Gyro Bread Ingredients
1 ½ cups Warm Water
2 tbsp Yeast
2 tbsp Sugar
3 cups Flour
1 tsp Salt
1 tbsp Olive Oil and an extra drizzle
Kebab:
2 lbs Good Ranchers Ground Beef and Pork Blend
4 cloves Garlic
1 Yellow Onion, diced
1tbsp Oregano
1 tsp Cumin
1 tsp Paprika
1tsp Garlic Salt
1 tsp Pepper
Shredded Lettuce
Pickled Red Onion
Fetta Cheese
Tomatoes, Diced
Tzatziki
Instructions (for the Gyro Bread)
1. In a stand mixer (or large bowl) mix water, yeast, and sugar. Let the yeast bloom for about 10 minutes.
2. Add the flour, salt, and olive oil and mix with a dough hook, or by hand with a wooden spoon and then kneed) for 8-10 minutes.
3. Place dough ball in a clean bowl coated with a little olive oil and let that rise for 30-45 minutes.
4. Form into 8 individual dough balls and let them rest on the counter for another 30 minutes. About twenty minutes into the dough resting, pre-heat a skillet on medium high.
5. Roll out each ball of dough into a thin circle (about 6 inches round) and place on an oil sprayed/brushed skillet to cook flipping when the first side turns golden brown (about 2 minutes each side).
6. Upgrade this by brushing with melted butter and sprinkling a little fresh parsley on top!
Instructions (for the Kebab)
1. Add the garlic and onion to a food processor and blend into a paste.
2. In a large bowl, place the ground beef, garlic and onion paste, and seasonings. Mix with hands until well combined; divide into 4 balls and roll each out on parchment paper as thin as they’ll go.
3. Roll up each strip of meat covered parchment and bake on a cookie sheet at 400 degrees for 30 minutes.
4. Allow the rolled-up strips to cool; unwrap them and tear or cut into smaller, gyro meat bites. If you’d like them a bit crunchier on the edges, simply broil for a few minutes.
5. Assemble your gyros by placing a generous helping of tzatziki, shredded lettuce, tomatoes, pickled red onion and gyro meat on top of your bread round. Serve with extra tzatziki and olive oil.