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Gyro samitches, quick-n-easy

Clay Q
Clay Q Posts: 4,486
edited November -0001 in EggHead Forum
BGEGyroSamitches002.jpg
<p />Ground Lamb; 1 pound.
Mix in 1 teaspoon lamb seasoning plus 2 teaspoons Greek seasoning and set in frig to keep cool.


BGEGyroSamitches003.jpg

[p]
Sauce; 1/3 cup sour cream, 2/3 cup yogurt, 1 teaspoon Greek seasoning.
Mix and rest in the frig.[p]Prepare tomatoes, lettuce, onions.[p]Melt 2 Tablespoons butter with 2 Tablespoons virgin olive oil.
Make 4 thin patties by pressing between oiled wax paper and cook indirect with drip pan to catch alota grease 400 dome. Set patties aside in covered container and then toast bread brushing with butter/olive oil mixture until slightly toasted.
Build the gyro and enjoy! Makes 4.


BGEGyroSamitches006.jpg


BGEGyroSamitches007.jpg


BGEGyroSamitches010.jpg



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Comments

  • Buster Dog BBQ
    Buster Dog BBQ Posts: 1,366
    ClayQ,
    Man, that looks good. Where I used to work this restaurant across the street shaved the meat off the leg of lamb when you ordered. It was mighty tasty.
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  • BurntRaw
    BurntRaw Posts: 565
    ClayQ,
    Outstanding pictorial of the process.[p]This looks like something that I have to try![p]You never did, however, state how it tasted; I mean is it anything like the Gyros in downtown Chicago?[p]Thanks for the post.
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  • Clay Q
    Clay Q Posts: 4,486
    Buster Dog BBQ,
    Yeah, love that stuff. I'm finding more and more gyro stands are now using that pre-packaged rubbery strips with no flavor, just a lota grease. I guess it's the trend. By grilling my own I get real lamb, real flavor, less grease. I like the flatbread when it gets a little crispy on the edges from toasting in the egg.
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  • Clay Q
    Clay Q Posts: 4,486
    BurntRaw,
    I'll be honest, Greektown Chicago has the best. Mine were very good. I was hungry for a good gyro and was not disappointed, much better than the local gyro shop in town.
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  • Crab leg
    Crab leg Posts: 291
    ClayQ,
    There is a place on the corner of Clark and Dickens in Chicago. A place called Melo's. Best damn Gyro I have ever had. Biggest too! This is in Lincoln Park if anybody is interested.
    Seth
    Your post has me drooling right now by the way. Hard to find a decent Gyor in Cincinnati anywhere!
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  • fishlessman
    fishlessman Posts: 34,586
    ClayQ,
    love those things, wonder how they would come out as a fattie, sliced and frozen for quick lunches.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Clay Q
    Clay Q Posts: 4,486
    fishlessman,
    That's a good idea. Pre-make and slice when ya need it.
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  • Clay Q
    Clay Q Posts: 4,486
    Crab leg,
    A really big gyro has enough meat in it to save some for breakfast the next day. Re-heat in a skillet with fried eggs, onions and mop up the juice with a fresh flat bread. That's using real gyro meat shaved off the vertical stump roaster. I can hear the Greek music now...
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  • AZRP
    AZRP Posts: 10,116
    fishlessman,[p]A fatty is basically what gyro meat is. -RP[p]IMG_0113Small.jpg
    IMG_0117Small.jpg
    IMG_0118Small.jpg
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    ClayQ,
    Man, Those are some great shots!
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  • Crab leg
    Crab leg Posts: 291
    ClayQ,
    Exactly! We always get an extra Pita to either eat two sammiches, or have some breakfast the next day. Friggin starved now.
    seth
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  • Clay Q
    Clay Q Posts: 4,486
    Lawn Ranger,
    Thanks. Funny thing, I messed up my laptop color contrast and the pic's look green to me. Green beer too, he he.
    Oh well. The important thing is.....the samitches were juciy, messy, wonderful. Another restaurant I don't need anymore, the corner Gyro shop.
    Clay
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  • penfresh
    penfresh Posts: 103
    fishlessman,
    I did Wise One's gyro recipe at the Fl Fest and they were a hit...basically a meatloaf with half beef and half lamb, garlic and oregano. I used four pounds of meat and made three loaves, cooked indirect at 350. worked very well....we have them fairly often.
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  • dhuffjr
    dhuffjr Posts: 3,182
    fishlessman,
    Chris Hale aka SnoopDog made them basically that way two years ago in Atlanta.......so good we may need to call for a repeat.
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  • Unknown
    Unknown
    ClayQ,
    we call those sheep tacos around these parts![p]one a year, we get good sheep tacos at the greek festival in downtown dayton. looks like i might have to try it myself.[p]there is just something wrong with "kangaroo" greek pita bread, but i'm sure it's great.[p]that looks really good, sir
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  • Unknown
    Unknown
    penfresh,
    sheep fatties... i am liking this idea.[p]what temp did you take them to, 170?[p]maybe i should just look in the florida fest cookbook?
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  • rex clingan
    rex clingan Posts: 57
    You should consider trying it with shawarma spices for the Lebanese version. Served with tahini instead of tzaniki.[p]One Leb restaurant I went to split the pita and rolled it up like a burrito and grilled it on the griddle. [p]I think I'm gonna try grilling the sammies between two heated pizza stones soon.
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