A few months ago a good friend of mine, Ryan Nopp gave me a book for Christmas. It is called “Great Sausage Recipes and Meat Curing” by Rytek Kutas. It is an older book, but it is a piece of gold for those of you interested in the art of making sausage. I read the entire book from start to finish in about 4 days, which is a marvel considering it is a book about making sausage. It’s not the “Fifty Shades of making Sausage” if you know what I mean. At any rate, I have always been searching for a recipe to make Greek Gyro meat and it has been unsuccessful until I got to the end of the book, in the chapter….Misc. Favorite Recipes. JACKPOT!!!
Let me tell you folks, I never blog about the bad recipes, this one puts a ton of different flavors on your tongue and finishes better than any store-bought Gyro’s I have ever had, and trust me I have had my share of them.
Greek Gyro Wrap
Add all the recipes into a food processor, or a mixer. I used a food processor because I wanted a dense smooth texture. Blend all ingredients really well. Spray your loaf pan with Pam, and put your mixture into it. Place in pre-heated oven at 325 degrees for 1.5 hours. Remove and let cool on the counter top.
Once cooled, put in refrigerator and cover with clean plastic wrap.
Mix all the ingredients together in a bowl, season with a pinch of salt and pepper.
Greek Tzatisiki Sauce
Mix all the ingredients together and set aside.
Remove your Gyro meat from the fridge and begin slicing 1/8th thick.
Get a pan medium warm and add a few slices, take one pita bread round and microwave for 20 seconds.
Once the pita bread is warm, take out and plate and put a little T-Sauce on it.
Add your warm meat, then top with the Greek Vegetables, and then a little Feta.
Then add another little dollop of the T-Sauce, and a dash of paprika.
Add some chopped Salad, roll it into a big taco and stand back and enjoy the ride.
You are going to have left over meat, and that is okay. I van-pac my Gyro meat for another battle in the kitchen. It is fast this way and will impress your friends.
Thank you Ryan for the Christmas Gift. This one is one for the “Best of” Hunting Chef.
Bon Apetite Folks.
The Hunting Chef