Gyro Salad: Get Your Greek On!

April 17, 2012 at 11:34

Little Miss Sicky Poo

1

What’s better than a gyro pita?  A gyro salad!  When heading out to a Greek restaurant, it’s good to be aware that some recipes use breadcrumbs although this is not really following authentic tradition.  Always ask, otherwise, you may walk out feeling not so hot.  I found a place that makes a killer gyro salad but for some reason I kept having cravings for them on Sundays which is the only day that the place is closed.  This finally prompted me to make my own gyro meat at home.

Here’s the recipe that I’ve been using, and surprisingly, it’s not that difficult to do.  It includes tzatziki sauce which I use as an overall dressing.

Gyro Meat Ingredients

  • 2lbs. ground lamb
  • 1 medium onion (finely chopped)
  • 1 tbs. minced garlic
  • 1 tbs. marjoram
  • 1 tbs. ground rosemary
  • 2 tsp. salt
  • 1/2 tsp. pepper

Tools & Equipment

  • Food Processor
  • Meat thermometer
  • Brick wrapped in aluminum foil…yup…that’s right

Instructions

Take the chopped onion and place in a food processor until it is close to puree.  Dump the onion in the center of a dish towel, gather up the ends and squeeze out all of the liquid.  Put the onion back into the food processor and add the ground lamb and remaining ingredients.  Process until it becomes a fine paste.

Transfer the mixture to a loaf pan.  Be sure to spread it evenly and press it down into the sides of the pan.  Place the loaf pan in a water bath and bake for 60-75 minutes.  If you don’t know what a water bath is, don’t worry, it’s just an additional pan of water that your loaf pan will sit in while it bakes.  This is done to ensure that bottom of the meat will not burn before the rest of the meat is fully cooked.  I do this by filling a 9×12 glass baking dish with about an inch of water, placing that in the oven, and then putting the loaf pan right in the middle of that.

Once the loaf is done cooking, remove it from the oven and check to make sure that it has reached a temperature of at least 170 degrees.  Next, you will want to place a brick wrapped in aluminum foil directly on the surface of the meat (see, I told you that you would need a brick).  The purpose of this is to compress the loaf and avoid bubbles.  Let the loaf sit for about 15 minutes.  Slice and serve on top of your salad with tzatziki sauce.

Grill Method: Gyro meat can also be cooked on the grill if you have a rotisserie skewer.  If you go this route, cook on high for 15 minutes, decrease the heat to medium and continue to cook for another 20-30 minutes.  Turn off the heat and allow the meat to continue to spin for another 10-15 minutes.  The internal temperature should be 170.

Tzatziki Sauce Ingredients

  • 1 cup of full fat, plain yogurt
  • 1/4 – 1/2 finely chopped cucumber
  • 1 large clove of garlic (minced)
  • 2 tsp. of olive oil
  • 1 tsp. of red wine vinegar
  • 3-4 finely minced mint leaves

Instructions

Mix all ingredients together and serve over a basic Greek salad.

Basic Greek Salad

  • One head of romaine lettuce
  • One tomato chopped
  • 1/2 cucumber chopped
  • Handful of calamata olives
  • 1/4 red onion (or more if you like onion)
  • 1/4 cup of feta cheese (optional)

1 Comment

  1. Wavatar
    Humor News August 11, 2012 Reply

    I am bookmarking this asap! Thank you very much ;)

Leave a Reply

Your email address will not be published. Required fields are marked *