Gyros

This recipe comes from tastesbetterfromscratch.com. 

Gyro Meat

1 lb ground lamb
1 lb ground beef , 80/20
1 onion , small
5 cloves garlic , minced
1/4 cup breadcrumbs
1 Tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon Aleppo pepper , or sub paprika and a dash of cayenne

½ teaspoon freshly ground black pepper

Assembly

8 pieces Pita bread , warmed
1 cup Tzatziki sauce* , homemade or store-bought
3 campari or roma tomatoes , sliced
1 red onion , thinly sliced
1 romaine heart , finely chopped
1/2 cup feta cheese crumbles , optional
Hot sauce , optional

Instructions

Make Gyro Meat (Bake in the morning or day before, if possible): Add onion and garlic to a food processor and very finely chop. Add to a bowl along with the ground meat, salt, pepper, bread crumbs, oregano, cumin, and Aleppo pepper. Use clean hands (or wear gloves if desired) to mix and mash the meat together really well, so it holds together densely.

Bake: Press meat mixture into a 9×5 inch loaf pan. Bake at 325 degrees F for about 50-60 minutes, or until the center registers 165 degrees on a thermometer. Set aside to rest for 20 minutes, and then, ideally, if time permits, refrigerate for a few hours or overnight. (Refrigeration will make the meat much easier to slice.)

Slice Meat: Remove meat from pan (reserve the fat drippings) and cut into thin strips, about ⅛ inch thick.

Brown meat: Heat a griddle, cast iron or skillet over medium high heat. Add some of the meat drippings or a little oil to lightly coat the bottom of the pan. Once hot, lay the meat slices flat in the hot pan and cook for just 1-2 minutes on each side, until browned and crisp. (Alternately, you can lay the pieces flat on a lined baking sheet and broil for a few minutes in the oven.)

Assemble Gyros: Serve gyro meat in a warm pita, topped with tomato, onion, lettuce, tzatziki, and feta.

Notes

• Make Ahead Instructions: The seasoned raw gyro meat can be kept in the fridge up to one day head. Or store cooked gyro meat in the fridge for 1-2 days before slicing and toasting on the stove.
• Freezing Instructions: Gyros freeze very well, for a quick meal another day. Add leftover cooked slices of meat to an airtight freezer safe bag or container and freeze for up to 3 months. Thaw completely, then re-warm before serving. You could also freeze the raw meat in the loaf pan. Allow it to thaw completely in the fridge before baking as instructed.
• Additional Topping Ideas: Fresh mint and parsley, sliced Kalamata olives, green bell pepper.
• For variation, try my Beef Gyros or Chicken Gyros recipe.

Tzatziki Sauce

1 cup Greek yogurt
1 clove garlic
1 Tablespoon fresh lemon juice
1 Tablespoon olive oil
1 teaspoon red wine vinegar
1 teaspoon dried dill weed
salt and pepper, to taste

Combine all ingredients in a bowl. Refrigerate until ready to serve.