cherish lombard

Recipe: Homemade Gyros and Tzatziki

Homemade Gyros and Tzatziki
Recipe Type: Main
Author: Stuart Reb Donald
Prep time: 10 mins
Cook time: 1 hour 10 mins
Total time: 1 hour 20 mins
Serves: 6-8
  • 1 pound lean ground beef
  • 1 pound ground lamb
  • 1 egg, beaten
  • 1 small onion
  • 2 cloves crushed garlic
  • 1 TBL Greek seasoning
  • 1 TBL chopped parsley
  • 2 TBL olive oil
  • 1 lemon
  • 6-8 pita breads
  • 1 cup sour cream
  • 1 cup Greek yogurt
  • 1 small cucumber, grated or finely diced
  • Salt & pepper to taste
  • 1 tomato, diced
  • 1 cup feta cheese
  1. In a large bowl combine beef, lamb, egg, half the onion (grated), garlic, olive oil Greek seasoning, parsley and the zest of the lemon. Mix thoroughly and place into a standard loaf pan. Bake, uncovered, at 350° for 70 minutes for well done, 60 for medium well and 45-50 for medium.
  2. In a smaller bowl combine the sour cream, yogurt, juice of half the lemon and salt and pepper to taste. Refrigerate until ready to serve.
  3. In a hot skillet briefly toast the pita bread until warm and pliable. Slice the meat loaf and place into a pita. Dress with tzatziki, diced tomato and slices of the remaining half onion. Sprinkle with feta then fold and eat.

My First Appearance on Fox’s Studio 10

It was great being on Studio 10 this morning over at Fox 10.  Now check it out as I make the L.A. (Lower Alabama) Burrito for Cherish and Joe.

L.A. (Lower Ala.) Burrito:

Here are the recipes:

Recipe: L.A. (Lower Alabama) Burrito


  • 2 cups cheese grits (recipe follows)
  • 8 oz country style ham, sliced thin
  • 8 oz shredded sharp cheddar cheese
  • 1 cup black coffee
  • 1 cup canola oil


  1. In a large skillet over medium-high heat, brown the ham then remove. Lower the heat to low then pour canola oil into the pan and loosen the fond with a spatula. Let the oil heat through then carefully add the black coffee to make red eye gravy.
  2. To make a burrito spread 1/4 cup cheese grits two inches from the bottom of the tortilla then add 2 ounces ham and 2 ounces shredded cheese. Fold the bottom two inches of the tortilla over the pile of ingredients. Fold an inch or so of each side to form an envelope then roll until no more excess tortilla is left. Place in a Panini press or indoor electric grill (like a Foreman) and cook until the tortilla is toasty and the cheese is melted. Repeat to make four burritos. Serve with red eye gravy for dunking.

Recipe: Cheese Grits


  • 1/2 cup evaporated fat free milk
  • 3/4 cup water
  • 1/3 quick cooking grits
  • 1/8 tsp. salt
  • 4-6 ounces shredded sharp cheddar cheese


  1. Heat water just to a boil then add in milk.
  2. Bring to a simmer, stir in grits and salt. Simmer for roughly 5 minutes.
  3. Add the cheese and stir just until cheese is melted and grits are tender.

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up


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