Gyro Platter Recipe
Grilled gyro meat served with rice and Greek salad.
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Ingredients
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For the Gyro Meat
For the Rice
For the Greek Salad
Method
Preparing the Gyro Meat
- 1
Mix the Meat
In a large bowl, combine the ground lamb and ground beef. Add minced garlic, dried oregano, ground cumin, salt, black pepper, and olive oil. Mix until well combined.
- 2
Shape the Meat
Shape the meat mixture into a log or oval shape. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour or overnight for better flavor.
- 3
Grill the Meat
Preheat a grill to medium-high heat. Remove the meat from the refrigerator and unwrap it. Grill the meat for about 20-25 minutes, turning occasionally, until fully cooked and slightly charred.
- 4
Slice the Meat
Once cooked, let the meat rest for a few minutes before slicing it thinly against the grain.
Cooking the Rice
- 5
Rinse the Rice
Rinse the long grain rice under cold water until the water runs clear to remove excess starch.
- 6
Cook the Rice
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and salt. Reduce heat to low, cover, and simmer for about 15 minutes or until rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Making the Greek Salad
- 7
Prepare the Vegetables
In a large bowl, combine diced cucumber, diced tomatoes, and thinly sliced red onion.
- 8
Add Olives and Feta
Add the Kalamata olives and crumbled feta cheese to the bowl with the vegetables.
- 9
Make the Dressing
In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper.
- 10
Combine Salad
Pour the dressing over the salad and toss gently to combine. Adjust seasoning to taste.
Serving the Gyro Platter
- 11
Assemble the Platter
On a large serving platter, serve the sliced gyro meat alongside the cooked rice and Greek salad. Warm the pita bread on the grill for a few seconds if desired.
- 12
Enjoy
Serve the gyro platter immediately and enjoy with your favorite dipping sauces or tzatziki!