Make Your Own Gyros on the Gril

By Kelley Lang

If you love gyros you know you get a craving for them from time to time. More and more restaurants are starting to serve gyros so you no longer have to wait until you are in the big city where a restaurant will serve them or wait even longer for a festival to eat one.

If you choose not to dine out, now you can enjoy making your own gyros on the grill. You may have seen the meat at the restaurant or at the festival hanging. You do not need to have the entire lamb. You can make your gyro with sirloin and only one pound of lamb meat.

Gyros

What you will need:

1 pound ground sirloin
1 pound ground lamb
2 tsp granulated onion
2 tsp dried oregano
1-1/2 tsp granulated garlic
1 tsp sea salt
1 tsp dried marjoram
1 tsp dried thyme
1 tsp freshly ground black pepper
Pita bread
Swiss cheese, sliced
Chopped tomatoes
Chopped red onion

Next you will make the delicious sauce for your gyro.

Tzatziki Sauce
1-1/2 cups Greek yogurt, or drained plain yogurt
1/8 cup honey
1 medium cucumber
1 tsp dried dill
1 tsp sea salt
1/2 tsp ground white pepper
1/4 tsp granulated garlic
1/4 tsp ground cumin
Juice of 1/2 lemon

You must make sure that your dried herbs are fresh. If your dried herbs are over six months old it is time to buy new fresh dried herbs. It does and will make a difference in the taste of your food.

To prepare recipe:

First you want to peel your cucumber, slice it the long way by cutting it in half. Now take a spoon to scrape out all of the cuke seeds. (If you leave the seeds in the sauce will be very watery.) Now mince the cucumber and place in plastic wrap. Sprinkle with sea salt. Let sit for 30 minutes.

In a medium size bowl, add all of the rest of the ingredients and whisk well. Cover and place in your refrigerator.

Once the 30 minutes are up for your cucumber, open one side of the plastic wrap so you can easily squeeze out any excess water. Once you have completed this you can add the cucumber to the rest of the sauce. Stir well. Cover and place into the refrigerator.

You can get out a large mixing bowl and add the beef, garlic, onion, oregano, marjoram, black pepper, lamb, thyme and sea salt together. Now dig in with your hands and mix well. Once all of the ingredients are mixed very well place into a foil pan. Cover your pan and let sit in the refrigerator for two hours or more.

Thirty minutes before your meat is ready you can fire up your grill. Whether you have a charcoal grill or a gas grill you want your fire to be at 325º-350º. Cook over indirect heat for one hour.

Next, you want to take the loaf out of the foil pan and grill indirect for another 45 minutes. Take the loaf off of the grill and tent with foil. Let your meat sit for one hour. Slice very, very thin.

At this point, you may need to add more coals to your grill if using a charcoal grill. The temperature should be at about 325º of indirect heat. Cover the grate with tinfoil. Place two slices of Swiss cheese and slices of the thinly sliced meat on each piece of pita bread.

Place the pita bread on the grill. Grill on indirect heat until your cheese is melted. Take off of the grill and put some of the tomato, Tzatziki sauce and red onion onto your pita bread. Enjoy!

Kelley Lang is a freelance writer for Holland Grill. This grilling recipe is sure to become one of your favorites! For more information on grilling, grilling products and grilling recipes, please visit http://www.bakersgas.com/hollandgrill.html.

Article Source: http://EzineArticles.com/?expert=Kelley_Lang

Article Source: http://EzineArticles.com/6187721