Gyro Salad Platter Recipe

4 from 2 votes

Skip the pita but keep the combination of meat and delicious Mediterranean spices in an herbal sauce.

Course Salad

Cuisine American

Keyword gyro salad, platter

Prep Time 1 20

Cook Time 1

Total Time 2 20

Servings people

Calories 1165kcal

Cost 15

Place the onion in a food processor, and process until finely chopped.
Mix the onions with the ground lamb and beef.
1 lb ground lamb, 1 onion, 1 lb ground beef
Add the garlic, oregano, cumin, marjoram, rosemary, thyme, and season with salt and pepper to taste.
2 garlic cloves, 1 tsp. ground cumin, 1 tsp. dried marjoram, 1 tsp. ground dried rosemary, 1 tsp. ground dried thyme, Sea salt and freshly ground black pepper, 1 tsp. dried oregano
Mix until well combined. Cover and refrigerate for 1 to 2 hours.
Preheat your oven to 350 F.
Place the meat mixture into a food processor and pulse until very well-blended and almost creamy. (you may want to do it in batches.)
Scrape the mixture into a loaf pan. Place the loaf pan inside a bigger baking dish, and fill the bigger dish halfway with water.
Bake in the oven for 50 to 60 minutes or until the inside is no longer pink.
Remove the meat from the pan, and let rest for 20 minutes before slicing.
Combine all the ingredients for the dressing and stir well.
2 garlic cloves, Sea salt and freshly ground black pepper, 1 cup olive oil or homemade mayonnaise, 2 tsp. dried basil, 2 tsp. Dijon mustard, 3 tbsp. red wine vinegar, 2 tsp. dried oregano
In a salad bowl, combine all the ingredients for the salad;
1 English cucumber, ½ cup cherry tomatoes, 1 garlic clove, ¼ cup kalamata olives
Serve the gyro meat with the salad, and drizzle with the dressing.
4 to 5 cups mixed salad greens