If you’re a fan of gyros, you know that sometimes you just have to have one. As more and more businesses serve gyros, there is no longer any need to travel to a major city in search of a restaurant that sells them or wait even longer for a festival to eat one.
If you don’t feel like going out for gyros, you can now enjoy them at home on the grill. The restaurant or party might have been the source of the meat. In this case, you can skip using the whole lamb. One pound of lamb and sirloin is all that’s needed to prepare a gyro. In order to proceed, you’ll need:
1.pound ground sirloin
1-pound ground lamb
Two Tablespoons of Finely Minced Onion
Dry Oregano, 1 Teaspoon
Garlic, minced, 1 1/2 tablespoons
One-tenth of a teaspoon of salt
1 teaspoon of marjoram, dried
Toasted pita bread, a pinch of dry thyme, a tablespoon of freshly ground black pepper, some Swiss cheese, some diced tomatoes, and some sliced red onions.
You’ll make the delicious gyro sauce next.
Tzatziki Sauce 1 1/2 Cups Greek Yogurt (or plain drained yoghurt)
Cucumber with honey, 1 medium-sized and 1 tablespoon-worth
Dried dill and sea salt, to taste.
Exactly 12 teaspoons of ground white pepper.
Garlic, grated, minuscule (1/4 teaspoon)
13 teaspoon of ground cumin
Juice of half a lemon
Make sure your dried herbs are still in good condition. If your dried herbs have been stored for longer than six months, it is time to replenish your supply. The taste of your meal will change, and probably already has.
To prepare the cucumbers for the recipe, peel them, then cut them in half lengthwise and then in half again. To finish, scoop off the seeds from the cucumbers. (If the seeds are not removed, the sauce will be very watery.) You should now mince the cucumber and package it in plastic. Put in some salt from the sea. Let it rest for half an hour.
In a medium bowl, combine the other ingredients and stir until uniform. Storage in the fridge is recommended.
After 30 minutes, remove the cucumber from the plastic and press out any remaining water by opening the plastic on one side. When you’re done, add the cucumber to the remaining sauce and stir to combine. An excellent reawakening Cover and store in the fridge.
In a large bowl, mix the beef, lamb, thyme, sea salt, oregano, marjoram, and black pepper. Now use your hands to fully blend the ingredients. After everything has been mixed together, transfer to a foil pan. Cover the dish and chill it for at least two hours in the fridge.
Start preheating the grill 30 minutes before the meat is done cooking. Whether you’re using a charcoal or gas grill, the ideal temperature range for a fire is between 325 and 350 degrees Fahrenheit. Maintain a moderate simmer for an hour.
The bread should be taken out of the foil and cooked on an indirect grill for another 45 minutes. When the bread is done, take it off the grill and wrap it in foil. Wait an hour before eating the meat. Quite paper-thinly, if possible.
It’s possible at this time that you’ll need to add more coals to your charcoal barbecue. Indirect heat of around 325 degrees Fahrenheit is ideal. Cover the grate with tin foil. Two pieces of Swiss cheese and one slice of the meat should be placed on each piece of pita bread.
Fire up the grill and toast some pita bread. Grill the cheese over low, indirect heat until it melts. Remove the meat from the grill and place it on a pita with some tomato, Tzatziki sauce, and red onion. Enjoy!