Beef Gyros Recipe With Authentic Greek Tzatziki Sauce

HOMEMADE GREEK GYROS WITH TZATZIKI SAUCE (KEBABS*)

Steps:

• Run the onion in a food processor for about 15 seconds. Place the onion in the center of a kitchen towel and squeeze out the juice and return to the food processor.
• Add the meat, garlic, spices, salt and pepper to the onion, and process. Do so until it looks like a fine paste, about a minute. Place the mixture in a loaf pan and press evenly.
• Bake in a water bath (place loaf pan inside another pan filled with water) at 325°F (165°C) for about an hour or more until temperature reaches 165-170°F (75°C.)
• Remove from the oven, drain fat, and place on a cooling rack.
• Cover meat with aluminum foil and a heavy weight (Alton suggests a brick) for about 15 minutes until internal temperature is 175°F (79°C) (I found the times are not quite accurate, and I didn't know if the brick actually had an effect, but I think the important part is getting the meat to the correct temperature.)
• Place meat on a cutting board and slice as thinly as possible with an electric knife (using anything else would be much more difficult.)
• I added the following step myself as I think it mimics the rotisserie a bit more. Add a few slices to a nonstick frying pan (very little or no oil) and heat gently until the meat browns a little.
• In another pan, heat the pita bread.
• Finally, place the meat on one half of the pita, topped with tzatziki sauce, lettuce, tomatoes, and onion. You could also put a little Greek dressing on the tomatoes too (extra virgin olive oil, vinegar, salt, oregano.)
• Serve Homemade Greek Gyros with rice pilaf or a Greek salad, and enjoy!

BEEF GYRO

Steps:

• Blend yogurt, cucumbers, 2 tablespoons olive oil, dill, lemon juice, garlic, salt, and pepper in a blender until tzatziki sauce is evenly combined.
• Heat remaining 1 tablespoon olive oil in a large skillet over medium heat; cook and stir beef in the hot oil until no longer pink, 5 to 10 minutes.
• Layer half of each pita with steak, tomato, onion, feta cheese, lettuce, olives, and tzatziki sauce. Bring edge of each pita over the filling and secure with a toothpick.

BEEF GYROS WITH TZATZIKI SAUCE

Steps:

• Prepare Tzatziki Sauce: In a small bowl stir together Greek yogurt, cucumber, red wine vinegar, dill, minced garlic and salt. Cover and chill up to 4 hours until ready to serve.
• Prepare Beef Gyros: Preheat oven to 325 degrees F. Line a 9x5-inch loaf pan with parchment paper; coat paper with cooking spray.
• In a food processor combine the 1 cup onion and the water; cover and process until smooth. Press pureed onion through a fine-mesh sieve to remove excess liquid; discard liquid. Return onion to food processor. Add the ground beef, egg, bread crumbs, oregano, marjoram, garlic, salt and pepper). Cover and process until mixture forms a paste.
• Lightly press meat mixture into prepared loaf pan. Place loaf pan in a 13x9-inch baking pan. Pour enough boiling water into baking pan to reach halfway up sides of loaf pan. Bake 35 to 40 minutes or until done (160 degrees F) (see Tip). Drain off fat. Cool 10 minutes. Remove; cut into slices about 1/4-inch thick.
• Fill pita bread with meat, tomato, cucumber and red onion slices; top with cheese. Serve with Tzatziki Sauce.

GYRO MEAT WITH TZATZIKI SAUCE

Steps:

• Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
• Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
• To cook in the oven as a meatloaf, proceed as follows:
• Preheat the oven to 325 degrees F.
• Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
• To cook on a rotisserie, proceed as follows:
• Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
• Preheat the grill to high.
• Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
• Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
• Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
• Yield: 1 1/2 cups