Fullblood Wagyu Beef Gyros With Tzatziki Sauce Recipes

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GYRO MEAT WITH TZATZIKI SAUCE



Gyro Meat with Tzatziki Sauce image

Follow Alton Brown's Food Network recipe to make Gyro Meat with Tzatziki Sauce at home; the creamy cucumber-yogurt sauce goes perfectly with ground lamb.

Provided by Alton Brown

Categories     main-dish

Time 3h45m

Yield 6 to 8 servings

Number Of Ingredients 15

1 medium onion, finely chopped or shredded
2 pounds ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Tzatziki Sauce, recipe follows
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced

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

GYRO BURGERS WITH TZATZIKI SAUCE



Gyro Burgers With Tzatziki Sauce image

Make and share this Gyro Burgers With Tzatziki Sauce recipe from Food.com.

Provided by BxChick

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

1 1/4 lbs lean ground beef
1 teaspoon dried oregano
2 ounces crumbled feta cheese
1 teaspoon onion powder
2 garlic cloves, minced
salt and pepper
4 small pita bread
1 small tomatoes, sliced thin
1 medium cucumber, peeled and sliced thin
1/2 small red onion, sliced thin
1 cup lettuce leaf
1 cup plain Greek yogurt or 1 cup sour cream
1 garlic clove, minced
1/4 of a large cucumber, peeled, grated, and excess water squeezed out
2 teaspoons finely chopped of fresh mint or 2 teaspoons dill
1 tablespoon red wine vinegar
salt and pepper

Steps:

  • Combine yogurt, shredded cucumber, garlic, mint, vinegar, salt and pepper in a small container. Cover and refrigerate.
  • Combine beef, oregano, feta cheese, onion powder, garlic, salt and pepper in a bowl. Form into 4 patties.
  • Grill patties on each side until desired doneness is reached.
  • Grill pitas for a minute or two on each side to warm.
  • Assemble sandwiches - open pitas, add burger, a dollop of sauce, and any of the sliced vegetables listed above for garnish. Enjoy!

Nutrition Facts : Calories 384.9, Fat 17.9, SaturatedFat 8.1, Cholesterol 105.5, Sodium 396.5, Carbohydrate 20.7, Fiber 1.8, Sugar 3.6, Protein 34

FULLBLOOD WAGYU BEEF GYROS WITH TZATZIKI SAUCE



Fullblood Wagyu Beef Gyros with Tzatziki Sauce image

Categories     Beef

Number Of Ingredients 20

1 Double 8 Cattle Company Fullblood Wagyu Beef Chuck Underblade Roast
8 Large Pita Bread
1 bunch Watercress (cleaned, pull the delicate stems and leaves from the roots)
1 bunch Mint (pull off leaves)
2 cups Cherry Tomatoes (cut in half)
1/2 cup Yogurt Marinade: Greek Yogurt
1/2 cup Olive Oil
1/2 cup Red Wine Vinegar
2 tablespoons Oregano Leaves (fresh, chopped)
5 Garlic Cloves (chopped)
2 teaspoons Kosher Salt
1 teaspoon Black Pepper
1 1/2 cup Tzatziki Sauce: Greek Yogurt
4 Garlic Cloves (minced fine)
1 Lemon (zest and juice)
2 tablespoons Olive Oil
1 tablespoon Prepared Horseradish
1 Cucumber (peeled and grated on large holes of a cheese grater)
1 Grilled Onions: Large Yellow Onion
1 Large Red Onion

Steps:

  • PREPARING THE MARINADE: Combine the yogurt, olive oil, red wine vinegar, chopped oregano, chopped garlic, kosher salt, and black pepper in a blender. Blend until smooth. This is your yogurt marinade. Put the Fullblood Wagyu underblade roast in a Ziploc bag, and pour the yogurt marinade over the roast. Seal the bag, and place it in the refrigerator for 12 to 24 hours
  • PREPARING THE FULLBLOOD WAGYU UNDERBLADE ROAST: Pull the marinated Fullblood Wagyu roast from the refrigerator, and allow it to sit at room temperature for 1 hour before cooking. Preheat the oven to 450°F. Remove the roast from the marinade, and let the marinade drain off (do not rinse the marinade off). Place the roast on a roasting rack. Cook at 450°F for 20 minutes. Reduce the temperature to 325°F, and roast for 50 minutes (for a rare finish) or 75 minutes (for a well done finish). While the roast is in the oven, make the tzatziki sauce. Check the roast with a probe thermometer for a temperature of 120°F to 125°F (for a medium-rare finish).
  • PREPARING THE TZATZIKI SAUCE: Mix all of the sauce ingredients (Greek yogurt, minced garlic, lemon zest and juice, olive oil, horseradish, and grated cucumber) in a medium bowl. Place the bowl of sauce in the refrigerator until ready to use.
  • PREPARING THE GRILLED ONIONS AND PITA BREAD: Cut off both ends of the onions, and remove the peel. Cut the onions into half-inch rings. Heat a BBQ or gas grill on medium-high heat. Grill the onions until they have wilted and have grill marks on them. Set aside. Grill the pita bread on the hot grill for 1 minute per side (just to get the grill marks on the bread). Don't leave them on the grill too long, or they will be tough.
  • FINAL STEPS: Remove the Fullblood Wagyu underblade roast from the oven, and let it rest for 10 to 15 minutes. Slice the roast against the grain into thin, 1-inch strips. Serve warm on the grilled pita bread with the tzatziki sauce, grilled onions, watercress, mint leaves, and cherry tomatoes. Enjoy!

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