Recipe: Homemade Gyros with Super Garlic Tzatziki
I have been getting very inspired by blogs recently. Maybe it is because I sit down to check my daily bloggings while sipping that first cup of coffee before I eat anything – so I am half starved. But in any case, bad habits aside, I have been going crazy copying recipes from blogs that I visit through my daily interactions with The Foodie Blogroll. There is just so much good food out there and being exposed to it on a daily basis is a dream for someone as food obsessed as me.
To me there is nothing better than a Gyro – spiced meat in a warm pita slathered with garlicky Tzatziki, put an order of fries on the side and I am in a state of bliss. So the other day when I came across this, on Bitsy’s blog, A Matter of Taste, I was intrigued. I mean normally I only get Gyros out – and you watch them slice the meat off a huge cylinder of meat on a spit. For me, foodie though I may be, it never really occurred to me to think how this giant cylinder of meat might come to be. I mean there are no cuts of meat this shape and size, so what’s the deal? So when I learned I could make it at home, no spit required I decided to take up the challenge.
So here we go…
Here is your music of the day:
Gyro Meat
INGREDIENTS:
½ lb ground lamb
½ lb ground beef
(if you cannot find either of these pre-ground you can do so in your food processor)
½ cup very finely chopped Spanish onion
3 cloves of garlic, chopped
¾ teaspoon sea salt
½ teaspoon dried ground oregano
½ teaspoon dried ground rosemary
¼ teaspoon black pepper
METHOD:
Mix everything together and let sit in the fridge for 1-2 hours so the flavors can meld.
Blend all ingredients in a food processor for about 1 minute. It will turn into a meat paste.
(According to Bitsy, when cooked, this will help give it a more traditional gyro feel. Otherwise, it just takes like cooked minced meat.)
(in the meantime make tzatziki)
Preheat oven to 325F
Place meat paste into a baking pan. Bake in the oven in a loaf pan for about 45 minutes to 1 hour.
It should be a bit dry when it is finished. Slice very thin and serve on pita bread with chopped onion, tomatoes, Tzatziki and feta cheese with some fries on the side.
Tzatziki
INGREDIENTS:
16 ounces Greek yogurt
1 medium English cucumber, peeled, seeded, and shredded (use your food processor for this too)
pinch of sea salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons fresh lemon juice
5 to 6 mint leaves, finely chopped
1 TBS fresh dill, finely chopped
METHOD:
To seed your cucumber, cut it open lengthwise, and using a teaspoon, scrape the seeds out. Place the shredded cucumber in a paper towel and squeeze hard repeatedly into the sink to remove the liquid. In a medium mixing bowl, combine with the cucumber, the Greek yogurt, salt, garlic, olive oil, lemon juice, mint and dill. Place in refrigerator to blend flavors for at least two hours before serving. (This resting time is very important.) Store in the refrigerator in an airtight container for up to a week.
Yield: 2 cups
It was very enjoyable, but not exactly like the Gyros I am used to getting – likely because I was lacking a spit and coals. But it was great for teaching me something new and fulfilling our Gyro cravings! 🙂
Stay tuned to see what I did with the leftover Gyro Meat…because of course there are always leftovers in this house!
Mia - February 20, 2008 at 10:55 am
That looks so good….I’ve been totally obsessed with Middle Eastern food lately. Have you ever tried making your own pita? I’ve been really into it lately – it’s so easy and quick, and it tastes absolutely heavenly. Recently we did marinated lamb and chicken kebabs, served with yogurt-tahini sauce, fresh salad, and of course, the homemade pita. It was a huge hit. The gyro meat idea looks great, though. I’ll have to try that next!
Elly - February 20, 2008 at 10:58 am
Looks great, Jenn! I have made homemade gyros too and while I like them, I agree the ones on a spit are better. I miss living in MI because I could have them whenever I wanted at my dad’s restaurant. And that is just how I like my tzatziki–lots o’ garlic 🙂
Bellini Valli - February 20, 2008 at 11:00 am
You had me the moment I saw the word gyro and super garlic:D I could easily eat this for breakfast. In Greece they served their gyros rolled up with fries, as well as the usual tomatoes and lettuce. Their fries are always delicious so that was a good thing..just different for me 😀 An entire meal on the go 😀
Peter - February 20, 2008 at 11:07 am
Jenn, this “gyro” is like the “Chicago style” gyro. Although delicious, you will only see this version in N.America.
Muslim nations will use lamb, Australia uses lamb as well, Greece uses pork and most gyro shops will now also offer chicken gyro.
Bottom line, this is far better than the “donair” out there.
Your Tzatziki is kick-A$$!
Ley - February 20, 2008 at 11:17 am
Ohhh…yum! Goodness, that looks SO good!
(I do the same thing- check blogs before I eat. Unfortunately, it just makes me really really hungry, not motivated.)
Hendria - February 20, 2008 at 11:38 am
My son Daniel really likes gyros. I am going to show him this. It sounds really good. 🙂
Deborah - February 20, 2008 at 1:18 pm
This is something I have never thought to make at home, but you (and Bitsy) make it seem so easy!!
kat - February 20, 2008 at 1:18 pm
ooh, I’ll have to see if I can eat a gyro while I’m in Hawaii, this looks so good! I’m definitely trying these recipes when I get back to Japan too.
Heather - February 20, 2008 at 1:28 pm
Gah, between you and Peter, I may have to go out for a gyro today.
Judy - February 20, 2008 at 1:57 pm
That looks so good…we get really crappy pitas here though (Have a recipe for that?) but the tzatziki looks incredible. I might have to make this next week after my trip to the farmer’s Market (no dill or mint this week)
Great pics!
Peter G - February 20, 2008 at 2:08 pm
Another version to add to the ever growing collection of gyros recipes. It looks great Jenn…I’m actually keen on trying it at home myself.
Emiline - February 20, 2008 at 2:47 pm
Very, very interesting. This is great version if you did want to make gyros at home. I’m kind of getting into the Greek spirit myself, after reading all of these Greek blogs.
I think I need to make some tzatziki now. It could be good with so many things!
Ben - February 20, 2008 at 3:10 pm
Oh! I love gyros. This looks so great I need to make it soon. I am hungry now, thanks! haha
ashley - February 20, 2008 at 3:17 pm
oh yum! i had a gyro for the first time last year while in Singapore! sooo good. i’ve been craving one too! looks tasty!
Cara - February 20, 2008 at 3:28 pm
hmm…. I hope I am not the only one who didn’t know gyros were made with ground meat. Thanks for the enlightenment!
brittany - February 20, 2008 at 3:32 pm
I LOVE tzatziki, so this part of the recipe is exciting enough for me!
Kat - February 20, 2008 at 4:14 pm
Oh my, I’m going to have to totally try that one as well.
Adriana - February 20, 2008 at 4:29 pm
mmmm I love gyros!!!! 🙂
If I don’t get lamb meat, could I sustitute with pork meat??
Excelent recipe Jenn!!!
Ivy - February 20, 2008 at 5:46 pm
I feel so ashamed to say that I’ve never made Gyros at home. I have made pitas so now it’s the time to make gyros. You deserve 10/10 for this.
P.S.
You’ve been tagged for a MeMe.
http://kopiaste.blogspot.com/2008/02/meme-food-for-gossip.html
courtney - February 20, 2008 at 8:47 pm
You have inspired me to get out the KA meat grinder and make my honey some homemade gyros. Much better than that proccesed stuff out there! Thanks.
Pam - February 20, 2008 at 8:52 pm
I love gyros!
Penelope - February 20, 2008 at 9:31 pm
Thanks for this amazing recipe! I love tzatziki sauce and this one sounds great. Just wanted to let you know that I’ve linked to this post from my party planning advice blog to help my readers come up with ideas for green recipes for St. Patrick’s Day that *don’t* involve food coloring. Please feel free to check us out for free online invitations, party planning tips and more.
Thanks again!
Best,
Penelope
Kevin - February 20, 2008 at 10:29 pm
Gyros are so good! I have tried to make them at home a few times. They usually come out pretty tasty but not quite right. I have not tried making it with ground meat yet. I will have to try this way.
Beth - February 21, 2008 at 2:08 am
I can’t wait to try this. Our favorite gyro place in Boston closed 🙁
Pixie - February 21, 2008 at 3:17 am
Feels like years since i’ve last had a gyro! Good on you for making one and sharing it with us all…may attempt making my own one day, there’s no place around my area to just pick one up!
Donald - February 21, 2008 at 8:18 am
Wow. You like read my mind. I got my gyro recipe from an episode of Good Eats. I never considered processing the meat first.
As a matter of fact, they are on the menu for Friday! So when I saw this post, I was like, um, is she spying on us? 🙂
Nicely done. You’ll be able to read about mine next week, and I definitely will link back to you and the processing technique.
núria - February 21, 2008 at 11:10 am
You are so daring!!!! My husband would love me to try this one, he always stares at the Gyros on the street’s shops when we travel outside Spain :D. Thanks sweetheart♥
The Leftover Queen - February 21, 2008 at 11:43 am
Hey Mia! I have actually been thinking about how I would like to make homemade pita – however there is a lady at the Farmer’s Market that makes excellent ones…so I get lazy…
🙂
Elly, you are so lucky that you used to get gyros whenever! Yum! Yep, it is better with a spit…
Hey Valli – I ADORE Greek fries! There are no fries better – I always like having them with Gyros, so why not IN them? Sounds perfect!!!
Thanks Peter! So what are Gyros like in Greece? Besides the addition of fries, as Valli pointed out. I like the addition of pork too – very good.
Hi Ley! Food Coma? Yeah, I know all about those.
Hi Hendria! You guys should make them together – it’d be so fun!
I know Deborah – I was surprised at how easy it was!
Hi Kat! Glad you are having fun in Hawaii! I am enjoying yor advetures!
Better go, Heather! Have one for me too, will ya? 😉
Hey Judy – There is nothing worse than crappy pita. It is awful! We have a bread lady at the Farmers Market and she makes great pita, so I don’t tend to make it….
PeterG,let me know if youlike making them at home. It was tasty, just not quite gyro-y.
Emiline – Tzatziki is AMAZING stuff – you can make a sandwich out of it and it is amazing! Eat it off the spoon and you are in heaven!
The Leftover Queen - February 21, 2008 at 11:49 am
Hi Ben! Well it is payback – your blog always makes me hungry too!
Hi Ashley! Thanks! Aren’t they soooo good?!
I know Cara, I was the same way until just last week! lol!
I am with you Brittany, Tzatziki is THE STUFF!
Let me know how you like it Kat!
Yes, Adriana, absolutely, according to Peter, that is how they do it in Greece.
Thanks Ivy! That means a lot coming from you!
I will do the meme with my top 5 tomorrow!
Yay, Courtney! Let me know how it goes for you!
Me too, Pam!
Thanks Penelope and I appreciate the link – gotta love the no dye!
Cool Kevin – how do you usually make them at home, I’d like to compare!
That sucks Beth! We have a Greek place here – a few actually – so I am gonna have to do a taste test soon I think!!!
You are welcome Pixie, I hope you enjoy! 🙂
LoL DOnald! That is so funny! Can’t wait to see your version.
You are so welcome Nuria! You should make it for him! He will be so impressed (well even more than he likely already is!!!)
Randi - February 21, 2008 at 3:16 pm
oooooo! thanks for the great tzatziki recipe. I love the stuff and I never get around to figuring out the best way to make it. I could just make some over fries and a bowl of tzatziki and eat till i pass out. yum yum.
Peter - February 21, 2008 at 3:26 pm
Jenn, gyro in Greek is usually made of pork and as I stated earlier, chicken is now offered for those wanting lighter fare.
The meat I suspect to be pork butt (shoulder) which has some fat content.
Thin slices of boneless shoulder are slice (paillard slim)or pounding into being thin.
They are seasoned an then stacked vertically on the skewer than you see revolving round & round.
The gyro-man will thinly shave this crispy meat, pile it onto your pita with tzatziki, onions, tomatoes and fries.
In northern Greece, you will almost exclusively get a gyro with ketchup and mustard and I love this version too!
The ground meat variety of gyro is more akin to “donair”. Nothing at all wrong with but it’s not found in Greece.
Here in Toronto and I suspect other cities with large Greek populations, Greek-style gyro is starting to show up and it’s a good thing.
Damn, I going to hit the Danforth (Toronto’s Greek town) for a gyro or two…wish me luck!
swirlingnotions - February 21, 2008 at 5:39 pm
Yum! I have a container of tzatziki in my fridge almost constantly (I just spoon it back into the FAGE container, which is convenient), and I’ve been craving gyros as of late. So thanks for the nudge! And thanks, too, for stopping by Swirling Notions!
Jesse - February 21, 2008 at 11:27 pm
That is brilliant! Now I know what to do when the craving for a spankin’ good gyro hits.
kate - February 22, 2008 at 5:54 am
that really looks so nice. my hubby would relish this, we always make tzatziki… it goes with almost anything.
Helen - February 22, 2008 at 9:16 am
oooh! I love this. I love any kind of kabob type affair and it’s a really interesting idea to puree it in the processor like that – it must be a completely different texture. I too like my tzatziki extra garlicky so this is right up my street!
Paula - February 22, 2008 at 10:11 am
Gyro’s at home…who knew?? I love gyro’s and now I can have one any time. Thanks for the great recipe really like your tzatziki. Extra garlic awesome:)
The Leftover Queen - February 22, 2008 at 11:19 am
Randi! That is a wonderful way to enjoy Tzatzkiki – with FRIES!!!!
Hey Peter – thanks for the info! I got what you were saying about the meat part I was just wondering if there was some different way of serving or preparing – which there is and lots of different ways. I have never heard of a gyro with ketchup and mustard – but I always like when the ketchup from my great Greek Fries touch the gyro – such good stuff! Have a great time gyro-hunting in Toronto!
Yes swirlingnotions! Tzatziki is like the food of the Gods.
I know Jesse! I was so excited when I found this recipe!
So true, Kate, Tzatziki goes with almost everything!!!
Helen, I am with you on the Kebab thing – I am a sucker for them too. Yeah – it becomes like a meat paste. Very interesting stuff.
I know Paula! It is true! Thanks, I am glad you liked the recipe!
Sue - February 22, 2008 at 1:10 pm
Your accompanying music is a riot and so appropriate! That tzatziki is a great all-purpose recipe that would go well with so many dishes. I always have to have yogurt with anything vaguely Indian and this would be a wonderful choice.
Leigh - February 23, 2008 at 10:46 am
great post about one of my secret food obsessions – Gyro! we have a secret gyro place here in leeds, England, that we dare not tell anyone abouti n case it gets too busy, too popular! the crazy things authentic gyros does to a man…we ate way too much of these badboys last year in Samos, Greece! oh, and tzatziki – try it as a dip for pizza – doesnt matter what kind but works a treat! Keep up the good work!
Jane - February 23, 2008 at 5:49 pm
I think gyros are one of my all time favorite things!
I’m going to have to try this. I just need to find ground lamb here in rural Indiana…
This is another of your recipes that I’m really going to HAVE to try!
superluckykitchen - February 24, 2008 at 10:16 am
coming from a middle eastern houselhold i can totally appreciate anything made with ground lamb. i just wish the markets carried it more. ah well, i certainly will try this recipe the next time i see some, looks amazing!
Jen in MI - February 24, 2008 at 6:08 pm
Thank you SO much! I’ve always been leery of gyros because of the “what’s in the meat” factor, even though I love the taste. And now I can make them! Wooohooo!
Thank you, thank you, thank you!
The Leftover Queen - February 25, 2008 at 12:41 pm
Thanks Sue! Yes, I love yogurt with Indian dishes too and I am sure that this tzatziki would be great with it.
Sounds yummy Leigh! Have a great time eating those Gyros in Leeds!
Jane – I just ground the lamb myself in the food processor – so if you can get lamb at all, you can grind it yourself.
Superluckykitchen – same for you, if you can just get lamb, you can grind ot at home in the food processor – that is whatI did – you can never find pre ground lamb here either!
You are welcome Jen! I hope you like them!
Maria - February 26, 2008 at 8:47 am
How delicious does that look Jenn! Those food combinations.. the pita.. seasoned meat.. tzatziki.. I can just taste it! I like the sound of that tzatziki recipe, I’ll have to try it. Beautiful photographs too… I’m looking forward to seeing the leftovers! 🙂
The Leftover Queen - February 26, 2008 at 11:40 am
Thanks Maria! I hope you like it!
Chris French - November 25, 2008 at 9:10 pm
I bet you get tons of marriage proposals! lol
In addition to the other spices, I use 2 teaspoon of Marjoram and it kicks the whole taste up a few notches. Roasting the whole thing in a loaf pan with a cake rack under so the fat runs off. I use my trusty $25 kettle grill and Kingsford brickettes(at the lowest heat I can maintain) to get that roasted, crispy outside.
Stephanie - April 10, 2009 at 1:32 pm
My encoding is off. The measurements in the recipe look weird. ½ What’s that a 1? argh..
dunc - July 25, 2011 at 2:54 pm
Is bulger wheat used in this recipie?
in other words wouldnt wheat make it more uniform like a meatloaf kinda like a composite meat. I know this sound gross but I ewas in Greece and spent alot of time reverse engenering food.