The gyro is believed to have originated in Greece, as the word gyro comes from the Greek word for “turn.” The first gyro served in the United States was served in 1965, in Chicago’s Parkview Restaurant. With more and more Americans trying out gyros each year and becoming interested in Mediterranean cuisine, we thought it was about time to add a delicious, traditional gyro recipe to our arsenal.
If you are into arm workouts, this is for sure a great recipe to try out. There is a lot of squeezing involved, and you will eventually have to wrap a brick in aluminum foil and lift that up too, so you can put it on top of the meat. Depending on how strong your arms are, this may be the most intense part of the whole recipe.
Serve the sliced meat with tzatziki sauce, feta cheese, tomato, and chopped onion on pita bread. If you are concerned about what to call your creation, “yee-ro” is a typical rendition.
- In a food processor, mince the onion. Place onion in cheese cloth, or a kitchen towel and squeeze as much of the juice out as possible. Place back into food processor.
- Add the lamb and Gyro Seasoning to the food processor. Process until you have a paste. Add the ground beef to the mixture and process until well incorporated into the paste.
- Place the meat mixture into an ungreased loaf pan, and press into the pan so there is no air. Place that pan into another, larger pan with high sides, (like a glass cake pan), and fill with water halfway up the loaf pan.
- Bake in oven at 325F for 60-75 minutes or until the internal temperature reaches 165F.
- Remove from oven and drain fat. Take a brick wrapped in aluminum foil and place on top of meat for 20 minutes.
- Slice thinly and serve on pita bread with red onion, tomatoes, crumbled feta, and Tzatziki sauce.