Gyro Meat with Tzatziki Sauce

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I do love Alton's recipe's very much; however, I must point out that his knocking the "tabletop rotisseries" specifically the ronco rotisserie since that's what I have isn't entirely true. It just requires a bit of tweaking. His complaints were that the machines don't get hot enough nor do they keep moisture from the food enough. I achieved identical results as the normal grill rotisserie method by keeping the glass window open to release moisture and making cooking time last roughly 1:40 mins. Enjoy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'VE MADE IT BOTH WAYS AND MUST SAY I PREFER THE ROTISSER STYLE A BIT MORE.

IN REPLY TO JIMBO DID YOU REALLY WRING OUT THE ONIONS AFTER CHOPING THEM ?? TOO MUCH ONION JUICE WILL KEEP THE MEAT MIX TO SOFT TO HOLD TO THE ROTISSER. I ADD A BIT OF SALT TO HELP DRAW OUT EVEN MORE WATER. JUST A SUGGESTION>

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I always assumed that there were just some restaurant foods, especially ethnic foods, that you couldn't reproduce effectively at home. Gyros are my first choice when going out, and now I can make them at home - this is exciting stuff! I made the oven version of this recipe (used a second loaf pan and some cans of beans for weight instead of a brick and it turned out SO well. The tzatziki was great too. The flavors were just what I was was hoping to get. Tasted like my favorite gyro restaurant. I've made this recipe several times and will continue to enjoy it. Thanks Alton!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

as i read everyone great gyro mine i wanted to do the rotissre style and my meat would not form firmly what had went wrong left in refr for 24 hrs and still wouldnt form to mushy so what had went wrong please help

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

AWESOME stuff!

Used half beef and half ground pork. Made it for a party of 12 people for a friend's wife... her birthday party request - I made 6 pounds of this stuff. It was a MAJOR HIT! Used a Cusinart VERTICAL rotissire to run in 2 batches! Ran out of 16oz Tzatziki sauce after the first batch. Should have made 32oz, remember for next time! Pan heated the pita bread and used lots of feta cheese, tomatoes and raw onions. I think people who complain about their gyros falling apart... it is because they didn't squeeze all the juice out from the chopped onions mixed in with the meat. Same with the Tzatziki sauce.. squeeze all juice out from cucumbers, then it will be nice and chunky like thick salsa! Remember... as you cook the Gyros the oils will come out to self baste and fry the meat from the heating elements. As it bastes the meat it will drain at the bottom of the catch pan, therefore it will NOT be in the meat as a result it will taste dry. If you guys want a bit more moist meat... next time try to add about a quarter to a half cup of regular of fine bread crumbs to the meat mixture. The bread crumbs will two major things: First it will absorb some moisture and more importantly... the fat, less healthy that way but more moist product ! Secondly it is neutral in taste and it helps hold the meat together. If you go the Kronos Foods page... they add bread crumbs as part of their receipe. Hope that helps! Also I added 2 oscar myer bacon strips per pound for more fat and flavor, that's my secret! BACON always helps! Oh yeah... one more tip... if you put the meat in the food processor for too long, you will beat air into the meat..not good unless you like fluffy meat, kinda like whipped creamed meat. then that will collapse. :

Remember: ALL receipes are tasty accidents that were written down!! ENJOY! :D

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Just tried this dish and the quantity of rosemary and marjoram are over powering. I believe it is a misprint 1 tablespoon should be 1 teaspoon for both ingredients.
I will try this recipe again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I thought this would not be close to what you get at the local gyro shop. My wife and I were suprised how good it was. The middle was a little pink when we cut it, so we cut it into thin strips and put it under the broiler to crisp it up. Top notch Alton.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is the recipe I always use when making gyros and tzatziki and everyone LOVES it! This is so so so good!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Best yogurt sauce I've ever made to go with gyros. Even when I make other gyro recipes, I still use this sauce recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I take the spiced meat, turn it out on a cellophane wrapped cookie sheet, cover with more cellophane, and use rolling pin to flatten meat. can partially freeze to handle better, then use pizza cutter to make strips that grill up nice 'n charred in the cast iron skillet. The rolling pin helps compress the meat, and ya get uniform thickness as well. give it a whirl.

Peace, love, tranquility!