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Gyro Meat with Tzatziki Sauce
Recipe courtesy Alton Brown, 2005 Show: Good Eats Episode: My Big Fat Greek Sandwich Overall User Rating: 
See this recipe on air Friday Aug. 29 at 11:00 PM ET/PT. |
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Tasty but tricky on the grill
07/12/2008 at 01:31pm
User: Anonymous User Rating:
The recipe tastes great. We used half each veal and lamb as we felt ground beef would have covered the lamb flavor too much. As other reviewers have mentioned keep processing the meat for two to three minutes even though it appears to be homogenous. You want to develop the proteins in the meat so that they stick back together when you form the log. We followed the directions for the rotiserie exactly (even refrigerating the meat overnight) and after 15 minutes on the grill the meat fell off the rotisserie and luckily landed right on the foil! Next time we are either going to do the oven method (too hot for summer though) or we will wrap the meat log in foil while it is on the rotisserie and have the foil wrapped tightly to hold the meat in place. Looking forward to the next experiment.
As good as I have made myself
07/11/2008 at 12:37am
User: Kevin from Pueblo, CO User Rating:
There are lots of complaints here about the meat not staying on the rotesserie, and I agree, the meat just is too pliable to stay on for the whole cooking period. When I noticed it was falling apart initially I just secured it with kitchen string and that was all that was needed. Why isn't anyone else doing this? Way better than baking. The flavor is pretty close, although I would probably add more salt. Just remember if you use fresh spices, you might have to triple the amount to get the same intensity of flavor.
Excellent - will make again
07/07/2008 at 09:51am
User: Kim from Birch Run, MI User Rating:
I thought these came out fantastic! They were a little time consuming to make but worth the effort. I did mine by the meatloaf method since I don't have a rotisserie. I also used all lamb although I saw some reviews say that using 1/2 beef might be good. It made quite a lot so I took another readers advice and froze the leftovers. Next time I may use a little dill in the Tzatziki sauce but other than that, it tasted exactly like the Gyros I can get at the local coney by my work - so good! Thanks AB!
Perfect Gyros, used different Tzatziki
07/06/2008 at 11:46pm
User: Anonymous User Rating:
The recipe for the gyros is absolutely perfect. We used the oven baked method and were very pleased with the results. We made a different Tzatziki Sauce using drained yogurt; chopped, seeded, and drained hot house cucumber; dried mint; finely minced garlic; and a pinch of kosher salt. In addition to the Tzatziki, we topped the meat with sliced local tomatoes drizzled with homemade Greek dressing, tiny onion rings, and Feta. Served along side a Greek Horiatiki Salad, it was a lovely summer meal. Thanks, Alton Brown.
Rate a recipe after trying it
06/26/2008 at 08:52am
User: Anonymous User Rating:
Rating a recipe without cooking it AMAZES me! Such chutzpa.
Tastes just like it should
06/03/2008 at 06:34pm
User: Anonymous User Rating:
This recipe is great. When I moved a few years ago, I realized there were no gyros to be found in my new town. This recipe tastes like a slightly-less greasy version of the ones I've had from mom and pop street food joints. It is a little bit of trouble to make, so I usually make enough of the meat for a couple of dinners, and freeze most of it. It's actually easier to slice when its cool anyway. Then I brown it in a hot skillet and slather on the sauce. Yummy. The sauce recipe is just perfect, too.
Skip this one...
06/02/2008 at 10:23pm
User: Susan from Wilmington, DE User Rating:
After watching the Good Eats episode and following this recipe to a tee, it was a flop. I used all ground lamb, and molded it into a loaf which firmed up overnight in the plastic wrap, but it still fell off the rotisserie within the first 10 minutes on the grill. I reformed it into a loaf pan and cooked it off in the oven. The flavor was bland and the meat was dry and had the texture of meatloaf. I also attempted to slice and fry the meat in a pan to get the crispy edges, but it did little to save this dish. The sauce was also disappointing. Draining the yogurt and cucumbers was overkill and the resulting sauce was too thick and pasty. I also agree with other reviewers that the seasoning was off; not like authentic gyros from my local Greek establishments. A lot of time and expense (and anticipation) for nothing. I love Alton but this was not 'Good Eats'.
Alton Brown rules.
06/01/2008 at 10:09pm
User: Anonymous User Rating:
Recipe is great. Always use lamb as the meat, I tried veal and it didn't work out.
Used this recipe with sliced lamb
05/29/2008 at 03:59pm
User: null from null, null User Rating:
The last time I was at the local Asian market, I meant to buy sliced beef for making Korean BBQ but I accidentally grabbed sliced lamb instead. I went online and found this gyro recipe, and I tweaked it a bit to fit what I had. I mixed the spices from this recipe with a little bit of olive oil and coated the lamb slices with it. Then I fried up the lamb with some sliced onions and diced garlic and I served it with my own tzatziki sauce (not the sauce from this recipe) with pita bread and some greens. I was incredibly pleased with how this turned out. It wasn't 100% like a gyro I'd buy at a restaurant, but it was pretty darn close, and it only took about a half hour to prepare. I will definitely make this recipe again!
Plesantly Suprised
05/16/2008 at 07:31pm
User: Erik from Las Vegas, NV User Rating:
I was a bit tentative about making this meal because I am a HUGE fan of Gyros and I didnt want to get my hopes up if it didnt turn out well. Let me tll you I had nothing to worry about. This recipe, and someof the other reviews, were great. I followed the recipe but used 50/50 beef and lamb. Some of the people said that there were problems with the texture. I know why that happened they didnt process the meat enough. My kitchen aid food processor took aproximatly 4 minutes on high to process all the ingredients into a uniform paste. If I had only processed for the 60 seconds as the recipe had sugested mine would have been crumbly also. All I can say is you can not over process this. Process it untill you think its done...then do it for another minute. Follow the directions for cooking and you will have some GREAT tasting Gyros to share with friends and family.
alton does it again!
05/16/2008 at 03:32pm
User: Luna from Rockwall, TX User Rating:
very good, was nervous about the loaf pan method, came out fantastic! thanks alton, you rarely disappoint!
Tasty, but can be made easier
05/13/2008 at 12:55am
User: Jane from DontSellMyInfo, CA User Rating:
AAA+++ on flavor. Needed to have on the table in 45 minutes or less so improvised a bit. All I had was ground turkey, no lamb. Didn't bother with the water bath, brick etc. Made it a wide flat 3/4 high loaf. 425 -15 min. then 325 - 15 min. more. Served on Trader Joe's Mediterranean Flat bread, (lightly warmed on grill) with a lettuce leaf, (helps to retain moisture) 3 slices of Gyro Loaf, garnish with sliced tomato & slivers of red onion, top w/Tzatziki sauce. Used Greek yogurt (Trader Joe's)in suace. It's thicker & less drippy on a sandwich. Everybody loved it.
fell apart
05/12/2008 at 10:43pm
User: Anonymous User Rating:
It tasted OK, but the whole thing fell apart after 5 minutes on the rotisserie. I followed instructions to a tee - what happened? Thank goodness for the aluminum foil underneath; it allowed us to at least save dinner.
Sooooo delicious!
04/28/2008 at 01:06am
User: Allison from Huntsville, AL User Rating:
My husband is greek and so I love to work on my Greek cooking. This meal was phenomenal delicious. I did not get to see Alton's show so I just followed the recipe. I did the oven version and it worked like a charm. I actually used 3 lbs. lamb so it took longer to cook. I also fixed the lamb the night before and let the spices marinate for 18-20 hrs. before baking. Yum-yum!!!
Disaster
04/24/2008 at 07:51pm
User: Amy from Justin, TX User Rating:
2+ hours to make, 3 different stores to get the ingredients and a ton of anticipation turned out to be quite a disappointment. Nothing resembled what I've had before. The texture was horrible..it crumbled as I sliced it (oven method). I think MAYBE it would have turned out better had I had true greek pitas. The sandwich pitas are way too dry. I think I'll stick to driving outta my way to a greek resteraunt.
Homemade gyro sandwiches! YUMMY
04/20/2008 at 03:07pm
User: Robin from Matthews, NC User Rating:
Once upon a time I'd have to spend lots of money to have a gyro pita. Restaurants were skimpin' on the meat and I couldn't find a place to buy the meat so I could prepare at home. The recipe was a huge success! Restaurant quality and you can stack a ton of meat and sauce on your pita and be happy! Thanks Food Network!!! Robin Stallings, NC
Excellent
04/19/2008 at 12:51pm
User: Brian from Worden, IL User Rating:
Have done this in the oven and on the grill. As good as I have had in any restaurant. Better them most.
Gyro Meat
04/16/2008 at 09:52am
User: Sharon from Bloomingdale, OH User Rating:
I tried this recipe because my daughter just loves Gyros. It turned out fantastic, almost like being in the Greek community of Tarpon Springs, FL!
Very tasty!
04/13/2008 at 10:32am
User: Anonymous User Rating:
I made the meat and sauce to recipe (except for the cooking stage), and found it very tasty-- at least as good as at local gyro joints. For the pita I used a recipe from Alford and Duguid's "Flatbreads and Flavors" which worked very well. I cooked the loaf in my ceramic cooker using direct heat, turning it every so often for even browning. A couple small personal preferences: I used fresh rosemary, and thought it unbalanced the seasonings slightly. For my tastes, next time I will reduce the rosemary and increase the black pepper. Also, I thought the texture just a bit too fine-grained (I ground the lamb myself through coarse then fine plates), so might back off a bit on either the initial grind or the processing with the seasonings.
Fantastic!!
04/06/2008 at 09:02pm
User: Teresa from Kirksville, MO User Rating:
These gyros were fantastic!! served them at dinner toninght and the guests LOVED them! Very authentic, followed the gyro recipe to the T... It was very important to mix the ingredients well in the food processor. However, i did leave out the olive oil in the sauce, it just didnt need it :)
Awesome
04/01/2008 at 09:44am
User: tamara from stanwood, WA User Rating:
I made this recipe just as it's written and my family loved it. Very authentic flavor. Sauce is awesome. Travels very well for lunch the next day...I chunked up the meat and had it warm over lettuce with the sauce. I am wondering if you could get away with preparing this dish more like tacos...skip the baking and just cook it up in a skillet.
I've been looking for a recipe like this.
03/30/2008 at 03:57pm
User: Jacklynn from Sitka, AK User Rating:
This recipe turned out wonderfully. It was slightly more labor intensive because I had to grind the lamb, but worth the effort. I can hardly wait to try it on the barbecue spit. Delicious!
Great, but needs some minor modifications
03/24/2008 at 04:04pm
User: Anonymous User Rating:
I've made this recipe twice, and with some small modifications, I think I've improved it. First, while I thought the original recipe was wonderful, I think it had a little too much marjoram. I cut way back on this spice to 1/4 teaspoon, and found that was plenty. I increased the salt and garlic too. Finally, I found my original version a little dry upon reheating. In my second go around I subbed in 3:1 ground lamb to ground PORK. This made a big difference, and made the meat a little more tender and juicy a few days afterwards. Finally, I grilled my gyro slices before serving to give a little color and crisp to the meat.
Great Gyros!
03/23/2008 at 12:54pm
User: Tim from LaVergne, TN User Rating:
Tried the recipe...one of the many I have tried. This one, as with most of AB's recipes, was fantastic. Prep was simple and straight forward...and all were impressed!
List sauce recipe first, please
03/20/2008 at 07:59pm
User: Anonymous User Rating:
My loaf is in the oven, so we haven't tasted it yet, but the sauce recipe at the bottom of the page tells me to leave the yogurt in the fridge for 2 hours! I wish they had put that first, before the meat, so it could be getting yummy while the meat cooks. Does anyone else think so? The sauce ratings are high, so it seems like it's worth it to make it.
Outstanding!
03/20/2008 at 10:25am
User: Susanne from Mineral Point, WI User Rating:
I made this recipe yesterday, and it was a knockout. I used half lamb and half ground beef and used the oven method (it took 1-1/2 hours), and the results rivaled anything I've ever had in a good Greek restaurant. If you're using regular yogurt (i.e., not Greek), draining it is a must - but it's easy (and not messy) if you simply put a paper coffee filter in a sieve over a bowl and add the yogurt to the sieve. I still can't believe that I've actually achieved GYROS! Thank you, Alton!
Please do not waste your time making this.
02/08/2008 at 08:00pm
User: susan from lake city, FL User Rating:
This recipe involved a lot of work and steps. With all the work involved it should have been excellent. I followed the recipe and added my own spices to make it even better. Then I followed the cooking instructions exactly. Everything had to marinate for hours. The meat loaf tasted just like venison and also had venison's texture. I added more ingredients to the sauce and it was just o.k. The sauce was tangy but bland. I think instead of the beef sausage would have been better. The bacon served no purpose except to add more fat. I think cooking it in the pan of water made it the consistency it was. The 2 pound weight was suppose to pack in the flavor, but it did nothing to improve the recipe. Your much better off going to a restaurant that makes gyros even if it means driving a long way then trying this recipe.
Perfect oven cooked gyro meat
02/08/2008 at 07:56pm
User: Lori from Louisburg, NC User Rating:
The only way this meat could be better is if it were cooked with one of those specialty gyro broiler/cookers. If you follow the recipe exactly, it is fabulous. I used to manage a Greek fast food restaurant and have been trying to recreate the meat ever since but have not been successful. The seasoning as well as the food processer and other cooking instructions are key. The only things I did different were to add a LITTLE asian chili sauce to the sandwich , heat the pita bread (don't use pita pockets, they aren't soft enough), and I added a little lettuce. Great recipe and I love the tzatziki sauce. Thank you, thank you.
Excellent!
01/29/2008 at 08:26pm
User: Robert from lake sstevens, WA User Rating:
Have had gyros in Greece. This recipe is not hard just takes a little time. loved it. BTW, why are all the negative reviews by "Anonymous"? Why not just right one and be done withit?
WOW
01/28/2008 at 07:10pm
User: sarah from cary, IL User Rating:
this was so easy to make and they turned out GREAT!! No more trips to the local place for gyros as these were as good if not better because they were leaner. I made it the night before, and then sliced it thin and browned the meat for a quick week-night dinner. I will make this again
Good Eats.
01/22/2008 at 01:54pm
User: Anonymous User Rating:
Wonderful just like the real Greek ones that I have eaten in restaurant if not better.
Really yummy!
01/21/2008 at 11:28am
User: Russell from Olympia, WA User Rating:
This makes a very good Gyro loaf. You can cut it up and use it as Soulvalki also.
amazing gyro
01/21/2008 at 04:07am
User: Annette from San Jose, CA User Rating:
simple to make and great taste
Awesome
01/18/2008 at 10:48am
User: Douglas from Mount Pleasant, SC User Rating:
Fantastic and so easy to make. Defintely make the Tzatziki first and let sit as the sauce gets better after a couple of hours. I baked my meat ratherthan using a rotisserie and everything turned out Fantastic!
MY WAY IS EXCELLENT!
01/07/2008 at 05:48pm
User: null from null, null User Rating:
I don't like lamb that much so I use beef...I don't have a food processor to mix the meat...so I use the mixer...I also put oregano and not so much of rosemary...and We love it!!!!
Meat was good, yogurt was crazy
01/06/2008 at 10:49pm
User: null from null, null User Rating:
I got the meat the right consistancy - no easy task. At the last minute I had to make it in the oven. It was good. Tasted much like lamb meat loaf. I used four large garlic cloves in the yogurt and it was OUTRAGEOUSLY garlic-y. And it was VERY dry. I wouldn't dry the yogurt next time. Everything in the meal can't be dry. My guest and I laughed a bit at first bit because neither one of us could talk for a moment for the dryness. Next time I'll try it on the rotisserie and cut the garlic in the sauce in a big way.
Superb
01/03/2008 at 11:10am
User: Dave from Marysville, WA User Rating:
I am NOT "kitchen" friendly, but love Gyros. So, I play. My first attempt, I decided to add some beef - I took 2 bites, one to test and one for pride - threw it away. My second attempt is close. Too much salt for my tast, however the flavor is there, as well as the consistency of the meat. I ran my fresh ground lamb through my grinder 3 more times. I used the oven loaf method and then after letting it cool, it sliced a couple of small pieces, placed them in a hot skillet for several minutes......primo!.. The Tzatziki Sauce recipe is a bit too much "garlicky", but after straining it through a strainer found it to be, again, of great consistency. I will be attempting both recipes again in the near future. I am sure with minor modifications for personal taste, these will be the greatest. Thanks AB.
My family loves these!!
12/31/2007 at 09:16pm
User: Anonymous User Rating:
This recipe has become a staple in our household. Fairly time consuming to prepare but well worth the wait. My family are pretty picky about their food and this dish is a homerun with them. Sauce recipe is also excellent.
Love that Tzatziki Sauce!!!
12/19/2007 at 01:58pm
User: Elizabeth from Huntsville, AL User Rating:
We had a leftover pork tenderloin roast and we used AB's Tzatziki Sauce recipe and turned the leftover roast into Gyros. They were FABULOUS! I lived in Europe for several years and the Tzatziki had a very authentic flavor. I highly recommend this recipe!
Not that authentic, yes, but quite decent if you do it right
12/10/2007 at 05:23am
User: Steve from Seattle, WA User Rating:
The first time I made this, I used a 1/2 beef & 1/2 lamb mix (I'm not a big lamb fan...when it's ALL lamb) using the oven loaf method and it turned out OK. I had adjusted the recipe to my liking a bit (I'm picky about onions, so used onion powder instead), so didn't follow the recipe verbatim, so couldn't comment on if it WAS followed to the letter. The second time I made it, I decided to try using ground turkey and, learning from my tinkering from the first time, balanced the recipe more to my liking and it turned out even better. I made the modified turkey recipe for a party and everyone loved it, asking me for the recipe. My best friends used my recipe (they don't eat much red meat) for a party as well and, again, everyone loved it. I do agree w/ a few comments I read about the sauce not tasting right w/ mint in it, and maybe toning down the garlic and red wine vinegar a bit. I also used real greek strained yogurt (though my friends just buy pre-made sauce). To date, I've had this 6 or 7 times and the only time I had any problem with it was when I used ground turkey BREAST and it came out too dry. Thanks, Alton!
Eye Popping And Mouth Watering!
11/14/2007 at 12:18pm
User: Timothy from Fremont, OH User Rating:
This was the best! I use to get these when I was in college at The Ohio State University for lunch or dinner. Thank You Alton!
Nice recipe
10/29/2007 at 12:50pm
User: Anonymous User Rating:
A nice, simple recipe. In reading the other reviews, I decided to cut down on the rosemary and marjoram, and use 1/2 ground beef. It came out perfect!
love it!
10/11/2007 at 08:30pm
User: Rosie from Conroe, TX User Rating:
My brother went to Greece one summer and he said it was just like it, just needed chips (over there they make a paper cone, put it in there and add frech fries to it.) The only thing I did different was make the sauce in the food processor and added the juice of one lemon.
Very good
10/10/2007 at 01:20am
User: Robin from Leawood, KS User Rating:
My husband & I love Greek food and we loved these. They turned out great and were easy to make. I, like many others only got gyros out to eat, now we can have them at home anytime. Thanks.
Worth Trying
10/08/2007 at 09:29pm
User: brian from orlando, FL User Rating:
I used my Showtime rotisserie and chilled the meat in the freezer for 90 minutes. The rotisserie had to be modified slightly (I added a center piece that I made from a heavy duty hanger that I drilled into the gear of the rotisserie). Otherwise the meat will work itself off. I cooked it until it hit 160 which was probably a tad too much, considering it will be reheated before serving. Flavors are great-a tad too much salt. Tzatziki is excellent. Mine was a little dry. Next time I cook until 150 and let it carry over. Certainly worth trying.
Great With Ground Turkey!
10/03/2007 at 11:28am
User: Kristin from Shorewood, WI User Rating:
We have plenty of Greek restaurants around here, but I don't eat lamb or beef. So I usually buy a Gyro "kit" with lamb meat, pita & tzatziki sauce for my family and make marinated chicken strips on the side for myself. I couldn't find the "kit" in the stores anymore, so I was looking for a tzatziki sauce recipe to just make the marinated chicken pitas, when I came across this recipe & decided to try it with ground turkey instead. This is definitely a labor of love! Two+ hours is a long time for someone who usually whips up meals in 30 minutes, but it was well worth having a "real" gyro again! My husband & teen boys were skeptical, but they loved it & they eat lamb gyros all of the time! I followed the meat recipe, but took the advice given here and doubled the garlic & reduced the rosemary to 3/4 (which I had to grind myself because the store only had dried leaves.) Rosemary is a strong flavor and turkey is more mild than lamb. I could almost have gone to 1/2. I used regular table salt & pepper. I squeezed the onions in doubled up paper towels. I didn't use a brick - as I didn't have any laying about - I took another loaf pan and stacked it on the meat with the foil & weighted it down with heavy jars. I would NOT skip this step, as I had to cut it short (everyone was getting hungry) and I think it would have crumbled less in slicing had it settled more. Slices were still awesome fried up in a little oil. For the sauce, I used the large hole side of a grater for the cucumbers, but didn't squeeze them and strained the yogurt in a mesh strainer instead of a tea towel. I finished the sauce first, so it had time to marinate flavors. With 1.5 hours of cooking for the meat, it had plenty of time. Don't skip the fresh mint - it makes the sauce. It's some of the best tzatziki sauce I have ever eaten - even with all of the Greek restaurants around here! I think next time I would prep everything a day ahead of time to give all of the flavors time to blend more.
Awesome
09/30/2007 at 09:25pm
User: Brian from Houston, TX User Rating:
This was fantastic even though I used only ground beef. The meat tasted even better when I sliced it thin and cooked it in a frying pan for a few minutes to give it a nice grilled taste. Also, I skipped the brick part and the texture was still just great.
Fabulous!!
09/17/2007 at 12:42pm
User: Michelle from Warren, OH User Rating:
Fabulous! And easier than you may think!!
Hit outta the park!
09/16/2007 at 06:36pm
User: stephanie from cuyahoga falls, OH User Rating:
Served for my new greek inlaws at a family grill out.. they raved! I'm the new favorite daughter in law. They can't wait for me to cook for them again! Alton Brown is a life saver! lol
FANTASTIC
09/15/2007 at 10:39am
User: Anonymous User Rating:
I love gyros and am always disappointed that I could only get them once a year at a Greek festival. I followed the recipe exactly and these were right on and got rave reviews from my guests as well!
Fantastic
08/29/2007 at 10:00pm
User: MaryAnn from Dove Canyon, CA User Rating:
A little difficult without a full size food processor, but well worth the effort. No tea towels, but like another reviewer used heavy duty paper towels and a a fine mesh strainer. Worked like a champ. Much better than anything you can buy at the local Greek restaurants and much less salty. Way to go, Alton!
great version of Gyro meat
08/23/2007 at 10:46am
User: JOE from scarborough, ME User Rating:
Alton got another one almost right, this part with the brick though can be skipped if you want. We have made this recipe multiple times and with and without the brick and it is hard to tell the difference. It compacts the meat a little more but it is already a tight consistency. Also the recipe calls to place a brick on the meat to finish, is that a hot or cold brick Alton? We figured it was a hot brick because if you put a cold brick on the meat it will only serve as a heat sink and actually lower your meat temp! Common Alton aren't you a detail kinda guy?? We tried using the ground lamb, hard to come by and expensive. We did find it at whole foods for the first try, tasted great, went and got more from WF and it was bad, returned it and hit another market and it was bad, so we opted for ground turkey and it worked great and in our opinion tasted the same if not better! Our cook time seemed to be longer than the recipe to reach the 165 to 170 degree range. One thing about this recipe is the salt content is a bunch lower than the fast food type Gyros and you can really taste the seasoning, meat and sauce a great deal more. Hope this helps!
Tip for using rotiserie
08/15/2007 at 09:58am
User: Anonymous User Rating:
These gyros have great flavor and this recipe has been added to our favorites list. One suggestion to those who are going to make it on a rotiserie is to keep the loaf shape shorter and thicker. We shaped ours too long and thin and it cooked way too quickly and was somewhat dry. Next time we will shape it in a loaf pan and then put it on the rotiserie.
good
08/12/2007 at 07:46pm
User: Anonymous User Rating:
It's a good recipe but lacks the consistent yummy crispy bits that are achieved on the constant spit when it's cut and left to continue to cook and then cut a little more. I'd also add a bit more salt. That said. I will make it again. It was worth the time and effort.
Gone in one day
08/06/2007 at 05:29pm
User: Louise from Idledale, CO User Rating:
My husband and I made this on the rotisserie exactly like the recipe and were so happy with how it tasted...so much like authentic greek gyros from restaurants! It was so good that it was gone the first day and we made it again the second day. It's the combination of the flavors together that made it so scrumptious. The tzatziki sauce, the feta, the lamb meat mixture and veggies go perfectly together! So glad to have a the recipe for this flavorful meat that I have wanted for so long! Thanks Alton!
Disgusting & Worst Gyro Recipe Ever!
08/05/2007 at 07:03pm
User: Danny from beaverton, OR User Rating:
Be warned this recipe is so awful it's beyond words. The meat seasoning tastes nothing like an authentic gyro should. The sauce however is the worst part of the recipe. Nobody and I mean nobody puts mint in Tzatziki sauce. The consistincy of the sauce was gross and way too thick, more like a paste than a true tzatziki. Draining the cucumber and yogurt was a big mistake too. Who in their right mind would want dehydrated cucumbers and yogurt in their sauce? Gross! Don't waste your time or money on this one. Alton, love your show for learning about foods and the science of how they interact, but please leave the recipes to the professionals.
Loved It!
08/04/2007 at 08:39pm
User: Michelle from Mentor, OH User Rating:
Idon't usualy eat lamb but this is an exeption I loved it!!!!!!!!!!
Perfect!
08/03/2007 at 06:42pm
User: thanasi from lancaster, CA User Rating:
This is a perfect match to the real thing!
The Bestest!
08/01/2007 at 10:46pm
User: Chef John from Gilbert, AZ User Rating:
This honestly is the best Gyro I've ever had. I even created a hash recipe using the balance of the meat. OMG can't wait to do it again! Thanks Alton
Very good
07/30/2007 at 11:00pm
User: Anonymous User Rating:
Used a 1/2 beef, 1/2 Lamb. Didn't bother with the brick.
Come Back to this Again and Again!
07/22/2007 at 02:32pm
User: Anonymous User Rating:
AB - Love this recipe (and you personality & food). Altho we do not make this alot, we enjoy it immensely. Thank you for giving us Gyro-Coney Island lovers a way to make this at home.
Perfect!
07/21/2007 at 03:07pm
User: Anonymous User Rating:
Perfect recipe, easy to follow. I much prefer to make these at home. Thanks!
gyro
07/01/2007 at 04:12pm
User: Anonymous User Rating:
great
Jane from Illinois
06/30/2007 at 05:06pm
User: Jane from Winfield, IL User Rating:
I thought the recipe was incredible!! I made it for a big family party and everyone loved it! I shared the recipe with my sister who is great cook and she has also added it to her repertoire. A keeper!
Close, but no cigar...
06/28/2007 at 10:46pm
User: Kurt from chandler, AZ User Rating:
I'm a long-time AB fan, and rely on his recipes for plenty of occasions. I'm also a culinary student. I saw the episode and really hoped this would finally be the perfect recipe for Gyros that I've searched for years to find. But it was just short of the mark. The texture of the meat was right on, but it seems that everyone I know who tried this recipe thought the herbs and seasonings were off. There just -something- missing. A certain... je ne sais pas. It smells and tastes more like a pungent lamb meatloaf, instead of the deep, fragrant Gyro meat I know and love at my favorite street stand. Have tried replacing some of the marjoram/rosemary with oregano, with little help. So close, and yet so far..
Um..no
06/20/2007 at 05:47pm
User: Anonymous User Rating:
I tried the meatloaf version and the texture was way off. The flavor was ok though.
astonishing
06/19/2007 at 04:00am
User: Kat from Carrollton, GA User Rating:
I rarely ate gyros before but was strangely drawn to this recipe because I love his homemade tzatziki sauce. I finally made the Gyro loaf and it was incredible. I cannot stress this enough. Probably the best sandwich I ever had. The only change I made is I like to use dill instead of mint in the sauce. Make this recipe! Do not skimp or substitute the rosemary and marjoram in the gyro loaf it is fragrant and delicious.
A Great Pseudo-Gyro
06/15/2007 at 07:53pm
User: Susan from Howell, NJ User Rating:
I was in a hurry and I also didn't have a food processor, so I just mixed up half the Gyro ingredients like a meat loaf and spread the mixture as if it was a very large, thin hamburger into a cast iron frying pan. I cooked it on the stovetop on a very low flame, which cooked it through and rendered out the fat. Then I patted it dry with some paper towels and put it on a toasted pita along with some very thinly sliced onions and the Tzatziki sauce (which was excellent, by the way). What a great dinner!
OK, but....
06/10/2007 at 06:03pm
User: Wendy from Pittsburgh, PA User Rating:
If you make it meatloaf style, tossing the strips around a bit in a frying pan makes the meat less spongy and crisps the edges. The marjoram is bit much; I think I'll use oregano instead if I make this again.
Yum
06/04/2007 at 04:21pm
User: B from Richmond, VA User Rating:
I was a little skeptical going in abou the meatloaf method, but it worked exceptionally well. I loved the whole package. My husband complained that it tasted like lamb--there's no pleasin' some people. Thanks!
egh
05/17/2007 at 02:37pm
User: Oliver from Flagstaff, AZ User Rating:
kind of winged it , but if you did it right it probs would be good.
Spot on!
05/05/2007 at 10:51pm
User: PAULA from Campton, NH User Rating:
Well done! I did the loaf pan technique and cut the recipe in half for two people. It was incredible. The only warning I have is that the tzatziki sauce is pretty garlicky so cut back if you can't deal with a lot of garlic! Easy to make - if you plan ahead properly. If you like auhentic gyros try it - you won't be sorry! Definitely adding this recipe to my food blog www.chefitupyo.com!
Surprisingly accurate taste
04/30/2007 at 01:08pm
User: Uli from Brentwood, TN User Rating:
I love gyro chef salads so I tried this recipe and was pretty satisfied with the results. I baked it in a meatloaf pan and since I didn't have a brick, I turned it out onto a plate, covered it with saran wrap, and put my cast iron skillet on top.
LOVED IT
03/27/2007 at 06:26am
User: Andria from Monterey, CA User Rating:
I loved this recip, with one slight ajustment, the marjoram was a little much for my family. so the second time I made it I put in only half and it was just right for us. Loved the lamb, but tried the 1/2 beef 1/2 lamb and if you are on a tight budget it was great also. We have it alot.
My gyro shop isn't in danger
03/17/2007 at 06:39pm
User: Ryan from cincinnati, OH User Rating:
This recipe isn't too hard and makes a good gyro. I am sorry to say that the gyros I often get for lunch are better. I think all the difference is in the seasoning of the meat.
Gyros & Mine
03/15/2007 at 04:57pm
User: Ginny from Pueblo, CO User Rating:
This recipe was GREAT! My 83 year old Father & my 2 young girls ( 8 & 9 ) all enjoyed it. I did leave the mint out of the sauce as a prefference of mine and it still tasted great. Finnally I can make my favorite dish at home!!!
This one is a 'keeper"
03/09/2007 at 12:18pm
User: Anonymous User Rating:
Great recipe! First time I followed to a 'T' and it was perfect. Second time was a busy week night and I didn't have any lamb. I improvised with 1/2 ground beef and 1/2 ground chicken and bought the tzatziki sauce at Trader Joes. This turned into a great make ahead dinner for busy people! AND the kids ate it both times. Thanks!
awesome
02/28/2007 at 07:06pm
User: Anonymous User Rating:
I will no longer go out to get this. An easy (have four kids) and tasty meal. Thank you for the recipe
SHOCKED that anyone thinks this is good!
02/21/2007 at 11:25pm
User: Amy from Dallas, TX User Rating:
I am flat-out SHOCKED that anyone who likes a good gyros could think that this recipe even comes close! I made this with great enthusiasm, but now I am so disgusted that I had to come upstairs to write my review. I honestly can't believe how bad and unlike a gyros this is!!! There has been a lot of comments about its texture; I can place it- Remember those nasty pressed soybean "hamburgers" that schools served in the late 80's to kids? This is similar, but much worse. I am really disappointed! I am from downtown Chicago (not the burbs) and I know what a really good gyros can taste like. Few things in this world are that wonderful! Make this recipe and you will feel cheated and grouchy. I'll be lucky if my dogs will go for this.....Oh, Greek Islands....come to me!!!
not quite there but close
02/21/2007 at 09:40pm
User: Hans from houston, TX User Rating:
one of my best friends is Persian, and his lamb gyros are ABSOLUTELY the best ever. his restaurant is proof. this recipe is VERY, VERY close, but i would change/add the following: 1 T of salt 2 tsp of ground rosemary 2 tsp of cayenne pepper 2 tsp of fresh cracked black pepper sprinkle sumac on the finished gyro
Awewome!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
02/08/2007 at 04:14am
User: Martin from Weirton, WV User Rating:
I followed the recipe exactly as described using the oven method. I had no problem at all. The taste was great and the texture was close to gyro meat. I will definitely make this again. Awesome, this is GOOD EATS. Thanks Food TV.
Pretty authentic tasting!
02/03/2007 at 02:16pm
User: Scott from San Diego, CA User Rating:
My husband and I really enjoyed this recipe. I cooked the meat in a small square pyrex casserole dish over a water bath (in a larger pyrex). It was very moist, but not as crusty as cooking it on a rotisserie. It was very authentic in its taste and texture though and we would definitely make it again. The sauce was too garlicky (had a strong spicy taste to it) so next time I will cut back on the garlic. Served with warm pita bread and a cucumber / red onion salad and couscous. Very good.
Awesome Gyro Meat
01/20/2007 at 11:19pm
User: Chris from Leavenworth, KS User Rating:
The gyro meat was great! I didn't try the tzatziki that way because growing up we always made it with dill instead of mint. I have to say that it is really good that way.
Great
01/20/2007 at 03:08pm
User: Tammy from Charleston, SC User Rating:
I love gyros, and never thought I could make my own at home! But thanks to this recipe I can have it anytime I want! I cook it in a cake pan about one and half inches thick and cook for about 45 minutes. Then I pour off the fat from cooking and fry potatoes in it! They rock!!!!!!
ZZzzzzz
01/15/2007 at 08:54pm
User: Sean from Brooklyn, NY User Rating:
The oven version wasn't even remotely gyro-like, and the tzatziki, though generally good, calls for a lot more garlic than the average person can enjoy.
Not really that good
01/15/2007 at 02:18am
User: Robert from Farmington, MN User Rating:
As another review indicated, I had to process the meat a lot longer and in two batches because 2LBS of Lamb is too much for my food processor. I used the loaf pan method. It didn't have the texture or flavor that I was expecting. If I try it again, I might add some pork. The lamb I used may have been too lean. I'd also probably double the garlic and use other spices. It lacked flavor. The meat didn't hold together very well after cooking. I usually like Gyro plain... but this needed someting.
Exactly what I was looking for!
01/14/2007 at 12:31pm
User: Rene from Round Hill, VA User Rating:
Super easy to prep the meat. I made mine as a loaf version. Actually, I split the meat into 2 loaves and froze them. Defrosted in the fridge when I was ready to cook one. Baked in a loaf pan as directed. It was perfect! I sliced it thin and served it on whole wheat pita with lettuce, onion and tomatoes along with the tzatziki sauce. We loved it! So easy and so yummy! Thank you Alton Brown!
WOW!
01/12/2007 at 10:11pm
User: Anonymous User Rating:
This receipe makes as good a Gyro as I've ever eaten anywhere, in Greek restaurants, college style cafes or private greek homes. Thanks so much to Mr. Brown.
Excellent Greek-Style Meal
01/10/2007 at 06:52am
User: DEXTER from Hiawassee, GA User Rating:
Having been to Greece a few times with friends this recipe is absolutely the next best thing to being there and watching the meat come right off the grill and on to a freshly heated peice of pita bread. My wife is not a lamb eater so I mix half ground beef and half ground lamb. She never knows the difference. I have friends over for Greek Night at least twice yearly. Our menu is this Gyros and sauce recipe, Greek salad, pita bread sprinkled with olive oil and grilled to golden brown, freshly fried french fries, and grilled roma tomatoes. What a treat and everyone raves. For dessert it is the famed baklava recipe found on this site also. I think it may even be a recipe from Alton Brown as well but not sure. Anyway you will be quite happy with the results and don't be afraid to do this in the oven. That's what I always do as my grill does not have one of those turning mechanisms with it. ENJOY!!!!
one of my husband's favorite meals
01/06/2007 at 11:23am
User: Monet from Ann Arbor, MI User Rating:
Alton Brown does not disappoint. The gyro meat is excellent. It makes a lot, so we always have leftovers. We run out of the tzatziki sauce before the meat is gone.
Grill it!
01/04/2007 at 03:16pm
User: Anonymous User Rating:
My first attempt i baked this and got meatloaf. This recipe must be grilled!
Turned out great the first time!
12/20/2006 at 08:28pm
User: Pat from Overland Park, KS User Rating:
I literally just finished making/eating this gyro recipe, and I thought it was fantastic. I don't have a rotisserie and just cooked the meat in the oven and still thought it was delicious. The only thing that didn't work out for me as well as on the program was the draining of the yogurt, but it really didn't seem to make a difference, the sauce was still quite good. Next time I may run the sauce through the food processor as well and cool in the fridge, so that there aren't chunks of cucumber and instead the sauce is smoother. Overall a great dish, and not too hard to put together if you just plan ahead a little.
Just like I remember
12/13/2006 at 07:59pm
User: Anonymous User Rating:
This gyro meat recipe turned out very well - I'm going to share it with all of my family members. My family raised sheep so we had gyros a lot when I was growing up and after we got rid of the sheep we had to start buying the meat in the grocery store. It was so expensive and now I can't find it any more so I'm happy to make my own from ground lamb I got from my cousin. The only problem I had was getting the internal temperature of the meat as hot as the recipe says without cooking it twice as long as the recipe told you to. I didn't worry about it because I was going to re-warm the sliced meat in a skillet before serving anyway. I did not make the tzatziki sauce this time, I just used Kraft cucumber salad dressing like we did most of the time growing up. I might try it someday though.
One of the best things I've tried!
12/08/2006 at 01:40pm
User: Sarah from Sierra Vista, AZ User Rating:
Like most people in America I was stuck eating "gyros" in the mall. The nearest, decent Greek restaurant was three hours away. I've been to Greece and have had greek food all over Europe. That being said, very little here in America came even close. And the stuff at the mall is always disappointing. I'm big AB fan, but I missed this episode. When I saw this recipe I tried it without reservation. The texture is pretty close. I tweak the seasonings a bit and use half beef and half lamb. Sometimes just beef if our sad grocery store is out of lamb. But other than that I stick with AB's guidelines. After taking the meat pulp out of the blender I throw the stuff really hard on a clean surface. I do this at least ten times. I read that technique somewhere. I think it helps make the texture even more gyro-ish. Then I just shape it into a flat, oval loaf on a pan lined with foil. It bakes pretty fast too. My husband and I now enjoy really great greek food just about once a week! And my picky toddlers gobble it up! My parents even loved this, and my mom's Turkish. We're having company for dinner and I feel super confident making this.
Just like the ones at our favorite Greek restaurant.
10/14/2006 at 07:32am
User: Steven from University, MS User Rating:
We just did not need to know that we could make these at home! This recipe is fabulous.
Excellent
10/09/2006 at 10:42am
User: SARAH from Charleston, SC User Rating:
Just made the pan version for a second time - simple, tasty and a croud pleaser. Someone is going to attempt the rotiserie option next.
Incredible
10/02/2006 at 08:04pm
User: Laura from Seabrook, TX User Rating:
the best Tzatziki sauce I have ever had
Close, but no Cigar
09/17/2006 at 06:11pm
User: Peter from Warrenton, VA User Rating:
I made the recipe (loaf pan version) as written. I think the consistency of the meat was right on the mark. The flavor, however, was lacking and needs further test kitchen development. Alton, I'm looking forward to v2.0 of this recipe - don't let me down.
As good as Greece
09/12/2006 at 12:02pm
User: Anonymous User Rating:
I was recently in Greece and this is really excellent
I've looked high and I've looked low...
09/05/2006 at 08:31pm
User: DALLAS from Novi, MI User Rating:
This is one of the better recipes I have found for gyros. I can't believe how many out there skip the marjoram--which is key here. Curiously, it is one of the few I have found that recommends lamb only--many I have tried mix lamb and beef in one proportion or another, and generally for very specific reasons, but I'd say this was perfect. Great flavor, well-balanced, and easy to do. It may be cheating, but I used my KitchenAid countertop mixer to mix the meat and seasonings, which seemed to work fine. I recommend using greek-style pitas (if you can find them--they're a bit more doughy and now quite as dry) as they make better sandwiches. Good recipe for tzatsiki as well. Serve with a greek salad for a great meal!
Just like Greektown in Chicago!
08/31/2006 at 11:05am
User: Anonymous User Rating:
Wow. I had really missed having a good gyro now that I live in Florida. But this recipe is exactly like what you get at Greektown in Chicago. (We used oven method). Go easy on the marjoram though, 3/4 Tbsp is just right. Also, we broil shaved pieces on a cookie sheet to get nice & brown and hot. Thanks so much for this great recipe.
hhhmmm very tasty
08/26/2006 at 02:53pm
User: Leilee from San Jose, CA User Rating:
The recipe is very easy. Instead of draining the yogurt with the tea towel, I just purchased Greek style yogurt from the grocery store, this made the process less time consuming. The result was great. Everyone in my family loved it. I would definitely make gyro more often.
it's Greek to me
08/25/2006 at 11:29am
User: Mike from Campbellsport, WI User Rating:
Minimal prep required for the result, as lonfg as you've got the right equipment.
Wow...
08/21/2006 at 12:52pm
User: nikko from ponte vedra beach, FL User Rating:
Being Greek I was a bit skeptical at first, but tried the recipe following every step without deviation. I was totally thrilled by the outcome, and so was my family. This is very easy to do on a grill with a rotisserie. This is a keeper for sure!
Delish!!
08/18/2006 at 11:23am
User: Christina from Virginia Beach, VA User Rating:
I'm so happy that I found this recipe!! The only thing I will change next time I make it, is I'll cook it on the grill so that it browns up nicely. Everyone in the family loved this recipe though and it will get made often. I think next time I will try it with some ground beef mixed in as well. YUM!!
good one
08/17/2006 at 09:48am
User: Anonymous User Rating:
Its great if you can't go to a resturant to get it! If you can get gyro's down the block well...it might be too much work but it is tasty.
Great Gyro
08/16/2006 at 06:23pm
User: Anonymous User Rating:
I found this very easy to make and it tasted great. My family was very impressed with the flavor. I had a little problem with the sauce but I'll get that right next time, and there will be a next time.
Fast Fun easy
08/10/2006 at 01:33pm
User: Mike from El Cajon, CA User Rating:
Fast Fun easy
really good
08/06/2006 at 11:39pm
User: cyndi from Bowling green, IN User Rating:
I love this, but I would put alumminum foil around it if you are cooking on a charcoil grill for at least 20-30 min. then remove . the flavors are great , but I mixed my sauce with dill pickle juice & marjorum ,I like the dill taste, but as far as the meat goes , Love It !
Great fun food
07/26/2006 at 03:01pm
User: Gene from Lincoln, NE User Rating:
A fairly easy recipe that results in a nice change of pace. Kids loved it, I loved it, the only problem was finding a store that sells ground lamb.
Best Gyro Ever!
07/23/2006 at 10:42pm
User: Barbara from New York, NY User Rating:
We live in New York City with a Greek diner on every other block. My husband claims that this was the best gyro he's ever had! I made the oven version as written and it was a huge hit with hubby and kids. And they know gyros! Don't skip the step of draining the yogurt. You'll get thick, authentic tzatziki if you follow the recipe.
Great, but maybe less herbs...
07/22/2006 at 02:14pm
User: JAN from Hot Springs, AR User Rating:
We can finally make great gyros at home. This recipe was a little too strong for our tastes, and we will cut the herbs in half and maybe double the salt amount. Otherwise, THIS IS A VERY EASY way to have the best of both worlds. THANKS ONCE AGAIN ALTON!!
GREAT, but...
07/21/2006 at 04:18pm
User: Kevin from Las Cruces, NM User Rating:
I had a little problem with the meat falling off the rod on my rotisserie. I went to the hardware store and bought "hail screen"- it's like bug screen, but the holes are about 1/2" by 1/2". I then cut it and made a cage for the meat. The forks on my rotiss fit outside the cage, and it holds the meat in place very nicely!
Gyros from my kitchen
07/14/2006 at 08:18am
User: Anonymous User Rating:
I can't believe it. I really made gyros at home. This recipe is fantastic and totally gives you that greek resturant taste - right down to the sauce.
Low-fat and delicious? Who knew!
07/11/2006 at 03:37pm
User: Theresa from Smithtown, NY User Rating:
Thank you AB for a fantastic tzatziki sauce recipe. I altered the recipe from regular to low-fat plain yogurt. It came out creamy and delicious. Thank you again.
Couln't keep it together
07/11/2006 at 06:22am
User: Anonymous User Rating:
I followed this to the letter, and let the meat sit in the fridge overnight to set up. When it got onto the spit it fell apart into a heap of tasty meat in the grease pan. Maybe meatloaf style is better route. Flavor was good, but I'm still searching for the right blend of meat, spice, and rotiserrie to make it happen.
Real Deal Holyfield.
07/10/2006 at 09:56pm
User: Anonymous User Rating:
This recipe is great! Easy and tasty! You can simplify the process by substituting greek yogurt for regular (thereby skipping the straining step). Everyone I serve this to loves it. I will make this one over and over again.
Been Waiting for this one.
07/07/2006 at 11:48pm
User: Sharon from jacksonville, NC User Rating:
Ive been waiting for the recipe for Gyros, Thanks so much. I always added a pinch of curry to my sauce, but this one sounds just as good if not better! Thanks for the Recipe, were making this one tomorrow!
the tops
07/07/2006 at 11:43pm
User: Barry from springfield, MA User Rating:
the dizzy wizzy rotisserie gyro
Alton Brown is "THE MAN"!
06/02/2006 at 01:42am
User: Jeff from Lawrence, KS User Rating:
Awsome.....I made the loaf style and only made two minor changes. I combined all of the ingredints for the Tzatziki in a food procesor and blended them(made it much smoother). I also let the meat cool and then pan fryed the slices. All in all an excellant recipe. Tasted just like the local Gyro shop's. A++
Live goat would've been better.....
05/22/2006 at 09:16pm
User: Anonymous User Rating:
I have eaten alot of gyros in my days, but these didn't taste as good as the ones we get at the local greek establishments, and I thought that getting a recipe off of the "food network" I would be getting quality. We followed this recipe to every detail, even letting the meat cure over night, and it still fell off of the rotissiare. But the kicker was that it didn't even taste like a real gyro. We wasted our money and next I will get a recipe from an authentic greek website or restaraunt.
easy and delicious
05/18/2006 at 07:40pm
User: Kristin from Cookeville, TN User Rating:
i was very impressed by the taste of this meal. i thought that a meatloaf could taste nothing like the gyros from a restaurant. but it did! i prepared my meatloaf early in the day then let it cool. come time for dinner i just thinly sliced the meat and sauteed it in a pan with olive oil for 5 minutes. that replicated the taste even better.
You missed on this one EB.
05/17/2006 at 09:11pm
User: Anonymous User Rating:
Elton, you captured the texture and look of gyro but lets not forget about the taste. The taste was way off. (I didn't make the Tzatziki). I just returned from abroad where I always get fabulous Gyros, and this left me wanting the real thing. Sorry Elton, this is a flop.
Perfect!!
05/17/2006 at 04:32pm
User: Margaux from Logan, UT User Rating:
I tried this recipe and it was fabulous! Thanks for breaking Greek food into a science, Alton!!
Loved it!
05/14/2006 at 11:06pm
User: HEATHER from Montrose, MI User Rating:
My children were a little apprenhensive about eating lamb until they tried this. We all loved it and would definately make it again. Just be warned - grinding the lamb can be difficult. We burnt the motors of both a Kitchenaid mixer and food processor while making this. However, the end result was fabulous and we will make it again. Was worth the mess and effort.
OPAH! Greek heaven!
05/10/2006 at 08:04pm
User: Anonymous User Rating:
My husband and I really liked this recipe. We made it in the loaf style, but for summer might make it on the bbq spit. I made my own greek pitas (dough from a zojirushi breadmaker), and used real Greek yogurt for the Tzatziki Sauce. I used a 60% lamb, 40% beef ratio, and made it into a paste with a food processor (necessary). Flour sack cloths work great to squeeze out the onion liquid. Making your own pitas, besides being very easy, and using Greek yogurt, make this recipe worthwhile. Without those two things, the recipe might be so-so. On the Tzatziki I cut down the red wine vinegar by half and added onion powder. Opah!
Great gyros
05/09/2006 at 06:38pm
User: Pat from Wendell, NC User Rating:
The whole family loved it. A very easy way to make gyro meat and very authentic. We used the baking method and it came out perfect. We all ate way too much! Thanks Alton. We love your show too! It is the best.
remarkable...
05/02/2006 at 06:12pm
User: Anonymous User Rating:
it's UNBELIEVABLE that this works - and is SO tasty! WOOT!
Yes you can make this work in an Oven!
05/02/2006 at 03:55am
User: REBECCA from Greeley, CO User Rating:
Yep this does work in the oven. No fancy grill attachment needed. But the brick wrapped in plastic wrap and foil does make a differenace so dont skip it. The gyros is mighty tasty but make extra of the sauce. You'll run out because your eating it on other things too its so good.