GROUND BEEF GYROS
This is a great summer meal and quick and easy to put together and tastes wonderful. Refreshing served with the cucumber sauce and is even low in fat. I think this came from Quick Cooking. It's a favorite in our house.
Provided by Cyrene
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl, combine first 5 ingredients.
- Cover and refrigerate. (If possible overnight).
- In separate bowl, combine ground beef and seasonings.
- Mix well.
- Shape into 4 patties.
- Grill, covered, (you can also use a toaster oven or broil these) over medium to high heat for 10 to 12 minutes or until meat is no longer pink, turning once.
- Cut patties into thin slices.
- Stuff into pitas.
- Add lettuce,cucumber, tomato, and onion.
- Serve with yogurt sauce.
BEEF GYROS
Going out to restaurants got to be expensive for our family, so I came up with this homemade beef gyro. Usually, I set out the fixings so everyone can assemble their own. My husband and our two busy teens request them often. -Sheri Scheerhorn, Hills, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine salad dressing and cucumber; set aside. In a large skillet, cook beef in oil over medium heat until no longer pink. , Layer half of each pita with steak, tomato, olives, onion, cheese, lettuce and dressing mixture. Fold each pita over filling; secure with toothpicks.
Nutrition Facts : Calories 654 calories, Fat 41g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 1086mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein.
BEEF GYRO
Gyros is a Greek dish consisting of meat, tomato, onion, and tzatziki sauce and is served with pita bread. YUM!
Provided by jennifer_russell
Categories World Cuisine Recipes European Greek
Time 20m
Yield 5
Number Of Ingredients 14
Steps:
- Blend yogurt, cucumbers, 2 tablespoons olive oil, dill, lemon juice, garlic, salt, and pepper in a blender until tzatziki sauce is evenly combined.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium heat; cook and stir beef in the hot oil until no longer pink, 5 to 10 minutes.
- Layer half of each pita with steak, tomato, onion, feta cheese, lettuce, olives, and tzatziki sauce. Bring edge of each pita over the filling and secure with a toothpick.
Nutrition Facts : Calories 496.7 calories, Carbohydrate 41.5 g, Cholesterol 74 mg, Fat 24.1 g, Fiber 3.1 g, Protein 28.9 g, SaturatedFat 8.7 g, Sodium 732.5 mg, Sugar 9 g
GYRO MEAT WITH TZATZIKI SAUCE
Follow Alton Brown's Food Network recipe to make Gyro Meat with Tzatziki Sauce at home; the creamy cucumber-yogurt sauce goes perfectly with ground lamb.
Provided by Alton Brown
Categories main-dish
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- 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.
- Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
- Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
- Yield: 1 1/2 cups
TRADITIONAL GYROS
I absolutely love being able to make my own gyros at home! You have to try them!
Provided by BetterCookingForSingleFathers
Categories World Cuisine Recipes European Greek
Time 3h15m
Yield 12
Number Of Ingredients 19
Steps:
- Place onion in a food processor and blend until finely chopped. Transfer onion to a piece of cheese cloth and squeeze out the liquid. Place onion in a large bowl.
- Mix lamb, beef, garlic, oregano, cumin, marjoram, thyme, rosemary, black pepper, and salt with the onion using your hands until well mixed. Cover bowl with plastic wrap and refrigerate until flavors blend, about 2 hours.
- Preheat oven to 325 degrees F (165 degrees C).
- Place meat mixture in a food processor and pulse until finely chopped and tacky, about 1 minute. Pack meat mixture into a 7x4-inch loaf pan, ensuring there are no air pockets. Place loaf pan into a roasting pan and pour enough boiling water around the loaf pan to reach halfway up the sides.
- Bake in the preheated oven until no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour off any accumulated fat and cool slightly.
- Thinly slice the gyro meat mixture.
- Spread 1 tablespoon hummus onto each pita bread; top each with gyro meat mixture, lettuce, tomato, red onion, feta cheese, and tzatziki sauce.
Nutrition Facts : Calories 424.8 calories, Carbohydrate 42.8 g, Cholesterol 60.6 mg, Fat 40.8 g, Fiber 3 g, Protein 22.4 g, SaturatedFat 6.7 g, Sodium 620 mg, Sugar 4.1 g
FAVORITE MEAT LOAF GYROS
This is definitely a different gyro meat recipe, yet it is so good! I slice leftover meat in individual portions and freeze for any time I crave a gyro. -Sharon Rawlings, Tampa, Florida
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the egg, garlic, oregano, kosher salt and pepper. Crumble lamb and beef over mixture; mix well. , Pat into an ungreased 9x5-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. , 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.
Nutrition Facts : Calories 475 calories, Fat 22g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 918mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.
AMERICAN GYROS
Authentic Greek gyros are made with pork and chicken, but I prefer this version. It uses the same spices but is made with ground lamb and/or beef. Plus it's perfect for making ahead of time and heating it when you make your gyros. Don't forget to make tzatziki!
Provided by Chef John
Categories World Cuisine Recipes European Greek
Time 1h55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Line with parchment paper that extends up the sides. Turn the parchment paper over so the oiled side is up.
- Place ground lamb and beef in a mixing bowl. Add onions, garlic, rosemary, oregano, salt, pepper, cumin, paprika, cinnamon, cayenne pepper, and bread crumbs. Mix until well combined. Transfer to prepared baking dish and press the meat mixture firmly into the dish in an even layer that extends to the edges. Meat mixture should be packed and fairly dense.
- Bake in preheated oven until nicely browned, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool to room temperature. Transfer to a plate. Cover with plastic wrap and refrigerate until chilled, 1 to 2 hours.
- Transfer meat to a cutting board. Cut into 3 pieces crosswise. Slice each piece into 1/8-inch thick slices as you need them.
- Heat oil in a skillet over medium-high heat. Cook slices until browned, about 2 minutes per side.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 3.4 g, Cholesterol 72 mg, Fat 17.8 g, Fiber 0.7 g, Protein 19.3 g, SaturatedFat 6.7 g, Sodium 548.8 mg, Sugar 0.6 g
ROAST BEEF GYRO SANDWICH
See how tasty roast beef stars in our Greek-style Gyro sandwich. Tomatoes, cucumbers and Greek yogurt add even more flavor to our Roast Beef Gyro Sandwich.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine yogurt and cucumbers
- Separate meat slices; place on microwaveable plate. Cover with paper towel. Microwave on HIGH 45 sec. or just until warmed; place on flatbreads.
- Top with tomatoes, onions, pepper and yogurt mixture; fold in half.
Nutrition Facts : Calories 290, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g
EASY GROUND BEEF GYROS
From the Texas Beef Council posted for the Greek portion of the Zaar World Tour. Feel free to up the seasonings on the beef if you like it really flavorful. As Saraghina states, leftover roast would be great here too!
Provided by Mamas Kitchen Hope
Categories Lunch/Snacks
Time 20m
Yield 16 appetizers, 8 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl, combine Yogurt Sauce ingredients, mixing well. Cover and refrigerate.
- Heat oven to 350ºF.
- In medium bowl, combine ground beef and seasoning ingredients, mixing lightly but thoroughly.
- Divide beef mixture into 16 equal portions and shape into patties 2 inches in diameter.
- Place patties on rack in broiler pan.
- Bake in oven 10 minutes or until no longer pink OR GRILL over medium heat.
- To serve, place equal amounts of beef and tomato in each pita half; top with yogurt sauce.
ALTON BROWN'S GYRO MEAT RECIPE
This is a good version of gyro meat. I like to mix in a little ground beef with the lamb. Cooking times are approximate and include resting times. There are a lot of steps but it is easier than it looks. And the end result is worth it.
Provided by Alskann
Categories Lunch/Snacks
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- 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 (and beef if using), 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 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 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.
- Tzatziki Sauce Directions:
- Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
- Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid.
- In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint.
- Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week. Yield: 1 1/2 cups sauce.
Nutrition Facts : Calories 685.2, Fat 41.3, SaturatedFat 17.6, Cholesterol 121.2, Sodium 1057.2, Carbohydrate 42.5, Fiber 2.4, Sugar 6.2, Protein 34.2
TRADITIONAL GYRO MEAT
This Greek/Lebanese style meatloaf is sliced and served with pita bread, tzatziki, and tomatoes for a delicious gyro that is the closest I've come to emulating my favorite Mediterranean restaurant. The preparation time seems long, but most of it is resting time, so you can be doing other stuff! You can substitute pork or chicken for the ground lamb and beef if you prefer.
Provided by The Dread Pirate Paramour
Categories Meat and Poultry Recipes Lamb Ground
Time 2h
Yield 10
Number Of Ingredients 11
Steps:
- Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.
- Preheat oven to 325 degrees F (165 degrees C).
- Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.
- Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 1.9 g, Cholesterol 58.7 mg, Fat 11.7 g, Fiber 0.5 g, Protein 15.7 g, SaturatedFat 4.7 g, Sodium 96.7 mg, Sugar 0.5 g
MARINATED BEEF GYROS
"I came across this Greek-style recipe many years ago. When I changed a couple of ingredients, I knew I had a tasty and good-for-you meal," writes Didi Trowbridge of Wilkesport, Ontario.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine the first six ingredients; add beef. Seal bag and turn to coat; refrigerate for up to 24 hours., In a small bowl, combine salad dressing and sugar; refrigerate until serving. Drain and discard marinade. , In a large nonstick skillet coated with cooking spray, saute beef for 3-4 minutes or until no longer pink. Serve on pitas with lettuce, tomato, cucumber and onion; drizzle with dressing.
Nutrition Facts : Calories 396 calories, Fat 14g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 1046mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
GYROS
Make your own gyros meat to serve on pita bread or over basmati rice with lettuce, onions, tomatoes, tzatziki sauce, and feta.
Provided by Lan Sutton
Categories Meat and Poultry Recipes Lamb Ground
Time 1h35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Process red onion in a food processor until finely minced. Scoop onion into a piece of cheesecloth and squeeze as much moisture from the onion as possible. Return onion to food processor; add garlic and process until the garlic is well integrated. Blend marjoram, rosemary, kosher salt, and black pepper into the onion mixture.
- Gradually blend ground beef and ground lamb with the onion and seasoning mixture by alternately adding small amounts of each meat to the mixture and processing until well incorporated before adding the next batch.
- Firmly pack the meat mixture into a loaf pan, assuring no air pockets are trapped in the meat.
- Bake in the preheated oven until no longer pink in the center, about 75 minutes. An instant-read thermometer inserted into the center should read at least 175 degrees F (80 degrees C). Drain grease and slice thinly to serve.
Nutrition Facts : Calories 223.8 calories, Carbohydrate 1.3 g, Cholesterol 79.8 mg, Fat 14 g, Fiber 0.4 g, Protein 21.7 g, SaturatedFat 5.7 g, Sodium 537.5 mg, Sugar 0.2 g
GYROS - AN AUTHENTIC RECIPE FOR MAKING THEM AT HOME
Yes, you can make authentic gyros at home --> the texture and flavor of this meat is as good as you get in a good Greek restaurant, without the traditional rotating spit.. but this is just the recipe and technique for making the meat, for I'm assuming you know the drill on making the classic gyro sandwich - stuff the meat in a grilled pita with sliced tomatoes, onions and tzaziki sauce.. Enjoy!
Provided by steve in FL
Categories < 4 Hours
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl, and mix well.
- Knead the mixture on the counter for 10 minutes - just like you're kneading bread. You may want to use a dough-scraper to help keep the counter clean. (I do). Pick that meat up and SLAM it into the counter, continuing to do so for the 10 minutes. This is key to getting the correct texture. I'm no Alton Brown, but I think the thing we're doing here is melting the fat so that we get a nice smooth texture in the end.
- Form into a flat loaf - I like to put the meat onto a piece of wax paper, and flattening it into a 3" high slab rectangle. I cover it with another piece of wax and use a rolling pin to flatten it out, just make sure you straighten out the edges to form a rectangle so that when it comes time to slice, they are nice and even.
- Bake the loaf on a broiler pan (or pan with raised edges, because it will leak grease!) at 350 for about an hour. Alternatively, you can grill it over coals, that's my favorite way, just be sure to turn often so as to distribute the juices.
- Allow to cool for at least 10 minutes before slicing thin.
GROUND BEEF GYROS
If your family likes gyros as much as mine, they'll love this easy version that's made with ground beef instead of lamb. I found the recipe in a newspaper and adapted it to fit our tastes. They're very much like the ones served at a local restaurant. A cucumber yogurt sauce adds an authentic finishing touch. -Ruth Stahl, Shepherd, Montana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first 5 ingredients. Chill. In a large bowl, combine seasonings; crumble beef over mixture and mix lightly but thoroughly. Shape into 4 patties. , Grill, covered, over medium heat or broil 4 in. from the heat for 6-7 minutes on each side or until a thermometer reads 160°. Cut patties into thin slices; stuff into pita halves. Add lettuce, tomato and onion. Serve with the yogurt sauce.
Nutrition Facts : Calories 357 calories, Fat 16g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 257mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.
BEEF GYROS WITH SIRLOIN
Make and share this Beef Gyros With Sirloin recipe from Food.com.
Provided by Andrea
Categories Lunch/Snacks
Time 30m
Yield 6 gyros, 6 serving(s)
Number Of Ingredients 12
Steps:
- For the sauce, combine yogurt, chopped cucumber, onion, mint, and salt in a medium bowl. Set aside.
- Toss sirloin with the Greek seasoning. In a large skillet, heat oil over medium-high. Add sirloin and cook, stirring, about 3 minutes or until cooked through.
- Divide sirloin strips among the warmed pitas. Top with tomato, cucumber, and lettuce (if using.) Drizzle the sauce over the top. Serve immediately.
Nutrition Facts : Calories 310.8, Fat 6.9, SaturatedFat 2, Cholesterol 48, Sodium 472.8, Carbohydrate 37.7, Fiber 2.1, Sugar 3.4, Protein 23.5
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