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Inspired to make gyros
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Legume
Posts: 14,627
@SOUTHERNLINKSBBQ post got me thinking about gyros. I borrowed from Alton Brown and the kofta kebab recipe that @NecessaryIndulgposted a while ago. Ground lamb and ground top sirloin. Lots of herbs and spices, indirect at 375 until 165, sliced thin and off we go. Definitely in the rotation now.
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Nice! Gyros are one of my favorite things.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
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That looks crazy good Legume"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Looks good.now stop playing and breakout the tzatziki sauce.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Haha, it's there, under the meat.texaswig said:Looks good.now stop playing and breakout the tzatziki sauce. -
Haha. My new favorite saying.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Greek is something we typically leave to the professionals. That looks absolutely outstanding. Well done.Stillwater, MN
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That looks amazing! Very nice man.Sandy Springs & Dawsonville Ga
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Very impressive. Looks delicious.
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Wow! Pretty sure I've never had a gyro. Also pretty sure that if I'd ever had anything that looked that good, I'd remember! Excellent work!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Goodness gracious . . . I need that for breakfast. Great cook!
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
I love gyros but have never tempted to try making my own. Was it on par with restaurants?Large and Small BGECentral, IL
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Made those from a post that was done here too. Great change up.
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@DoubleEgger made some at BB last year and were amazing and think he used that Alton Brown recipe too. This looks sofaking good brother!------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
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That's a gyro x 1000. Looks awesome."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Care to share the meat mix recipe?
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Thanks for the kind words. I used a modified AB recipe. Cut the garlic in half. He's crazy with it especially in his tzatziki. I stand it up in the egg so I can slice it like the gyro stands.tarheelmatt said:@DoubleEgger made some at BB last year and were amazing and think he used that Alton Brown recipe too. This looks sofaking good brother!
@Legume great looking plate. -
good looking sandwich. question on the bread, ive had gyros at greek places with the bread with no pocket and the bread with a pocket. never seen the no pocket in the store. whats the proper bread
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Thanks all. Looking forward to some leftovers today.
In hindsight, I think it was drier than it should've been, drier than I liked. I used 90% lean beef, so next time I'll get something 80-85%. I also think taking it off at 165 was probably too high.
I didn't have time to foresight to try anything fancy, I don't have a rotisserie and didn't want to experiment with other arrangements, etc., so I loafed it up.
The meat was 1 lb ground lamb and 1 lb top sirloin.
To that I added:- 1.5 tbls finely chopped fresh rosemary
- 1 heaping tbls chopped garlic (I used the jarred stuff)
- 1 tbls chopped mint
- 2 tbls chopped flat parsley
- 1 tbls dried marjoram (no idea if I could taste this, ancient bottle in my spice cabinet)
- black pepper (maybe 2 tsp)
- 1 tbls kosher salt
- 1 finely chopped onion, squeezed the water/juice out first
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sorry - no idea, I always assumed the bread has a pocket, if you choose to cut it. These were soft/thick, like store bought naan. I don't cut and stuff them, so I don't know if they had a pocket or not.fishlessman said:good looking sandwich. question on the bread, ive had gyros at greek places with the bread with no pocket and the bread with a pocket. never seen the no pocket in the store. whats the proper bread
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Thanks! You are my Gyro!
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One thing about the gyro rotisseries, one side is always browned. I tried this once and found the same thing - came out a bit dry. The recipe for the tzatziki did not taste like any I had ever had - and probably would not like to taste it again. But other than the dryness, it was okay.
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I use straight lamb in mine. Try that next time.
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Those look great, will definitely have to try. Make a great second cook on the fire.
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