Wheeling Greek-Style Gyro Plate
Seasoned, spit-style beef and lamb served over rice pilaf with a cool cucumber-yogurt sauce, a plate found in longstanding Greek family restaurants of the northern panhandle. It's a hearty, tangy meal built for hungry mill and factory workers turned lasting local tradition.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 610 kcal
Equipment
- •Griddle or cast iron skillet
- •Loaf pan
Nutrition
Per serving, approximate
- Calories
- 610 kcal
- fat
- 32
- carbs
- 42
- protein
- 34
- calories
- 610
Instructions
- 1
Put the ground lamb, ground beef, oregano, garlic powder, onion powder, and salt in a bowl. Mix by hand until well blended.
- 2
Press the meat into a loaf pan and bake at 325°F for 45 minutes, or shape into a loaf, steam, and chill.
- 3
Slice the cooled meat loaf into thin pieces.
- 4
Cook the rice in chicken broth following the package directions to make the pilaf.
- 5
Stir together the Greek yogurt, grated cucumber, dill, and lemon juice for the sauce. Season with salt.
- 6
Cook the sliced meat on a hot griddle or skillet for 1 to 2 minutes per side until browned and heated through.
- 7
Place the meat over the rice pilaf. Spoon the cucumber-yogurt sauce over the top.
Chef's tips
Press the seasoned meat firmly into a loaf shape before slicing thin so it holds together on the griddle.
Storage
Refrigerate cooked meat and sauce separately up to 3 days.
Reheating
Reheat meat in a skillet over medium heat; keep the yogurt sauce cold.
Common mistakes to avoid
- •Slicing the meat too thick, which causes it to cook unevenly
- •Overmixing the meat, which makes it dense and tough instead of tender
Serving suggestions
Cooked Wheeling Greek-Style Gyro Plate?
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