Reviewed: May 10, 2011

This was off the hook! Im a big gyro fan and hate paying an arm and a leg for it. I added extra garlic and salt per other reviews, and subbed onion powder for onion for the kiddos. I also did not process the meat. Flavor was spot on...even my 9 and 15 year old were highly impressed. Served it with tzatziki from this site, and a greek salad. Thanks so much for sharing!

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4 users found this review helpful

Reviewer:

April N.

Cooking Level: Expert

Living In: San Diego, California, USA

Reviewed: May 9, 2011

This was fantastic but I made several alterations : 1) I used 1 lb lamb and 1 lb buffalo (the buffalo is leaner than hamburger and the lamb is fatty enough to compensate), 2) we added lots of extra seasoning and 3) we baked it in an 8/8 pan with an X cut on top, this brought the cooking time down to 30 mins and made slicing thin long pieces much easier 4) we pan fried the slices to get a rich browned flavor DELICIOUS!

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10 users found this review helpful

Reviewer:

Heather

Reviewed: Apr. 26, 2011

I grew up next to a Greek restaurant and this is the closest to what I knew to be authentic. WONDERFUL combo on spices. I added a smidge extra salt. The cumin and rosemary meld to give it that smokey/flowery flavor that many Gyro recipes are lacking. I did add One pound of ground pork and it came out better than without. Many traditional Gyro recipes use pork so I thought I would try it. Awesome idea, adds bulk and the fat emulsifies the rest of the meat and spices into the desired paste consistency you need. We put ours on Naan bread w/ lettuce, tomatoe, feta, onion and tzaziki sauce. My family cannot get enough of this..I've made prob 6 loaves in the past month. So good I had to go reheat me one while writing this review lol Oh and it makes really easy, fast leftovers. Sear in a pan for a min and assemble...Viola !! Thanks for the deeelish dish !!

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9 users found this review helpful

Reviewer:

tinytim

Reviewed: Apr. 22, 2011

Nice blend of flavors; however, it needed more salt.

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2 users found this review helpful

Reviewer:

marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

Reviewed: Apr. 20, 2011

This is EXACTLY what I was looking for!! I made Peppy's Pita and Tzatziki Sauce II from this site. Kinda a lot of work for a gyro, but it was SO worth it! I let the leftovers cool overnight in the fridge and portioned out meat and pitas into freezer bags for future meals. DEFINITELY will make again! Thank you for the amazing recipe!!

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4 users found this review helpful

Reviewer:

Erin

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Eugene, Oregon, USA

Reviewed: Apr. 19, 2011

Not a fan. Definitely needed more of the herbs and salt.

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1 user found this review helpful

Reviewer:

MT Girl

Reviewed: Apr. 12, 2011

I THOUGHT THIS RECIPE WAS WONDERFUL. I WILL BE MAKING THESE ALL THE TIME.

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3 users found this review helpful

Reviewer:

KIM ROSS

Cooking Level: Expert

Reviewed: Mar. 30, 2011

Tried this because I wanted a different meat loaf. It was awesome. Will have it as my go to recipe for church potlucks.

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2 users found this review helpful

Reviewer:

Teresa

Reviewed: Mar. 29, 2011

Tasted ok. What I liked was that it did have the flavor of a gyro. What I didn't care for was the texture. Since it had no breadcrumbs, I didn't think it would be *that* meatloaf-ish, but it was. I also pan fried the pieces (as some reviewers suggested) but it didn't do it for me. I don't think I'll make this another time, but if I did, I would use a smaller amount of lamb meat - probably .5 lbs and 1.5 beef - because I felt like the lamb was a bit strong. Also, I thought it could have used more salt. But that could have been because I used sea salt.

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3 users found this review helpful