GYRO MEAT WITH TZATZIKI SAUCE
Follow Alton Brown's Food Network recipe to make Gyro Meat with Tzatziki Sauce at home; the creamy cucumber-yogurt sauce goes perfectly with ground lamb.
Provided by Alton Brown
Categories main-dish
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
- Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
- To cook in the oven as a meatloaf, proceed as follows:
- Preheat the oven to 325 degrees F.
- Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
- To cook on a rotisserie, proceed as follows:
- Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
- Preheat the grill to high.
- Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
- Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
- Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
- Yield: 1 1/2 cups
TRADITIONAL GYRO MEAT
This Greek/Lebanese style meatloaf is sliced and served with pita bread, tzatziki, and tomatoes for a delicious gyro that is the closest I've come to emulating my favorite Mediterranean restaurant. The preparation time seems long, but most of it is resting time, so you can be doing other stuff! You can substitute pork or chicken for the ground lamb and beef if you prefer.
Provided by The Dread Pirate Paramour
Categories Meat and Poultry Recipes Lamb Ground
Time 2h
Yield 10
Number Of Ingredients 11
Steps:
- Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.
- Preheat oven to 325 degrees F (165 degrees C).
- Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.
- Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 1.9 g, Cholesterol 58.7 mg, Fat 11.7 g, Fiber 0.5 g, Protein 15.7 g, SaturatedFat 4.7 g, Sodium 96.7 mg, Sugar 0.5 g
ALTON BROWN'S GYRO MEAT RECIPE
This is a good version of gyro meat. I like to mix in a little ground beef with the lamb. Cooking times are approximate and include resting times. There are a lot of steps but it is easier than it looks. And the end result is worth it.
Provided by Alskann
Categories Lunch/Snacks
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel.
- Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
- Return the onion to the food processor and add the lamb (and beef if using), garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
- TO COOK IN OVEN as a meatloaf, proceed as follows:
- Preheat the oven to 325 degrees F.
- Place the mixture into a loaf pan, making sure to press into the sides of the pan.
- Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F.
- Remove from the oven and drain off any fat.
- Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F.
- Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
- TO COOK ON ROTISSERIE proceed as follows:
- Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long.
- Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets.
- Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
- Preheat the grill to high.
- Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings.
- Cook on high for 15 minutes.
- Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F.
- Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees.
- Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
- Tzatziki Sauce Directions:
- Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
- Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid.
- In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint.
- Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week. Yield: 1 1/2 cups sauce.
Nutrition Facts : Calories 685.2, Fat 41.3, SaturatedFat 17.6, Cholesterol 121.2, Sodium 1057.2, Carbohydrate 42.5, Fiber 2.4, Sugar 6.2, Protein 34.2
GREEK GYRO MEAT - ROTISSERIE, GRILL OR OVEN
We love Greek food, but Gyros are a true hit in my house! Most of the Gyros that we buy out are dry and the sauce never really tastes like it should. This is a fabulous recipe for those of us who love a REAL Gyro. It is flavor packed and very versatile. If you do not have lamb, you can substitute with finely ground hamburger. It will not be as authentic as the lamb Gyro, but the spices and seasonings used in this recipe will get you to where you are going! I serve this with recipe #296173. You can also wrap these up in foil and take along to a picnic or outing. UPDATE 07/25/08: I was given this recipe from a neighbor who used to live in our neighborhood and made this meat on his BBQ rotisserie. I had no idea it was an Alton Brown recipe until now. Please know this recipe was not posted in malice.
Provided by Brandess
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
- Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
- To cook in the oven as a meatloaf, proceed as follows:.
- Preheat the oven to 325 degrees F.
- Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on warm pita bread with recipe #296173 sauce, chopped onion, tomatoes and shredded lettuce.
- To cook on a Kitchen or BBQ Grill Rotisserie, proceed as follows:.
- Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
- Preheat the grill to high. (Follow your Kitchen Rotisserie manual for time and temperature.).
- Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees.
- Slice and serve on warm pita bread with recipe #296173 sauce, chopped onion, tomatoes, and shredded lettuce.
Nutrition Facts : Calories 179, Fat 11.3, SaturatedFat 4.7, Cholesterol 60, Sodium 264, Carbohydrate 2.2, Fiber 0.5, Sugar 0.6, Protein 16.2
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