Made from scratch, authentic gyros! The meat is blended in a food processor with onion, garlic, marjoram, and rosemary and then cooked on a rotisserie (or baked in the oven). The meat is then sliced very thin and packed into a pita with a homemade Tzatziki sauce, onions, cucumbers, and tomatoes.
-By John Strommen
1 lb ground lamb
½ cup very finely chopped (or shredded) onion
2 tsp fresh minced garlic
¾ tsp salt (preferably sea salt)
½ tsp dried ground marjoram
½ tsp dried ground rosemary
¼ tsp black pepper
2 cups plain Greek yogurt
1 cucumber, peeled, deseeded, grated and drained of extra liquid
2-4 cloves of fresh minced garlic
Optional extra toppings: Onions, Cucumbers or Tomatoes
- Mix first 7 ingredients together and let sit in the refrigerator for 1-2 hours. Blend in a food processor for about 1 minute. (When cooked, this will help give it a more traditional gyro feel on your palate. Otherwise, it seems like cooked minced meat.)
- Form into an oblong around a spit, and slow cook over a grill for around 30-45 minutes, cooking far from the coals, and rotating slowly. Alternatively, bake in the oven in a meatloaf shape for about 45 minutes to 1 hour at 325 degrees. It should be a bit dry.
- Mix together sauce ingredients and let sit in the refrigerator until ready to use. This is an extremely traditional recipe, and might be a bit sharp for the average American palate, so you might want to half the garlic amount.
- Slice meat thin by shaving with a knife. Lay a good portion of the sliced meat into a pita and cover with the Tzatziki sauce. Add any extra toppings that you like such as onions, cucumbers or tomatoes depending on your taste.