Gyro Meat with Tzatziki Sauce

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I made this with pork, because I couldn't find lamg, and it was quite good. The Tzatziki sauce was absolutely PERFECT!!! The combination of meat, Tzatziki, tomatoes, and onions made for a great "sandwich".

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This has become one of my absolute favorite recipes. I absolutely love it.

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This recipe really captures the taste and texture of gyros. I cooked it on an electric rotisserie cooker (20 min./lb.. You could probably add more fresh herbs if you have them (oregano and thyme especially but I did the recipe exactly as written and it was amazing. The sauce is superb too. You could skip draining the yogurt if you want it a bit thinner (it's about the thickness of sour cream prepared as written.

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Alton's recipes have always been great favorites, but this one misses somehow. Seemed awfully dry, though I followed instructions.

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Better than the real thing. This recipe is great. I am a restaurant owner and have toured a factory that makes commercial grade Gyro. I was horrified. This is a high quality alternative to the mystery meat served in Greek Diners.

For those who are territorial about Gyro, Doner and Gyro both mean 'to spin' in Turkish and Greek. It is the same thing and it is silly to argue the ethnicity. It is known as Greek because it was introduced in the US by Greek restaurants.

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Recently while channel surfing I came across Good Eat?s and was amazed at Alton?s ability to disseminate much information in little time, including extra detail on the whys and options. This is not a dish that I would have normally attempted on my own, but he made it seem doable.

So, I made the Gyro meat using the oven method and Tzatziki exactly as described. My wife and I, having eaten these in Greece before, were blown away on how good they came out. I plan to make Gyros again and think that I am now hooked on this show!

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This was really easy and tasty (I used the loaf pan method. I used about 3 tbsp each of fresh rosemary & marjoram (oregano I'm sure would have been just fine, and ground them with the garlic and the salt in my mini-prep to get them really fine. Skipped the olive oil & red wine vinegar, cut down on the garlic, added more fresh mint and lemon juice in the tzatziki sauce... yum!

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This was very easy to make (though my usually dependable Kitchenaid food processor had a hard time handling the meat. I also had a hard time getting the temperature to come up to 175, but it turned out delicious. Tzatziki was yummy. This tasted very similar to the gyros we had in Corfu, Greece last summer!

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I found the recipe to be very easy and tasty. I did add an additional amount of the spices listed especially garlic. I cooked mine in the oven. I cooked it to 160 degrees. Next time I will cook the meat only to 150 degrees and finish the browning as I use the meat under the broiler.

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Although I read other reviews that this recipe isn't just right, I think it the recipe makes a perfect gyro. I followed the recipe to the "T" and my husband and I both loved it.