It had been a very long time since I had had a Greek Gyro, but while in Pennsylvania at our lake house this summer, I had one at a local restaurant. This renewed my interest in Greek Gyros and had me looking for the perfect recipe so that I could make them at home.
I did a bit of experimenting with at home Gyros and had to share this incredible recipe!
The trickiest part is finding the perfect Greek pitas. I found very good ones in my market in the produce section shelved with other types of wraps. Sometimes they are with bread, other times they are placed in the ethnic area of the store.
- 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
- 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
- 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
- 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 breads 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 meat loaf 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 meat loaf slices; top with some tzatziki sauce. Carefully fold pitas in half. Serve with remaining sauce. Yield: 8 servings.