The Greek Gyro Sandwich is one of the tastiest sandwiches you can buy. Tender, seasoned meat, with cool cucumber-yogurt dressing on soft pita bread. Mmmmm, mmmm. Like no other sandwich. But, I bet you didn’t know how easy it is to make at home. All you need are a few simple ingredients, a food processor, and a brick. Did I really just type BRICK? Yep, a brick. Go find one right now! This is what you will want for dinner.
Last week, I was reading the new circular from Trader Joe’s, which indicated they were now selling gyros meat. Really? Wow, I need to try that, because, you know, I really don’t know how to make homemade Gryos. I didn’t grow up eating Greek food. The first time I had a gyro I was a teenager at the mall, and saw these large rotisseries, from which they sliced the meat from to make this delicious sandwich. But what cut of meat is that anyway? How do I make it?
Turns out, so many people want to buy Gyros meat from Trader Joe’s they can’t meet the demand, so my store didn’t have any. This is when I decided to make it myself. I read a few recipes, but the method that inspired me the most and from which I adapted a recipe was from Alton Brown, one of my all-time faves. He uses a brick to compact the ground meat after roasting it.
Gyros are made with either lamb or beef, and sometimes a combination of the two. (I used some of each, but if you want to use all of one or the other, go right ahead!) It is basically a meatloaf, consisting of the ground meat, onions and seasonings. No egg, no breadcrumbs (any low-carb people out there? This is for you!). This is all ground further in a food processor until it forms sort of a paste. This mixture is roasted until it is pretty well done, then topped with a brick (foil-wrapped, of course!) to compact the meat. Then, it is sliced super thin and served on pita bread with onions, tomatoes, lettuce and Taztziki sauce.
So, thank you Trader Joe’s for inspiring me to learn how to make Gyros meat on my own and discovering how easy it is, thanks to Alton Brown and that foil-wrapped brick! So, please try! And, Enjoy!
Greek Gyros Meat
Adapted from Alton Brown, as seen on Food Network Special Equipment needed: Food Processor, one large brick, loaf pan, 13×9 pan Serve with Greek Salad and Tzatziki Sauce
- Prep Time: 30m
- Cook Time: 1h 15m
- Total Time: 2h 5m
- Serves: 8
- Category: Beef, Good for crowd, Lamb, Low carb
Ingredients
- 1 lb Ground lamb
- 1 lb Ground beef
- 1 Medium yellow onion, diced
- 2 tbsp. Fresh, or 1 t dry Rosemary
- 1 tbsp. Dry oregano
- 2 Large cloves garlic
- 1 tbsp. Salt
- 1/2 tsp. Ground pepper
Instructions
- Preheat oven to 325F. While oven is preheating, prepare the meat mixture. First, process the chopped onion in a food processor until finely minced, about 15-20 seconds. Pour the wet minced onion into a paper towel or a tea towel, wrap and squeeze most of the water out into the sink to discard. Return the nearly dry minced onion to the processor.
- To the onion, add the lamb, ground beef, rosemary, oregano, garlic, salt and pepper. Process until the mixture blends into a nearly smooth paste. This will take about 1 minute.
- Spread the meat paste into the loaf pan, making sure it is up against the sides. Smooth the top as much as you can. Place the loaf pan into the 13x9 pan. Fill the 13x9 half-way with water, being careful not to splash it onto the meat. Place in the oven for 60-75 minutes.
- The meat will be done when it reaches 165-170F. If you do not have a thermometer, it will be done when the meat has fully pulled away from the sides of the loaf pan, and is firm to the touch.
- Drain the fat from the meat, leaving meat in the loaf pan. Wrap a large brick in foil. Set the meat, in its pan, over a cooling rack. Place the brick atop the meat for 15-20 minutes. At this point the meat should be around 175F.
- Thinly slide the meat. Serve with Greek Salad, Taztziki Sauce and Pita Bread.
Tzatziki Sauce
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Ingredients
- 2 c Plain Greek Yogurt (2% or Full-fat preferred)
- 1 Small cucumber, seeds removed, diced (about 1-1 1/2 c)
- 1 Cloves garlic, minced
- 2 tsp. Lemon juice
- 1 tbsp. Minced mint leaves
- 1 pinch Salt
Instructions
- Mix all ingredients together. Chill. Serve with gyros meat or in Gyros sandwiches.
Greek Salad
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Ingredients
For the Salad:
- 1 Cucumber, sliced 1/2" thick, then each slice quartered
- 8 oz Cherry or grape tomatoes, halved
- 1 Small red onion, halved, then sliced thin (half-moons)
- 1/2 c Kalamata Greek Olives, pitted
- 4 Jarred Pepperoncini peppers, sliced
- 5 oz Feta cheese, crumbled
- 1/4 c Red Wine Vinegar
- 1/4 c Good Olive Oil (or up to 1/2 c if you prefer it diluted a bit more)
- Salt and Pepper
For the Dressing:
Instructions
- Mix the first 5 ingredients together. Season with salt and pepper.
- Prepare the dressing. Mix oil and vinegar, add a small pinch of salt and pepper. Shake vigorously.
- Dress the Salad. Top with crumbled Feta Cheese. Serve with Gyros Meat or Sandwiches.
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