From Alton Brown, recipe courtesy Food Network

• 1 onion, chopped
• 1lb ground chicken breast*
• 1lb lean ground sirloin* (Alton uses 2lbs ground lamb, Kyle subbed chicken and lean beef to make the gyros a little healthier.)
• 1T garlic, minced
• 1T marjoram
• 1T dried ground rosemary
• 2t kosher salt
• 1/2t ground black pepper

 Preheat oven to 325F. In a food processor, pulse the onions for about 10 seconds. Place the onions in a teatowel or cheesecloth and wring the moisture out of the onions. Put the onion back in the food processor, along with the garlic, meats and seasonings. Process for about a minute, or until the mixture forms a pate-like paste.

Place the mixture in a loaf pan and bake for about 60-70min or until the mixture reaches 165F. Remove from oven and drain any collected fat. Place a brick wrapped in foil (Kyle used some large garden rocks, you could also use cans or other weights) on the top of the meat and allow to sit for 15-20min.

Slice thinly and serve on pita bread with feta and tzatiki sauce (broil or grill meat lightly before serving, if desired.)

 For Tzatziki sauce-

• 16oz plain yogurt or slightly less greek yogurt (Kyle used non-fat)
• 1 med cucumber- peeled, seeded and finely chopped (or grated)
• 4 cloves garlic, minced
• 1T olive oil
• 2t red wine vinegar (or lemon juice)
• Pinch salt
• 5-6 mint leaves, minced

If using regular yogurt, place in a tea towel, set the tea towel in a sieve in a bowl and allow to drain for at least 2 hours. If using greek, proceed without draining.
Squeeze cucumber in a tea towel or cheesecloth (as for onions) to remove excess moisture. In a bowl, combine yogurt, cucumber and seasonings. Serve as a sauce for gyros.

Trackback(0)

Comments (0)

Write comment

Name

Website

Comment

smaller | bigger

I have read and agree to the Terms of Usage.

Add Comment