A Greek specialty, gyros are traditionally made from spiced, spit-roasted lamb. Here, we mold a ground lamb mixture into loaves. The yogurt dressing is a variation on traditional tzatziki.
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
2 teaspoons fresh lemon juice
1/4 teaspoon salt
3 garlic cloves, minced
6 ounces ground lamb
6 ounces ground sirloin
1/8 teaspoon ground red pepper
1 cup peeled shredded cucumber
1/4 cup vertically sliced red onion
1 tablespoon chopped fresh mint
1/2 teaspoon garlic powder
1/2 teaspoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (8-ounce) carton plain fat-free yogurt
4 pocketless pitas
How to Make It
To prepare loaves, combine first 8 ingredients, stirring well. Divide mixture in half, forming each half into a 6 x 3-inch loaf. Place each loaf on a broiler pan coated with cooking spray; broil 7 minutes on each side or until done.
Sprinkle loaves with red pepper. Cut each loaf crosswise into 1/8-inch slices.
To prepare sauce, place cucumber and onion onto several layers of heavy-duty paper towels. Cover with additional paper towels; let stand 5 minutes.
Combine cucumber mixture, mint, and next 5 ingredients (mint through yogurt), stirring well. Divide meat slices evenly among pitas; top each serving with about 1/4 cup sauce.
by Halifax's donairs, this meatloaf is spiced with Mediterranean seasonings,
rolled thinkly, baked, and then sliced for sandwiches. They're served with a
creamy donair sauce."
5 T of
teaspoons ground oregano
teaspoons all-purpose flour
teaspoon ground black pepper
teaspoon Italian seasoning
teaspoon garlic powder
teaspoon onion powder
teaspoon cayenne pepper
red peppers (crushed chillies)
chicken soup base mix
1/4 T MSG2
pounds lean ground beefSweet Garlic Donair Sauce
fluid ounce) can evaporated milk
1 .5 teaspoons garlic powder
1 cup white vinegarPreparation: For
the Donair sauce: 1. About 1-2 hours before dinner, empty one 12 oz can of
evaporated milk into a mixing bowl.Add 1 cup of granulated sugar to milk and stir thoroughly for 2-3
minutes until sugar is dissolved. Whisk in garlic powder.
2. While continuously
stirring milk by hand (do NOT use an electric mixer) in a smooth, steady motion
over the course of five seconds, pour 1 cup of white vinegar into the bowl. Keep
stirring for about 10 seconds after all the vinegar is in bowl as sauce
beings to curdle and clump. STOP STIRRING. DO NOT OVERSTIR or sauce will
mixing bowl with foil and place in refrigerator for 1-2 hours.
For Donair Meat 1.
Cover two rimmed baking sheets in heavy duty foil, spray foil generously with
Bring two pounds of ground beef to room temperature.
Combine herbs and spices into a bowl, mixed well and then combine the herbs
and spices in a large mixing bowl with ground beef. Mix thoroughly into meat with
hands or using the dough hook of a stand mixer.
Divide meat mixture in half and spread out each half thinly and evenly across
each baking sheet. A well oiled (use cooking spray) marble rolling pin works
best, but you will likely have to use fingers and palm of your hand to even
it all out and press the meat down.
Donair meat in a pre-heated 350 degree oven for 15 minutes until meat is
well browned. Rotate meat between racks of oven half way through cooking to
ensure even cooking. Significant contraction of the meat as it cooks away from
the edges of the cookie sheet is normal and to be expected.
meat is done cooking, slice hot meat while still on the baking sheet using a pizza wheel
into 1" x 4" strips. Place sliced meat in a bowl.Assembly 1. To
assemble, place three or four strips of meat on a warmed, moistened Lebanese pita,
garnish with 1/4 cup of diced tomatoes and onions and finish with a generous
dollop of donair sauce.
donair closed to enjoy while eating and have many napkins on hand as these
can be very messy to eat.
Might not be authentic, but Delicous just the same!
Admittedly, I have no idea what an "authentic" gyro tastes like - I do know what Greek restaurants in the area call "gyros" and these taste amazingly similar! A few notes: 1) if you can (and I'll do this next time), grill your "meat loaves." I broiled and unfortunately, the splatter effect in my oven was not appreciated. 2) You must make the sauce - it really makes the recipe. 3) I used Naan (garlic version) bread in lieu of pita (Amazing!). 4) add thin slices of tomato. My store didn't have lamb so I used ground bison (yeah, they had bison but no lamb - go figure) for all the meat. Followed directions exactly for the meat seasoning and the sauce and would absolutely make again and again! Who wouldn't like restaurant food at home in 20 minutes or less (which is really all this recipe takes) with majority of the ingredients something you likely already have on hand. Enjoy!
Sorry,but this isn't gyros. I am from Greece and we only make gyros from pork or chicken..we don't use lamb or beef. Only in Turkey where they don't eat pork, they make their own version of gyros, called doner, where they use beef
We love these, and I also do a 2lb batch, multiplying the spices by 2 1/2 to get the correct ratio. Serve on a warm pita with a slice of feta, and they are wonderful. And gyro loaves do very well in the freezer too. Definitely worth a try!!
I like this recipe a lot but I make a few changes. I use one pound of lamb and one pound of sirloin, double the spices and then add a little cumin. I form them into small burger patties and sautee them a little on the stove and finish them in the oven.
When I make these, I make them with 95% lean ground beef (no lamb) and instead of forming them into a loaf, I form them into VERY, VERY thin burger patties and cook them on a very well oiled grill. (Because they are so thin, they'd stick without a well-oiled grate.) Then I serve them on pita as the recipe's written. We love them this way and they really do taste just like a gyro.
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