Love those street corner gyros but not sure what's in them? Well, now you can make your own with all natural ingredients.

Gyro.jpg

Gyro Ingredients:

  • 1 medium onion, peeled and cut into pieces
  • 2 lbs. ground lamb
  • 1 Tbs finely minced garlic
  • 1 Tbs dried marjoram
  • 1 tsp P.H.A.T. Daddy's Greek Rub
  • 6-8 pieces pita bread

Tzatziki Ingredients:

  • 16 ounces plain Greek yogurt
  • 1 medium cucumber, peeled, seeded and finely chopped
  • 4 garlic cloves, finely minced
  • 2-3 Tbs minced fresh basil
  • juice of 1 lemon
  • 1 pinch kosher salt
  • 1 pinch white pepper

Instructions:

  1. Preheat oven to 325 degrees F.
  2. Process the onion in a food processor for 10-15 seconds and turn out into the center of a clean towel.
  3. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
  4. Return the onion to the food processor and add lamb, garlic, marjoram and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of the bowl.
  5. Place the mixture in a loaf pan, making sure to press into sides of the pan.
  6. Place the loaf pan into a water bath and bake 60-75 minutes, or until the mixture reaches 165-170 degrees F.
  7. Remove from the oven and drain off any fat.
  8. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the meat and allow to sit for 15-20 minutes, until the temperature reaches 175 degrees F.
  9. Slice and serve on pita bread with tzatziki sauce, chopped red onion, spinach, tomatoes and feta cheese.

Tzatziki Sauce Instructions:

  1. Place the chopped cucumber in a colander and sprinkle with kosher salt and allow to sit for at least 30 minutes to remove the moisture.
  2. Rinse salt off cucumber and place in a clean towel, gather ends of towel and squeeze moisture out of cucumber.
  3. In a mixing bowl, combine the yogurt, cucumber, garlic, basil and lemon juice. Season with salt and white pepper.
  4. Store in refrigerator in an airtight container for 1 week. Yields: 1 1/2 cups.

 

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