Wednesday, July 21, 2010

Gyros at home!

I am so happy! with the help of Alton Brown from Good Eats on Food network, I have figured out how to make Gyros at home! here is my modified recipe

1 medium 0nion
2 lbs ground beef or lamb
4 tbs Cavender's All Purpose Greek Seasoning
food processor (you want everything ground ad fine as possible)
loaf pan
pan larger than loaf pan (you will 0place the loaf pan into a bath of water to help it cook evenly and to keep the edges from getting too hard)
1 brick that fits in loaf pan wrapped in foil (this really helps believe me)

place in onion in food processer and chop then remove onion and place in a tea towel and squeeze to get as much liquid as possible from the onion. place meat, Greek seasoning and onion in food processor and mix until it is all mixed together and ground fine. pat into loaf pan pressing into pan and cover with foil. place larger pan into oven and then place loaf pan inside then fill larger pan with about 1 inch of water. bake at 375 for 90 minutes then remove from oven and drain any grease. place brick directly on top of loaf and let sit for 30 minutes this helps compress the loaf more like it was made on a rotisserie. remove loaf from pan and slice very thin. pan fry strips till brown. serve with your favorite gyro toppings on a pita or make a gyro salad I have not modified Alton Brown's tzatziki sauce so this is directly from the link above.
Tzatziki Sauce:
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced
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