Gyros and Dairy Free Tzatziki Sauce

Original recipe at A Good Appetite. Borrowed with permission...

Here's my slightly altered version:

Gyro Meat
(picture shows half recipe)
1 med onion, chopped
2 lbs ground pork
1 T garlic, finely minced
1 T dried marjoram
1 T dried ground rosemary
2 t sea salt
1/2 t freshly ground pepper


Preheat oven to 325. Process the onion in a food processor for 10 to 15 seconds. Put it into a paper towel and squeeze out as much juice as you can. Add the onion and remaining ingredients into Kitchen Aid stand mixer (or use a food processor) and blend until a fine paste is formed. Place the mixture into a loaf pan, spreading it into all the corners. Put the pan into a water bath & bake until the mixture reaches between 165 & 170, should be about an hour. Remove from the oven & drain off any excess fat. Place a brick covered in foil on top of the meat (we used another loaf pan filled with canned goods for weight) and let sit for 15 - 20 minutes [I didn't need to do this when using just half the recipe]. Slice and serve on pita with tzatziki sauce (below), onions & tomatoes.

You can also cook this on a rotisserie. See Alton Brown's recipe for details on that.

Dairy Free Tzatziki Sauce

12 oz Tofutti Sour Supreme (sour cream)
1 med cucumber, peeled, seeded & finely chopped
pinch sea salt
4 cloves garlic, finely minced
1 T olive oil
2 t red wine vinegar
5 to 6 mint leaves, finely minced (I used about 1 tsp dried crushed leaves)

Blend all ingredients in a food processor. Can be stored up to a week in the refrigerator in an airtight container.

Makes 1 1/2 cups