Gyro

The sea-loving sun lights the stone streets of Athens and the salt breeze carries you naturally to a small outdoor deli. Socrates sits across the table from you and orders the Gyro. He takes a bite and says it slaps. He asks how you are.

Hands on: 30 min

Hands off: 2 hrs

Ingredients:

Gyro Meat

1 lb ground beef

1 lb ground lamb

2 eggs

1/2 cup milk

1/2 cup Panko breadcrumbs

1 medium onion, finely diced

4 cloves garlic, crushed and minced

3 tsp salt

1 tsp black pepper

1 tsp cumin

1/2 tsp Rosemary

Extras

1 pita

1 cup tzatziki sauce

1 cup crumbled Feta cheese

1 cup shredded lettuce

1/2 cup pitted Kalamata olives

Cooking:

Gyro Meat - Beat eggs and milk together. Add other Gyro meat ingredients and mix well. If desired, you can substitute for other ground meats, but the lamb really brings the flavor.

Blend finely in a food processor until a paste.

Pour into bread pan, trying to eliminate air pockets as much as possible as you form the meat into a uniform loaf. To assist with this, you can lightly oil one side of foil and place oil-side-down on top of the loaf with another bread pan on top, filled with weighted items or a brick.

Let rest at room temperature for 30 min.

Meanwhile, preheat oven to 325 degrees Fahrenheit.

Place uncovered loaf of Gyro meat into casserole dish with similar depth. Fill dish with boiling water to about the half-mark of the Gyro pan.

Place casserole dish in oven and bake for 1 hr 15 min.

Remove from oven and cover meat with aluminum foil and weighted bread pan and let sit 20 min.

Slice meat finely.

Serve with extras as desired and enjoy!