STS Cookin': Gyros

I'm a HUUUUGE fan of gyros, possibly one of the best walking around while eating foods. They are ok in restaurants, but nothing beats finding a food truck with gyros, especially with some homemade pita bread. One of my recent purchases was a 3-part series of recipes from Alton Brown's show Good Eats. Perusing the book I saw he had an episode on gyros. This is one of those recipes where it seems like a lot of work, but it is pretty easy. I also used his homemade Tzatziki sauce and a home made pita recipe from online. The pita will get me into trouble one day.

Pita Ingredients:

1 cup Warm Water, should not be hot or boiling

2 tsp Active Dry or Instant Yeast

2 1/2 cups All-Purpose Flour

2 tsp salt

1-2 tsp Olive Oil if desired

Gyro Ingredients:

1 medium Onion, finely chopped

2 lbs. Ground Lamb

1 Tbsp. Garlic, minced

1 Tbsp. Dried Marjoram

1 Tbsp. Dried Rosemary

2 tsp. Salt

1/2 tsp. Black Pepper

Tzatziki Ingredients:

2 cups Plain Greek Yogurt, low-fat is ok, no fat-free

1 medium Cucumber, peeled, seeded, and finely chopped

4 cloves Garlic, minced

1 Tbsp. Olive Oil

2 tsp. Red Wine Vinegar

5-6 leaves Fresh Mint, chopped finely

Pita Instructions:

1. Add yeast in warm water and let it sit for 15 minutes until the yeast has dissolved. There should be a bread smell coming from the liquid.


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2. Add the flour to the bowl  followed by the salt and olive oil. mix until it forms rough dough.

3. Remove the dough from the bowl and place on a floured surface. Knead the dough for 5-7 minutes. It should lose any stickiness and be able to form a smooth ball.

4. Place dough in a cleaned bowl and cover for 1-2 hours until it doubles in size. Remove from the bowl, deflate the dough, and separate into 8 equal pieces.


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5. Roll each piece out into a circle with 1/4 inch thickness.


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6. Heat a cast iron skillet or frying pan. When hot place the dough on the surface for 30 seconds, until bubbles start to form. Flip the dough and cook for 1 minute. Then flip to the original side and cook for another minute. Remove and repeat as needed.


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Dough can be stored in the fridge after separating into pieces if you aren't planning to cook right away

Gyro Instructions:

1. Process the onion in a food processor for 10-15 seconds until it becomes almost a thick liquid. Place on a tea towel and twist to drain all of the liquid.


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2. Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper. Process until it is a fine paste, about 1 minute.


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3. If cooking on a grill, form into a loaf shape by placing it between 2 pieces of plastic wrap at least 18 inches long.. Twist the plastic wrap to remove air pockets and pack into a tight loaf. Refridgerate overnight. Heat grill to high and place meat on rotisserie skewer. Cook over high for 15 minutes, decrease to medium and cook for 20-30 minutes. Internal temperature should be 165. Turn off the heat and cook for another 10-15 minutes until the internal temp reaches 175. Make sure to leave a foil pan under the meat to catch drippings.

4. If cooking in an oven, press the meat into into a meatloaf pan. and place into a water bath. Ensure there are no air bubbles. Heat the oven to 325 and cook for 60-75 minutes until the loaf reaches 170 degrees. Remove and cover with foil until the loaf reaches 175 degrees. Remove from pan and slice thinly.


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Tzatziki Ingredients:

1. Place the cucumbers in a tea towel and squeeze to drain the liquid.


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2. Combine all of the ingredients and mix well. Serve in a bowl or place into a squeeze bottle.

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