1 medium onion, run 10-15 seconds in food processor
2 pounds ground lamb
(I added 1 lb ground pork)
3 or 4 or more finely minced garlic
1 Tbs dried marjoram
1 Tbsp ground rosemary
2 tsp kosher salt
1/2 tsp ground black pepper
I also added
1 Tbsp Penzey's Greek seasoning
1 + Tbsp olive oil
Put the chopped onion in a tea towel, squeeze out almost all juice, return to processor.
Add lamb, (pork) and remaining ingredients.
Process until mixture is a fine paste, about 1 minute.
preheat to 375; press mixture tightly into loaf pan; place in a water bath and bake for 60 to 75 minutes, to 165-170 deg. Remove from oven, drain off fat, place on cooling rack and place foil-wrapped brick on top 15-20 minutes, until mixture reaches 175 deg.
Slice and serve on pita bread with tzatzki sauce, chopped onion, tomato slices, and feta cheese.
Form mixture into a loaf shape and place on two overlapping pieces of plastic wrap each about 18" long. Roll tightly, making sure to remove any air pockets. Twist ends of wrap until surface it tight. Chill in fridge overnight to firm up.
Preheat grill to high, put gyros on skewer, aluminum foil underneath for drips, and cook on high for 15 minutes. Decrease heat to medium and cook another 20 to 30 minutes to 165 degrees. Turn off heat and let it spin another 10-15 minutes to 175 degrees. Serve as above.
I use this method and, somewhat to my surprise, the meat stays on the rod and it works very well. If you have any grapevine clippings around, give it some smoke and make it even Greeker. (Do you know that the work "greek" is not present in the Greek language? They are Hellene)
16 oz. plain yogurt
1 medium cucumber peeled, cut in half lengthwise, seeded, and grated on a coarse grater.
Pinch of kosher salt
4 cloves garlic, finely minced. (Four cloves he!l! I like 8 or 9. BIG ONES. Microplane is ideal,)
1 Tbsp oilve oil
2 tsp lemon juice
5 or 5 mint leaves, minced
Put the yogurt in a strainer lined with a paper towel and let drain for 3-4 hours in fridge
wring out the cucumber gratings in a tea towel, combine all ingredients and let mature, covered, in fridge overnight. Keeps up to a week in fridge.
Well, I'm not Greek, but I slept last night in a Holiday Inn Express! :bounce: