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Gyro Salad Platter Recipe

Ingredients

Scale
  • 1 lb ground lamb;
  • 1 lb ground beef;
  • 1 onion, roughly chopped;
  • 2 garlic cloves, minced;
  • 1 tsp. dried oregano;
  • 1 tsp. ground cumin;
  • 1 tsp. dried marjoram;
  • 1 tsp. ground dried rosemary;
  • 1 tsp. ground dried thyme;
  • Sea salt and freshly ground black pepper;

Ingredients for the salad

  • 4 to 5 cups mixed salad greens;
  • 1 English cucumber, sliced;
  • 1/2 cup cherry tomatoes, sliced;
  • 1/4 cup kalamata olives;

Ingredients for the greek-style dressing

  • 1 cup olive oil or homemade mayonnaise; (use olive oil for egg-free)
  • 1 garlic clove, minced;
  • 2 tsp. dried oregano;
  • 2 tsp. dried basil;
  • 2 tsp. Dijon mustard;
  • 3 tbsp. red wine vinegar;
  • Sea salt and freshly ground black pepper;

Instructions

  1. Place the onion in a food processor, and process until finely chopped.
  2. Mix the onions with the ground lamb and beef.
  3. Add the garlic, oregano, cumin, marjoram, rosemary, thyme, and season with salt and pepper to taste.
  4. Mix until well combined. Cover and refrigerate for 1 to 2 hours.
  5. Preheat your oven to 350 F.
  6. Place the meat mixture into a food processor and pulse until very well-blended and almost creamy. (you may want to do it in batches.)
  7. Scrape the the mixture into a loaf pan. Place the loaf pan inside a bigger baking dish, and fill the bigger dish halfway with water.
  8. Bake in the oven for 50 to 60 minutes, or until the inside is no longer pink.
  9. Remove the meat from the pan, and let rest 20 minutes before slicing.
  10. Combine all the ingredients for the dressing and stir well.
  11. In a salad bowl, combine all the ingredients for the salad;
  12. Serve the gyro meat with the salad, and drizzle with the dressing.