Gyros With Radish Tzatziki Recipes

HOMEMADE GREEK GYROS WITH TZATZIKI SAUCE (KEBABS*)

Steps:

• Run the onion in a food processor for about 15 seconds. Place the onion in the center of a kitchen towel and squeeze out the juice and return to the food processor.
• Add the meat, garlic, spices, salt and pepper to the onion, and process. Do so until it looks like a fine paste, about a minute. Place the mixture in a loaf pan and press evenly.
• Bake in a water bath (place loaf pan inside another pan filled with water) at 325°F (165°C) for about an hour or more until temperature reaches 165-170°F (75°C.)
• Remove from the oven, drain fat, and place on a cooling rack.
• Cover meat with aluminum foil and a heavy weight (Alton suggests a brick) for about 15 minutes until internal temperature is 175°F (79°C) (I found the times are not quite accurate, and I didn't know if the brick actually had an effect, but I think the important part is getting the meat to the correct temperature.)
• Place meat on a cutting board and slice as thinly as possible with an electric knife (using anything else would be much more difficult.)
• I added the following step myself as I think it mimics the rotisserie a bit more. Add a few slices to a nonstick frying pan (very little or no oil) and heat gently until the meat browns a little.
• In another pan, heat the pita bread.
• Finally, place the meat on one half of the pita, topped with tzatziki sauce, lettuce, tomatoes, and onion. You could also put a little Greek dressing on the tomatoes too (extra virgin olive oil, vinegar, salt, oregano.)
• Serve Homemade Greek Gyros with rice pilaf or a Greek salad, and enjoy!

GYROS WITH RADISH TZATZIKI

Steps:

• For the lamb: Combine the wine, lemon juice, olive oil, garlic, lemon zest, oregano, rosemary and pepper in a blender and blend until smooth. Pour half the mixture over the lamb and turn to coat completely. Cover and marinate in the refrigerator for at least 8 hours and up to 24 hours. Refrigerate the remaining mixture to use for basting while the meat cooks.
• One hour before grilling, remove the lamb from the refrigerator and the marinade and let sit at room temperature.
• Preheat a gas or charcoal grill with a rotisserie attachment to high heat.
• Sprinkle the entire lamb with salt and pepper and attach the lamb to the rotisserie according the manufacturer's directions. Roll up and tie with butcher's twine at 1-inch intervals. Grill until the lamb reaches an internal temperature on a meat thermometer of 170 degrees F, 1 hour 15 minutes to 1 hour 30 minutes for the gas grill, and 1 hour 45 minutes to 2 hours for the charcoal grill. The cooking time will depend on the type of grill and how hot your charcoal is. Baste the meat frequently with the reserved wine mixture. Remove from the rotisserie, put on a large cutting board and rest for 15 minutes.
• Slice the lamb across the grain into paper thin slices. Place several slices of lamb in the center of each flatbread, top with a few Grilled Plum Tomatoes, drizzle with the Vinaigrette, scatter fresh oregano on top, and top with Radish Tzatziki.
• Heat a grill to medium-high. Brush the tomatoes with oil and season with salt and pepper on both sides. Grill until slightly charred and soft. Flip and grill the other side until slightly charred and soft.
• Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified.
• Place the radishes and onions in a medium strainer. Place a small plate on top and let sit over a bowl for 30 minutes to drain the liquid.
• Transfer the drained radish mixture to a medium bowl and add the yogurt, garlic, dill, lemon zest, salt and pepper. Cover and refrigerate for at least 30 minutes and up to 1 day before serving.