Hey I am just a whitey from the N.W. U.S., but I can definitely appreciate the magic of the Shwarma...however they are few and far between around here. So I devised my own.
I was ready to fire up my charcoal BBQ and help melt a few glaciers when I had a hankerin' for Gyros. I had never made my own before and was excited to see if my hand could make as good a gyro as the good folks at Azars. (local Middle Eastern/Mediterranean restaurant) Well hell, I think I did a pretty good job. At least thats what my tastebuds told me......It really is pretty much meatloaf done on the BBQ, but it is not a meatloaf....Lemme' esplain it to you Looosy.........
This recipe is for a double batch so if you are serving just a couple people go ahead and halve everything.
1lb. Ground Lamb (now if you don't like lamb or it is use all beef.)
1lb. Ground Beef
1 Tablespoon Lemon juice
1 Tablespoon Balsamic vinegar
2 clove Garlic (fine mince)
1 cup Panko (Japanese Bread Crumb or you could use regular bread crumb. However I really like the Panko, it is much lighter than the regular)
1 Tablespoon of fresh Oregano (on the herbs, if you only have dry just half the amount.)
1 Tablespoon of fresh Thyme
2 Tablespoons of Cavenders Greek Seasoning salt (this stuff is from Zeus himself, if you don't have any, for God sakes get some you will use it again and again, trust me.)
2 teaspoons ground Cumin
Dump all that into a mixing bowl. Wash your hands you dirty pig! Now get your mitts in their and squish, pound and mix well. Let sit covered in refer for awhile to let all that goodness marry together.
The Sauce(s) Tzatziki
This is an awesome fresh tasting cucumber sauce. Make this a few hours ahead of time (or the day before is even better).
1 1/2 Cup of Plain Yogurt
2 medium Cucumbers diced and seeded (or buy the seedless English ones.)
4 cloves Garlic (minced)
4 Tablespoons Olive Oil
1 Tablespoon fresh Dill (finely chopped)
5 Drops of Lemon juice
Get out your stick blender or food processor and blend all of these ingredients until nice and smooth......like me. Let sit for at least 3 hours in fridge.
1 Cup Tahini paste (sesame paste. You may have to ask your grocer where they keep it.)
4 clove garlic minced
6 Tablespoons Lemon juice
1/2 Cup Water
1 Tablespoon Olive Oil
Salt to taste
Blend that som' bitch up! I like putting fresh diced tomatoes in the Tahini sauce after it is blended.
How to cook and prepare
Take your Gyro meat and make two big "hamburger" patties. You want to make them around a pound a piece. Wrap them up completely in foil and put on the grill. Now these take about 20 minuets or use your handy dandy meat thermometer. (160 degrees Fahrenheit) After that, pull them out of the foil and do them on the grill again a few minutes a side just to get a nice thin crust.
Personally I throw dried smoking chips down the side of the BBQ at this point to impart a smoke flavor on the surface of the meat. (Lid BBQ and close off vents...you will get plenty of smoke)
Slice gyro meat thin and serve on warm pitas with feta cheese, tomatoes and/or grilled onions with your choice of sauce. Enjoy Mahfuckas!!!!