Monday, January 1, 2001

Gyros, Tzatziki Sauce and Greek Rice

Gyro Meat
1 medium onion shredded
2 lbs. ground lamb (or 1lb. ground beef for sub)
1 TB. finely minced garlic
1 TB. dried marjoram
1 TB. dried ground rosemary (this was a bit too much)
2 tsp. kosher salt
1/2 tsp. ground pepper

1). After onion is grated, make sure to squeeze out all extra liquid.
2). Mix all other ingredients together.
3). Put in loaf pan, press tightly into all corners.
4). Bake in water bath at 325 degrees for 60-75 minutes.
5). Slice when cooled a bit and fry pieces to get crust.

Tzatziki Sauce:
24 ounces of Greek Yogurt
1 garlic clove finely grated
1 cucumbers grated or finely diced, drained
3 TB. lemon juice (I used the squeeze bottle)
1 TB. Kosher salt to sprinkle over cucumbers (to release water)
2 TB. Olive Oil
1 TB. Red Wine Vinegar
Salt and Pepper to taste

1). Grate or chop cucumbers.
2). Sprinkle with 1 TB. salt, mix.
3). Allow to sit for 30 minutes to release water.
4). Place in tea towel and squeeze.
5). Mix all other ingredients together.
6). Let sit for at least 2 hours before serving.

Greek Rice
1 1/2 cups Jasmin or other long grain rice

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