homemade gyro meat pita bread tzatziki sauce

gyros yearos jiros guyros heros. wtf ever u wanna call em are one of my fav sandwiches if u can call em that lol i started makin em at home after my fav gyro place closed n after trial n error im happier with mine especially the sauce and u cant buy pita bread that is as soft n fresh as makin it and its really easy heres what we need

for gyro meat

1.lb ground 83/17 beef

1.lb ground lamb or another 1.lb ground beef if u cant find any

1 1/2 .c minced fresh yellow onion

4-5 minced cloves of garlic

2.ts ground marjoram

3.ts ground rosemary

4 .ts salt

2 .ts oregano

2.ts black pepper

for da pita bread

1.c warm water

2.ts dry active yeast or one packet

2.ts salt

1.tb olive oil

3.c all purpose flour

olive oil on hand for greasing dough n pan

for da tzatziki sauce

1/2 cuccumber. peeled n deseeded n diced up small

2.cups. whole fat greek or reg yogurt

1/2.c sour cream

2.tb extra virgin olive oil

1/2.ts salt

2 minced cloves of garlic

1.tb white vinager
1.tb dill weed

1/2.c mayo

1.tb lemon juice

k well start off wit that goes good on everything tzatziki sauce. pretty simple use a peeler to remove all the skin from the cuccumber n slice it in half long ways and using your finger or a spoon remove the seeds n pulp n dice up half that bad boy or all if u makin a double batch which i strongly recommend😀 lol n add it and all the rest of the ingredients to a bowl n mix n taste n adjust if needed. i always tweek it n if u want it creamier add a bit of sour cream then wrap it n stick in da fridge it taste even better the second day

k meat prep time. gyro meats alot like a lunch meat. its ground n mixed wit spices n onion n formed into a kebab and cooked on a spit but we aint got dat shit so we gonna treat it like a meat loaf kinda first we need to mince da garlic and put it in a food processor wit da onion til its like a pulp like super processed mash lol

then add the meats and da rest of the ingredients and process til u get it all pasty like n u may have to stir it up a few times wit a big spoon between processin

after its all blended up transfer the mixture to a really lightly sprayed meat loaf pan n form a loaf then wrap it in put it in da fridge for a few hours or overnite which is best i prep da meat n sauce a day ahead but u dont need to but least let da meat mixture get a while in da fridge to firm up n let them flavors grow

k now if u ready to go preheat oven to 350° n pop it in til we get to a internal temp of 140° n if u dont have a meat thermometer then cook bout a hour n pull it. in da mean time lets get da pita bread dough goin. mix the yeast n warm water together in a big bowl n let da yeast do what it do for 5 min

now mix in da salt oil n flour

n get in there n mix n knead til u got a dough ball n as always if to dry add water n if to sticky add flour but knead for 5 min til u make that choice n after u gotz yo dough ball put it in a lightly olive oil grease bowl n roll it around n cover n set aside to rise for bout a hour

k its bout doubled

take out da dough ball n place it on a lightly floured surface n cut it into 6 pieces

then hand roll em into balls n place em back into da bowl n cover em while we check on da meat

k da meats been cookin for bout a hour so we gonna pull it out n check da temp

perfect. its at 140° so now we gonna remove it from the pan so it can finish cookin outside of da grease bath it made lol so well put da wanna be kebab on a cookie rack on top the meat loaf pan which will be on a baking pan and put it back into da oven for bout 30 more min or til it reaches bout 165° internal temp. so we let it cook in its own juices now we wanna let it finish outside da juices so itll hold up when sliced. i know things lol not really. but should look like this. ish. make what ya got work lol n damn its smells crazy good in here rite now lol

k da meats back in da oven so lets grab them ballz. of dough n lay em out one at a time on a lightly floured area n press em out n grab u a rollin pin n roll em out to a roundish pancake shape bout 6 inch round

after u got one rolled out. lightly oil up a fry pan wit olive oil n get it hot over like med high heat n when hot drop that bad boy onto da pan

give it bout a min til it bubbles up a bit then flip it over

then after the 30 sec flip it back over for 30 sec and flip again bout 30 sec lol so again 1 min flip 30 sec flip 30 sec flip and 30 sec n flip. it dont take long bout 3 min all together n boom the best lightest fluffy bendy hot pita bread youll ever have beats buyin them cardboard cut outs. as they get done stack em on top each other n keep em covered to keep em hot n moist from da steam they lettin off

k enough pita porn lol. so good tho lets check in on our wanna be kebab tho

oh we good its at 166° time to let it rest bout 15 min

after its rested up a bit we can start slicin off really thin strips so get a sharp ass knife

then to recreate the texture of slicin da meat off a kebab throw a few slices at a time onto a lightly olive oiled skillet n fry each side for bout 30 sec. not to much tho. just lightly brown em

n boom baby. we got gyro meat just like da legit shops sling em off da kebab

settle down there phantom lol. now we gotta resist just dunkin em in tzatziki n tearin up da plate. best make us a sammich rite quik lol grab u a pita