Ingredients: |
Ingredients: For the Gyro Meat:
1 pound ground lamb
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons fresh oregano leaves
½ yellow onion, cut into 1-inch chunks
1 clove garlic, sliced
3 ounces slab bacon (or 5 slices sliced bacon), cut into ½-inch pieces
To Serve:
Pocketless pita bread
Tzatziki Sauce (recipe in this book)
Tomato, coarsely chopped
Yellow onion, thinly sliced
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Directions: |
Directions: Make the Gyro Meat: In a medium bowl, combine the ground lamb, salt, pepper and oregano leaves with your hands, mixing until all of the seasonings have been evenly distributed. Cover and refrigerate for at least 1 hour, or overnight.
Preheat oven to 300 degrees F. Place the lamb mixture in the bowl of a food processor and add the onion, garlic and bacon. Process until a smooth puree is formed, 30 seconds to 1 minute, scraping down the sides of the bowl as necessary.
Line a rimmed baking sheet with aluminum foil. With moistened hands, shape the lamb mixture into a rectangle about 8 inches long and 5 inches wide. Bake until the center of the loaf reaches 155 degrees F on an instant-read thermometer. Remove from the oven and allow to rest for 15 minutes.
Adjust the oven rack to the highest position (1½ to 2 inches below broiler element) and preheat broiler. Slice the loaf of lamb meat crosswise into very thin pieces (they should be about ⅛-inch thick; no more than ¼-inch thick). Lay the strips on a rimmed baking sheet lined with aluminum foil and broil until edges are browned and crispy, 2 to 4 minutes. Be sure to keep an eye on it, as the broiler works quickly!
Serve the Gyros: Warm up the bread either in the microwave (30 seconds), on the stovetop or in the oven. Top each with ¼ cup of tzatziki sauce, chopped tomatoes, sliced onions and gyro meat. Wrap with foil and serve.
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This recipe for Greek Lamb Gyros is from