Gyro Meat with Tzatziki Sauce

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I've been looking for a gluten-free version of gyros that I could make at home. I love the kind I can get in the restaurant, but sadly, most of them contain gluten or breadcrumbs. This works well and is really close to what you'd get at a Greek deli or restaurant! I am so thrilled!

The tzatziki is right on, too, though I like mine less chunky. I would probably shred the cucumber and/or blend it all up in a food processor prior to mixing in the yogurt. I used full fat Greek yogurt (Fage brand, but still drained it for about 1 hour. Quite a bit of liquid came out.

I am not thrilled, however, that I burned out the motor on my blender. :( Next time, I would mix the meat and onions/spices up by hand (like I do with meatballs, and then mix it in batches in a blender/food processor (minimum of 3 or 4 batches, so as not to ruin a perfectly good, expensive blender.

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This is a very nice, easy to follow recipe. The prep time is short for such a tasty, filling dish and you can vary the toppings as you like. I bought the pita flat bread from Costco and topped the gyro with tomato, onion, lettuce and the Tzatziki sauce. This is a great dish when you want to entertain or have guests as well.

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I thought there was too much garlic in the Tzatziki Sauce 1 1/2 tsp would be perfect

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A solid 4 out of 5, but only for the meat which was good but not as good as your local Gyro stand. The Tzatziki sauce was just as good. Had to buy store Pita bread which was dry as usual. I'll make this again though, I'd imagine.

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Excellent recipe! Really authentic flavor. I am trying the recipe with lean ground turkey this time, and am sure it will be excellent. I'd really like try the rotisserie method, so going to look for one that I can use with my (grilloutdoor. I used non-fat Greek (chobani yogurt, which is a bit thicker than regular yogurt, and less tart.

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Been making my own for years. I've settled on a 50/50 mixture of lamb and ground pork and added a tsp. dried thyme to your ingredients. No spice grinder, I put dried rosemary in a plastic bag and beat it with a meat hammer. I have found it important to use a yoghurt that has a fat content. If only fat free is avalable, use 3/4 yoghurt & 1/4 sour cream to get the right consistency. I Mixed all meat, onion & and spices in a bowl by hand, then made small, oblong patties (about 16 and fried them (about 5 minutes a side on medium heat in some olive oil. Any good FRESH flat bread or pita will do. Chop a little onion and some roma tomato to put on top. It is quicker this way. Prep & cooking time in under an hour, although I do like to make the tzadziki ahead of time to let the flavors meld together. My wife and friends rave about this whenever I serve it. Just about any red wine goes well with it. AND a shot of ouzo afterwards!!

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This is as good as it gets!

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I was very satisfied how well gyros turned out. Gyros are a weird thing because they are either very good or not good at all. And these were good. I used the loaf method and I modified the recipe slightly. I used half beef and half lamb. I also added some dried oregano and dried thyme and groud them to a powder in the spice grinder. It is really important to use the processor to turn the meat into a stick paste and then slam the meat into a cutting board a few times to get all the air pockets out so the texture is perfect, which mine was. After cooling, I sliced it and crisped it up on a non stick skillet. I highly recommed this recipe, it was very close to what I get at the greek cafe near my house. I imagine if I used a rotisserie it would have come out even better.

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This was really easy to follow. It turned out wonderful. Thank You!

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I must have done it right,,,it stayed on the spit and all the family loved them, I had to make two. My wife really liked the tzatziki also....Thanks Alton good job bro