I’m slowly working my way towards making an entire Gyro. I’ve gotten the Tzatziki sauce and gyro meat down, so you might wonder what else there is that I would need to make in order to claim a from scratch Gyro. There’s the Feta, which I haven’t tried yet. Although I did make my first real cheese a while ago – Farmer’s Cheese – just because it’s really easy and I wanted to try it. So, Feta is on the list of things to try, along with mozzarella and perhaps brie. But, I digress.
What did I make this time? You got it! Pita Bread! I don’t think I will be able to buy store made pita again, this is so delicious fresh out of the oven, it’s unbelievable!
I used King Arthur Flour’s pita recipe because they have yet to fail me. Seriously, every single one of their recipes turns out perfectly!
I won’t walk you through theirs because you can read it if you want to make pita too. What I will tell you is that I didn’t have the dough improver, so I added 1/4 tsp of baking powder like some of the comments say. Mine didn’t puff up exactly as they say, but they were still oh so amazing. I think part of my puffing problem was my oven might not actually get up to 500 – the dial says it does, but I have my doubts.
Anyways, I will share my Gyro meat and sauce recipes and some delectable photos.
- 1 lb ground lamb
- 1 tsp oregano
- 2 cloves garlic
- salt and pepper
Mix it all together and make a meatloaf. Bake at 350 until done, usually 20 or 30 minutes depending on your meatloaf’s thickness. When you’re ready to eat, slice the meatloaf thinly and assemble Gyros. My favorite thing to do it make the loaf a day before, slice when I’m ready and pan fry the pieces until they’re heated through.
- salt and pepper
- shredded cucumber
- 1 clove garlic, crushed
Mix enough yogurt with the other seasonings until you are happy with the way it tastes. This sauce also makes a most excellent salad dressing. You can also add lemon or wine vinegar if you feel like it needs a little something extra. I think true Tzatziki sauce has mint in it, but I don’t always have mint.
I feel like that deserves a extra large photo, don’t you? 🙂 I top my pita with meat, lettuce, tomato, onion, tzatziki sauce and feta. These were so good, I’m seriously considering making them again next week.
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Update 11/9/12 – I found where my recipe came from and I wanted to give proper credit. You can find it here.