Gyro Loaf With Tsatziki Sauce
Per serving
I confess, my husband is a gyro junkie. I had never had the ethereal pleasure of a gyro until he introduced me to the wickedly intoxicating Greek concoction a few years ago. The trouble you ask? We were low-carbers for about two years running and it was not cost-effective to make special trips out for a couple of paper-thin slices of meat and some sauce. I developed this recipe out of pure desperation by combining several different recipes (found online) and then adding some of my own ideas and spice.
Ingredients
8 serv.- Gyro Loaf
- lb ground lamb1
- lb ground beef↗1
- teaspoon oregano↗1
- tablespoons onion powder↗1 1⁄2
- tablespoon garlic powder↗1
- tablespoon ground pepper↗3⁄4
- teaspoon thyme↗1
- teaspoon salt↗3⁄4
- teaspoon cinnamon↗1⁄8
- teaspoon allspice1⁄8
- Tsatziki Sauce (mix together and chill 2 hours)↗
- cup sour cream↗1
- medium cucumber, grated & squeezed dry↗1
- teaspoon garlic powder↗1⁄2
- teaspoon salt↗1⁄2
- tablespoon parsley↗1
- teaspoon dill↗1⁄4
Step-by-step instructions
- 1
Mix loaf ingredients together and shape into a freeform loaf in a baking pan.
- 2
Bake at 375°F for about 1 hour 15 minutes.
- 3
Once loaf has cooled to room temperature or has chilled in the refrigerator, slice it as thin as possible (maximum of 1/4 inch).
- 4
Serve it warm or at room temperature.
- 5
Can be served in pitas, flatbreads or tortillas with lettuce, tomato, black olives, feta cheese and Tsatziki Sauce or as a main course with a Greek salad, pasta salad or potato salad.
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