Gyros

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It’s surprising how simple it is to make Gyros once you have collected the various ingredients.

Mixing spices into ground beef, is something one does without thinking about it when making Mexican beef, a Meatloaf, a Hamburger, or etc., and yet, mixing spices is basically the only real step to making Gyros. Simply bake the meat in a bread pan for 45 minutes to 1 hour, and you are basically ready to eat Gyros. No slaving over the stove. No real techniques (except spicing).

Even the Tzatziki and Hummus are easy to make, although, provided those are pre-made, putting a platter together of Pita bread, Kalamata Olives, Feta Cheese, Hummus, Tzatziki Sauce, Tomatoes, and Onions is only a matter of opening the relevant packages, washing and slicing the relevant vegetables.

Ingredients

  • 1 Lb Ground Beef
  • 1 Lb Ground Lamb
  • 20 Kalamata Olives
  • 5 Oz Hummus
  • 5 Oz Tzatziki Sauce
  • 2 Oz Feta Cheese
  • 1 Tomato
  • 1/2 Onion
  • Gyros Seasoning: (2Tbsp Parsley, 2/3 Tbsp Chili, 2/3 Tbsp Cumin, 1Tbsp Ground Coriander, 1Tbsp Minced Onion, 2/3Tbsp Oregano, 2/3Tbsp Thyme, 1/2Tbsp Paprika, 1/2Tbsp Garlic Powder, 1Tsp Cinnamon, 1Tsp Sea Salt, 1/2Tsp Black Pepper)

Instructions

  1. Mix the Gyros seasoning into the ground beef and ground lamb.

  2. Let the mixture rest in the refrigerator for 1 hour.

  3. Press the mixture into a bread pan and bake in a preheated oven at 325o for 45 minutes to 1 hour.

  4. When the Gyros loaf comes out (if it is no longer pink in the middle), you are ready to eat it alongside a platter of: Pita Bread, Hummus, Tzatziki, Kalamata Olives, Onion, Tomato, and Feta Cheese. (You can also pan fry the Gyros meat after baking to complete it or for extra crispiness).

It really is that simple. I made mine without Onion and Tomato, and I let it cook for the whole hour. It came out crispy, somewhat dry, and very well done. I also did not marinade it for the hour and it did taste like it needed some time marinading for the spices to settle. Although it seemed like a lot of spices at the time it came out tasting somewhat mild. That was fine though as the Hummus and Tzatziki, Kalamata Olives, and the soft delicious Pita Bread all pulled through to deliver that classic Gyros taste. Almost like what you get in your favorite Gyros restaurant.

If anybody knows how to improve or to spice the Gyros differently or better please tell us in the comments.



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