Gyros!

gman · July 2007

Has anyone had any luck doing the meat on the egg? If so, what was your recipe plz? I'm craving a few pounds along with a bucket of tzatziki. I might share with the rest of the family.

Chef Arnoldi · July 2007

Make Your Own Gyro Meat recipe
(compliments of Feller's Meat in Clearfield, Utah)

A traditional gyro should be made with at least 50% ground lamb, and the rest beef.
The best ground to use is one with a high fat content (this is so that during the remixing it binds and keeps it shape well!).
The main flavouring ingredients should always be: garlic, onion, marjoram, rosemary, salt and black pepper.
Marjoram and Rosemary are similar to oregano and thyme in flavour, and are common ingredients in Greek cooking.
True Greek food rarely uses oregano. The mass-produced Gyros use oregano, not to mention garlic and onion powder

1 pound ground lamb
1/2 cup very finely chopped (or shredded) onion
2 teaspoons fresh minced garlic
3/4 teaspoon salt (preferably sea salt)
1/2 teaspoon dried ground marjoram
1/2 teaspoon dried ground rosemary
1/4 teaspoon black pepper

Mix everything together and let sit in the fridge for 1-2 hours.
Blend in a food processor for about 1 minute.
Form into an oblong around a spit, and slow cook @ 325F over a grill for around 30-45 minutes,
cooking far from the coals, and rotating slowly.

Tzatziki
500 ml. plain yogurt (Dekalb Farmers Market-FAGE)
1 cucumber peeled and deseeded and grated and drained of extra liquid,
2 cloves of fresh minced garlic.
1 teaspoon dill
1 teaspoon olive oil
1/2 teaspoon balsamic vinegar.[p]Mix together, and let sit in fridge until ready to use[p]
i made as per above but the meat i made into 1/8" small burgers that i flipped several times and then placed them into the pitta pocket with cut up tomato & lettuce + sauce
(did this for the 4th july)

Retired RailRoader · July 2007

G-man,
I have not made them yet but Alton Brown did have a show on Gyro's. His recipe is very similar to chefarnoldi's. If you do make either one please post your results as I would really like to know how they come out. As to the rotisserie portion of his recipe I think I would just pan sear the outside of the loaf to get a crust and then cook the loaf the remainder of the way at 350 - 375. My problem is that I can not find ground lamb anywhere on Long Island believe it or not. I just may be forced to buy a leg of lamb and grind it myself. Good Luck. [p]Gyro Meat with Tzatziki Sauce
Recipe courtesy Alton Brown, 2005
[p]Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 2 hours
Cook Time: 1 hour 15 minutes
Yield: 6 to 8 servings
User Rating: [p]
1 medium onion, finely chopped or shredded
2 pounds ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Tzatziki Sauce, recipe follows
Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl. [p]
Preheat the grill to high.
Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
Tzatziki Sauce:
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced
Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
Yield: 1 1/2 cups

AZRP · July 2007

<p />Retired RailRoader,
I made this from the Alton Brown recipe, it was good. -RP

Retired RailRoader · July 2007

AZRP,
What is the red coating on the meat or is that just the photo?
Thanks

penfresh · July 2007

G-man,[p]I made Wise One's recipe for the Fl Eggfest this year and it was a hit. Have found that half beef and half lamb makes a getter gyro. you can either get his or the recipes form the 2007 Fl Eggfest from WessB's site.

AZRP · July 2007

Retired RailRoader,
Just the color it took on during cooking. -RP

Richard · July 2007

penfresh,[p]Here is the recipe. Richard[p]Sandwich, Gyro, Greek Meat
[p]Ingredients :
1 lb finely ground Chuck
1 lb finely ground Australian Lamb
1 Tbs Dried Oregano, crumbled
1 1/2 Tbs Onion Powder
1 Tbs Garlic Powder
1 Tbs Black Pepper
1 tsp Thyme
1 tsp Salt
Tzatziki Sauce, 3 Cups
4 Tbs Minced Onion or Scallion
1 tsp Salt
1 tsp Pepper
16 oz plain Greek Yogurt (if you can't find greek use regular plain yogurt
that you strain thru cheescloth or a coffee filter for several hours)
2 Cucumbers, peeled, seeded and finely chopped or grated...also drain - it
must be dry
3 cloves of Garlic, minced or put thru a garlic press...can use more, if
desired
3 tsp fresh Dill or Mint (do not use dried)

Preparation :
1 Mix all together, form into meatloaf. Stabilize egg at 350 degrees dome
2 temperature. Cook indirect with drip pan (no need for loaf pan) with a little cherry
3 smoke for 1 hour or until temperature reaches 190.
4 Serve with Tzatziki sauce on pita with chopped tomatoes.
Tzatziki Sauce
1 Mix all ingredients by hand and chill for several hours or overnight.

Recipe Type
Sandwich

Recipe Source
Author: Penny Freshwater (penfresh)[p]Source: BGE Florida Eggfest '07, Penfresh

[p]

Retired RailRoader · July 2007

AZRP,
Thanks

Gyros!

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