Fork and Knife Loose Meat Gyro

June 27, 2012
4 Ratings
  • Makes about 6 gyros
Author Notes

I love gyro sandwiches but no matter what I do, I can never keep them together to eat as a sandwich. I decided to quit fighting and made this loose meat gyro designed to be eaten with a fork and knife. It's spicy, garlicky and minty from the tzatziki and makes for a great dinner. —inpatskitchen

What You'll Need
  • For the tzatziki sauce
  • 4 ounces Greek yogurt
  • 4 ounces sour cream
  • 2 tablespoons fresh minced dill
  • 3 tablespoons fresh mint, thinly sliced
  • 1 clove grated garlic (do it on a micro plane)
  • 1/2 English cucumber grated on the large holes of a box grater
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • For the gyro
  • 1 1/2 pounds ground lamb (or a combination of lamb, pork and beef)
  • 1 medium onion
  • 2 cloves garlic
  • 1 teaspoon black pepper
  • 2 teaspoons salt
  • 1 tablespoon dried oregano
  • 3 tablespoons chopped fresh mint leaves
  • 1 tablespoon ground cumin
  • 1 1/2 to 2 cups water
  • Juice of one lemon
  • Salt and pepper to reseason
  • Pita breads
  • Condiments: Chopped tomato, sliced red onion, sliced cucumbers, kalamata olives and/or feta cheese for serving
  1. For the tzatziki sauce
  2. Combine all the ingredients and refrigerate to let the flavors meld.
  1. For the gyro
  2. Place the meat into a large mixing bowl and then grate the onion on the large holes of a box grater right into the meat.
  3. Grate the garlic in to the meat with a micro plane and then add the salt, pepper, oregano, mint and cumin. Mix everything together thoroughly and then refrigerate for 45 minutes to an hour.
  4. When ready to eat, brown the meat mixture in a very large skillet ( do this in two batches if necessary). Drain the meat of any excess fat and return to the skillet.
  5. Combine the lemon juice with 1 1/2 cups of the water. Pour some of the lemon water into the meat mixture and let the mixture come to a simmer. Keep adding the lemon water until the liquid is pretty much absorbed and the meat has "softened" up. Add that last 1/2 cup water if necessary.
  6. Lay out a pita on a dinner plate and spread some of the tzatziki over the top, add some of the meat mixture over and garnish with whatever condiments you like. Pass more of the tzatziki at the table and get out that fork and knife!
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Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

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