Greek Gyros

Ingredients

1 Large onion, shredded

2 Pounds lamb, ground

2 Tablespoons garlic, finely chopped

1 Tablespoon dried marjoram

1 Tablespoon dried rosemary

2 Teaspoons kosher salt

2-3 Tablespoons fresh lemon juice

2 Tablespoons vegetable shortening

½ Teaspoon black pepper

Tzatziki Sauce, recipe follows

Greek Salad, recipe follows

Directions


Preheat oven 325° F


Shred onion with a box grater or food processor. Place onion into a tea towel and squeeze almost all of the liquid out of the onion, discard the onion juice. In the bowl of a food processor place the onion, herbs, garlic, shortening, lemon juice and the lamb. Process mixture for 3-5 minutes, or until well mixed and meat is slightly “paste” like. Remove from food processor and form into a loaf (as if you were making meatloaf). Place into a loaf pan which has been sprayed with cooking spray. Bake for 45 minutes to 1 hour, or until the internal temperature reaches 160-170° F. Remove from loaf pan (save the juices from the pan) and place on a cutting board, let stand for 15 minutes at room temperature to cool down slightly. Slice into thin slices and serve with Tzatziki sauce, Greek salad and traditional Greek pita bread that has been heated up in a skillet with a little butter. 


I generally make the gyros meat 1 day ahead of time.   I put the pan juices into the refrigerator so the fats can solidify.  I put some of the fat into a skillet on medium heat and add the strips of gyros meat, and slightly brown them.  This gives the gyros a more authentic texture and taste.  Enjoy!!