Gyro Slices

"While we thoroughly enjoy a gyro out, there are definitely times we just want to gyro in—cozying up with the richly seasoned strips of beef or lamb, enfolded in a flatbread with tomatoes, red onions, and a seductive dollop of creamy, cucumber-y tzatziki—mmm. Our obstacle: cooking gyro (say: “YEE-ro”) meat is no joke. Just consider the presumed roots of this dish, back to the time of Alexander the Great, when soldiers used their long swords to skewer meat, which they arduously rotated over open fires. Cooking methods may have modern- ized (a bit), but bottom line—it’s an intense process. Luckily, we are in the business of banishing barriers to truly tender, savory meat. Enter: Trader Joe’s Gyro Slices. Traveling to Chicago—a hotbed of gyro production—we sought out masters of this Mediterranean-style meat. The midwest meat mavins we found, expertly season their fusion of ground beef, breadcrumbs, and lamb, with garlic, oregano, and lemon. Then, they rotate and roast it until it yields. Lastly, they slice it thin, as though on a swords edge, so the meat remains supple, with edges that crisp when heated. Our Fully Cooked Gyro Slices come ready to heat and dish. While the flatbread wrap is a natural fit (traditional recipe is on the package), it’s also delectable on a Mediterranean pizza or salad. And diced into an omelet with sundried tomatoes and crumbly feta... mmm, again."