Homemade Gyros w/ Tzatziki Sauce

A traditional gyro (pronounced: euro or yee-ro) should be made with at least 50% ground lamb, and the rest beef. The best ground to use is one with a high fat content (helps to bind and keeps it shape.). The main flavoring ingredients should always be: garlic, onion, marjoram, rosemary, salt and black pepper. To learn about the history of the Gyro you can click here.

Gyro Meat

1 pound ground lamb (or 1/2 half lamb and 1/2 ground beef)
1/2 cup very finely chopped (or shredded) onion
2 teaspoons fresh minced garlic
3/4 teaspoon sea salt
1/2 teaspoon dried ground marjoram
1/2 teaspoon dried ground rosemary
1/4 teaspoon black pepper

Mix everything together and let sit in the fridge for 1-2 hours.
Blend all ingredients in a food processor for about 1 minute. (When cooked, this will help give it a more traditional gyro feel. Otherwise, it just takes like cooked minced meat.)

Form into an oblong around a spit, and slow cook over a grill for around 30-45 minutes, cooking far from the coals, and rotating slowly. Alternatively (as most of us don't have a spit lying around), bake in the oven in a loaf pan for about 45 minutes to 1 hour, at 325 degrees F. It should be a bit dry. Slice and serve on pita bread with chopped onion, tomatoes, Tzatziki Sauce (below) and feta cheese with some fries on the side.

Tzatziki (pronouced: za-ZEE-kee)

(Greek Yogurt and Cucumber Sauce)

16 ounces Greek yogurt or plain yogurt*
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar or lemon juice
5 to 6 mint leaves, finely minced or try dill for a different taste

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar or lemon juice, and mint. Place in refrigerator to blend flavors for at least two hours before serving. (This resting time is very important.) Store in the refrigerator in an airtight container for up to a week...If it even lasts that long : )
Yield: 1-1/2 cups

*If you can't find Greek yogurt, you can substitute regular plain yogurt by placing the yogurt in a cheesecloth. Gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator to remove liquid and thicken yogurt.

Bierocks/Runzas

A bierock or runza is a yeast dough bread pocket with a filling consisting of beef, cabbage or sauerkraut, onions, and seasonings. They are baked in various shapes such as a half-moon, rectangle, round (bun), square, or triangle. In Nebraska, the runza is usually baked in a rectangular shape. The bierocks of Kansas, on the other hand, are generally baked in the shape of a bun. I usually shape mine in squares or rectangles.

Bierocks

Dough:
2 pkgs. active dry yeast (4 -1/2 tsp.)
2-1/4 cups warm water
6 Tbsp. vegetable oil
5 Tbsp. sugar
1 Tbsp. salt
6 cups all purpose flour ( plus more if needed)

Filling:
2 lbs. ground beef
1 large onion, diced
1/2 cup head of cabbge, shredded thinly
salt and pepper to taste
1 cup water to cook down filling

Dough:
Add yeast and sugar to warm water to dissolve and proof.
In a large bowl add flour and salt. (I use my standup mixer to make the dough using the dough hook)
Add vegetable oil to water then pour into bowl with flour and salt. Mix well.
Turn dough out onto a floured board and knead adding as much flour as needed to make a soft elastic dough. (again I use my standup mixer instead of placing on a floured board.)
Place dough in a clean large bowl and cover with plastic wrap. Allow dough to rise to about twice its size. Punch dough down and rise for a second time.

While the dough is making its second rise you can prepare and cook the filling.

Filling:
Cook ground beef in a 12 inch skillet over medium heat. Make sure to break up large pieces of meat as it cooks.
Add onion and cabbage to meat stirring together to combine. Add a cup of water and continue cooking, uncovered, until cabbage and onion are tender and cooked through. (15-20 min.). Cool.

Shape:
Divide dough in half. (makes it easier to work with)
Roll out into a square. Cut dough into 4x8 inch rectangles. Place filling on one half of the dough. Fold dough over filling to make a square. Press sides together and seal well.

Place sealed runzas on a cookie sheet. (you need to leave at least an inch or two between runzas since they will rise. I get 6 runzas on one cookie sheet) Continue process until all dough is used.

Allow the runzas to rise 15- 30 minutes. Brush with melted butter and bake for 20-30 minutes at 350 degrees F. or until runzas are golden brown.

Remove from oven and serve with mustard on the side. Or you may cool on a rack then freeze for future use. These are great reheated in the microwave.