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  • Gyro recipe!!! W/PICS

    Last night I took a chance on making some homemade gyros. Man, were they good. I took the recipe from and made it compatable for the egg. [p]First, I combined onion, ground lamb, garlic, marjoram, rosemary, salt and pepper in a mixing bowl and whipped them into a paste.[p]GyroExperiment001.jpg[p]Next, I wrapped the paste in cellophane and placed in fridge for about 4 hours. This allows it to set up and gives me time to marinate my tomatoes and onions. I also made Tzatziki sauce.[p]GyroExperiment003.jpg[p]Next, I steadied the temp of the egg around 350. Took the cellophane off and wrapped it in foil to help it hold together better. Placed it in a drip pan and elevated it so that the dripping wouldn't make the bottom soggy.[p]GyroExperiment004.jpg[p]Cooked it for about an hour, until the temp reached 165. Took the foil off then to let the outter layer brown.[p]GyroExperiment006.jpg[p]Let her rest for 15 minutes and sliced.[p]GyroExperiment008.jpg[p]Served on grilled pitas.[p]GyroExperiment010.jpg[p]The end product was unbelievable!!![p]GyroExperiment011.jpg[p]Next time I do this I will double the recipe so that I can freeze some and make it later. This was definately one of the best things I have ever cooked on the egg!
  • Re: Ethnic Foods On The Big Green Egg

    DISH,[p]I get excited about grilling on the weekend too! [p]Here is the recipe. THere is a lot of prep work involved, but this might be as good as it gets....[p]Here it goes:[p]For the meat, use one med onion. Finely chopped
    2 pounds of ground lamb
    1 TBS of finely minced garlic
    1 TBS of dried Marjoram
    1 TBS of dried Rosemary
    2 tsp of salt
    1/2 tsp of black pepper[p]Process onion in a food processor. I add a little water to make it easier. Then wrap in a cheese cloth and strain all the liquid out. Add all the ingriediants and either put back in food processor or use a large bowl and whip the ingrediants till it is a "Pate" or paste. [p]Form into loaf and wrap in cellophane and let sit overnight. This allows it to firm up again.[p]The next day, remove the cellophane and wrap in foil. I stuck a stick in the middle to use as a handle when I slice it. But you can use whatever you want, if anything at all.[p]Cook till internal temp is 175. Take the foil off when it reaches 160-ish. THis will brown the outside of the meat.[p]For the Tzatziki sauce,[p]16 oz of plain yogurt
    1 med cucumber (peeled, seeded and finely chopped)
    pinch of salt
    4 cloves of garlic (finely minced)
    1 tablespoon of olive oil
    2 teaspoons of red wine vinegar
    5-6 mint leaves. finely minced[p]If you want your sauce thick, strain yogurt in cheesecloth by filling letting yogurt sit on top of cloth for two hours over a container to catch the drippings. [p]You will have to strain the excess water off the cucumber by placing in cheesecloth and squeezing the moisture out.[p]Combine everything in a bowl and let sit overnight.[p]I also marinate onions and tomatoes in vinegar and oil with some dried Oregano for flavor. [p]Serve with feta, tomatoes, onions on pita. Pitas are even better if you brush them with olive oil and toast them on a pan. [p]Enjoy!!![p][p]

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