Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, gyro meat w/tzatziki sauce. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
On this episode I make an AMAZING GYRO MEAT Sous Vide. To go with it I also made a. Follow Alton Brown's Food Network recipe to make Gyro Meat with Tzatziki Sauce at home; the creamy cucumber-yogurt sauce goes perfectly with ground lamb.
Gyro Meat W/Tzatziki Sauce is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Gyro Meat W/Tzatziki Sauce is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook gyro meat w/tzatziki sauce using 17 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Gyro Meat W/Tzatziki Sauce:
- Make ready Gyro Meat
- Prepare 1 lb ground beef
- Make ready 1 lb ground lamb
- Make ready 1/2 large sweet onion finely grated
- Prepare 2 garlic cloves finely grated
- Make ready 1 tbsp za'atar
- Prepare 2 tsp Montreal seasoning
- Take 1 tsp dried oregano
- Get 1 tsp ground coriander
- Make ready Tzatziki Sauce
- Make ready 1 1/2 cups Greek yogurt
- Make ready 1/2 tsp dried dill
- Get 1/2 tsp granulated garlic
- Get 1/4 tsp crushed mint leaves
- Get 1 tbsp lemon juice
- Prepare 1 tsp extra virgin olive oil
- Get 1 cucumber seeded, grated and drained
It's a simple cucumber sauce made with fresh dill, red wine vinegar, Greek yogurt, and garlic. Cooking Channel serves up this Gyro Meat with Tzatziki Sauce recipe from Alton Brown plus many other recipes at CookingChannelTV.com. 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.
Instructions to make Gyro Meat W/Tzatziki Sauce:
- 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!
Tzatziki (Satziki) Sauce - Gyro Sauce. Place yogurt in a small colander lined with several layers of cheesecloth or coffee filters. Place colander over a small bowl into which whey will drain. 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.
So that is going to wrap it up for this exceptional food gyro meat w/tzatziki sauce recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
