I hope you all have had a fantastic 2 weeks since my last post! This past weekend was Mother's Day and I can tell you my husband and daughter made me feel extra special. I hope you made the women in your life know how loved and appreciated they are this past weekend.
We enjoyed going out and seeing displays from a ton of artists at Artisphere during our Mother's Day celebration. I love that our downtown has so many free events throughout the year. It is one of the many reasons that moving to South Carolina has been so amazing.
Now that the celebrations are over I decided to make one of my favorite things.... Greek food! Before we moved south I used to frequent a fabulous Greek food truck and I would get gyros or Greek fries or an amazing salad with seasoned chicken and homemade Greek dressing. It was always soooo good. That said, I decided it was time to make gyro meat at home. I have yet to perfect my tzatziki sauce recipe but hopefully one day soon I'll make that at home as well.
Gyro Meat Recipe
1 lb ground beef
1 lb ground lamb
1 large onion
6 cloves garlic (or 1 small head)
2 tbsp dried oregano
2 tbsp dried thyme
1 tbsp dried rosemary
1 tbsp cumin
1 tbsp salt
2 tsp black pepper
Place onion & garlic in blender or food processor. Puree until smooth without any remaining chunks.
Mix the puree and remaining ingredients together. I used a stand mixer but you can mix by hand if you prefer.
Cover and refridgerate for at least 2 hours or overnight.
Preheat oven to 325°F & line a baking sheet with foil.
Using parchment or wax paper shape the gyro meat into a log and throw onto the counter a couple times. This helps get any air out of the middle of the mixture so it slices easier when cooked.
Place the gyro log onto the foil lined sheet and bake in the middle rack of your oven.
Bake for a total of 90 minutes. Flip the meat over after the first 60 minutes.
Remove the gyro from the oven and let rest at least 5 minutes before slicing.
To serve, slice thin pieces from gyro. Heat oil in pan and cook for 2 to 3 minutes per side until heated through and slightly crispy.
Either serve over a salad with greek dressing & feta cheese or in a warm pita with tzatziki sauce, lettuce, tomato, red onion & feta cheese. If you don't like feta cheese Queso Fresco makes a great, milder tasting, substitute.
All my toppings are here. Shredded lettuce, fresh tomatoes, red onion, cheese & tzatziki. The Boar's Head Tzatziki here is 2 tbsp for 30 calories.
I also use Joseph's pita whenever possible. They are really tasty with only 60 calories. We actually use the Joseph's lavash constantly at our house as well. I toasted the pita on the same pan I heated the gyro slices for added texture.
Lay out the pita on a plate. Add all your meat & toppings. When you roll it up wrap in foil so it keeps shape and is easier to eat without falling apart. Isn't it pretty before I wrap it all up?
I know I usually only post my healthier options but I did pair this with a small handful of fries I cooked up in my air fryer. Sometimes a tiny bit of indulgence goes a long way. I doctored my fries with a tiny bit of lemon juice, parsley, sriracha & a side of tzatziki. I meant to add a sprinkle of the cheese but forgot. It was seriously delicious.
To freeze slice & separate individual servings into freezer safe bags. Gyro can be frozen for up to 6 months.
Be sure to share with your friends and invite others to follow me for more recipes. I hope you have a beautiful and blessed day!
***nutrition generated by entering ingredients on myfitnesspal.com
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