Nothing new, I was with a Persian debutante when I learn to love to eat this dish, he was from Kerman Iran. I learned many meals. Saddam Hossein had overthrown my friend’s father’s bank. We shared cooking styles especially beans and rice and many techniques. He taught me how to play poker in the blind. We would often grab a bite between games, gyros were one sandwich.I learned to cook it but the real meat is leftover food from all the meats just stacked and stacked until this pillar of leftover meat is placed on a vertical spit and shaved for sandwiches. Only I had to modify the meal with a mix of lamb and beef.


  1. Gyro meat (I don't have a grinder or grind sausage)
  2. Ground lamb
  3. Ground beef (70 or ≤80%)
  4. Eggs
  5. Crumbs (bread/toast/cereal)
  6. Milk
  7. Rosemary
  8. Thyme
  9. Oregano
  10. Garlic (minced or chopped)
  11. Salt (sea or Kosher)
  12. Pepper
  13. Lemon
  14. Worcestershire sauce
  15. Tzatziki
  16. Greek yogurt plain (strained or strain it)
  17. Cucumber (sliced wafer thin, dried off all moisture, no skins)
  18. Salt (sea)
  19. Lemon juice
  20. Garlic powder
  21. Tarragon


  1. Gyro meat: mix the meat like a meatloaf. Adding whipped eggs into the meat and crumbs, spill in some milk, add all the spices and mix with hands until really smooth.

  2. Preheat the oven to 350°F lightly oil a cookie sheet with spray Olive oil. Shape the loaf into a shape smaller than a two pound cheese loaf with a bit of a rounded top, making it very long. Bake about forty five minutes to an hour for well doneness. Remove from oven and lift from cookie sheet when a little cool. Slice into quarters or eights so there are small loaves. Wrap loaves into wax paper and place wraps into freezer safe plastic bags. Freeze 24-48 hours.

  3. Remove one small loaf from freezer and shave on a cheese slicer so meat is very thinly sliced. Rebag and set into refrigerator.

  4. Make tzatziki while freezing meat. Tzatziki is considered a salty sauce, and it is but not very salty, it is very cucumbery flavored.

  5. Tzatziki. Prepare cucumber so it is sliced thin and dried out. Easy method is slice cucumber thin and lay on plate covers with super strong paper towels and cover cucumber slices with more paper towels. Place an empty plate over the plate an me repeat process. Place another plate over slices and stand a pot of water in top of both plates. Wait an hour.

  6. Remove cucumber from drying area. Strain Greek yogurt through cheesecloth or straining system, or purchase prestrained yogurt, plain. Add garlic, spices, lemon, and cucumber and mix. Refrigerate covered over night.

  7. Preheat the oven to 325°F. Remove gyro meat from refrigerator and place on cookie sheet. Heat meat about five to ten minutes brushing lightly with extra virgin olive oil before and during heating process. Remove from oven.

  8. Lower heat in oven to 309°F. Place pita pocket bread into oven for five to fifteen minutes, until pockets puff. Remove.

  9. Slice fresh cucumber into thin slices while pockets are puffing.

  10. Slice top of pocket with a fine thin cut to open about three inches.

  11. Place many slices of gyro meat to stuff it full into the pita pocket. Lay lots of fresh cucumber slices over meat and scoop tzatziki over the meat to load with a generous coating of tzatziki. Wrap sandwich in wax paper and serve with homemade potato chips or crunchy French fries and spicy ketchup.

Source: Read Full Article