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

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


CATEGORIES:
View All

Pairs Well With
Merlot

Jammy, earthy red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.3 362
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
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

This recipe is featured in:

Great Grilled Mains