My family love Greek Food and this recipe is for a lamb and beef gyros

Makes around 8

Recipe by taste of home

Ingredients

• 1 brown onion, roughly chopped
• 500g ground lamb
• 500g ground beef, 15% fat or more
• 3 large cloves garlic, finely minced
• 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 2 teaspoons salt

To serve:

• Tzatziki sauce (see note below)
• Lettuce
• Sliced onion I use red or purple
• Sliced tomato
•  Pita Bread

Directions​

Step 1: Process ingredients​

Preheat the oven to 175°C or 155°C fan-forced

Pulse the onion in a food processor for 10 to 15 seconds until finely chopped, making sure to scrape down the sides of the bowl once. Put the onions in a kitchen towel and squeeze out as much liquid as possible. Add onions back to the food processor along with the meat, garlic, spices and salt.

Pulse a few times until the mixture starts to come together, then allow to run for 1 minute so the meat is very sticky.

Step 2: Form and bake​

Press the meat mixture into a loaf pan, using a rubber spatula to smooth it out and make sure it’s evenly pressed down as much as possible.

Then, prepare a water bath by filling a baking dish with 1 inch of water. Make sure the baking dish is bigger than the loaf pan, and that the sides are tall enough so the water won’t overflow.

Place the loaf pan in the water bath, put in the oven and cook for around 1 hour and 10 minutes, or until the gyro meat is cooked

Remove from the oven and place the loaf pan on a cooling rack. Weigh down the meat evenly—you can use another loaf pan with something heavy in it Let the weight sit for 20 to 30 minutes.

Step 3: Slice and sear​

Remove the weight and pour off any fat.

The next step is to slice and sear the meat. It’s much easier to slice thinly when it’s been in the fridge overnight, wrapped tightly in plastic wrap. However, the fridge time can be skipped!

When you’re ready to prepare the gyros, use a long, sharp knife to thinly slice the meat. In a saute pan over medium-high heat, add a splash of olive oil. Sear the slices of meat on both sides until they’re golden.

Step 4: Build the gyros​

Toast your pita bread in the oven or on a stovetop griddle. Build each gyro in a warm pita with tzatziki, seared meat, sliced onion and tomatoes and fresh lettuce.

What Goes Well with Gyros?​

A gyro isn’t a gyro without a big spoonful of tzatziki sauce! Or just tomato and BBQ sauce

Tzatziki is a yogurt sauce that goes so well with gyros because it cuts any heaviness of the meat with cooling, sour yogurt. You can find it at the grocery store, but it’s a quick process to make your own. For my tzatziki sauce, I usually eyeball amounts, and you can personalize it to your taste.

Quick Homemade Tzatziki Sauce Recipe​

In a small bowl, combine about a cup of greek plain yogurt with a half cup greated cucumbers (seeds removed), two grated cloves of garlic, a tablespoon of fresh chopped mint, lemon zest and juice of one lemon , tablespoon olive oil, salt and pepper. Let sit for a few minutes so the flavors can combine.