Greek Beef Gyros Recipes

BEEF GYROS

Steps:

• In a small bowl, combine salad dressing and cucumber; set aside. In a large skillet, cook beef in oil over medium heat until no longer pink. , Layer half of each pita with steak, tomato, olives, onion, cheese, lettuce and dressing mixture. Fold each pita over filling; secure with toothpicks.

GROUND BEEF GYROS

Steps:

• In a small bowl, combine the first 5 ingredients. Chill. In a large bowl, combine seasonings; crumble beef over mixture and mix lightly but thoroughly. Shape into 4 patties. , Grill, covered, over medium heat or broil 4 in. from the heat for 6-7 minutes on each side or until a thermometer reads 160°. Cut patties into thin slices; stuff into pita halves. Add lettuce, tomato and onion. Serve with the yogurt sauce.

TRADITIONAL GYRO MEAT

Steps:

• Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.
• Preheat oven to 325 degrees F (165 degrees C).
• Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.
• Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.

BEEF GYROS RECIPE WITH AUTHENTIC GREEK TZATZIKI SAUCE

Steps:

• Place red onion in a food processor and process until finely chopped.
• Remove the onion from the food processor and place in a tea towel, squeezing to remove all the juices.
• Return the onion back to the food processor with the remaining ingredients and pulse for approximately 1 minute until you get a paste like consistency. TIP: The gyro beef mixture will form together in the food processor, similar to a ball of dough.
• Place mixture in a glass baking dish. Flatten and smooth the meat into a nice meatloaf.
• Place in a water bath and cook at 325°F for 60-75 minutes or you have an internal temp of 165°F-170°F.
• Once removed from the oven, drain the fat.
• Allow to cool for 5-10 minutes and place on a wire rack (I also put a pan under the rack to catch any drippings) and place a heavy object on top to compress the gyros meat. I used a cast iron skillet with 3 cans inside the skillet for additional weight.
• Remove the weight and let rest for 30 minutes.
• Slice the meat into desired sized slices.
• Place meat slices on a baking sheet and broil for 3-5 minutes until crispy!
• Serve in pita bread with lettuce, sliced onion, sliced tomato and this Authentic Greek Tzatziki Sauce.
• 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.

THE AUTHENTIC GREEK GYRO - "A GREEK GRILL PARTY"

Steps:

• The morning before an afternoon or evening BBQ, make marinade by combining oil, lemon juice, garlic cloves, herbs & pepper in a med bowl. Set aside about 1/4 cup of the marinade to mix w/the onions. Place cubed lamb in bowl w/remaining marinade & toss to coat well. Refrigerate lamb & marinade reserved for onions.
• The morning of the BBQ, place onions in small bowl & toss w/reserved marinade. Cover w/plastic wrap, refrigerate several hrs & stir to mix well several times.
• Make yoghurt sauce by lining a med bowl w/cheesecloth & spooning in the yoghurt. Tie up edges of cheesecloth w/string to form a pouch. Suspend over a bowl or place in a colander over a bowl & let stand to drain several hours. Moisture will drip from the yoghurt & give it a thick consistency. (Eliminate this step if able to get real thick Greek yoghurt.).
• Mix yoghurt w/minced garlic, herbs, lemon juice, oil, salt & pepper. Cover & chill.
• When ready to BBQ, stack pita bread in 2 piles of 6 & wrap each pile in foil (dull side out).
• Heat coals or gas grill. Remove meat from marinade & reserve marinade for basting. (Discard any large garlic pieces.) Thread lamb onto greased skewers & grill over greased grill about 4 in from hot coals. Cook (turning & basting often) about 10 min or till lamb is brown on the outside, but still pink inside.
• Warm pita rounds over barbecue.
• Before serving, lift onions from the marinade w/a slotted spoon & place in a serving bowl. Cut whole tomatoes into thin wedges & place on a serving plate w/the lettuce leaves. Set out yoghurt sauce & lots of napkins (You'll need them!).
• To serve, cut each warmed pita round in half & separate to form 2 pockets. Each person fills a warmed pita picket with some of the grilled lamb cubes, lettuce, tomatoes & onions, then tops with a spoonful of the sauce.

GREEK GYROS

Steps:

• Spray skillet with non-stick spray and add onion and garlic. Cook until soft over low heat stirring constantly.
• Place in mixing bowl with lamb, lemon juice, oregano and cumin and mix thoroughly. Shape into 2 patties.
• Place on rack of broiler and broil 3 to 5 minutes on each side, turning once, or until desired doneness.
• Combine cucumber, yogurt and mint in small bowl and mix.
• Cut around edge of each pita bread and pull open to form pocket. Fill each pita with half the lettuce and tomato, 1 lamb patty and half the yogurt mixture.