Gyro Meat with Tzatziki Sauce

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I made this with ground turkey & fresh herbs, & having no rotisserie, I baked it in the oven with a second loaf pan on top, 3/4 filled with water. It came out PERFECT! moist & yummy yet still dense enough to slice beautifully.

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Followed the recipe, but used fresh rosemary and added thyme, the loaf was perfect, and the flavors of the meat were great, it took all day but it was worth it.( I used a blender, with small batches of meat, I don't have a food processor yet, but the consistancy of the meat was great Our local store did not have anything but non-fat plain yogart, so the sauce was a little bland, but with the meat it worked,can't wait to do this for a party, it was fantastic!!!!

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But it was probably my fault. First, I didn't rotisserie it, so it wasn't as dry and browned as it would have been. I did try frying the slices in olive oil as suggested by previous reviewers, but while it did give the slices a nice crispy brown, oddly, I felt like the flavor of the seasonings were muted after doing that, so I stopped. I did not have dried ground rosemary, only dried whole, so I tried breaking it up as best I could. I should have used more. I also think more garlic would have done this recipe some good. All in all, it was very good, just not GREAT. I made lamb patties a while back, using this recipe as a seasoning guide, but I just made thin little lamburgers and served them in pita with the fixins and I liked them better.

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We tried this out for a party we had. We did it on the rotisserie on the BBQ, and while it did not look like the donair or gyro meat you get in a shop, it was gone very quickly! We sliced it in rounds instead of shaving it, but next time we will shave the meat off, and brown it quickly on the grill.

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Made this tonight,meat-loaf style. It came out fantastic.

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I got rave reviews from the crowd for this recipe. I used the meatloaf method-simple. The sauce was great, but DO drain the yogurt (even Greek yogurt to get a rich thick (not wattery sauce. I will definately make this again, perhaps with a bit more spice next time. . .

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My husband wanted gyros for dinner, so I thought I'd be adventurous and try Alton's recipe. I did add more herbs to the meat mixture (1 tsp each cumin, oregano, and thyme, along with the marjoram and rosemary, as I have a cabinet full of the stuff and thought those would be good "Greek" additions. Glad I did. I did get all the water out of the onion, but my food processor is an el cheapo and didn't handle the meat well. No worries, I baked it in the oven for an hour and it turned out great! After it cooled, I sliced it and threw it in the skillet with some EVOO so it would look like the real stuff I have had at the Greek deli. YUM!! Very authentic taste. I also put the yogurt sauce in the food processor, as I don't particularly care for chunky cucumbers in the sauce. Served it with flatbread (Pita would have been better butter lettuce, diced tomatoes, raw vidalia onion, feta crumbles, and kalamata olives. I will freeze the leftover meat and look forward to having it again. Thanks, Alton! Love your shows! Now I have to go clean up the big mess I made in my kitchen....

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My quest for an authentic Gyro taste (like Kronos or Grecian Delight was NOT answered by this recipe. Texture was good, but not even close in taste.

Can you foodies provide the secret?????

Thanky!

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Oh so good. The best thing about it is it is so simple and makes the cook look like a genius. Thank you Alton for making cooking so easy and fun.

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I used the Greek style yogurt (newly available in my grocery sotre and didn't have to drain for the sauce. It is much thicker and drier than regular yogurt.