Lamb GyrosPosted by in Food
We’ve often joked that my husband should be Greek, judging by how much he loves Greek food. When we eat at Greek restaurants, he always orders gyros. I prefer making my own though. It’s just about as easy as making a hamburger and I can chop up lots of healthy and tasty toppings.
I start by making tzatziki sauce:
8 ounces plain yogurt
1 small cucumber, peeled and chopped in the food processor
2 cloves garlic
1 teaspoon olive oil
1 teaspoon apple cider vinegar
I mix this together and keep in the fridge. It lasts for days and it’s delicious as a sauce on fish, chicken and sometimes I even use it as a dressing for salad.
Then I make the gyro meat:
1 pound ground lamb
1/2 a white onion
2 cloves garlic (sometimes I substitute a handful of garlic scapes for the garlic which gives the meat a fresher, greener flavor)
1 teaspoon dried marjoram
1 teaspoon fresh rosemary
salt and pepper to taste
I place all of these ingredients in the food processor and chop until everything is finely and completely ground.
I prefer to form these into patties and grill until cooked through, but in the winter I sometimes form them in little logs (about hot dog sized) and bake them at 400 for about 15 minutes until cooked through.
I serve with:
halved cherry tomatoes
Sometimes I include some sliced onion or chopped cucumbers. We like to eat it all stuffed in the pita.
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