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Greek Giros (Pita Saannngweeech)

ZippylipZippylip Posts: 4,283
edited November -1 in EggHead Forum
Last week when I did the Lamb Steak Pizza, it started out as an attempt to do a Giros pizza (due to my ongoing disdain for eating out :sick: , I did what I always do, I went to the store to gather the necessary ingredients to do it myself :cheer: ). I was looking for pre-made Giros meat but couldn’t find any. So I picked up the lamb & seasoned it Giros-esque & did the pie, however I still wanted a real Giros, so I returned, got more, & here’s how I replicated the sandwich:

1. Giros meat is fine ground if not pulverized, so rather than grind it I put all the ingredients into the food processor (50-50 mix of lamb shoulder & t-bone steak, garlic, onion, marjoram, rosemary, olive oil, salt, pepper);

2. The shape of Giros meat is important, it is formed into a large block & slow cooked on a vertical spit. I don’t have a spit (but I gots me an egg :woohoo: ) so I accomplished the same result by forming the meat into a small block, partially froze to hold its shape just long enough to set during the open moments of cooking;

3. To the egg indirect at 350 for an hour;

4. Sliced down, onto a pan-fried pita & topped with tomatoes, onions & blobs of Tzatziki Sauce:

The ingredients:

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Meat with seasonings:

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Formed into a block for partial freezing:

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To make the Tzatziki Sauce, drain the yogurt so it’s not so nasty wet:

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The sauce makin’s all together (the drained yogurt, grated garlic, grated cucumber, lemon juice, olive oil, salt):

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The egg set-up:

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After an hour:

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On the plate:

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This was pretty good, the meat wasn’t exactly right, it lacked the typical texture I was looking for, but the flavor was good & overall in the scheme of things, it tasted like a real Giros, I’ll do it again with some revisions, family loved it.
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