Mom’s Greek Gyros

Ingredients

Gyro Meat

  • 1 egg, lightly beaten
  • 6 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1 pound ground lamb

Tzatziki Sauce

  • 1 cup (8 ounces) plain Greek yogurt
  • 1 medium cucumber, peeled, seeded and chopped
  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Gyros

  • 8 whole Greek pita breads
  • 3 tablespoons olive oil, divided
  • 16 slices tomato
  • 1 cup shredded lettuce (use your favorite type of lettuce)
  • 8 slices sweet onion

Directions

  • In a large bowl, combine the egg, garlic, oregano, kosher salt, and pepper. Crumble lamb over mixture; mix well.
  • Pat into an ungreased 9-in. x 5-in. loaf pan. Bake, uncovered, at 350° for 60-70 minutes or until no pink remains and a thermometer reads 160°. Cool completely on a wire rack. Refrigerate for 1-2 hours.
  • For sauce, in a small bowl, combine the yogurt, cucumber, lemon juice, garlic, salt, and pepper. Cover and refrigerate until serving.
  • Brush pita bread with 1 tablespoon oil; heat on a lightly greased griddle for 1 minute on each side. Keep warm. Cut meat loaf into very thin slices. In a large skillet, fry meatloaf in remaining oil in batches until crisp. NOTE: If you prefer, you can cut the meatloaf into cubes and fry the cubed meatloaf in skillet.
  • On each pita bread, layer the tomato, onion, and meatloaf slices; top with some tzatziki sauce. Carefully fold pitas in half. Serve with remaining sauce. Yield: 8 servings.

 

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