Gyro Loaf With Tsatziki Sauce Recipe #91463
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.
by Mercy
2½ hours | 20 min prep
SERVES 8
Gyro Loaf
- 1 lb ground lamb
- 1 lb ground beef
- 1 teaspoon oregano
- 1 1/2 tablespoons onion powder
- 1 tablespoon garlic powder
- 3/4 tablespoon ground pepper
- 1 teaspoon thyme
- 3/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 1/8 teaspoon allspice
Tsatziki Sauce (mix together and chill 2 hours)
- 1 cup sour cream
- 1 medium cucumber, grated & squeezed dry
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon parsley
- 1/4 teaspoon dill
- Mix loaf ingredients together and shape into a freeform loaf in a baking pan.
- Bake at 375°F for about 1 hour 15 minutes.
- Once loaf has cooled to room temperature or has chilled in the refrigerator, slice it as thin as possible (maximum of 1/4 inch).
- Serve it warm or at room temperature.
- 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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5 stars