Gyro Meat with Tzatziki Sauce

Total Time:
3 hr 45 min
Prep:
30 min
Inactive:
2 hr
Cook:
1 hr 15 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 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
  • Tzatziki Sauce:
  • 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
Directions
Watch how to make this recipe

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.

Tzatziki Sauce:

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


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4.3 368
The consistency of this one is spot on with the baking bath, however while the flavors are right, it turned out pretty bland.  I will likely make it again, however next time I would double the spices and definitely increase the salt.  This recipe provides the right flavor blend, there just isn't enough flavor.  I also made mine using 1 lb. of ground lamb and 1 lb. of ground beef.   item not reviewed by moderator and published
Dry and bland with the exception of a very overpowering taste of majoram. Found myself scraping it off the sandwich and just eating the veggies with the tzatziki sauce which was actually quite good. Next time I will just try making greek meatballs, this loaf idea is a flop.   item not reviewed by moderator and published
Alton, you beautiful genius! This recipe is legit and made all my gyro dreams come true! Thank you! item not reviewed by moderator and published
Excellent recipe. item not reviewed by moderator and published
I'm confused by the oven method. The directions say, bake at 325 degrees for 60 minutes until the temperature is 160-170 degrees. Then put the meat on a cooling rack and top with a foil wrapped brick unit the internal temperatures is 175 degrees. ??? How do you COOL DOWN the meat from 170 degrees to 175 degrees ?????<br /> item not reviewed by moderator and published
I had always wanted to make mine own Gyros and after watching Alton do the meat on the BBQ I had to try.  I read through several of the reviews and saw that some felt the meat was a bit dry and lacked taste.  I boosted the spices and added a pound of beef fat to three pounds of Lamb.  I did mine on the rotisserie.  the trick with that method is to make sure the meat if fully emulsified and allowed to tighten up in the refrigerator over night.  I had a strong loaf and did not even have the center hole open up on the meat during cooking.  The beef fat rendered off during the cooking and pulled the flavors all together.  Will definitely do this again.  item not reviewed by moderator and published
I used 1 pound beef and 1 pound pork, after cooking a test pattie, i increased total salt to 4 tsp and garlic to 6 cloveses. Will make again, now i dont need take out.  Thank you Alton!  item not reviewed by moderator and published
OKAY, here is the deal. This is a little more homey. Than, take out. The recipe is top notch. Bake in oven raised in light water bath, for 1 hour on 325. Toppings:Grill the onions in olive oil ( not raw, as Alton did). The cucumber sauce, taste best marinated for 24 hours, and I used1/2 of a fresh lemon juice ( instead of red wine vinegar). And 1 tablespoon sour cream in addition to the greek yogurt ( the tea towel step for the yogurt is a must), which will give the smoother consistency, like take out. Also I blended all of the cucumber sauce ingredients together, to ensure it was just like the restaurants. item not reviewed by moderator and published
This is the second time I have made this recipe. Alton never lets me down. Everyone loved it!!! I did use half grass fed beef and half lamb. And I probably went a little heavy on the garlic and rosemary because I love them so much. Can't wait to make this again. item not reviewed by moderator and published
Not a fan at all - a very mellow taste (plain) I'm use to very flavorful Greek food and this recipe is the farthest away from flavorful as one can get item not reviewed by moderator and published
This recipe was awful. I wrapped the meat and let it sit overnight. After putting it on the rotisserie it fell apart after 5 minutes. Baked it in the oven in a water bath for an hour and it was so dry. Inedible. Do not use this recipes. Go to the nearest Greek place instead. item not reviewed by moderator and published
Delicious describes this recipe perfectly! Thanks Alton for another keeper. Made two loaves one without the salt for my mom who can't eat much due to heart issues and it tasted dang near as good as the one with. Excellent recipe! item not reviewed by moderator and published
Thank you Alton, I used your recipe and the babies came out awesome. Having moved from NYC 10years ago to the lovely Smoky mtns. of N.C. you can imagine that the food here is just not the same so i find myself making my own more often. I got the craving for gyros last week because my mother always made lamb for Easter. after going to 3 different markets i finally found ground lamb and all the spices needed. i didn't use the brick method, sorry, i just added a 1/4 of beef and 5 slices of bacon so the fat content was raised to give the meat the desired texture and slice-ability. i made the mixture into 2 small, tightly packed loaves and cooked them to perfection, thanks to you for that. they came out fantastic!! i was so happy! yours' is always the first place i come to for recipes and nothing has changed that. one thing i will mention to others is, don't be afraid to add spices, the meat will come out bland as people have mentioned, so, spice away!! item not reviewed by moderator and published
This rating is just for tzaziki sauce: excellent on semi homemade gyros. Bought the gyros meat (Kronos brand in freezer section) and flat bread, topped with halved cherry tomatoes, thinly sliced red onion and this delicious sauce! YUM! item not reviewed by moderator and published
I make this frequently. The only difference is that I use half ground beef to keep down cost. My family loves it and I rarely have leftovers. Today, I am making it at the request of my daughter's fiancé for his birthday dinner. item not reviewed by moderator and published
im lost was reading thru the meatloaf version and something didnt seem right. You take the loaf out of thr oven, place on a cooling rack, put a brick on top and wait for the internal temp to RISE to 175. which is higher than when removed. how is this done? item not reviewed by moderator and published
I have made this recipe twice now. The first time I followed the recipe to the T and after doing so would have given this recipe 2 stars. Like many of you my meat was dry and flavorless BLAH! I decided to make this recipe again with a few changes. 1. I added some beef fat for moisture (I save all my fat trimmings from roast, steaks etc, freeze them and use them when I grind my meat for burgers and sausage which is why I had some on hand). 2. I used these seasonings: 1 tsp each of dried marjoram, oregano, thyme, rosemary, and basil and started off with 2 tsp of salt. 3. THIS IS THE MOST IMPORTANT: I tasted my meat! Cook a small sample in a frying pan and taste for seasonings. There is nothing worst then getting through the entire cooking process just to find bland tasting food. Adjust seasonings to taste and then cook according to the recipe. My raw meat smelled just like gyro and the cooked sample was MMMMM GOOD! item not reviewed by moderator and published
Tasty indeed! Love this recipe. item not reviewed by moderator and published
I made this for my husband today and he loves it can't get enough of it. But he did not like the Feta Cheese anyone know of a different cheese to use? Alton Brown this was Great!! Wish you were still doing Good Eats! item not reviewed by moderator and published
Huge Alton fan, huge lamb fan and we eat a lot of Greek food as we have a large Greek population in my town. Followed directions to a &amp;#34;t&amp;#34; and felt it was really bland. No one wanted leftovers. The house smelled great but the food just was not that good. We eat gyro about 1 per week so we know what it should taste like and well this did not even come close. My Greek restaurants make their own gyro meat so I guess I need to ask them for their spice mix item not reviewed by moderator and published
this recipe is alright, but is by no means realistic gyro meat. it has alright flavor, but I&amp;#39;m considering doing half ground beef next time and half lamb. item not reviewed by moderator and published
I&amp;#39;m so glad i found the gyro loaf recipe! My husband loves a gyro sandwich now and again, but most places use the same prepared meat and have inferior tzatziki...lotsa yogurt n sour cream, little herb or duke flavor. Anyway, I make the the meatloaf method, then slice and grill (lovely marks and crunchiness that way and top with fresh veggies and a derivation of Ina garten&amp;#39;s tzatziki, which is very dilly and lemony. I&amp;#39;m so grateful to Alton for providing the recipe--when we returned to the restaurant where he first fell in love with gyros, my husband declared that homemade was better. item not reviewed by moderator and published
I love this recipe, but I double it using 2 pounds Lamb and 2 pounds turkey. Everything else I follow precisely. Makes 2 great loafs. I asked my family if I should freeze the second loaf and all "no way" little pigs are 3/4 way through the first loaf. My husband even had it for breakfast. But I didn't buy enough pita bread! item not reviewed by moderator and published
I made this today per the recipe in the oven with a water bath and was very pleased with the results. The spices were just right with the lamb. My two 20's children said it was very good also. I will place this into my permanent recipe book. I look forward making it with ground chicken. item not reviewed by moderator and published
If made exactly like the recipe reads this is an incredible sandwich meat. I make the loafs, let it cool, pre-slice and vacuum pack all the meat. Then when I'm ready to eat some I thaw it and quickly fry it up and serve it nice and hot on pita bread with the fresh cool sauce. Excellent. item not reviewed by moderator and published
Easy and delicious. I thinly sliced the cucumber and then roughly chopped and used Greek yogurt for more texture/taste and added a clove more garlic to the Tzatziki. Keep the spices as is so that the lamb can shine. After slicing, quickly brown and put on lightly fried pita. Serve with cubed feta, kalamata olives, tomatoes diced. Freezes nicely sliced thin. item not reviewed by moderator and published
If you want it crispy, just bake it free-form (using a rack on top of a sheet tray instead of in a loaf pan or water bath. You end up with a crispy meatloaf on all sides. This also works well for all meatloaf recipes! item not reviewed by moderator and published
My friend at work made this and brought some in. It was delicious, I was impressed at how tender the meat was. Very good. item not reviewed by moderator and published
I made this recipe today and was thrilled! I even completely forgot the onion and it was still awesome. In fact, it was even better after letting it sit in the fridge for a couple of hours. I've been looking for a place to buy gyro meet and only found one on amazon but they charge $50 for shipping! Now I can make my own. I've made tzaziki sauce several times and suggest using Greek yogurt or fage since you don't have to drain them. But it is important to drain the cukes. item not reviewed by moderator and published
I have made this recipe several times and plan to make again tomorrow. I use the meatloaf method and it turns out lovely. My whole family loves it. It is very easy and delicious! item not reviewed by moderator and published
delicious GYROS LOLZTHANAME item not reviewed by moderator and published
this recipe is perfect. Seriously. You don't need to UP the spices because they're supposed to enhance the flavor NOT take over. I've made this before and it's the only gyro recipe I need. Thank you Alton! item not reviewed by moderator and published
I have made this many times and we love it. I use ground turkey instead of lamb. item not reviewed by moderator and published
I don't eat lamb, pork or beef, so I've been hunting for a recipe to adapt to ground turkey or chicken but never found one. I made this today using ground chicken (made some adjustments and necessary substitutions, because I was out of some stuff Alton's recipe calls for and they turned out awesome! So, if you are looking for a ground chicken gyro meat recipe - here is how I adapted Alton's awesome recipe for chicken: 2 clean loaf pans 2 lbs ground chicken meat (I used the chubs - much cheaper and already finely ground 2 tbsp onion powder 2 tbsp garlic powder 2 tbsp Italian seasoning that contains marjoram and rosemary 2 tsp salt 1 tsp black pepper 3 tbsp olive oil Everything else I did per Alton's loaf recipe, except I used another clean loaf pan filled with heavy canned goods instead of a brick. His tzatziki sauce recipe is also spot on - just be sure to let the flavors meld for a couple hours in the fridge. Thanks Alton - I never could have come up with this without you!! item not reviewed by moderator and published
Closest recipe to the best gyros I have eaten while living in Europe! Made the meatloaf version since I don't have rotisserie, however, in order to get the charred texture, I sliced the meatloaf and then seared the slices in a good olive oil in a skillet. Worked perfectly without having the rotisserie. item not reviewed by moderator and published
I just tried this recipe and it was awesome! I did revise it a little though. I went 50/50 with ground lamb and ground beef. I also increased all the spices a little bit based on some reviews I read. After tasting what I had made, I believe the spices would have been fine as written. I also used an indoor electric vertical roaster which was perfect for this application. I will be making this again many times and often!! Now I do not have to wait for the annual greek festival in our area. This tasted better...Thanks Alton!!!! item not reviewed by moderator and published
We've made this recipe at least a dozen times. The last three times we had to resort to the oven b/c the rotisserie broke. Some tricks for the oven: we found that the spices didn't carry the "pow" that the charred loaf did from the rotisserie. I took all the spices up by 25% and that did the trick. Also, 75% through the roasting time, I carefully drained the grease from the loaf pan and this allowed the hot air to penetrate the sides, creating a bit of the "charred" flavor that was missing (the loaf had shrunk from the sides creating the gap. The tzatziki sauce is outstanding. Make it ahead of time to soften the garlic. 3 hours was enough for us. In all, a fantastic recipe. item not reviewed by moderator and published
I have been looking for a recipe to recreate the most delicious Gyro I have ever tasted from a Greek deli in New York near Central Park. I never thought of making the Gyro lamb meat myself. This recipe along with the details of my preparation made it an equal match, if not better than what I remember from NY. I had tried the oven "meat-loaf" technique of this recipe about a year ago and found it not to be as good as I had expected. I just tried the recipe again using the rotisserie method with my gas grill and found the results to be outstanding! Perhaps the rotisserie method is superior or my cooking and prep techniques have improved. item not reviewed by moderator and published
I live in a town with no Greek restaurants, and this recipe definitely satisfies my husband's and my cravings for gyros. SO good! The leftover tzatziki sauce even makes a wonderful salad dressing! item not reviewed by moderator and published
The texture is right on but I can't get the flavor right. I used kosher salt and I feel its too salty, also flavor just not there. I could not find ground rosemary, could that be my problem. I'm from Chicago and Gyros and Italian beef are what we grew up on. I was so excited when I read the reviews. Any suggestions on where I went wrong. item not reviewed by moderator and published
The result is 'the truth'. I found the spices and method for meatloaf style to be 'right on the money.' I find I needed to do the initial mix by hand and then do smaller batches in the food processor to get the best mix and not burn or slow the motor. Made a batch of all lamb, but might try a mixture with beef next time. It took exactly 1 hour to reach 170 degrees in a convection oven so I assume it would take a bit longer in a regular oven. item not reviewed by moderator and published
Made this today as written to a T, (all lamb freshly ground, everything. It was good, but we felt it could use even more spice. I did the water bath baking method, but wish I had done it on my rotisserie because I rolled the meat tightly up in plastic wrap and it sat in the fridge for at least 6 hours and it felt firm enough to stand up to the test. Next time I will add spices listed plus 1/2 to 1 T. oregano and more garlic and a tad more salt and rotisserie it. I served with tzatziki and homemade pita bread and garnishes. This recipe has much more potential if played with but I wanted to make it as written the first time. Thanks for the recipe. On a good note, the meat texture was spot on! : item not reviewed by moderator and published
I feel guilty admitting this now, but I was skeptical that the texture of this meat would turn out right. Of course it DID. I never should have doubted Alton...He is, after all, responsible for the best Thanksgiving Turkey ever, my favorite chocolate chip cookies, the pomegranate molasses recipe I use regularly, and countless other recipes I rely on. These gyros were delicious! I was buying leg of lamb for a Vindaloo recipe so I had my butcher grind up two pounds of it to save for the gyros. I felt like it was much less fatty than the gyros you get at Greek restaurants. A friend, who is half Greek wants this recipe from me! I used the oven baking method as I do not have a rotisserie. Lamb is pricey so we won't be eating this all the time but I will absolutely make this again for a special treat! item not reviewed by moderator and published
Anyone who gives this less than 5 stars doesn't know what they are talking about. This is a super easy recipe that is amazing. The meat comes out just like a Greek restaurant or Gyro stand in NYC. DELICIOUS!! Alton? You da bomb. item not reviewed by moderator and published
Alton never disappoints. I used a meatloaf pan to make the meat. Mine has two nesting pans with holes in the top one to allow fat to drain. It worked perfectly for this recipe. When the meat was done cooking I just put the bottom pan on top and weighted it with some bottled water. It worked like a charm, no need to find a brick. Like many others here I seared the meat in a cast iron skillet. It tasted just like the gyros at the state fair. I used greek yogurt for the tzatziki. YUM! --UPDATE-- I tried it again, made 3 loaves. I ground together 3lbs lamb shoulder, 2 lbs pork shoulder and 1 lb beef chuck. I used the meatloaf pan again, otherwise I followed Alton's recipe precisely. Absolute perfection. item not reviewed by moderator and published
I was craving gyros recently and found this recipe online, made it and was thrilled at the outcome. I used 1lb lamb and 1/2lb beef. Searing in a little olive oil to give textural crunch and flavor is a must in my opinion! item not reviewed by moderator and published
Oh my gosh this was great, even the kids loved it, we have now even made it with ground beef, in wheat pita pockets for a gathering &amp; it was gobbled down. THANK YOU Alton item not reviewed by moderator and published
Did 1/2 lamb 1/2 beef. Loaf came out GREAT, used one of those loaf pans that keep the drippings away from the loaf. I didn't have a rotisserie so I did the oven / water bath method. I also put it in the big chill box for 2 hours before putting it in the oven to give it time to rest. Barely had any juice render out, I'm guessing that had to do with the salting / chilling for a few hours. Turned out really well, had some holes in the loaf but those were ok. Food processed for 1.5 vs 1 min, I think it could have gone longer. It is missing some spice that I'm used to (probably by the overspiced greek place by me, but I do like it with a little more kick. My wife LOVED it as well, we're definitely going to experiment with it just to spice to taste! item not reviewed by moderator and published
Delicious. Since I moved away from th East Coast, I have really missed the quality of the Greek restaurants. This recipe made me think of the first time I ever had a gyro. item not reviewed by moderator and published
I have always wondered how they get that gyro meat to taste so amazing. I have visited my local greek spots and they always tell me its a mixture of two meats and seasonings but I cant find it pre made in the groceries stores . I had no idea how EASY it was to make until I did this recipe. It turned out freaking perfect and tasted just like the real deal! My fiance was blown away. Greek is his fav. food next to mexican food so he was beyond stoked. THANKS SO MUCH !!! item not reviewed by moderator and published
An excellent recipe, and it is so nice to be able to make this organically with local lamb and beef, since the gyro places use the commercial loaf (no idea what is in THAT. I go for half and half of each. And because it is machine intensive I double the recipe and freeze half of it so when I want to do it again it is just thaw and cook. And just to throw it out there, instead if using commercial pita I make simple white naan, and it makes the perfect wrap. Also, if you don't wanna do the gluten thing, you can wrap it all up in red leaf lettuce. Caramelized onions also add a nice warm touch. item not reviewed by moderator and published
I've made this several times since I came across the recipe last year. I really don't understand how anyone who likes gyros could give this under 5 stars. It is absolutely perfect technique, but amenable to subtle modifications depending on your preferences. For instance, I like to use 1 1/4 lamb, 3/4 lean ground beef. I also nearly double the spices, and sear the strips of meat briefly in a cast iron skillet before serving (since I always liked the parts carved from the outside of the gyro roll at my local greek diner. I also use greek yogurt in the tziki sauce - saves time with straining. All in all, though, this is a really great variation on gyros that just about anyone can make. Pro tip: leftovers are great for greek salads or greek omlettes the next day. item not reviewed by moderator and published
Just made this today. Came out AMAZING. I have a pretty bad food processor, so I did a little at a time after I made the mixture, and it comes out just fine. When it doubt, divide it out. I made the mistake of not soaking up the excess moisture in the cucumbers and onions using the tea towel, and the sauce came out a bit thin, but totally my fault. Make sure you put those veggies in the tea towel!!!! Meat was perfect. I baked it in the oven, and I did add the extra, suggested step of searing the meat in the skillet. It was not necessary, but it was worth it. item not reviewed by moderator and published
It was good but my food processor was not powerful enough to grind it to a paste. I have a Hamiton Beach 14 cup that the motor burnt up while processing the lamb. The processor was a week old. Tried to find out what brand processor Alton used to no avail. item not reviewed by moderator and published
I had to use a lean ground beef but this came out tasting like the Gyros I used to buy at small Greek eateries in downtown Cleveland. Next time lamb for sure. item not reviewed by moderator and published
Loved this! I did use a litle less of the marjoram and rosemary, and added a pinch of roasted cumin. I never even thought of making these at home, but will again. Also followed the advice of other reviewers in browning up the slices in a skillet. Thanks Alton! item not reviewed by moderator and published
I have eaten alot of gyros in my life and these were AMAZING!! The only thing I did that the recipe didn't suggest, besides cutting back a little on salt, was shave the meat off the loaf and sear it on my cast iron before serving. I almost burned up my food processor. Bought a new bigger one for next time!!! item not reviewed by moderator and published
I made this recipe with a couple of minor deviations from what's written. I used dried onion and used equal parts of ground lamb, veal and beef. I have been enjoying gyros for years here in Central Fla. and have had Mr. Gryo, Mr Submarine, Salem's and many others. This recipe has that great Gyro flavor. I would use a bit less salt next time but everything else is spot on. Thanks for the great recipe. item not reviewed by moderator and published
I ENJOY COOKING, WHEN I WANT TO TRY A RECIPE THERE IS NOT ONE TIME I HAVE NOT GONE TO EITHER ALTON BROWN OR INA GARTEN'S FILE. TWO VERY TOP QUALITY CHEFS WHO DO HAVE THE BEST TEST/TASTED RECIPES. MR. BROWN'S GYRO MEAT WITH THE TZATZIKI SAUCE IS JUST OUT OF THIS WORLD. ALWAYS TRUST THEIR GUIDING HAND. WHAT DOES ANNOY ME ARE THE PEOPLE WHO SUBSTITUTE ALMOST EVERY ITEM, HAVE AN EXCUSE FOR DOING SO AND THEN HAVE THE GALL TO WRITEE A REVIEW AND SAYS IT WAS EITHER NO GOOD, JUST SO SO, TOO SPICY, IT GOES ON AND ON. DID YOU READ THE ONE WHEE THE WOMAN STATED IT BURNED OUT THE MOTOR ON HER BLENDER?, DUH, WHERE DO THESE PEOPLE COME FROM?, BLAME IT ON THE GYRO MEAT?, I THINK NOT, JUST KEEP UP THE GOOD WORK, WHEN IN DOUBT ALWAYS GO TO THEIR WEB SITES, PREPARE THE RECIPE JUST AS IT SAYS AND ENJOY IT. "NOW, HOW EASY IS THAT?" item not reviewed by moderator and published
I was very impressed on how easy and tasty this recipe was. The flavor was just as good if not better than any of the Greek places I go. I'm not a huge lamb lover so I split my meat in half with 1 lb of lamb and 1 lb of lean hamburger meat. Ii kept in over night in the frig but did have one issue when I placed it on the rotisserie. I had to watch it very close to keep it from falling off. Since the "cage" didn't really touch the meat much it gave it to much room to move around. As the thing spun around the hole in the middle got bigger and bigger to the point I was concerned the meat would fall off. It's an easy fix and to secure the meat better next time. All in all "WE LOVE IT"!!!! Thanks for the Good Eats Alton :- item not reviewed by moderator and published
I have to say, I had low expectations about this dish, but with the rave reviews and no greek restaurant in sight, I gave it a whirl. Boy was I pleasantly surprised! I prepared it in the oven per the directions and then thinly sliced and sauteed it in a pan with a bit of olive oil to give that crusty outside that the flame on the spit would have. Served it with Ina's Tzatzki and the rest of the traditional accompaniments (along with saganaki - my son's favorite. Delicious! (but not Chicago's greek town. item not reviewed by moderator and published
This is the best Gyro Recipe. No changes necessary item not reviewed by moderator and published
ABSOLUTELY DELICIOUS! I've made this recipe many times and will never use another. It really does taste just like the restaurants gyro meat! I usually use lamb, but have also used ground turkey and it's just as good! item not reviewed by moderator and published
Followed this recipe exactly step by step. Was not happy with it. There was way too much marjoram and rosemary for the amount of meat. Couldnt even eat it. Very dissapointed. item not reviewed by moderator and published
I use chicken strips instead of lamb (like in a fajita. Same seasoning and it tastes great! My husband asks for this dish every other week! item not reviewed by moderator and published
The best recipe! Super easy &amp; taste just like the restaurant Gyros! Thanks Alton! item not reviewed by moderator and published
Easy to make and very good! item not reviewed by moderator and published
I love Gyro's !! And like so many other people, I had a favorite place to buy them, but they went out of business. I have used this recipe many times. Love it ! Also found that if your feeling lazy, you can replace the Tzatziki Sauce with cucumber ranch dressing. item not reviewed by moderator and published
instead of lamb i used beef and i made the gyro into patties instead of putting it in a loaf. it came out so good that it reminded us of our favorite local greek restaurant item not reviewed by moderator and published
I was highly skeptical about this recipe. I had a favorite Greek sandwich shoppe that had amazing Gyros. Sad for me (but great for them) they went back to Greece. I have looked for 3 years for a great Gyro recipe. Easy to make, texture and taste is PERFECT. I don't have a food processor so I used my blender. It took longer as I had to use smaller bits of meat to grind into a paste but it worked. I am amazed at how good this is. I made the loaf version. I didn't use a brick. I cut the meat off in strips and seared in a pan. My picky kids even loved it!!!! Added feta cheese, sauce, olives, lettuce and tomato. AMAZING. item not reviewed by moderator and published
I'm almost always impressed with Alton's recipes, but this one is truly one for the ages. Absolutely knocked it out of the park. Never thought that gyro meat could be this easy - tried the oven version, and it was delicious. Can't wait to try the grill/rotisserie version. For the leftovers, I may take a pile of thin slices and sear them in a cast-iron skillet like they do at the local gyro joint. item not reviewed by moderator and published
This was awesome! Anyone that didnt like it made it wrong! I made the loaf and used half beef and lamb. Made it just as the recipe said. I have a very good food processor and I can tell you you need one for this. Make sure you grind to almost paste. Will be in my recipes for good! item not reviewed by moderator and published
I tried with 1/2 turkey 1/2 lamb. Also 1/2 lamb 1/2 veal. The veal mix worked best. The turkey came out ultra dry (but good flavor) Taz sauce great (though ditched the mint) Taz sauce made it. item not reviewed by moderator and published
I've made this recipe many times with great results. I would add a few notes though: If you don't want to deal with the whole rotisserie, brick thing, it works perfectly well to cut off some thin slices of the meat and fry them up in a pan. Also a cheaper and healthier alternative to lamb that works shockingly well is ground turkey. I tried it on a whim once and I was blown away at how well it worked. item not reviewed by moderator and published
I only made the gyro meat portion of this recipe. Plus, I only had one pound of lamb, which was all we needed. But, OMG, I have to rate the method as excellent. I had no idea that I could make gyro meat myself at home. Processing everything to a paste, then using a foil-covered brick to keep the cooked lamb compressed seemed to be the key. Instead of the suggested herbs, I used Penzeys Lamb Seasoning. I realized I needed to use it up; and it was perfect. When I didn't feel like leftover gyros, I put the sliced lamb on some hearty bread, with just a little mayonnaise. SO good. item not reviewed by moderator and published
I make this using ground turkey breast and it's fantastic! item not reviewed by moderator and published
I've been looking for a gluten-free version of gyros that I could make at home. I love the kind I can get in the restaurant, but sadly, most of them contain gluten or breadcrumbs. This works well and is really close to what you'd get at a Greek deli or restaurant! I am so thrilled! The tzatziki is right on, too, though I like mine less chunky. I would probably shred the cucumber and/or blend it all up in a food processor prior to mixing in the yogurt. I used full fat Greek yogurt (Fage brand, but still drained it for about 1 hour. Quite a bit of liquid came out. I am not thrilled, however, that I burned out the motor on my blender. :( Next time, I would mix the meat and onions/spices up by hand (like I do with meatballs, and then mix it in batches in a blender/food processor (minimum of 3 or 4 batches, so as not to ruin a perfectly good, expensive blender. item not reviewed by moderator and published
This is a very nice, easy to follow recipe. The prep time is short for such a tasty, filling dish and you can vary the toppings as you like. I bought the pita flat bread from Costco and topped the gyro with tomato, onion, lettuce and the Tzatziki sauce. This is a great dish when you want to entertain or have guests as well. item not reviewed by moderator and published
I thought there was too much garlic in the Tzatziki Sauce 1 1/2 tsp would be perfect item not reviewed by moderator and published
A solid 4 out of 5, but only for the meat which was good but not as good as your local Gyro stand. The Tzatziki sauce was just as good. Had to buy store Pita bread which was dry as usual. I'll make this again though, I'd imagine. item not reviewed by moderator and published
Excellent recipe! Really authentic flavor. I am trying the recipe with lean ground turkey this time, and am sure it will be excellent. I'd really like try the rotisserie method, so going to look for one that I can use with my (grilloutdoor. I used non-fat Greek (chobani yogurt, which is a bit thicker than regular yogurt, and less tart. item not reviewed by moderator and published
Been making my own for years. I've settled on a 50/50 mixture of lamb and ground pork and added a tsp. dried thyme to your ingredients. No spice grinder, I put dried rosemary in a plastic bag and beat it with a meat hammer. I have found it important to use a yoghurt that has a fat content. If only fat free is avalable, use 3/4 yoghurt &amp; 1/4 sour cream to get the right consistency. I Mixed all meat, onion &amp; and spices in a bowl by hand, then made small, oblong patties (about 16 and fried them (about 5 minutes a side on medium heat in some olive oil. Any good FRESH flat bread or pita will do. Chop a little onion and some roma tomato to put on top. It is quicker this way. Prep &amp; cooking time in under an hour, although I do like to make the tzadziki ahead of time to let the flavors meld together. My wife and friends rave about this whenever I serve it. Just about any red wine goes well with it. AND a shot of ouzo afterwards!! item not reviewed by moderator and published
This is as good as it gets! item not reviewed by moderator and published
I was very satisfied how well gyros turned out. Gyros are a weird thing because they are either very good or not good at all. And these were good. I used the loaf method and I modified the recipe slightly. I used half beef and half lamb. I also added some dried oregano and dried thyme and groud them to a powder in the spice grinder. It is really important to use the processor to turn the meat into a stick paste and then slam the meat into a cutting board a few times to get all the air pockets out so the texture is perfect, which mine was. After cooling, I sliced it and crisped it up on a non stick skillet. I highly recommed this recipe, it was very close to what I get at the greek cafe near my house. I imagine if I used a rotisserie it would have come out even better. item not reviewed by moderator and published
This was really easy to follow. It turned out wonderful. Thank You! item not reviewed by moderator and published
I must have done it right,,,it stayed on the spit and all the family loved them, I had to make two. My wife really liked the tzatziki also....Thanks Alton good job bro item not reviewed by moderator and published
First of all I would like to correct one of your reviews, from Indianapolis. She stated that she would have given you 5 stars had it not been for your spelling of Gyros. The is called GRYO MEAT not sandwich. So I believe you should think about it and retract your statement. It is unfair to Alton's recipe. However I do believe that your correct on the name GYROS over GYRO. This by far the best I have ever made and eaten. My Cousin who owns a Greek Restaurant uses a very similar recipe. item not reviewed by moderator and published
I was concerned about trying gyros at home because both the taste and the texture need to be right. This recipe was spot on. The lamb tasted like I had bought it at the local Greek deli. The only change I made in the recipe was the yogurt, and I did purchase Greek yogurt rather than waiting on the regular yogurt to thicken. This is definitely worth a try! item not reviewed by moderator and published
Cool, Refreshing and Savory at the same time; what a wonderful sauce, and very healthy too! Thank you Alton!! :) item not reviewed by moderator and published
OMG I was worried that I didn't have the food processer. Over worked the meat by hand. Let the meat sit for over 6 hours. Cooked it in the oven....IT WAS WONDERFUL! Did add a little extra spice and some different ones but it tastes and smell just like the Greek restaurants!!!!!!!!!!!!!! Hubby will never take me for another Gyro at the sponge docks in Tarpon Springs Fl ( a small greek fishing village!) Thanks Alton! item not reviewed by moderator and published
This was awesome, a really good recipe when you dont want or cant go out for gyros. I had to work the meat in batches also, but my food processor is also somewhat small. I also used shallots instead of onion only because I was out of onion. The Tzastiki sauce is also really yummy and I hate the taste of cucumbers. Thanks again for an awesome recipe. item not reviewed by moderator and published
I was a little worried about putting a loaf on the rotisserie, so I placed in my rotisserie basket. It turned out great, I did have to cook it a little over an hour to get the temp right. We will have this again. item not reviewed by moderator and published
I was a little dubious of the meatloaf method and thought the meat wouldn't come out very well, but it had the perfect texture and the flavor was wonderfull. item not reviewed by moderator and published
Worth the effort! Will do it again! Our rotisserie gave out and it fell off into the pan catching the drippings. We simply cut it in half, evenly, and completed cooking to appropriate temp. Then sliced thinly and served. The sauce was wonderful. We did use a very good quality Greek yogurt and had our lamb ground fresh. Wonderful! Our teenager devoured leftovers after school the next day. item not reviewed by moderator and published
I made this with ground turkey &amp; fresh herbs, &amp; having no rotisserie, I baked it in the oven with a second loaf pan on top, 3/4 filled with water. It came out PERFECT! moist &amp; yummy yet still dense enough to slice beautifully. item not reviewed by moderator and published
Followed the recipe, but used fresh rosemary and added thyme, the loaf was perfect, and the flavors of the meat were great, it took all day but it was worth it.( I used a blender, with small batches of meat, I don't have a food processor yet, but the consistancy of the meat was great) Our local store did not have anything but non-fat plain yogart, so the sauce was a little bland, but with the meat it worked,can't wait to do this for a party, it was fantastic!!!! item not reviewed by moderator and published
But it was probably my fault. First, I didn't rotisserie it, so it wasn't as dry and browned as it would have been. I did try frying the slices in olive oil as suggested by previous reviewers, but while it did give the slices a nice crispy brown, oddly, I felt like the flavor of the seasonings were muted after doing that, so I stopped. I did not have dried ground rosemary, only dried whole, so I tried breaking it up as best I could. I should have used more. I also think more garlic would have done this recipe some good. All in all, it was very good, just not GREAT. I made lamb patties a while back, using this recipe as a seasoning guide, but I just made thin little lamburgers and served them in pita with the fixins and I liked them better. item not reviewed by moderator and published
We tried this out for a party we had. We did it on the rotisserie on the BBQ, and while it did not look like the donair or gyro meat you get in a shop, it was gone very quickly! We sliced it in rounds instead of shaving it, but next time we will shave the meat off, and brown it quickly on the grill. item not reviewed by moderator and published
Made this tonight,meat-loaf style. It came out fantastic. item not reviewed by moderator and published
I got rave reviews from the crowd for this recipe. I used the meatloaf method-simple. The sauce was great, but DO drain the yogurt (even Greek yogurt) to get a rich thick (not wattery) sauce. I will definately make this again, perhaps with a bit more spice next time. . . item not reviewed by moderator and published
DOSEN'T say "cool down". Meat continues to cook even though the heat is off or it is setting. If you follow the recipe and keep checking the internal temperature it does reach 175 degrees. Cooling rack is simply to take it out of the oven so it doesn't dry out. Doesn't say to place on cooling rack to cool down. I find this recipe very good. item not reviewed by moderator and published
he refers to carryover cooking. when taking a meat out of the oven, it continues to cook until it reaches a certain point.  item not reviewed by moderator and published
Just to add...I made in advance then sliced thinly and browned in a little olive oil before serving. item not reviewed by moderator and published
My family loves gyros! I followed the recipe 2 times now, but the second time I was a little more generous on the spices Plus...after the" meatloaf" was cooled, I thinly sliced it and put a thin layer with olive oil in a skillet, then turn over so both sides got a little crisp. Then sprinkle with kosher salt. It makes a huge difference! item not reviewed by moderator and published
"carry over cooking" meat will continue to cook when you remove it from the oven. item not reviewed by moderator and published
Trader Joe's has a great feta cheese. It is made with sheep's milk and is in it's own brine. The container is rectangle and has Trader Joe's label on it. I have been to Greece a couple of times and I think it is the closest I have tasted. item not reviewed by moderator and published
That's what I do and it works much better. item not reviewed by moderator and published

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