Slice the gyro meat and broil it for 2 minutes. Remove the gyro meat from the grill and allow it to rest a few minutes before slicing. Alternatively, you can sear the meat whole in a cast iron pan/dutch oven. How To Make Gyro Meat On A Rotisserie? I have worked in Greek restaurants where gyro meat was prepared on a vertical spit rotisserie, and I can tell you that an average cone of meat did not last for more than a few hours before being used up completely. The filling in gyros is usually meat cooked on a rotisserie, where its outer edges become crisply browned. Screw the stand in place. In a leg or shoulder, there's three distinct sections of meat that have different textures and flavors. Otherwise, if you're fussy like I am and like to do things yourself, here's a lamb gyros recipe that I quite often use. Ensure that it is not flimsy, so it won't collapse once meat is placed on it. Make Homemade Gyros Meat – Ready to homemade lamb gyro meat recipe?. Article from yummymummyclub.ca. Rotisserie Lamb Gyros Recipe. 1 decade ago. Do not worry about the type of rotisserie, or whether you have a rotisserie at all. Traditionally, the gyro meat mixture consists of a mixture of both thinly sliced and ground lamb or beef, but other meats, such as chicken or pork, can be used as well. India's dosas are a variation on this theme, and so are Turkish doner kebab, Mexican burritos, Middle Eastern shawarma and Greek or Greek-American gyros. How to make gyro meat on a rotisserie: You can get a full set of instructions below on the printable recipe card, but you will: Prepare the meat and herbs in a food processor [paid link]. For me, the gyro has to be stacks of sliced meat piled high on a vertical rotisserie, then shaved off per order. Only 9 left in stock. Wrap it in a kitchen towel and squeeze out as much of the liquid as you possibly can. https://www.allrecipes.com/recipe/173420/traditional-gyro-meat Wrap the entire log in heavy-duty plastic wrap, then poach it in 180 F water until its internal temperature reaches 160 F. Let the log cool, then transfer it to your rotisserie's spit. But it works!! Trim Your Gyro Meat. Assemble by spreading fresh tzatziki on a steamed pita, topping that with generous slices of meat, fresh veggies, feta, maybe a little more tzatziki, and a side of fries. Slide the slices onto … Turn the mixture out onto a sheet of plastic wrap and shape into a wide, thick loaf about 10 inches long… The long column of meat that turns and turns on a spit in many Greek restaurants may look like something you can’t make at home. All products featured are carefully reviewed and selected by our editors. That method produces juicy meat from the fat that constantly bastes it along with extra crunchy edges—perfection in my book. Would you happen to have a link to a good recipe? True, some Gryos is made with Lamb and beef, it is not actually a Greek invention, I am a former chef in Canada, and have been eating both since the 1970's, if your using a George Forman or Ronco one, mix the meat and … Gyro meat: You don’t need a vertical rotisserie spit to make a gyro at home, and you don’t even have to go to a gourmet import supermarket. And, if you can find real Greek dried oregano at a specialty store, it has a much stronger flavor than anything off the spice shelf at the supermarket. Keep your meat well-chilled while working with it. https://www.mamaslebanesekitchen.com/meats/beef-shawarma-recipe Shred the lettuce. Wrap it tightly in aluminum foil or plastic wrap to form a loaf. You might need to remove the spit assembly to do this. But it works!! Skewer the meat log on the rotisserie tines, and cook over high heat for 15 minutes. First is getting the texture of the meat mixture right. FREE Delivery. This Greek-American take on the dish uses ground lamb or beef and is quick and easy to make in a home kitchen. Rest the meat for 10 minutes and slice against the grain. £8.44 £ 8. In this video we cook / grill gyro meat on our Kamado Joe Big Joe using the Joetisserie rotisserie at home or on a BGE. His articles have appeared on numerous home and garden sites including GoneOutdoors, TheNest and eHow. May 2020. Recipe: If you're a newbie to cooking gyros and you're not quite sure how to marinate the meat, you could ask the butcher to marinate it for you. To make the sliced meat version of gyros meat, select a roast of pork or lamb with a diameter wider than the prongs on your rotisserie. With the help of Nick the spit master we show you how to marinate and prepare Greek Gyros and then how to cook it on a charcoal spit. If you have a rotisserie fitting on your grill, here’s what to do with it. If you don’t have, you can try carefully broiling the meat, rotating to ensure even browning on all sides. With the addition of some herbs and the overnight marinade, this meat will take on all the traditional flavors that you’ve come to love from a traditional gyro. But it’s just ground lamb and flavorings, worked into an even finer grind in the food processor, molded into a loaf and spit-roasted until the moment it’s sliced into your waiting pita (the thick kind, without a pocket), topped with lettuce, tomato, sliced onion and tzatziki (see recipe below). Purée the onion in a food processor. Don't overcook it; Next up: flavoring. There's two ways to finish your gyro meat: In previous careers, he sold insurance and mutual funds, and was a longtime retailer. Makes 8 servings. Cut the gyro meat into thin strands. This amount of meat will make enough … . Relevance. The rotisseries on home grills and ovens -- even countertop ovens -- are invariably horizontal. If you're craving Greek gyros but don't feel like going out to a Greek restaurant, make them at home! To make quick gyro meat, start by mixing lean ground lamb, minced garlic, dried oregano, onion powder, salt, and pepper in a large bowl. Food And Drink. Cover and allow to rest while you prepare the pans: 3 large loaf pans. It's easiest if the meat is slightly frozen, which makes it firmer. Cook on high for 15 minutes. Explore. Known as gyros in Greece, and doner kebab in Turkey, these wonderful sandwiches are globally known and loved, and we are among their many, many fans. Greek-American versions are made with ground meat, usually a mixture of beef and lamb, though pure-lamb gyros are sometimes available. For me, the gyro has to be stacks of sliced meat piled high on a vertical rotisserie, then shaved off per order. Combine the Greek yogurt with garlic, spices, lemon juice and olive oil. May 2020. The baked homemade gyros is then sliced super thin and those slices are baked again under the broiler. Chill for at least 2 hours or up to 24 hours to firm up the meat. Slide the slices onto your rotisserie's spit and secondary prongs, pressing them together as tightly as possible. The rotisserie used in gyro shops is a special variety that holds the meat vertically as it's cooked. I also made a metal base out of a lid from a large can of tin tomatoes which I had drilled holes in to fit over the prongs. To Make the Gyro Meat: Place the onion chunks in the food processor and blitz them until they are super finely chopped. Then, divide the meat into small balls, and flatten them into 1/2-inch thick patties. £168.99 £ 168. It's tricky to replicate on a home rotisserie, but it can be done. Form the meat into a log shape, wrap it in parchment paper, and then in foil. https://homeisakitchen.com/2015/08/23/easy-homemade-gyro-meat-recipe Place all the ingredients in the work bowl of a food processor and process about one minute until very smooth. 99. Step 5 Stack the meat onto the stand/ stick of the rotisserie and then switch the rotisserie on. Usually authentic gyros is make from skewering heavily seasoned meat (often chicken or lamb, sometimes pork) and cooking it slowly on a rotisserie (gyro actually translates to rotation). Use a long, sharp knife to carve the meat into slices 1/8th inch or less, or ask your butcher to slice it for you. Rotisserie-grilled Gyro at Home If you have a rotisserie fitting on your grill, here’s what to do with it. If Using a Rotisserie Oven (Recommended) Place the meat through the center spit of the rotisserie oven. FREE Delivery. Use a long, sharp knife to carve the meat into slices 1/8th inch or less, or ask your butcher to slice it for you. https://homeisakitchen.com/2015/08/23/easy-homemade-gyro-meat-recipe To make the sliced meat version of gyros meat, select a roast of pork or lamb with a diameter wider than the prongs on your rotisserie. Article from yummymummyclub.ca. Mine is a slightly different approach to get that juicy/crispy/salty taste. Place the meat onto the rotisserie skewer. As the cone of meat is built, it is pressed down to compress the meat so it is packed solid. You can make gyros at home by processing ground meat in a food processor to make it even more finely ground (more like a paste), then press it into a meatloaf shape and bake. Next, broil or fry the patties until they're not pink on the inside, which should take around 10 minutes if you're broiling them or 5 minutes if you're frying them. I then wrapped the metal plate in tin foil before threading on the meat. Answer Save. Slice away the outer layers as they brown, and use them to make your gyros. https://www.allrecipes.com/recipe/173420/traditional-gyro-meat Here is our recipe for homemade gyro meat. Chill in fridge for at least 2 hours to allow the texture to firm up. Food And Drink. Add lettuce, tomatoes and onions and you have the “hamburger” of the Levant. Slice it into portions. The meat is formed into a sausage-like loaf, then cooked on a vertical rotisserie in the same way. 2. Most food historians generally agree the name “gyro” and the current wraps are both recent inventions originating in New York during the early 1970s. That elusive bouncy-yet-tender bit is not easy to achieve. It's easiest if the meat is slightly frozen, which makes it firmer. Roast for about 1 hour and 30 minutes, basting with a sauce made out of the cooked marinade. Make sure there's enough fat. Scrape down the sides a couple times. Lamb Recipes .. That method produces juicy meat from the fat that constantly bastes it along with extra crunchy edges—perfection in my book. The second problem, of course, is that despite watching hours of infomercials for the Ronco Showtime Rotisserie, I never bucked up with my four easy payments of $39.95. Explore. Mine is a slightly different approach to get that juicy/crispy/salty taste. Set your infrared back burner to high and mount your rotisserie kit and let it spin. Remove meat from skewers and slice as thin as possible for assembly. For just a couple of euros you can enjoy a soft warm pitta bread filled with either chicken or pork gyros meat with salad, tzatziki a few chips and some extra seasoning. https://www.food.com/recipe/alton-browns-gyro-meat-recipe-344915 Leave the meat to rest in the fridge overnight and for up to a day. The last step before placing the gyro cone on the rotisserie grill is to place a very thin slice of fat on top. It does when we do shawarma or doner, but not gyro. 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