The Pioneer Woman Tasty Kitchen
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Greek Gyro Pita Nachos

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Level: Easy

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Description

Did you know you can make restaurant-style gyro meat at home? You can and it’s a lot easier than you think! Plus, it makes some darn good Greek style pita nachos.

Ingredients

  • FOR THE GYRO BEEF
  • ½ pounds Ground Lamb
  • ½ pounds Ground Beef
  • 2 teaspoons Kosher Salt
  • ½ teaspoons Black Pepper
  • 2 Tablespoons Fresh Oregano Leaves
  • ½  Yellow Onion, Chopped Into 1 Inch Chunks
  • 1 clove Garlic, Sliced
  • 3 ounces, weight Bacon, Cut Into 2 Inch Pieces
  • FOR THE DRESSING:
  • ½ cups Olive Oil
  • ½  Lemon, Juiced
  • 1 Tablespoon Balsamic Vinegar
  • 1 teaspoon Sugar
  • 2 cloves Garlic, Minced
  • 1 teaspoon Fresh Oregano
  • ¾ cups Feta Cheese
  • ½ cups Buttermilk
  • Salt And Pepper, to taste
  • FOR THE NACHOS:
  • 1 bag (18 Oz. Size) Pita Chips (use As Many As You Like)
  • 1  Tomato, Chopped
  • ½  Red Onion, Diced
  • Banana Pepper Rings, Feta Cheese, Shredded Lettuce, For Garnish

Preparation

For the gyro meat:
Mix together lamb, beef, salt, pepper, and oregano in a medium sized bowl until combined. Cover and refrigerate for at least 1 hour or overnight.

Preheat the oven to 300 F.

Place the marinated beef mixture, onion, garlic and bacon pieces in a food processor (or blender in a pinch) and pulse until mixture forms a smooth pink paste. It will look gross. Try not to think about it.

Line a small rimmed cookie sheet with foil. Shape the meat puree into 2 shallow loaves, about 8 inches long, 5 inches wide and 1½ inches high. Bake for 30 minutes or until internal temperature reaches 155 F. Remove pan from oven and set on a rack. Allow loaf to sit at room temperature for 15 minutes before slicing.

Preheat the broiler to high and place the oven rack as close as possible.

Slice the gyro meatloaf as thinly as possible (no more than ¼ of an inch thick). Lay the slices on a foil lined rimmed baking sheet and place them under the broiler for 1-2 minutes or until meat is browned and crispy on the outside. Remove from oven and tent with foil to keep warm.

For the dressing:
In a food processor, combine olive oil, lemon juice, vinegar, sugar, garlic, oregano and feta. Pulse until smooth. Add milk ¼ cup at a time, until desired consistency is reached. Season with salt and pepper to taste.

To serve:
Place pita chips on the bottom of the plate. Top with warm gyro meat, lettuce, tomato, feta, onions, banana peppers and sauce. Serve immediately.

This recipe makes 2 loaves of gyro meat. Each loaf will serve about 4 people for nachos. If you’d like to save the extra meat for later, leave it in the loaf shape, wrap in plastic wrap then wrap in foil and freeze until ready to use. When you’re ready to serve, place it in the fridge overnight to thaw then broil as specified above.

Gyro meat recipe adapted from Serious Eats.

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