My kid brother made me proud – he made these gyros from scratch! He did a half-lamb, half-beef blend and served it on whole wheat pita with tzatziki sauce, grilled onions and fresh diced tomatoes. Yum!
This was spun from the recipe by Alton Brown. Robert’s only alterations were adding Oregano and Thyme and doing the beef-lamb blend. For the tzatziki sauce he exchanged the plain yogurt for Greek yogurt.
- 1 lb ground “Churkey” (1/2 lb extra lean ground turkey + 1/2 lb ground chicken breast)
- 1/4 C chopped cilantro
- 2 Tbsp salsa (I used homemade salsa, so it was very chunky, not so pureed)
- 1/2 tsp liquid smoke
- 1/2 tsp sea salt
- 1 egg
- 2 Tbsp chopped onion
Mix all ingredients until well blended. Pan-fry, grill, or even bake these puppies. Serve them on whole wheat buns, pita thins, corn tortillas or chopped over a fresh salad.
To create great flavors, mix several kinds of meats! Extra lean ground pork+ground sirloin+extra lean turkey is a tasty combo as well. I use this method in many styles
I made a double batch and shaped them into either 1/2 pounder patties (man size) or 1/4 pounders. Wrapped them individually in plastic wrap and put them all into a ziploc so I could pull them out for a quick meal depending on who I will be serving.
Filed under Beef, Chicken, Cilantro, Eat-Clean, Family weeknight cooking, Man Food, Pork, Protein, Sandwiches, Turkey, Veal
I prepped this the night before and let the meat marinate overnight. Then first thing in the morning I turned the slow-cooker on. Ready just in time for lunch!
The brisket falls apart in your mouth! The picture shown above doesn’t have sauce drizzled across it, but dipping or drizzling the sauce would add pow to this already juicy meat.
Coleslaw or sauerkraut or even simple lettuce/tomato/mayo/mustard would be delicious with these babies.
My brother tried this over Jasmine rice, how very Filipino of him 🙂
Click here for the recipe courtesy of Food Network Magazine