Gyro Meat with Tzatziki Sauce

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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! :

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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!

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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.

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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.

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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!

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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 & it was gobbled down. THANK YOU Alton

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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!

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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.

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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 !!!

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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.