Alton Brown's Gyro Meat Recipe

Alskann's Note:

This is a good version of gyro meat. I like to mix in a little ground beef with the lamb. Cooking times are approximate and include resting times. There are a lot of steps but it is easier than it looks. And the end result is worth it.

• Total Time: 3 hrs 30 mins
• Prep Time: 1 hrs 15 mins
• Cook Time: 2 hrs 15 mins

Ingredients:

Servings: 6

• 1 medium onion, shredded
• 2 lbs ground lamb
• 1 tablespoon finely minced garlic
• 1 tablespoon dried marjoram
• 1 tablespoon dried ground rosemary
• 2 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 6 -8 pita bread (homemade is best)

Tzatziki Sauce (storebought or use recipe below)

• 16 ounces plain yogurt
• 1 medium cucumber, peeled, seeded, and finely chopped
• 1 pinch kosher salt
• 4 garlic cloves, finely minced
• 1 tablespoon olive oil
• 2 teaspoons red wine vinegar
• 5 -6 mint leaves, finely minced

Directions:

1. Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel.
2. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
3. Return the onion to the food processor and add the lamb (and beef if using), garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
4. TO COOK IN OVEN as a meatloaf, proceed as follows:
5. Preheat the oven to 325 degrees F.
6. Place the mixture into a loaf pan, making sure to press into the sides of the pan.
7. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F.
8. Remove from the oven and drain off any fat.
9. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F.
10. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
11. TO COOK ON ROTISSERIE proceed as follows:
12. Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long.
13. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets.
14. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
15. Preheat the grill to high.
16. Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings.
17. Cook on high for 15 minutes.
18. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F.
19. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees.
20. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
21. Tzatziki Sauce Directions:
22. Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
23. Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid.
24. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint.
25. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week. Yield: 1 1/2 cups sauce.

Reviews

[PantherRob]

Made this recipe whole recipe tonight, while I had the grill on cooking shrimp and summer veggies, I cooked the meatloaf and prepared the Tzatziki sauce for tomorrow. I wIll let you know how it goes.

[Schooter]

Can't go wrong with an Alton Brown recipe. This one is fabulous!

[MarySC]

My first review was one star. I tired the rotisserie method and I ended up with expensive lamb shoe leather!! I didn't have a problem with the lamb staying on the rotisserie like many on the Food Network site did, but the direct heat was too high and too long. I then read a modification to Alton's recipe: (http://www.poubelle.com/butterpig/archives/000170.html) and tried again. I used 1 pound of lamb that I got from deboning 1.6 pounds of "lamb neck for stew"-- I wasn't willing to risk experimenting with any more expensive meat. I prepared 1/2 an onion as directed, then processed the onion, meat chunks, 2 cloves garlic, and 1.5 teaspoons each of kosher salt, pepper, marjoram, oregano, and rosemary. I processed it really well, probably for 4 minutes or so. I wrapped it tightly and chilled it 3 hours, then wrapped it tightly in double layer foil. Cooked it on indirect heat in the BBQ at 400 degrees, turning 1/4 turn every 6-8 minutes, for 25 minutes (I was cooking other things as well). Then I unwrapped it, lowered the temperature, and cooked it -still sitting on the foil- for another 5 minutes or so, turning often, until the internal temperature reached 150. I wrapped it back up and let it rest for 20 minutes and the temperature came up as expected. It was great!!! Moist, flavorful, and "gyros-like" texture. Can't wait to make the pita and tzatziki!!