Greek Gyro Wrap
Lamb (or Pork)
Sour cream (or Yogurt)
Cucumber (diced small)
Garlic clove (crushed)
pinch of Salt
pinch of Sugar
Pita Bread (with or without pocket)
English cucumber (chopped)
Walla or Vidalia Onion (sliced thinly)
Preheat the oven at 176C or 350 F.
Prepare the Gyro meat by mixing the first five ingredients together in a bowl. To get a similar texture as the Gyro meat found in restaurants, take your ball of meat and throw it down in your bowl a dozen times while kneading it between each throw. Place the meat in a loaf pan and bake for 30 minutes.
After 30 minutes, flip the loaf over in the pan and bake another 30 minutes. Remove from oven and let cool.
While the loaf is baking, prepare the sauce by mixing the sauce ingredients together in a bowl. Cover and let stand in the refrigerator for 15 minutes.
It is best to cut the Gyro meat once it has cooled completely. I recommend you prepare and bake the meat ahead of time (i.e. the night before) thus allowing the meat to set (harden) properly in the refrigerator before slicing. If you cut the meat at room temperature or warmer, it may crumble.
Once cold, cut the meat into thin slices. You can use the meat as is and prepare your Gyro wrap now, however, I prefer a more traditional method.
Gyro meat is usually roasted on a spit and sliced as the spit rotates thus allowing the meat to continually roast. To mimic this, heat up a non stick pan on medium heat and fry the sliced meat. Once the slices have developed a nice golden hue, you are ready to assemble your Gyro wrap.
Take a pita, place a few slices of fried meat in the center, add your sauce, top with tomato, onion and cucumber (optional). Roll the edges over and place wrap in aluminum foil leaving one end uncovered.
Serve with Greek roasted potatoes and Greek salad.