Gyro Meat with Tzatziki Sauce

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I have eaten alot of gyros in my life and these were AMAZING!! The only thing I did that the recipe didn't suggest, besides cutting back a little on salt, was shave the meat off the loaf and sear it on my cast iron before serving. I almost burned up my food processor. Bought a new bigger one for next time!!!

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I made this recipe with a couple of minor deviations from what's written. I used dried onion and used equal parts of ground lamb, veal and beef. I have been enjoying gyros for years here in Central Fla. and have had Mr. Gryo, Mr Submarine, Salem's and many others. This recipe has that great Gyro flavor. I would use a bit less salt next time but everything else is spot on.

Thanks for the great recipe.

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I ENJOY COOKING, WHEN I WANT TO TRY A RECIPE THERE IS NOT ONE TIME I HAVE NOT GONE TO EITHER ALTON BROWN OR INA GARTEN'S FILE. TWO VERY TOP QUALITY CHEFS WHO DO HAVE THE BEST TEST/TASTED RECIPES. MR. BROWN'S GYRO MEAT WITH THE TZATZIKI SAUCE IS JUST OUT OF THIS WORLD. ALWAYS TRUST THEIR GUIDING HAND. WHAT DOES ANNOY ME ARE THE PEOPLE WHO SUBSTITUTE ALMOST EVERY ITEM, HAVE AN EXCUSE FOR DOING SO AND THEN HAVE THE GALL TO WRITEE A REVIEW AND SAYS IT WAS EITHER NO GOOD, JUST SO SO, TOO SPICY, IT GOES ON AND ON. DID YOU READ THE ONE WHEE THE WOMAN STATED IT BURNED OUT THE MOTOR ON HER BLENDER?, DUH, WHERE DO THESE PEOPLE COME FROM?, BLAME IT ON THE GYRO MEAT?, I THINK NOT, JUST KEEP UP THE GOOD WORK, WHEN IN DOUBT ALWAYS GO TO THEIR WEB SITES, PREPARE THE RECIPE JUST AS IT SAYS AND ENJOY IT. "NOW, HOW EASY IS THAT?"

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I was very impressed on how easy and tasty this recipe was. The flavor was just as good if not better than any of the Greek places I go.
I'm not a huge lamb lover so I split my meat in half with 1 lb of lamb and 1 lb of lean hamburger meat.
Ii kept in over night in the frig but did have one issue when I placed it on the rotisserie. I had to watch it very close to keep it from falling off. Since the "cage" didn't really touch the meat much it gave it to much room to move around. As the thing spun around the hole in the middle got bigger and bigger to the point I was concerned the meat would fall off.
It's an easy fix and to secure the meat better next time.

All in all "WE LOVE IT"!!!!
Thanks for the Good Eats Alton :-

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I have to say, I had low expectations about this dish, but with the rave reviews and no greek restaurant in sight, I gave it a whirl. Boy was I pleasantly surprised! I prepared it in the oven per the directions and then thinly sliced and sauteed it in a pan with a bit of olive oil to give that crusty outside that the flame on the spit would have. Served it with Ina's Tzatzki and the rest of the traditional accompaniments (along with saganaki - my son's favorite. Delicious! (but not Chicago's greek town.

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This is the best Gyro Recipe. No changes necessary

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ABSOLUTELY DELICIOUS! I've made this recipe many times and will never use another. It really does taste just like the restaurants gyro meat! I usually use lamb, but have also used ground turkey and it's just as good!

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Followed this recipe exactly step by step. Was not happy with it. There was way too much marjoram and rosemary for the amount of meat. Couldnt even eat it. Very dissapointed.

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I use chicken strips instead of lamb (like in a fajita. Same seasoning and it tastes great! My husband asks for this dish every other week!

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The best recipe! Super easy & taste just like the restaurant Gyros! Thanks Alton!