Gyro Meat with Tzatziki Sauce

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Easy to make and very good!

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I love Gyro's !! And like so many other people, I had a favorite place to buy them, but they went out of business. I have used this recipe many times. Love it ! Also found that if your feeling lazy, you can replace the Tzatziki Sauce with cucumber ranch dressing.

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instead of lamb i used beef and i made the gyro into patties instead of putting it in a loaf. it came out so good that it reminded us of our favorite local greek restaurant

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I was highly skeptical about this recipe. I had a favorite Greek sandwich shoppe that had amazing Gyros. Sad for me (but great for them they went back to Greece. I have looked for 3 years for a great Gyro recipe. Easy to make, texture and taste is PERFECT. I don't have a food processor so I used my blender. It took longer as I had to use smaller bits of meat to grind into a paste but it worked. I am amazed at how good this is. I made the loaf version. I didn't use a brick. I cut the meat off in strips and seared in a pan. My picky kids even loved it!!!! Added feta cheese, sauce, olives, lettuce and tomato. AMAZING.

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I'm almost always impressed with Alton's recipes, but this one is truly one for the ages. Absolutely knocked it out of the park.

Never thought that gyro meat could be this easy - tried the oven version, and it was delicious. Can't wait to try the grill/rotisserie version. For the leftovers, I may take a pile of thin slices and sear them in a cast-iron skillet like they do at the local gyro joint.

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This was awesome! Anyone that didnt like it made it wrong! I made the loaf and used half beef and lamb. Made it just as the recipe said. I have a very good food processor and I can tell you you need one for this. Make sure you grind to almost paste. Will be in my recipes for good!

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I tried with 1/2 turkey 1/2 lamb. Also 1/2 lamb 1/2 veal. The veal mix worked best. The turkey came out ultra dry (but good flavor Taz sauce great (though ditched the mint Taz sauce made it.

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I've made this recipe many times with great results. I would add a few notes though:

If you don't want to deal with the whole rotisserie, brick thing, it works perfectly well to cut off some thin slices of the meat and fry them up in a pan.

Also a cheaper and healthier alternative to lamb that works shockingly well is ground turkey. I tried it on a whim once and I was blown away at how well it worked.

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I only made the gyro meat portion of this recipe. Plus, I only had one pound of lamb, which was all we needed. But, OMG, I have to rate the method as excellent. I had no idea that I could make gyro meat myself at home. Processing everything to a paste, then using a foil-covered brick to keep the cooked lamb compressed seemed to be the key.

Instead of the suggested herbs, I used Penzeys Lamb Seasoning. I realized I needed to use it up; and it was perfect.

When I didn't feel like leftover gyros, I put the sliced lamb on some hearty bread, with just a little mayonnaise. SO good.

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I make this using ground turkey breast and it's fantastic!