GROUND GYROS PLATTER DELUXE RECIPE
Ground Gyros Platter DeluxeRecipe courtesy Rachael Ray, 2007I watched RR make this and so I checked the ratings. It's for dinner tonight, so I thought I'd enter it to check out the nutrition.I adjusted the recipe for to be HALF the ingredients that RR called for (2 pounds of lamb was too much). I'm glad that I did, because even halved, the recipe made 8 beautiful pitas-- stuffed with cucumber, tomatoes, sprouts, peproncini, onion. It's delicious!NOTE: I deleted the french fries with gravy for obvious reasons, on the menu.NOTE: I will line a baking sheet with foil and rest the loaf on top of a cooling sheet so that the fat will drain-- and cleanup will be easier
Categories Beef/Pork Other Other Beef/Pork Dinner Beef/Pork Dinner
Yield 8
Number Of Ingredients 21
Steps:
- Preheat oven to 425 degrees F.
- Defrost spinach in microwave.
- Place lamb in a bowl. Add grill seasoning, 2 teaspoons cumin, chili
- powder, coriander, oregano, cinnamon and feta crumbles.
- Wring the spinach dry in a kitchen towel and add to lamb.
- Mix the lamb and form a long 3-inch roll on a baking sheet.
- Coat lamb with extra-virgin
- olive oil and bake 20 minutes.
- Place fries and lamb in oven and roast 20 minutes.
- FOR THE TZATZIKI SAUCE:
- Mix yogurt, a grated clove of garlic, cucumber, the juice of 1 lemon
- and 1/2 teaspoon cumin. Slice and reserve the tomatoes, cucumbers and
- drain hot peppers, chop and reserve.
- Soften pita over open gas flame or under broiler.
- Slice lamb loaf into 1/4-inch slices. Fill tzatziki sauce in on pitas and top with a 2 slices of lamb, tomatoes, cucumbers and hot peppers. Serve 2
- pitas per person. Serve fries with gravy for dipping alongside.
Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories
GYRO MEAT WITH TZATZIKI SAUCE
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
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
GYROS PLATTER DELUXE
Steps:
- Preheat oven to 425 degrees F. Defrost spinach in microwave. Place fries in oven on a baking sheet. Place lamb in a bowl. Add grill seasoning, 2 teaspoons cumin, chili powder, coriander, oregano, cinnamon and feta crumbles. Wring the spinach dry in a kitchen towel and add to lamb. Mix the lamb and form a long 3-inch roll on a baking sheet. Coat lamb with extra-virgin olive oil and bake 20 minutes. Place fries and lamb in oven and roast 20 minutes. Mix yogurt, a grated clove of garlic, cucumber, the juice of 1 lemon and 1/2 teaspoon cumin. Slice and reserve the tomatoes, cucumbers and drain hot peppers, chop and reserve. In a small sauce pot, melt butter over medium heat. Whisk in flour and cook 1 minute. Add Worcestershire sauce and whisk in stock. Season gravy with salt and pepper and reduce 5 minutes. Soften pita over open gas flame or under broiler. Slice lamb loaf into 1/4-inch slices. Spread yogurt on pitas and top with a 2 slices of lamb, tomatoes, cucumbers and hot peppers. Serve 2 pitas per person. Serve fries with gravy for dipping alongside.
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