running, add the olive oil in a slow, steady stream to emulsify
14
For the salad: Toss the lettuce, red onions and tomatoes with about 4 tablespoons of the vinaigrette
15
Heat the 1 teaspoon olive oil in a large saute pan over high heat
16
Briefly warm up the pitas in the pan, giving them just long enough on each side to get hot but not crispy
17
In the same pan, sear the slices of gyro on both sides, about 2 minutes per side
18
Spread 1 heaping tablespoon of tzatziki sauce onto each pita
19
Top with some slices of meatloaf and finish with some of the salad
20
Roll the pitas up tightly and wrap them in foil or secure them with a toothpick
21
Serve