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Greek Meat recipes

Ingredients: Metric Units
3/4 lb. lean, finely ground beef
3/4 lb. lean, finely ground lamb
4 tsp. dried oregano, crumbled
2 3/4 tsp. onion powder
1 3/4 tsp. garlic powder
1 3/4 tsp. freshly ground black pepper
1/2 tsp. thyme, crumbled, or 1/2 tsp. rubbed sage
1/4 tsp. salt or to taste

These classic Greek sandwiches are often on the menu at our local pizza parlors, served in a warmed pita with lettuce, tomato, onion, and yogurt sauce.

Preheat oven to 350F. Make sure that both meats are ground up very fine. The gyro mixture needs to be a very dense texture; almost TOO processed.

Put all ingredients in a large mixing bowl. Using your hands, mix ingredients together to thoroughly incorporate the two meats, herbs and spices. If the mixture feels too stiff, add a tablespoon or two of ice water to help soften it. The completed mixture needs to be stiff and dense; don't be concerned about over mixing it.

Place the meat mix in a meatloaf pan, firmly packing it down. Smooth the top surface. Drizzle olive oil over top and place in the preheated oven. Bake at 350F for about 45 to 60 minutes.

The meat should be well done and internal temperature should register about 175-180F. on an instant read thermometer. Juices should run clear.

Remove the meat from the pan and place it vertically on a cutting board. Slice thin slices off the meat and place in a pita with lettuce, tomato, red onion, and cucumber/yogurt sauce (Tzatziki, I think it's called).

Opa!!! -Diana
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Contributed on: and modified on Sunday April 6th, 2008