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 (2-3 cloves)
- 1 tablespoon dried marjoram
- 1 tablespoon dried rosemary
- 2 teaspoons kosher salt
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- 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
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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 after washing.)
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 reached 175°.
Serve on Mediterranean pita with tzatziki, sliced onion,
tomatoes and feta cheese.
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Tzatziki Sauce
- 2 cups plain yogurt*
- 1 large cucumber, peeled, seeded and minced
- 2 coves garlic, minced
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- 1 tablespoon white vinegar
- 2 tablespoons extra virgin olive oil
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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 refrigerator.
*If using plain Greek yogurt, straining may take less
time or not be required at all.
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