Smarter Than Pancakes

Saturday, July 5, 2008

All American Greek Meal

Filed under: Uncategorized — shaye3 @ 2:46 pm
Tags: , ,

I hope all of my American friends had a safe and relaxing fourth! We did the requisite picnic, patriotic concert, firework and parade thing on the third. After that, we were so exhausted that we just went over to some friends’ last night to sit around and chat while they set of their own fireworks. (If you want to see a few pics of our adventures, take a look at my non-food blog.)

For food pics, on the other hand, you’re in the right place!

I figured that you’re probably sick of hot dogs, hamburgers and the like, so today I’m offering you recipes for a few faux-Greek favorites of ours! On the up side, you can grill the gyro meat like hamburgers so you don’t heat up the house. OR, you can cook them outside like I did by putting your goofy Big George rotisserie oven (that you got for $20 at a rummage sale a few years ago and use constantly) out on a table on the patio so you don’t heat up the house.

Look! (Am I a small appliance dweeb, or what?)

Here’s a better picture of it actually cooking…

And here’s the finished product!

Gyro Meat

I posted this recipe on an internet cooking site about four and a half years ago. So far, it has 61 reviews, and an almost perfect five star rating. (You know you always have the yahoos who say it’s far too spicy or far too bland. Some people just have no taste.) 😉

Serves 6-8

1 lb lean ground lamb (I frequently grind the lamb in my food processor or meat grinder If I do that, I’ll usually grind it once, add the spices, then grind it again to mix them in well.)

2 cloves garlic, crushed

1 1/2 teaspoons dried oregano, crushed

1 tsp onion powder

1 tsp salt

3/4 teaspoon pepper

  1. Combine ingredients in a bowl, and shape into 1/2 inch thick patties.
  2. Broil or grill 8-10 minutes until it’s about 165º to 170º inside and no longer pink.
  3. (Or you can make it like a meatloaf and bake it until it’s 165º to 170º inside, or follow Alton’s directions and make it on a rotisserie. I’d double the recipe if you decide to bake it or use the rotisserie though, or it might dry out.)
  4. Slice thinly and serve on pita bread with sliced tomatoes, thinly sliced onion, feta cheese, and cucumber yogurt sauce.

Along with our gyros, we also had a Greek salad that was quite tasty…

Greek Salad Dressing
(No idea how many servings this would be, but it covers a salad made with a head of Romaine and keeps well in the fridge if you have extra.)

3 Tbs olive oil

3 Tbs canola oil

1 1/2 Tbs fresh lemon juice

1 Tbs red wine vinegar

1 tsp dried oregano

2 garlic cloves, minced

  1. Whisk until blended.
  2. Season to taste.

We also had hummous with pita chips. (Sorry, there’s no way to take a pretty picture of hummous–at least not that I’ve figured out.)

Serves 4

1 1/2 tsp minced garlic

1 15-oz can chickpeas, drained and rinsed

2/3 cup olive oil

1/2 cup tahini

1/4 cup fresh lemon juice

1/2 tsp ground cumin

1 tsp salt

  1. Throw everything in your food processor and whirl until it’s smooth.
  2. Serve with pita triangles, fresh veggies, pita chips, potato chips, chocolate chips, or whatever you want.


  1. Shaye! This looks so damn good! I have to try the gyro meat. HAVE to.

    Comment by Elle — Monday, July 7, 2008 @ 9:00 am | Reply

  2. I agree with L…OMG that meat looks amazingly good!
    I am not a lover of hummous, but I do love greek salad and the dressing. I may just have to try and make that gyro meat in the rotisserie.

    We are planning on deep frying the turkey that is taking up an entire shelf in my deep freeze. We could be turkey twins.LOL!

    Comment by Jen — Monday, July 7, 2008 @ 3:55 pm | Reply

  3. That’s so cool that you made your own gyro meat! Oh, and I’m right up there with you about being a small appliance geek…though my husband is more of one, I am a big fan of little gadgets too — especially when they yield a delicious edible product :D.

    Comment by Sophie — Saturday, July 19, 2008 @ 12:28 am | Reply

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