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Gyro Meat with Tzatziki Sauce Recipe

Gyro Meat with Tzatziki Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (342)

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Average Rating:

Total Reviews: 342

Showing 311-320 of 342

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  • on August 16, 2005

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    the meat was moist and tender and the sauce was a delisious tany zingy flavor that can olyy be described a wonderful

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  • on August 15, 2005

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    These gyros taste just as good as the ones in the restaurant. My wife did think they were a bit too strong-tasting so next time I'll use half ground lamb and half ground beef. (they tasted fine to me

    I made mine using a loaf pan. I think they're best if you make the gyro loaf earlier, then slice it off and saute the slices briefly in olive oil in a hot skillet. Browns the edges just a bit and makes it the exact consistency as restaurant gyro meat.

    I prefer my ziki sauce with dill instead of mint.

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  • on August 10, 2005

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    This is a wonderful recipe that is easy to make, very tasty, and a crowd pleaser. Due to my budget, I made it using 1 lb. ground lamb mixed with 1 lb. ground beef. It was still excellent.
    I have an old fashoned electric, open, rotisserre, and using that I needed to increase the cooking time by 1/2 hour. The meat easily stayed on the skewer, and was very tasty. The sauce was also great. Much better than the recipie I was using before. I now serve the same sauce when I make falafel.
    Way to go Alton! Another hit.

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  • on August 01, 2005

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    The flavors were outstanding - just like an authentic gyro shop, but the meatloaf was so dry it was like eating shoe leather! It's also more affordable just to eat out, lamb is very expensive were I live.

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  • on July 31, 2005

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    We don't have a spit for our BBQ, like Alton recommends, so we made the gyros in the oven and it was fantastic! Very easy and delicious!

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  • on July 29, 2005

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    I prepared this almost on a whim...it seemed too good to be true. But it is stupid simple to prepare, you really can put "meatloaf" on a rotisserie and the flavor was kala. Terrific, will definately make this again. (Oh, but don't discard the onion juice...use it to make poppyseed dressing.

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  • on July 29, 2005

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    i discovered i really enjoyed this dish as does my family. yummm!

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  • on July 27, 2005

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    Best recipe for Gyro's and Tzatziki sauce.
    Hint: Use a fine cheese grater for the cucumber, it's faster.

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  • on July 01, 2005

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    Didn't make the sauce, but the meat turned out fantastic. I prepared it like a meatloaf and instead of placing the brick on top I just left it in the oven a little longer until correct temperature. You'll have a lot of fat to drain off, but the end product is moist and not at all greasy. Will definately be making again...soon!

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  • on June 15, 2005

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    I only made the tzatziki sauce from this recipe. Way way too much garlic. Alton doesn't usually disappoint me like this!

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