Gyros Recipe from the 2007 Peoria Eggfest

Smoke Diver

Several people asked for the recipe for the gyros I prepared at the 2007 Peoria Eggfest.[p]Egged Gyros with Tatziki Sauce
Prepared at the 2007 Peoria Eggfest by Smoke Diver[p]Gyros: Alton Brown Recipe modified by Smoke Diver[p]1 large onion, finely chopped or shredded
2 pounds ground lamb
2 tablespoons finely minced garlic
1 ½ tablespoons dried marjoram
1 ½ tablespoons dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper [p]Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.

Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed
Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up. [p]Cook indirect with a dome temperature of 350 to 400 degrees F using a plate setter with feet up. Place a drip pan under the meat to catch any drippings. Turn the log every 15 minutes and cook until the internal temperature reaches 165 degrees F. Take off the egg and wrap in aluminum foil for approximately 10 minutes and the internal temperature will reach 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese. [p]Tzatziki Sauce: Emeril Lagasse Recipe modified by Smoke Diver[p]1 medium to large cucumber, peeled, seeded and finely chopped
1 cup plain yogurt drain for thicker sauce or use plain Greek yogurt)
1 ½ tablespoon olive oil
1 teaspoon lemon juice or white wine vinegar
1/2 teaspoon salt
1 teaspoon oregano
2 teaspoons minced garlic
Add dried mint or fresh mint if desired[p]In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.[p]This is a fun party dish. I made a "stand" using a piece of 2 x 6 and a small ss steel rod.

Retired RailRoader

Smoke Diver,
Thanks!! It sounds delicious and will have to try it soon. I can not find ground lamb in my area so I will have to grind my own. Do you know what part of the lamb would be good to grind for the gyro's?

Smoke Diver

Retired RailRoader,[p]We have a store that carries ground frozen lamb. I do not know what to use. You may want to ask the guy behind the counter. I found our Sam's Club carries lamb, but I did not see ground lamb.[p]Good luck and let me know how it turns out.[p]Smoke Diver

RRP

Smoke Diver,
Thanks for sharing your recipe, Rick. As a consumer on Saturday I have to say it was very good and well received by attendees - another one of the items done on the BGE that makes you slap your head and ask "why didn't I think of that?" or for a want-to-be say "You can make those too on this BGE thing?"

Clay Q

Retired RailRoader,
Call around and you will find ground lamb. European meat markets, Greek, Serb, Italian, Middle Eastern food markets. Also try high end butcher shops as well as the big super markets. It's out there usually in the frozen section.
Clay

Retired RailRoader

Smoke Diver,
Thanks

AZRP

Smoke Diver,
I did that same recipe, very tasty. -RP[p]