Gyros - homemade everything!

We spent the last few weekends trying different recipes for the perfect Gyros that you can make at home.
It really has to be all homemade for us these days since then we know what we are actually getting. This came from Pam, who as a Greek Goddess, should have the best recipe anyway. So tried and true this is the one you want to use. Toss all the other recipes away. I promise you! We split this in half so we could try 1 in the oven and the other on the rotisserie - called the neighbors over for a taste test...The result is the rotisserie is the way to go!

1 leg of lamb - seems like they are all about 5 lbs..when you
remove the bone you have 3 1/2 lbs left and thats what you want for this recipe.
2 1/2 lbs boneless beef round steak - or a good steak with nice marbling
1/2 cup dried oregano leaves
1 1/4 T dried dill weed
3 3/4 T  granulated garlic
1t   ground thyme
1 T salt
2 t pepper
olive oil

We found that if we butterfly the thicker parts of the lamb,it works better to get an even thickness. Pound the lamb with meat mallet until its about 12 X 14". Do the same with the round steak. Depending on your rotisserie you can leave this all as 1 large roast or divide it in half for 2 smaller pieces.

Combine the herbs all together and place the lamb on a cutting board. Brush the top lightly with olive oil and spread 1/3 of the mixture on the meat   (remember if you split this into 2 portions, split your herb mixture so you have an even amount for each part) Pound the herbs into the meat. Layer the roundsteak on stop of  the lamb, brush the top lightly with olive oil and spread another 1/3 of the herb mix on top.
Pound the herbs into the meat.

Roll the meat as tightly as possible and tie it securely in several places. Brush the outside lightly with olive oil and rub the remaining herb mixture all over the outside of the meat. Wrap tightly with plastic wrap and refrigerate for several hours or overnight.

Remove the plastic and place your roast on the spit and cook until the internal temperature reaches 140. About 1 - 1 1/2 hours. The outside of the meat will become very dark and crusty.

Let stand 10-15 minutes before slicing. Slice very thin.


Pita bread: super super simple
1 package quick rise yeast
1  cup warm water
3 - 3 1/2 cups flour  - a little extra for your hands
1 1/4 t salt
1 t sugar
1 cup lukewarm water

Dissolve the yeast in 1/2 cup warm water. Add the sugar and stir until dissolved. Let sit in a warm area  for 10-15 minutes until the water is frothy. Combine the flour and salt in a large bowl. Make a well in the center and put the yeast water into the depression. Slowly add 1 cup of warm water, and stir with a fork until elastic. Place dough on a floured surface and knead for 10-15 minutes. Add more flour as needed so the dough is no longer sticky and is smooth and elastic. Coat a large boil with olive oil and place the dough in the bowl. Turn upside down so all the dough is coated. Cover and allow to sit in a warm place until doubled in size...about a 1 hour.
Once doubled turn onto a floured surface and knead slightly. Roll into a rope and divide into 10-12 small pieces. Cover and let sit for 10 minutes. Preheat your oven and baking sheet to 500 degrees.

Roll our each piece with a rolling pin until they are about 6-8 inches (whatever size you like) keep them about 1/4 inch thick or thicker depending on how you like it. Bake each one about 2 minutes and then flip for another 2 minutes. Remove each pita and allow to cool. You can cut them in half and slice the center open and use them as pockets as well...they work great.


The Sammie extras:

Onions: Thinly slice your onions and add whatever seasoning you like. Add a few tablespoons of red wine vinegar, cover and let sit for a couple hours..they are fabulous!!

Tzatziki Sauce:
medium cucumber peeled, seeded and finely chopped
16 oz plain yogurt - greek preferred of course
pinch of kosher salt
4 cloves garlic finely minced
1 T olive oil
2 t red wine vinegar
pinch dill

Place the yogurt in tea towel or strainer and allow to drain for 2 hours in the refrigerator. Place the cucumber in paper towel and squeeze to remove the liquid. In a medium mixing bowl, combine all the ingredients and serve as a sauce for your sammies!

You're gonna be sorry you read this!!