Gyro Meat W/Tzatziki Sauce. Remove from the oven and take the meat out of the loaf pan. Let it cool on a cooling rack for a few minutes. Slice and serve on a pita with the Tzatziki sauce.
Otherwise known as that yogurt and cucumber sauce you love at Greek restaurants but worry about mispronouncing (hear the Tzatziki is often served with grilled meats and gyros, but I can't think of a grilled or roasted vegetable it wouldn't play nicely with. Tzatziki (Satziki) Sauce – Gyro Sauce. Place yogurt in a small colander lined with several layers of cheesecloth or coffee filters. You can have Gyro Meat W/Tzatziki Sauce using 17 ingredients and 8 steps. Here is how you cook that.
Ingredients of Gyro Meat W/Tzatziki Sauce
- You need of Gyro Meat.
- You need 1 lb of ground beef.
- You need 1 lb of ground lamb.
- Prepare 1/2 of large sweet onion finely grated.
- You need 2 of garlic cloves finely grated.
- It’s 1 tbsp of za'atar.
- You need 2 tsp of Montreal seasoning.
- Prepare 1 tsp of dried oregano.
- You need 1 tsp of ground coriander.
- You need of Tzatziki Sauce.
- You need 1 1/2 cups of Greek yogurt.
- Prepare 1/2 tsp of dried dill.
- You need 1/2 tsp of granulated garlic.
- It’s 1/4 tsp of crushed mint leaves.
- You need 1 tbsp of lemon juice.
- You need 1 tsp of extra virgin olive oil.
- It’s 1 of cucumber seeded, grated and drained.
Place colander over a small bowl into which whey will drain. Tzatziki Sauce is a versatile condiment that will make all of your Mediterranean recipes better! You can serve Greek tzatziki as a dip for veggies and pitas, as a spread for burgers and sandwiches or as a sauce for all your favorite Greek recipes from souvlaki to gyros. And these gyros make great leftovers.
Gyro Meat W/Tzatziki Sauce instructions
- 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!.
Just keep the veggies, meat, and tzatziki sauce stored in airtight containers in the fridge and enjoy them for lunch the next day. Prepare the Tzatziki Sauce (ideally you will have done this ahead of time as it needs to sit in the fridge for at least an hour). Make gyros like a meatloaf, and then I sliced it and crisped up the slices in a pan. Alton Brown's Gyro Meat with Tzatziki Sauce Follow Alton Brown's Food Network recipe to make Gyro Meat with Tzatziki Sauce at home; the creamy cucumber-yogurt sauce goes perfectly with.