Gyros

These were a childhood staple for me…the big, greasy gyros smothered in tzatziki, wrapped in a piping hot pita straight from the oven…oh, the joys of having Greek comfort food right down the road.  My place (yes, I’m claiming it) even served ‘em up with a bucketload of fried zucchini…um, *foodgasm*.  Until they got shut down and turned into a bank.  Sadness.  Only thing is, my folks’ favorite gyro place down on the Rehoboth Beach Boardwalk was pretty bangin’, too…and Boardwalk Fries can’t be beat.  I digress…

What’s really important–and my husband got so frustrated with me over this last night we stopped speaking for like, 4 hours–is the ever-elusive pronunciation of the word, “GYRO.”  I’ll say it my way and request that you not interfere.  Don’t like it?  You don’t eat.  BAM!

OK now to the edible part of this conversation.  This was not a new recipe but the last time I made it I attempted to form the ground lamb into gyro-like strips.  Did not turn out very well…still ungodly delicious, but I was not going to blog a picture of half-formed meat squares that, frankly, just looked like doodoo.  And you know my photography skills suck as it is…so when I say it’s terrible, guys, it’s pretty terrible.  This time I just said the hell with it and made burger patties.  Totally the easiest and best solution…but what I’m really proud of are my plating skillz…just look at the plate BEFORE I added the gyros:

Yeah, I’m seeing Michelin stars in my future.

For this recipe, don’t let the liberal amount of seasoning scare you–that’s what makes the lamb patties taste like they came straight off the Boardwalk.  And!  You MUST mix all of this up with an electric mixer or stand mixer…you need this stuff to be as homogeneous as possible.

INGREDIENTS

(Serves 2-3)

1 lb Ground Lamb

1 Small Onion, diced very fine

2 Garlic Cloves, minced fine

1/2 t Marjoram

1/2 t Thyme

1/2 t Cumin

1 T Coconut Aminos

2 T Extra Virgin Olive Oil

Salt and Pepper to taste

INSTRUCTIONS

Combine all ingredients in a large bowl.  With an electric beater or stand mixer, beat the mixture until completely homogeneous and the meat has a fine texture.

On a greased baking sheet, form into 4 patties…don’t make them too flat, though.  We want JUICY!!

Bake at 350 degrees for 30-35 minutes.  Serve garnished with fresh slices of tomato, cucumber, and onion.

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2 Comments on Gyros

  1. snicci
    January 18, 2013 at 8:41 am (2 years ago)

    These look amazing! Do you have any (paleo) recipes for a good cucumber sauce to go with it?

    Reply
  2. tgipaleo
    January 18, 2013 at 10:02 am (2 years ago)

    Thanks!! I have a wonderful tzatziki but it uses yogurt. Are you dairy tolerant?

    Reply

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