Gyro Meat With Tzatziki Sauce
Ingredients
1 medium onion -- finely chopped or shredded
2 pounds ground lamb
1 tablespoons finely minced garlic
1 tablespoons dried marjoram
1 tablespoons dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
1 recipe Tzatziki Sauce -- recipe follows
Instructions
Process the onion in a food processor for 10 to 15 seconds and turn
out into the center of a tea towel. Gather up the ends of the towel
and squeeze until almost all of the juice is removed. Discard juice.
Return the onion to the food processor and add the lamb, garlic,
marjoram, rosemary, salt, and pepper and process until it is a fine
paste, approximately 1 minute. Stop the processor as needed to scrape
down sides of bowl.
To cook in the oven as a meatloaf, proceed as follows:
Preheat the oven to 325 degrees F.
Place the mixture into a loaf pan, making sure to press into the
sides of the pan. Place the loaf pan into a water bath and bake for
60 to 75 minutes or until the mixture reaches 165 to 170 degrees F.
Remove from the oven and drain off any fat. Place the loaf pan on a
cooling rack and place a brick wrapped in aluminum foil directly on
the surface of the meat and allow to sit for 15 to 20 minutes, until
the internal temperature reaches 175 degrees F. Slice and serve on
pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
To cook on a rotisserie, proceed as follows:
Form the meat mixture into a loaf shape and place on top of 2
overlapping pieces of plastic wrap that are at least 18 inches long.
Roll the mixture in the plastic wrap tightly, making sure to remove
any air pockets. Once the meat is completely rolled in the wrap,
twist the ends of the plastic wrap until the surface of the wrap is
tight. Store in the refrigerator for at least 2 hours or up to
overnight, to allow the mixture to firm up.
Preheat the grill to high.
Place the meat onto the rotisserie skewer. Place a double-thick piece
of aluminum foil folded into a tray directly under the meat to catch
any drippings. Cook on high for 15 minutes. Decrease the heat to
medium and continue to cook for another 20 to 30 minutes or until the
internal temperature of the meat reaches 165 degrees F. Turn off the
heat and allow to continue to spin for another 10 to 15 minutes or
until the internal temperature reaches 175 degrees. Slice and serve
on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta
cheese.
Prep Time: 30 minutes
Inactive Prep Time: 2 hours
Cook Time: 1 hour 15 minutes
Yield: 6 to 8 servings
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Tzatziki Sauce
Ingredients
1/2 cup plain yogurt -- use Fage yogurt or drain reguluar in a
strainer for several hours.
1/2 cup sour cream
1/2 cup grated cucumber -- squeezed dry
1 teaspoons minced garlic
1 tablespoons extra-virgin olive oil
1 tablespoons minced fresh dill
1 teaspoons lemon juice or as needed
1/2 teaspoons grated lemon zest
Salt as needed
Freshly ground pepper as needed
Instructions
Combine the yogurt, sour cream, cucumber and garlic in a food
processor and puree until smooth. Transfer to a bowl and fold in the
olive oil, dill, lemon juice and zest. Stir until combined and season
to taste with salt and pepper. Keep refrigerated until ready to serve.
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