Gyro Meat W/Tzatziki Sauce. 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. On this episode I make an AMAZING GYRO MEAT Sous Vide.
In a large bowl, combine the first nine ingredients (everything but the lamb/beef and tzatziki sauce). Gyro Meatball Loaded Fries with Tzatziki Sauce. Yay…I just got a bunch of lamb meat to try and it looks like a great recipe. You can have Gyro Meat W/Tzatziki Sauce using 17 ingredients and 8 steps. Here is how you cook it.
Ingredients of Gyro Meat W/Tzatziki Sauce
- You need of Gyro Meat.
- Prepare 1 lb of ground beef.
- You need 1 lb of ground lamb.
- It’s 1/2 of large sweet onion finely grated.
- It’s 2 of garlic cloves finely grated.
- Prepare 1 tbsp of za'atar.
- Prepare 2 tsp of Montreal seasoning.
- You need 1 tsp of dried oregano.
- It’s 1 tsp of ground coriander.
- It’s of Tzatziki Sauce.
- It’s 1 1/2 cups of Greek yogurt.
- It’s 1/2 tsp of dried dill.
- You need 1/2 tsp of granulated garlic.
- Prepare 1/4 tsp of crushed mint leaves.
- Prepare 1 tbsp of lemon juice.
- It’s 1 tsp of extra virgin olive oil.
- Prepare 1 of cucumber seeded, grated and drained.
I'm looking forward to making it in the near future! A classic recipe for Tzatziki Sauce – a Greek yogurt-cucumber sauce commonly used for gyros and kebobs. This sauce is incredibly easy to make, and the key is to make sure that the cucumber is salted and drained before being thoroughly dried and chopped fine. Cooking Channel serves up this Gyro Meat with Tzatziki Sauce recipe from Alton Brown plus many other recipes at CookingChannelTV.com.
Gyro Meat W/Tzatziki Sauce step by step
- Mix all gyro meat ingredients together in large mixing bowl and let sit overnight. If you don't have or like Montreal seasoning use salt and pepper to your taste. I just happen to prefer Montreal seasoning over plan salt and pepper on red meat..
- Blitz the meat mixture in a food processor to get to a fine consistency. I had to do it in 4 batches in my processor. Once it's all done press into a well greased meatloaf pan. Cover with plastic wrap and refrigerate overnight..
- Steps 1 and 2 can all be all in one day. I just took the approach of letting the meat marinade and also resting to firm up after blitzing. Chili always tastes better the next day so why not gyro meat..
- Mix all the ingredients together for the Tzatziki sauce except the cucumber. Let sit overnight to allow the dried spices rehydrate a bit and flavor the yogurt. Don't over do the seasoning at the beginning because the flavors will intensify, if to strong more yogurt can be added..
- Pre heat the oven to 400°. Add the grated and drained cucumber to the tzatziki sauce..
- Bake the gyro meat covered for 15 minutes then uncover and bake for another hour. Keep an eye on it to make sure the meat doesn't get too much color, recover if needed to finishing cooking..
- Drain the fat off and let the gyro meat rest for a few minutes. Stand on a cutting board lengthwise and shave off what you're going to eat right away..
- Serve on homemade pitas with the tzatziki sauce and spinach pie on the side!.
Place the meat onto the rotisserie skewer. These Gyros are the perfect healthy dinner option for The yogurt sauce typically served on a Gyro is called Tzatziki sauce. This creamy Tzatziki is made of yogurt, grated or diced cucumber, dill, garlic. And these gyros make great leftovers. Just keep the veggies, meat, and tzatziki sauce stored in airtight containers in the fridge and enjoy them for lunch the next day.