As promised, here’s an account of the gyros I made recently, along with the recipes I used.
A few weeks ago I got a craving for gyros, and not knowing where to go, decided to make everything from scratch.
For them I bought the cheapest cut of lamb I could find and ground it up myself. The results were really good, and making the pita was easy as well. The pictures may not be the fanciest I’ve ever put up here, but the food was good and that’s what counts.
For the lamb:
- 1 lb ground lamb
- 2 cloves minced garlic
- 1.5 tsp oregano
- 1 tbsp cornstarch
- Salt & pepper to taste
Combine all the ingredients. To check the seasoning saute a little bit of the mixture up to make sure it tastes good; adjust seasoning accordingly. Once it tastes good place in a plastic wrapped loaf pan, weight & press in the fridge for at least an hour. Brush with oil, place on a rack on a sheet pan and roast at 350 until the internal temp reaches 135.
The next step is to slice as thin as you can (I used a meat slicer):
For the tzatziki sauce:
- 1 large cucumber, peeled, seeded and small diced
- 2 C yogurt (get the good shit, not that no/low fat crap that seems to be so prevalent that it makes the task of finding real yogurt a nearly impossible task)
- 1 C sour cream
- 1 garlic clove, creamed
- 1/4 C chopped fresh dill
I also add cumin and lemon juice to mine. Mix everything together and let sit to let the flavors come together.
For the pita:
I admit that I ended up having to add quite a bit more flour than this recipe calls for, perhaps as much as a cup more, but they ended up being delicious:
- 2 tsp active dry yeast
- 1/4 C lukewarm water (not too hot or you kill the yeast, but not too cold or they won’t come out of their slumber in time)
- Pinch of sugar
- 1.5 C bread flour
Mix these ingredients together and the mix sit until it starts to froth (known in baking terms as the sponge method). Now add the remaining ingredients:
- 1 C lukewarm water
- 1.5 C bread flour (this is where I had to keep adding more flour, so make sure you have about 2 to 2.5 cups on hand)
- 1 tsp of salt
- 2 tbsp olive oil
Mix until you have a soft dough, making sure you’ve developed the gluten. Place in a bowl and let it double in size. Once doubled, “punch” the dough down and knead for a little while, then let it rest another 20 minutes.
Divide into 8 equal size balls, then roll out into pita shape. Bake at 500 until they puff slightly and are slightly brown on top (about 5 minutes, but keep an eye on them).
Now you’re ready to serve your gyros (I added tomato and julienned red onion as garnishes):