Traditional Gyros
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Recipe Summary Traditional Gyros
I absolutely love being able to make my own gyros at home! You have to try them!
Ingredients | Antique Traditional Chinese Tea Set1 small onion, cut into chunks1 pound ground lamb1 pound ground beef1 tablespoon minced garlic1 teaspoon dried oregano1 teaspoon ground cumin1 teaspoon dried marjoram1 teaspoon dried thyme1 teaspoon dried rosemary1 teaspoon freshly ground black pepper¼ teaspoon sea saltboiling water as needed12 tablespoons hummus12 pita bread rounds1 small head lettuce, shredded1 large tomato, sliced1 large red onion, sliced6 ounces crumbled feta cheese24 tablespoons tzatziki sauceDirectionsPlace onion in a food processor and blend until finely chopped. Transfer onion to a piece of cheese cloth and squeeze out the liquid. Place onion in a large bowl.Mix lamb, beef, garlic, oregano, cumin, marjoram, thyme, rosemary, black pepper, and salt with the onion using your hands until well mixed. Cover bowl with plastic wrap and refrigerate until flavors blend, about 2 hours.Preheat oven to 325 degrees F (165 degrees C).Place meat mixture in a food processor and pulse until finely chopped and tacky, about 1 minute. Pack meat mixture into a 7x4-inch loaf pan, ensuring there are no air pockets. Place loaf pan into a roasting pan and pour enough boiling water around the loaf pan to reach halfway up the sides.Bake in the preheated oven until no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour off any accumulated fat and cool slightly.Thinly slice the gyro meat mixture.Spread 1 tablespoon hummus onto each pita bread; top each with gyro meat mixture, lettuce, tomato, red onion, feta cheese, and tzatziki sauce.I use homemade pita bread, hummus, and tzatziki sauce.Info | Antique Traditional Chinese Tea Setprep: 15 mins cook: 45 mins additional: 2 hrs 15 mins total: 3 hrs 15 mins Servings: 12 Yield: 12 servings
TAG : Traditional GyrosWorld Cuisine Recipes, European, Greek,
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