Greek Meat recipes

3/4 lb. (0.3 kg) lean, finely ground beef
3/4 lb. (0.3 kg) lean, finely ground lamb
4 tsp. (20 ml) dried oregano, crumbled
2 3/4 tsp. (14 ml) onion powder
1 3/4 tsp. (9 ml) garlic powder
1 3/4 tsp. (9 ml) freshly ground black pepper
1/2 tsp. (2.5 ml) thyme, crumbled, or 1/2 tsp. (2.5 ml) rubbed sage
1/4 tsp. (1 ml) 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 350°F. 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 350°F for about 45 to 60 minutes.

The meat should be well done and internal temperature should register about 175-180°F. 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

Submitted by Diana Bogue
Contributed on: Monday September 10th, 2007 and modified on Sunday April 6th, 2008