Greek Pork Tenderloin Gyros

20161021_1710341600x1200Sliced some of that tenderloin thin and warmed it under the broiler for a another take on gyros.  Pretty good!  Much garlic!  I will take the occasion to complain about Kroger’s store brand Greek yogurt.  Too thin, funny texture, didn’t taste as good, won’t buy that stuff again.

Mmm… gyros

DSC_8538 (1600x1060)Back by popular demand! (Mrs J wanted some.)  These are made with 2 lbs of ground lamb, 1 lb ground beef, 5 slices bacon, an onion, a couple tablespoons of garlic, some ground thyme, rosemary, oregano, black pepper, and salt.  Whirl the onion in your processor and squeeze out the water, then run everything in the processor until it’s just a paste.  I divided the result into two loaf pans and cooked them in a water bath until they reached 165 degrees.  Drain the fat and weight the cooked loaves with foil wrapped bricks as they cool on the counter.  Chill and slice thin, then broil until the edges brown.  The tzatziki is the usual: Greek yogurt with minced cucumber – squeeze out the water, garlic, oil, and a splash of red wine vinegar.  I went looking for mint but had to settle for some fresh oregano to chop into the sauce.  Worked fine.

Mmm… lamb burger

DSC_7075 (1600x1060)My local Kroger store surprised me with lamb patties but I dithered about using them until tonight when I threw this dinner together.  The yogurt came from one of those little cups – plain Greek yogurt with dried dill weed added and a little garlic.  I’ve been collecting olives, the plate tonight has three kinds: Baby kalamatas, country style cracked green olives, and stuffed manzanillas.  The garden is still producing tomatoes but the nights have been cooler so they will be coming to an end.  Love them with feta and kosher salt.

Gyro Kebabs!

DSC_6270 [1600x1200]I cut some lamb for a stew from a leg joint a while back but didn’t use all the meat.  I ground up the leftover and froze it.  Today a search for ground lamb recipes brought me to this recipe.  I had everything and decided to give it a try.  The kebabs formed easily and stayed together much better than I anticipated.DSC_6268 [1600x1200]I laid them gently onto the hot grill, closed the lid for a few minutes, and turned them as needed with tongs.  For a change, I followed the kebab portion of the recipe to the letter.  The tzatziki sauce that Alton Brown makes is so good I went with his recipe.DSC_6271 [1600x1200]There wasn’t anything in the recipe about tomatoes or pitas but Mrs J determined that they were required.  Good call Mrs J!


DSC_5772 [1600x1200]Still using Alton Brown’s recipes for these.  Mrs J has been on a mint eradication jihad in her front garden and has had some success, enough that I couldn’t find any to garnish the plate tonight. She also dug out an old gnarly rose bush that the mint was growing up through.  DSC_5769 [1600x1200]I did alter his method a bit, informed by my reading from the Serious Eats web site.  I kept the lamb cold for the processing, it was nearly so cold that the paste was stiff enough that my machine had all it wanted to spin.  I have no idea if the “leakage” of liquids from the loaf was affected for good or ill.  I cooked it in a 300 oven until the thermometer reached 165 which was higher than the second fellow recommended.  I did do the slicing and broiling trick to get a bit of crisp on the meat.DSC_5771 [1600x1200]And I did add some mayo to the tzatziki, again influenced a bit by the Serious Eats discussion, but it otherwise was Alton’s recipe.  I can’t say it helped any and I’ll leave it out of the next batch but YMMV, as the kids say these days.  I will note that his Food Lab blog is the place that taught me how to do French fries right.  Enjoy!DSC_5777 [1600x1200]

Gyros! (sorta)


Lacking lamb, but having a yen for gyros, I pressed a flatiron steak into service.  Cavender makes a Greek seasoning mix that is pretty good – the beef was heavily dosed with it and it did a good job.We haven’t had a frost so there is plenty of mint for flavor and garnishing.  The Tzatziki sauce is the usual recipe with cucumber, garlic, olive oil, red wine vinegar, and a pinch of salt all mixed into Greek yogurt.  I can make a meal of just the pita and the sauce for a dip.

Thursday Recipe Exchange: Burger Week, Part 2

Spicy Lamb Burgers by JeffreyW

I’m travelling again, but made sure to get this ready for you. I decided since I had so many burger recipes I would make a whole week of it. The posts include Cuban Burgers, Dill Burgers, Jalapeno Burgers, Focaccia Burgers and the recipes can be found here.

If burgers aren’t your thing, I also have a week of peach recipes at this link.

That should be enough to keep you busy until I get back. What are you grilling this weekend?

The featured recipes tonight are a Curried Turkey Burger from me and a Spicy Lamb Burger (pictured) from JeffreyW.

Curried Turkey Burgers

Always looking for new flavors to grill and since I love good pita bread, something that would go nicely with that.  Came up with this for a taste treat and a perfect way to use ground turkey since it can be bland if not well seasoned before grilling.  Serve with fresh corn on the cob and grilled eggplant.

  • 1 to 1-1/2 lb ground turkey
  • 3 tbsp plain yogurt
  • 1 tsp ground curry
  • 1/8 tsp ground cumin
  • ½ tsp salt
  • 3 green onions, chopped
  • 4 pita breads


In bowl combine all ingredients except bread and mix well. Form 4 patties and grill, broil or fry to desired doneness. Serve in pita bread. Ground mustard and mayonnaise make good toppings or a little Greek salad dressing, along with lettuce & tomatoes.

JeffreyW’s Spicy Lamb Burger

The recipe and more scrumptious looking photos can be found here.