Flambeed Saganaki Gyros
Gyros
½ small onion, cut into chunks
½ pound ground lamb
½ pound ground beef
2 cloves garlic, minced
1 tsp ground black pepper
1 tsp salt
2 Tbsp dried Italian seasoning
boiling water as needed
4 pita rounds
Optional toppings
½ small head lettuce, shredded
½ large tomato, sliced
½ large red onion, sliced
Tzatziki sauce
Saganaki-melted cheese topping
Place onion in a food processor and blend until finely chopped. Transfer onion to a piece of cheese cloth and squeeze out the liquid. Place onion in a large bowl.
Mix lamb, beef, garlic, salt, pepper and Italian seasoning with the onion using your hands until well mixed. Cover bowl with plastic wrap and refrigerate until flavors blend, about 2 hours.
Preheat oven to 325 degrees.
Place meat mixture in a food processor and pulse until finely chopped and tacky, about 1 minute. Pack meat mixture into a 7x4-inch loaf pan, ensuring there are no air pockets. Place loaf pan into a roasting pan and pour enough boiling water around the loaf pan to reach halfway up the sides.
Bake in the preheated oven until no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour off any accumulated fat and cool slightly.
Thinly slice the gyro meat mixture.
Layer gyro meat and any desired toppings onto pita bread.
Saganaki Sauce
1 Tbsp olive oil
2 Tbsp all-purpose flour
8 oz. Kasseri cheese (can substitute halloumi or any notable Greek cheese)
2 Tbsp brandy
¼ lemon
2 tsp chopped fresh flat-leaf parsley
Heat oil in a medium nonstick or cast-iron skillet over medium-high. Place flour in a shallow dish. Run cheese under cold water to wet the surface, and dredge in flour to coat all sides. Shake off excess flour. Carefully place cheese in hot oil, and cook, until golden and beginning to melt, about 2 minutes per side.
Turn heat off, and pour brandy over cheese. Carefully light with a long stick lighter. Allow flames to cease. Squeeze lemon over cheese, and sprinkle with parsley.
