Just about everyone has had a Gyro (pronounced yee-ro) at one time or another;
a very popular Greek-American food. Our tzatziki sauce does not have dill
in it and should be made ahead of time enough to allow the flavors to blend.
Preparation Time: 2 hours, including sitting time for meat Serving Size: 4
- 1 large onion, shredded
- 2 pounds ground lamb
- 1 tablespoon garlic, finely minced (about 2-3 cloves)
- 1 tablespoon dried marjoram
- 1 tablespoon dried rosemary
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Tzatziki sauce (below)
- Mediterranean pitas (no pocket)
- 1 medium onion, sliced
- 2 tomatoes, seeded and chopped
- feta cheese
Use a food processor to grind the shredded
onion about 15 seconds. Turn out onto a clean dish towel (that you would
not mind having to throw away). Tie the ends together so that you can
squeeze out most of the juice. (The onion smell may not leave the towel even
Return the onion to the processor along with the ground
lamb, garlic, marjoram, rosemary and salt and pepper. Process until it forms
a fine paste. The time will depend on the strength of your processor. You
may find you need to split the ingredients and do this in two batches. You
must end up with a fine paste.
Form the mixture into a loaf shape and
place on 2 overlapping pieces of plastic wrap that are at least 18 inches
long. Tightly roll the mixture up in the plastic, removing any air pockets.
Once very tightly rolled, twist each end of the plastic wrap until the
surface of the log is smooth. Refrigerate for 1 to 2 days.
Using your rotisserie, either on a grill or an indoor model, cook on
high for 15 minutes. Lower heat to medium and cook another 20 to 30 minutes
or until internal temperature reaches 165°. Turn off the heat and allow to
continue to spin for another 10 minutes or until the internal temperature
Serve on Mediterranean pita with tzatziki, sliced onion,
tomatoes and feta cheese.
2 cups plain yogurt*
- 1 large cucumber, peeled, seeded and minced
- 2 coves garlic, minced
- 1 tablespoon white vinegar
- 2 tablespoons extra virgin olive oil
|Strain yogurt in a colander lined
with a coffee filter until most liquid has been removed. This can take up to
an hour*. In a medium bowl, combine strained yogurt, cucumber, garlic,
vinegar and olive oil. Mix well and allow to sit at least one hour in the
*If using plain Greek yogurt, straining may take less time
or not be required at all.