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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 (343)

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Average Rating:

Total Reviews: 343

Showing 331-340 of 343

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  • on April 24, 2005

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    I do not have a rotisserie for my grill so I made it in the oven. I am going to try it again once I purchase one. I have tried many recipes for gyros and I have not found many that match the flavor of the one I used to get many years ago at a local restaurant now gone. This was the closest one so far.

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  • on April 19, 2005

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    I made this on the rotisserie and it was beautiful. I increased the garlic, added some additional seasonings to suit my tastes and used reduced fat sour cream for the tzatziki instead of yogurt. (Using the sour cream meant I didn't have to drain yogurt for two hours.

    It was even better the next day when I sauteed the meat in a nonstick pan and got that brown & crispy texture on all the slices!

    Thanks to you Alton I no longer have to go out for a great gyro!!

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  • on April 14, 2005

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    I have to say that I have been searching for a very long time for a receipe like this. I followed the receipe exactly, except I increased the amount of meat by 2.5lbs and adjusted the seasoning. I marinated for two days and stuck it in the basket of my Showtime rotisserie. Despite what Mr. Brown said, it came out wonderful! Juicy and nicely browned. We all loved it! Also made the tzatziki sauce and a tomato, red onion and feta salad put it in lightly toasted lavash bread. Wow!

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  • on April 13, 2005

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    Used the oven instead of a rotisserie, it came out fantastic, tender and juicy meat.

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  • on April 12, 2005

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    I didn't think it would at ao the rotisserie rod, but it did!! Follow instruction to the letter and you and the kid will think your the best chef in town. If they don't already.

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  • on April 11, 2005

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    my grand father is greek, and when he past i was very young but i can remember the cooking that filled our house. this brings back memories and now i can share them with my kids.

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  • on April 11, 2005

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    I've been waiting for a recipe for Gyros for a long time and once again Alton did a great job showing us how to do it. I made one change though - A Gyro from Chicago it actually made from a combination of beef and lamb. I use 1/2 beef (very lean and 1/2 lamb. I had my butcher grind them together. It turned out delicious! The Tzatziki is the best I've tasted - Make it a day ahead of time to reap the full benefit of all of the flavors.

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  • on April 11, 2005

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    recipe was easy to follow. I used the
    oven method. It was great. I have also
    used ground turkey mixed with ground
    pork(family member allergic to lamb.
    It also was good. I would highly recommend this recipe. It is good.

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  • on April 09, 2005

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    The recipe is foer Doener, not Gyro.

    I don't know why, but what is sold as Gyro in the US is actually Doener, a Turkish recipe.

    It would have been nice if a channel dedicated to food would have done some research first.

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  • on April 07, 2005

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    The gyro's tasted great, but although I did exactly as instructed both from watching the TV show and following a printed copy of the recipe, the meat roll fell off the rotisserie stick within the first 10 minutes of cooking. To make it again which I will, I will probably wrap it in cheese cloth to hold it together for the first 10 minutes of cooking.

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