Gyros

Plan a Greek Menu

I am in love with Greek food. Especially, what I planned for in this menu. Gyros, and a Greek salad with kalamata olives and feta cheese. To end the meal...baklava. νόστιμα! Our family studied Greece recently and planned a menu accordingly. Enjoy!

I found a site that had an authentic Gyro recipe... and here it is...

printable recipe
Ingredients

2 pound fine-ground hamburger *high fat content  at

least 30-33% fat or higher or 1 pound

hamburger and 1 pound fine-ground lamb.

3/4 cup onion minced fine

4 minced cloves garlic

2-1/2 teaspoon oregano

2 teaspoon salt

1 teaspoon black pepper

1 teaspoon marjoram

2 tablespoon crushed dry mint

Method

Sprinkle everything all over meat

before mixing it in with the meat, use disposable food handlers gloves, blend everything in a food processor for about 1 minute,

thin with a few drops of water if needed. Hand-pat

then squeeze very tightly into a compressed oval

shape meatloaf then refrigerate overnight.

Next day, preheat oven to 350-F and bake

for 50-60 minutes until somewhat dry

(Some may prefer to cook the loaf in a rotisserie oven.)

After cooked; let loaf set and cool to just warm before slicing thin. To brown slices, pan fry them under a medium heat with a small amount of extra virgin olive oil.

*Hamburger fat helps to bind loaf together so the more fat contents the better.

Makes about a 1-½ pound cooked loaf.

*Roll-up some thin sliced gyro meat, tomato wedges, thin sliced onions and a heaping tablespoon of sauce in a whole soft shell pita bread (see photo) or stuff the items into a 1/2 slice of a pita bread pocket and spoon in some

sauce.

I loved this method of cooking it as a meatloaf, slicing thin and then pan frying it. It was so good. It says to put in the fridge overnight. I only chilled mine for an hour or so...when planning out this menu and doing it as I did, plan to get that chilling in the fridge while you make the Tzatziki yogurt sauce.

Greek Tzatziki Yogurt Sauce

Ingredients

8 oz. plain yogurt (not low-fat)

1 medium cucumber

1/8 teaspoon white pepper or 1/2 teaspoon black pepper

1 teaspoon salt

1 teaspoon white sugar

2 tablespoon dill

2 peeled garlic cloves, finely minced

Juice of 1/2 lemon

Method

Place 1 medium cut up cucumber in a chopper (peel skin, remove pulp and seeds as they are very bitter,) chop until finely chopped. Spoon out on paper towels to soak up as much moisture as possible, place the chopped cucumber in a small bowl then stir in 2 finely minced garlic cloves, juice of ½ lemon, 1 teaspoon salt, 1 teaspoon sugar, ½ teaspoon black pepper, 2 tablespoon dill. Pour off any water from the yogurt and blend in 8 oz, regular yogurt (not low fat) do not over-mix.  Cover bowl and immediately place in refrigerator and let set undisturbed for 24 hours so the ingredients will blend and sauce re-thicken (keep chilled when not in  use.)

Makes about 2 cups

Assembly:

1 tomato, sliced

2-3 slices of your thin slices of Greek meatloaf

Greek sauce

one 1/2 onion thinly sliced

Pita bread or flatbread

To assemble, warm your flatbread or pita in the microwave for about 10 seconds, place your meat, onions, tomato, and your sauce on (or in if a pita) and gently fold. It's ready to enjoy!

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