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We hope you got benefit from reading it, now let's go back to gyro meat w/tzatziki sauce recipe. To make gyro meat w/tzatziki sauce you only need 17 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Gyro Meat W/Tzatziki Sauce:
- You need of Gyro Meat.
- Prepare 1 lb of ground beef.
- Provide 1 lb of ground lamb.
- Provide 1/2 of large sweet onion finely grated.
- Get 2 of garlic cloves finely grated.
- Take 1 tbsp of za'atar.
- You need 2 tsp of Montreal seasoning.
- Get 1 tsp of dried oregano.
- Use 1 tsp of ground coriander.
- Use of Tzatziki Sauce.
- Use 1 1/2 cups of Greek yogurt.
- Take 1/2 tsp of dried dill.
- Get 1/2 tsp of granulated garlic.
- Use 1/4 tsp of crushed mint leaves.
- Use 1 tbsp of lemon juice.
- You need 1 tsp of extra virgin olive oil.
- You need 1 of cucumber seeded, grated and drained.
Instructions to make Gyro Meat W/Tzatziki Sauce:
- Mix all gyro meat ingredients together in large mixing bowl and let sit overnight. If you don't have or like Montreal seasoning use salt and pepper to your taste. I just happen to prefer Montreal seasoning over plan salt and pepper on red meat..
- Blitz the meat mixture in a food processor to get to a fine consistency. I had to do it in 4 batches in my processor. Once it's all done press into a well greased meatloaf pan. Cover with plastic wrap and refrigerate overnight..
- Steps 1 and 2 can all be all in one day. I just took the approach of letting the meat marinade and also resting to firm up after blitzing. Chili always tastes better the next day so why not gyro meat..
- Mix all the ingredients together for the Tzatziki sauce except the cucumber. Let sit overnight to allow the dried spices rehydrate a bit and flavor the yogurt. Don't over do the seasoning at the beginning because the flavors will intensify, if to strong more yogurt can be added..
- Pre heat the oven to 400°. Add the grated and drained cucumber to the tzatziki sauce..
- Bake the gyro meat covered for 15 minutes then uncover and bake for another hour. Keep an eye on it to make sure the meat doesn't get too much color, recover if needed to finishing cooking..
- Drain the fat off and let the gyro meat rest for a few minutes. Stand on a cutting board lengthwise and shave off what you're going to eat right away..
- Serve on homemade pitas with the tzatziki sauce and spinach pie on the side!.
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FAQs
Traditionally cooked on a vertical rotisserie, gyro meat is a juicy, extremely flavorful cone-of-meat (usually lamb, or lamb and beef) that's seasoned with salt, herbs and spices and then sliced to order.
What is the binder in gyro meat? ›
To prepare gyros is just like making a meatloaf, but with the addition of cornstarch. That might seem like a strange ingredient in this recipe, but it acts as a binder and helps the meat stay together so when you cut the loaf into thin slices, the slices are flexible and will hold together, instead of crumbling apart.
What meat goes well with tzatziki? ›
Tzatziki together with any kind of simple grilled, marinated, roasted or air fried meat or fish are a match made in heaven. Lamb chops or simply cooked salmon would be my top picks! Either spoon the sauce over the meat or fish or serve it on the side.
What cuts of meat are best for gyros? ›
Beef flank steak: While traditional gyros are made with lamb, beef is a wonderful, crowd-pleasing alternative. Flank steak is widely available and budget-friendly. If desired, swap in skirt steak, hanger steak, or flat iron steak.
Why is my gyro meat dry? ›
The result is dry, grainy, and all-around unpleasant. Finally, just like a solid piece of meat, the hotter you cook sausage, the more moisture it will expel. So for optimum juiciness, it's best to cook the gyro meat at a relatively low-temperature (say 300°F/149°C), and just until it reaches 165°F (74°C) internally.
Why is gyro meat cooked vertically? ›
The origins of gyros can be traced back to the Ottoman Empire, which ruled Greece for nearly 400 years until the 19th century. During this time, the Ottoman Empire introduced the concept of cooking meat on a vertical rotisserie, which was then known as "doner kebab."
What type of bread is used for Gyros? ›
When serving gyros, you want to look for pocketless pita bread, which can also be referred to as “hand-pulled”. Naan or flatbread can also work in a pinch. Then, pile on the meat, tzatziki sauce, chopped tomatoes and thinly sliced onion.
Does gyro meat have flour? ›
INGREDIENTS: GYRO MEAT (meat ingredients (beef and lamb), bread crumbs (bleached wheat flour, water, dextrose, salt & yeast, may contain soybean oil, calcium propionate and/or enriched wheat flour [wheat flour, malted barley flour.
Why does gyro meat taste so good? ›
Gyros get their distinctive taste not only from the slowly roasted meat but also from traditional Mediterranean seasonings. The meat is generously spiced with dried oregano, marjoram, thyme, rosemary, garlic, and black pepper before cooking.
What are the main ingredients in tzatziki? ›
What is tzatziki? Tzatziki is a salted yogurt and cucumber dip that's made of strained yogurt, shredded cucumber, olive oil, garlic, lemon juice, salt, and herbs. Authentic Greek tzatziki is most often made with sheep or goat yogurt, but my tzatziki recipe calls for regular full-fat Greek yogurt.
You'll love how easy and versatile this Greek sauce is, you can serve it with some pita chips and fresh veggies or use it over your gyros, kebabs, with fish, or to dip your fries, or to jazz up some mean dinner bowls! So many possibilities!
Does tzatziki have garlic in it? ›
Tzatziki is made of strained yogurt (usually from sheep or goat milk) mixed with cucumbers, garlic, salt, olive oil, red wine vinegar, and dill or mint or parsley.
What is the most common gyro meat? ›
Lamb is the most common and traditional meat used in Gyros.
What is the best meat for gyros spit? ›
Traditional ingredients for gyros include lamb, lamb and beef, or chicken. A tall, wide cone of densely packed layers of meat is formed by layering the meat around the base of a skewer. Following that, it is slowly roasted while rotating over a low heat.
What is Greek gyro meat made of? ›
This gyro meat recipe calls for a pound of ground lamb and a pound of 80 percent lean (20 percent fat) ground beef. It also features an onion and lots of seasonings.
Is gyro meat processed or processed? ›
processed meat cooked on a vertical rotisserie (The.
What part of the pig is gyros? ›
Pork – Rolled boneless shoulder of pork (skin on) is a great cut of meat for homemade gyros. There's usually some marbling of fat in this cut – that will add flavour and tenderness to the meat, and that fatty skin will protect the meat from drying out during slow-cooking.
Is gyro meat made from goat? ›
Gyro Rotisserie
Other versions of gyro adapted from the Turkish döner kebap or Middle Eastern shawarma are never made with pork, only lamb and/or beef (sometimes ground), goat, or chicken.
What is Arby's gyro meat made of? ›
Arby's gyro meat is made from a blend of seasoned beef and lamb, ensuring a perfect balance of flavors in every bite. The meat is thinly sliced and served in a warm, soft pita bread, accompanied by fresh vegetables and a creamy tzatziki sauce for an authentic Greek experience.
