How to Prepare Tasty Gyro Meat W/Tzatziki Sauce

Gyro Meat W/Tzatziki Sauce. If making your own sauce, prepare it the day before you are planning to make the meatloaf. In a large bowl, combine the first nine ingredients (everything but the lamb/beef and tzatziki sauce). Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid.

Keep an eye on it to make sure the meat doesn't get too much color, recover if needed to finishing cooking. Drain the fat off and let the gyro meat rest for a few minutes. See great recipes for Gyro Meat W/Tzatziki Sauce, Gyros (greek meat fry) too! You can cook Gyro Meat W/Tzatziki Sauce using 17 ingredients and 8 steps. Here is how you cook that.

Ingredients of Gyro Meat W/Tzatziki Sauce

1. Prepare of Gyro Meat.
2. It's 1 lb of ground beef.
3. You need 1 lb of ground lamb.
4. You need 1/2 of large sweet onion finely grated.
5. It's 2 of garlic cloves finely grated.
6. It's 1 tbsp of za'atar.
7. Prepare 2 tsp of Montreal seasoning.
8. You need 1 tsp of dried oregano.
9. You need 1 tsp of ground coriander.
10. It's of Tzatziki Sauce.
11. Prepare 1 1/2 cups of Greek yogurt.
12. It's 1/2 tsp of dried dill.
13. You need 1/2 tsp of granulated garlic.
14. You need 1/4 tsp of crushed mint leaves.
15. Prepare 1 tbsp of lemon juice.
16. You need 1 tsp of extra virgin olive oil.
17. It's 1 of cucumber seeded, grated and drained.

Freeze option: Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. In a bowl add the yogurt (or sour cream), garlic, lemon juice, salt, pepper, olive oil and dill. Mix to combine and set aside.

Gyro Meat W/Tzatziki Sauce instructions

1. Mix all gyro meat ingredients together in large mixing bowl and let sit overnight. If you don't have or like Montreal seasoning use salt and pepper to your taste. I just happen to prefer Montreal seasoning over plan salt and pepper on red meat..
2. Blitz the meat mixture in a food processor to get to a fine consistency. I had to do it in 4 batches in my processor. Once it's all done press into a well greased meatloaf pan. Cover with plastic wrap and refrigerate overnight..
3. Steps 1 and 2 can all be all in one day. I just took the approach of letting the meat marinade and also resting to firm up after blitzing. Chili always tastes better the next day so why not gyro meat..
4. Mix all the ingredients together for the Tzatziki sauce except the cucumber. Let sit overnight to allow the dried spices rehydrate a bit and flavor the yogurt. Don't over do the seasoning at the beginning because the flavors will intensify, if to strong more yogurt can be added..
5. Pre heat the oven to 400°. Add the grated and drained cucumber to the tzatziki sauce..
6. Bake the gyro meat covered for 15 minutes then uncover and bake for another hour. Keep an eye on it to make sure the meat doesn't get too much color, recover if needed to finishing cooking..
7. Drain the fat off and let the gyro meat rest for a few minutes. Stand on a cutting board lengthwise and shave off what you're going to eat right away..
8. Serve on homemade pitas with the tzatziki sauce and spinach pie on the side!.

Mince the cucumber into small pieces, add to the yogurt mixture and then stir. For an added touch of flavor and authenticity, sprinkle a bit of sumac powder over the finished gyros. Spread a spoonful of tzatziki sauce down the center of one pita or naan wrap. Add a lettuce, diced tomato, onion, and either grilled mushroom slices or seitan. Then top it with another spoonful of tzatziki sauce.