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TRADITIONAL GREEK GYRO & TZATZIKI SAUCE

Written By The Foodie's House on Tuesday, 11 July 2017 | July 11, 2017

· TRADITIONAL GREEK GYRO & TZATZIKI SAUCE ·

A gyro or gyros (Greek pronunciation: [ˈʝiros][note 1]) (Greek: γύρος, gyros, literally 'turn') is a Greek dish made of meat cooked on a vertical rotisserie, traditionally pork, or chicken, and outside of Greece with beef, veal or lamb, and usually served wrapped in a flatbread such as pita, with tomato, onion, and tzatziki sauce. With this recipe you can reproduce the taste of meat cooked in a vertical rotisserie in your kitchen home oven. Enjoy...!

PREP TIME: 15m | COOK TIME: 45m | Ready in: 2h

SERVES: 1-2

INGREDIENTS:

Special Tzatziki Sauce
· 1 large English cucumber, peeled and grated
· 1/2 teaspoon salt
· 2 cups Greek yogurt
· 4 cloves garlic, minced
· 1 pinch cayenne pepper, or to taste
· 1/2 lemon, juiced
· 2 tablespoons chopped fresh dill
· 1 tablespoon chopped fresh mint
· salt and ground black pepper to taste
· 1 sprig fresh dill for garnish
· 1 pinch cayenne pepper for garnish

Classic Gyro Meat
· 1/2 onion, cut into chunks
· 1 pound ground lamb or pork
· 1 pound ground beef
· 1 tablespoon minced garlic
· 1 teaspoon dried oregano
· 1 teaspoon ground cumin
· 1 teaspoon dried marjoram
· 1 teaspoon ground dried rosemary
· 1 teaspoon ground dried thyme
· 1 teaspoon ground black pepper
· 1/4 teaspoon sea salt

To Make the Gyro Pita Wrap Sandwich
· 6-8 pieces of thin pita bread (not pocket pita)
· olive oil
· 1 medium onion, sliced
· 2 tomatoes, sliced
· 1 medium cucumber, sliced

PREPARATION:

Special Tzatziki Sauce
1.Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.

2. Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.

3. Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste. Cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight).

4. Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.

For the Classic Gyro Meat:
1. 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. 

2. Preheat oven to 325 degrees F (165 degrees C). 

3. 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.

4. 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.

To Make the Gyro Pita Wrap Sandwich
1. Brush the pita bread with olive oil and fry in a dry frying pan or grill for a few minutes until warmed and softened, not crisp.

2. In the center of each pita:

· spread 1 heaping tablespoon of tzatziki
· add 2-3 slices of tomato
· add sliced onion to taste
· add sliced onion to cucumber
· add gyro meat
· sprinkle with sea salt, ground black pepper (to taste) and more sweet paprika 

3. Serve top with french fries (optional)

4. Twist the gyro sandwich in butcher's paper, parchment paper, or wax paper and serve.

Original Recipe by: Taste of Home
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