GREEK GYRO: In many family-owned Greek diners, you'll find gyros on the
menu. This recipe shows you how to make homemade gyro meat out of lamb
and beef with a meatloaf-style texture (practical for those who don't
have a vertical rotisserie at home...).

This post contains two recipes - UDD reminds all that the real secret
is in the sauce. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Greek Gyro w/Homemade Gyro Meat
Categories: Lamb/mutton. Beef. Vegetables, Herbs, Sauces
Yield: 8 servings

MMMMM------------------------GYRO MEAT-------------------------------
1 lb Ground beef
1 lb Ground lamb
2 tb Bacon grease
2 lg Eggs
1/2 c Milk
2 tb Lemon juice
1 c Panko bread crumbs
1 md Onion; fine chopped
6 cl Garlic; smashed, fine minced
4 ts Kosher salt
2 ts Black pepper
2 ts Dried oregano
1/2 ts Dried rosemary
1 ts Dried thyme
2 ts Ground cumin
1 ts Dried marjoram; opt

MMMMM-------------------------ASSEMBLY-------------------------------
Tzatziki Sauce
1 lg Red onion; sliced thin
4 Tomatoes; sliced
2 Cucumbers; sliced
8 Pita rounds
Fresh dill; garnish, opt

Start by making the Tzatziki Sauce. It needs time to
marinate, so get it done first so it can sit in the
fridge while you make the rest.

MAKE THE GYRO MEAT. Set the oven # 350ºF/175ºC. Line a
rimmed baking sheet with parchment paper. Or line with
foil and spray with nonstick spray.

If you have a food processor, use it to finely chop the
onion and garlic. If not, use a knife to chop finely.

In a large bowl, add all gyro meat ingredients: 1 pound
ground beef, 1 pound ground lamb, 2 tablespoons bacon
grease,* 2 eggs, 1/2 cup milk, 2 tablespoons lemon
juice, 1 cup Panko crumbs, chopped onion, minced garlic,
4 teaspoons kosher salt (see note), 2 teaspoons black
pepper, 2 teaspoons oregano, 1/2 teaspoon rosemary, 1
teaspoon thyme, 2 teaspoons cumin, 1 teaspoon marjoram.
(It's ok if you don't have the marjoram.)

Combine the meat using your hands. Using your hands
feels a little weird, but it mixes the meat so much
faster and more evenly than using a spoon, resulting in
nice tender meat (as opposed to being overworked.)

Shape the meat into about 8 oval patties. Line them up
on the pan making sure they are not touching each other.

Bake for about 15-20 minutes. Remove from the oven and
keep warm.

MEANWHILE, PREPARE THE GYRO TOPPINGS: Thinly slice a red
onion. Slice the tomatoes. Slice the cucumbers. Warm the
pita bread either in the microwave or in the still-warm
oven. Chop extra fresh dill, if you want.

How to construct your gyro: Add a layer of Tzatziki
Sauce to a warm pita. Slice a gyro patty in half
lengthwise for easier eating, and place on top of
Tzatziki. Garnish with red onion, tomatoes, cucumbers,
and fresh dill. Devour!

* ou can probably skip the bacon grease if you have
high fat ground beef.

RECIPE FROM: https://thefoodcharlatan.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tzatziki Sauce
Categories: Dairy, Squash, Herbs, Citrus
Yield: 3 cups

2 c Plain Greek yoghurt
Cheesecloth; for draining
- yoghurt, opt
1 English cucumber; small dice
1 ts Kosher salt; for cucumbers
1 cl Garlic; smashed, minced
Zest & juice from 1 lemon
2 tb Fresh dill
1/2 ts Kosher salt; more to taste
1 tb Olive oil; more to drizzle
Black pepper

If you would like to strain the yogurt to make a thicker
tzatziki (which is more traditional), add 2 cups plain
Greek yogurt to a large rectangle of cheesecloth. Strain
the yogurt over a bowl for about a half hour to an hour.

Meanwhile, slice the cucumber lengthwise, scrape out the
center with a spoon, then dice. You can also grate it if
that sounds easier to you. Add the cucumber to a mesh
strainer and set over a bowl. Sprinkle with 1 teaspoon
salt and stir to combine. Let sit for 30 minutes to 1
hour.

Use your hands to squeeze the salted cucumber over the
sink. (don't rinse it ) Try to get out as much liquid as
possible.

Stir the cucumber into the yogurt. Add a little more
salt to the mixture, according to taste. Your tzatziki
will not be as thick, but it will still be delicious.)

Add 1 clove minced garlic, zest from 1 lemon, and juice
from 1 lemon (2 tablespoons, or up to 3 tablespoons to
taste).

Add 2 tablespoons fresh dill, 1/2 teaspoon salt (or to
taste), 1 tablespoon olive oil, and a few grinds of
black pepper.

Stir it all together. Chill for about an hour before
serving, if you have time. (It will still be good even
if there's no time for this.) Store covered in the
fridge. The bite of the garlic will decrease the longer
you refrigerate it. It will keep in the fridge for up to
a week.

RECIPE FROM: https://thefoodcharlatan.com

Uncle Dirty Dave's Archives

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... A politican will double-cross that bridge when he comes to it.
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