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New Years Eve gyros

buzd504buzd504 Posts: 3,538

Got the OK from the wife to try a project I've been wanting to take a shot at for a while - gyro sandwiches. Got started on 1/30 with a leg of lamb and chuck roast, both bone in.  Deboned and coarse ground each, once through.  Then weighed out a pound and a half of each (froze the rest) and mixed together with seasoning - onion, garlic, rosemary, oregano, marjoram (and a little chili flakes because EVERYTHING gets chili flakes) and ran the mixture through the fine ground twice.  Made a meat log and let it set in the fridge overnight.


MEAT LOG!!!!



Wrapped and ready!!


Meanwhile, made some pita bread.  This came out really good.  Will do again.




Onto the egg.  Around 400 or so.  Slightly raised grate.



It was charring a little more than I liked, so I put it on the extender to finish.


Took about 40 minutes.  Pulled about 165.



Looks like gyro meat to me.



Plated with homemade tzatziki (on the wrap) and baba ganoush.  Couscous from a mix.




This was really good and a lot easier than I expected.  Will do again.





NOLA

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