Gyro Meat with Tzatziki Sauce

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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.

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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.

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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.

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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.

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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.

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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!