| Wheat’s not quite authentic Gyro Meat Recipe | Gyro v.1 | Gyro v.2 |
|---|---|---|
| Serves if no sides – and depends on size of pita – | 3 or 4 | 3 or 4 |
| lamb ground | 1 lb | 1 lb |
| Beef 80/20 | ½ lb | |
| Garlic granual | ½ tsp | 1 tsp |
| onion granual | 1 tsp | 1 tsp |
| Tuscan Blend ** see note | 1 tbl | 1 Tbl |
| Pepper Black coarse ground | ½ tsp | ½ tsp |
| sea salt coarse or if table grind, use ½ amount | ½ tsp | ½ tsp |
| Lemon zest or peel *optional but worth including for more “greek” like taste | 1/8 tsp | 1/8 tsp |
| Paprika smoked | 1/8 tsp | 1/8 tsp |
| Panko or Maize – optional in fact I usually forget it | ¼ c | |
| Gravy Mix – Brown -optional – enhanced meat flavor | 1 Tbl |
Meat Directions – This is an easy recipe to double or more “as written” – I recommend freezing uncooked extra for future meals in unsliced “logs” (just add a few extra minutes to baking or air fry time for fresher flavor.
- Mix all dry ingredients thoroughly
- Mix Dry into meat REALLY MASH – into an almost paste like texture.
- Place in covered bowl and refrigerate at least 3 hours if time allows.*
- Shape into approx 5 x 5 x 1 inch square (easiest when refrigerated but the world does not end if you don’t)
- Cut into 1 in square “Logs” (like a square hot dog)
Optional, chill the logs before Bake/AirFry – if you have time, if not, not to worry it will be fine.
place on rack in shallow pan – chilling does make it easier to shape.
Either Bake at 350F – 30 mins Or AirFry 325 – 20 mins Check for Internal temp of 160F/72C
Allow to rest 5 mins before slicing.
* The world does not end if you do not have time to refrigerate and allow flavors to meld. It is also easier to shape the logs when cold.
**Drogheria & Alimentari Organic Tuscan Herb Seasoning is my preferred version of Italian Seasoning – We use this Tuscan Herb Blend in many ways.
In this recipe, usually calling for Greek Seasoning by adding Lemon Zest or Peel and Mint adding 1/8th tsp (teaspoon) each per tablespoon of the Drogheria & Alimentari Organic Tuscan Herb Seasoning offers a pleasant flavour to the this or any other Mediterranean regional dish. For other ways see my post: Ingredient: Tuscan Herb Seasoning
Your Kitchen = Your Choice: Many recipes call for diced black olives. We don’t like olives.
Plating as Pita Pockets.
Heat 01 or 2 Pitas per person (or more in you have teenage boys or hardworking adults)
Slice meat longways to make strips about 1/8-1/4 inch thick.
1 Tbl Tzatziki smeared inside pocket
Add Meat, thin slice onion, tomato and crumbled Feta
Plating as “Dinner” per person
1/2 cup Brown Basmati Rice Cooked and HOT
Crumble 1 Tbl Feta onto hot rice
Cut meat into bite size pieces.
Add Meat evenly distributed over rice
Add 2 Tbl Diced Fresh Tomato
Add 2 Tbl Diced Fresh Onion
Top with tzatziki & finely crumbled Feta
Plating as Salad (my favorite)
Shredded Lettuce of your choice
Distribute following evenly
Meat cut into bite sized pieces
2 Tbl Diced Fresh Tomato
Add 2 Tbl Diced Fresh Onion
Top with tzatziki & finely crumbled Feta
Optional: Top with Tzatziki Dressing (tzatziki thinned w/Mediterranean olive oil 2:1 ratio
Top with crumbled Feta
