GYRO RECIPE BEEF RECIPES

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GYRO MEAT WITH TZATZIKI SAUCE RECIPE | ALTON BROWN | FOOD ...



Gyro Meat with Tzatziki Sauce Recipe | Alton Brown | Food ... image

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

Total Time 3 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 15

1 medium onion, finely chopped or shredded
2 pounds ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Tzatziki Sauce, recipe follows
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced

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

GYRO SALAD WITH TZATZIKI DRESSING RECIPE: HOW TO MAKE IT



Gyro Salad with Tzatziki Dressing Recipe: How to Make It image

If you're fond of gyros, you'll enjoy this garden-fresh gyro salad showcasing ground lamb, crumbled feta cheese, Kalamata olives, tomatoes and a creamy, tangy dressing. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 18

DRESSING:
1 cucumber, peeled and coarsely shredded
1/2 teaspoon salt
1/2 cup sour cream
3/4 cup plain yogurt
2 tablespoons white vinegar
1 garlic clove, minced
1/2 teaspoon dill weed
1/4 teaspoon cracked black pepper
SALAD:
1/2 pound ground lamb or ground beef
1 small onion, chopped
1 teaspoon Greek seasoning or oregano leaves
1 package (10 ounces) hearts of romaine salad mix
2 tomatoes, chopped
1 package (4 ounces) crumbled feta cheese
1/2 cup pitted Greek olives, drained
Toasted pita bread wedges

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.

Nutrition Facts : Calories 236 calories, FatContent 16g fat (7g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 807mg sodium, CarbohydrateContent 10g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 14g protein.

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