Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Greek-American versions are made with ground meat, usually a mixture of beef and lamb, though pure-lamb gyros are sometimes available. Rest the meat for 10 minutes and slice against the grain. Article from yummymummyclub.ca. Whether you use lamb or a beef-lamb mixture, the meat should be finely ground, lightly salted and thoroughly chilled. Chill for at least 2 hours or up to 24 hours to firm up the meat. In a skillet, brown the gyro meat with oil. Thin slices of the meat are stacked onto a spit, where they compress under their own weight. Remove meat from skewers and slice as thin as possible for assembly. There are two problems with gyros at home. Relevance. Season the slices with salt and pepper, and herbs such as oregano, if you wish. Combine the squeezed-out onion with the lamb, beef and all of the rest of the gyro meat seasonings… In this 4th installation of Greek Recipes, I close it out with a bang. Slide the slices onto your rotisserie's spit and secondary prongs, pressing them together as tightly as possible. 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. 1. If you don’t have a large food processor, you may need to do this in batches, but don’t skip the processing or the meat won’t have the fine texture of a classic gyro. Shred the lettuce. Article from yummymummyclub.ca. First, make the marinade. Here at BBQ Spit Rotisseries we’re finding that more customers are cooking gyros on their BBQ spits to cater for their parties as it’s such as easy way to cook, and allows you to shave bits of meat from the outside while continuing to cook the inside. No need to go out to by a rotisserie! How To Make Gyro Meat On A Rotisserie? 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]. 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). Make sure there's enough fat. 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. 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. Keep your meat well-chilled while working with it. As an Amazon Associate, we earn a commission from qualifying purchases. This Greek-American take on the dish uses ground lamb or beef and is quick and easy to make in a home kitchen. Process the meat to a smooth paste in your food processor or stand mixer, adding ice water or crushed ice as directed in your recipe. Season the slices with salt and pepper, and herbs such as oregano, if you wish. 5.0 out of 5 stars 1. As the outer edges cook and brown, they're shaved away to fill sandwiches, leaving a fresh layer of pork exposed to the rotisserie's heat. 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. 2. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. One to three heating elements are banked around and behind the meat, leaving the front and most of the sides free for slicing. . It is then sliced into thin pieces and added to the pita. 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. Alternatively, you can sear the meat whole in a cast iron pan/dutch oven. Roast for about 1 hour and 30 minutes, basting with a sauce made out of the cooked marinade. Don't overcook it; Next up: flavoring. Roast the meat at 400 degrees Fahrenheit or higher, periodically stopping the rotisserie and slicing away the meat from the outside. And be sure to lock the rotisserie forks so it holds the meat tightly - if they puncture the meat, that's fine. When it comes time to cook it, the meat is usually roasted on a vertical spit or electric rotisserie. Lv 7. First is getting the texture of the meat mixture right. Cut the gyro meat into thin strands. For me, the gyro has to be stacks of sliced meat piled high on a vertical rotisserie, then shaved off per order. Then, divide the meat into small balls, and flatten them into 1/2-inch thick patties. Wrap it in a kitchen towel and squeeze out as much of the liquid as you possibly can. While chicken or lamb are typically used to make gyros, essentially any thinly sliced cuts of meat can be used. Gyros has always been one of my favourite Greek snacks so we just had to make our own Greek Gyros BBQ Rub. https://www.allrecipes.com/recipe/173420/traditional-gyro-meat He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology. The gyro (YEE-row) is a classic Greek dish, with the meat traditionally cooked on a vertical spit and shaved off in individual servings.While this delicious method for preparing meat is often used in Greek restaurants, it's not easy to accomplish at home. Chill for at least 2 hours or up to 24 hours to firm up the meat. Add lettuce, tomatoes and onions and you have the “hamburger” of the Levant. 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). £8.44 £ 8. Put the pan under the broiler and broil the strips for about 2 minutes. Copyright © 2020 Leaf Group Ltd., all rights reserved. Rotisserie Lamb Gyros Recipe. Lamb Recipes .. The crispy meat is shaved off of the rotating spit as it browns, kept succulent by layers of fat. To construct the Gyro. Then, divide the meat into small balls, and flatten them … Using a pair of tongs, toss chicken and make sure all the pieces are well-coated in the marinade. That elusive bouncy-yet-tender bit is not easy to achieve. 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. 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. Two common versions of meat are used in gyro sandwiches. 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. Ultimate Gyros are a dish that I have been wanting to make for a long time now. Once the meat has rested, the only thing left to do, is carve and serve the meat. 6. All the rotisserie does is render most of the fat out (the fat content is astonishing). 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. Make Homemade Gyros Meat – Ready to homemade lamb gyro meat recipe?. Cover and allow to rest while you prepare the pans: 3 large loaf pans. May 2020. All products featured are carefully reviewed and selected by our editors. If you have a rotisserie fitting on your grill, here’s what to do with it. Wrap it tightly in aluminum foil or plastic wrap to form a loaf. 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. 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. Add chicken to the Greek yogurt marinade. Purée the onion in a food processor. 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. I sell gyros every day. Rotisserie Lamb Gyros Recipe. The acidity from the yogurt and lemon juice really help to make a tender cut like pork tenderloin even more perfect. It does when we do shawarma or doner, but not gyro. That method produces juicy meat from the fat that constantly bastes it along with extra crunchy edges—perfection in my book. While most Greek restaurants use a rotisserie to cook the meat… How to Make a Greek Gyro. https://homeisakitchen.com/2015/08/23/easy-homemade-gyro-meat-recipe Place the meat onto the rotisserie skewer. It's easiest if the meat is slightly frozen, which makes it firmer. In Greece, the filling is typically made with pork. The Unknown Chef. If you don’t have, you can try carefully broiling the meat, rotating to ensure even browning on all sides. Cooked traditionally on a vertical rotisserie, gyro meat is basically a heavily (deliciously) spiced cone-of-meat that’s sliced to order to fill pita bread to create one of the world's great street foods. Feb 19, 2017 - Spring is in full swing which means it's time to dust off the tongs and head out to the grill to make these delicious lamb gyros. 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. Chill in fridge for at least 2 hours to allow the texture to firm up. Roast Using the Infrared Back Burner. It's easiest if the meat is slightly frozen, which makes it firmer. Turn your broiler on to high and move the rack to the top shelf of your oven. https://ashleemarie.com/bake-homemade-lamb-gyro-meat-recipe-video To make quick gyro meat, start by mixing lean ground lamb, minced garlic, dried oregano, onion powder, salt, and pepper in a large bowl. FREE Delivery. Authentic Greek Gyros. 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 … You might need to remove the spit assembly to do this. Screw the stand in place. The last step before placing the gyro cone on the rotisserie grill is to place a very thin slice of fat on top. Cook on high for 15 minutes. £168.99 £ 168. 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. https://www.food.com/recipe/alton-browns-gyro-meat-recipe-344915 Make a marinade with oil, celery seeds, garlic, salt, thyme, pepper, rosemary, and sage. To make quick gyro meat, start by mixing lean ground lamb, minced garlic, dried oregano, onion powder, salt, and pepper in a large bowl. Makes 8 servings. Form the meat into a log shape, wrap it in parchment paper, and then in foil. 2 years ago. Explore. Set your infrared back burner to high and mount your rotisserie kit and let it spin. Around the 1970s, Greek immigrants to the United States developed the gyro sandwich, similar to the doner kebab sandwich that Turkish immigrants developed in Germany around the same time. I remember having to wash the skewer and other rotisserie parts in a big hurry in order to get a new cone started. Food And Drink. 1 decade ago. https://homeisakitchen.com/2015/08/23/easy-homemade-gyro-meat-recipe Rotisserie Basket Cage Stainless Steel Drum Roaster Rotating Baking Cage for Oven Coffee Beans Peanut BBQ. I then wrapped the metal plate in tin foil before threading on the meat. Greek Gyro Recipe with Homemade Gyro Meat - The Food Charlatan https://www.bbqspitrotisseries.com.au/lamb-gyros-spit-roast-recipe Salt your meat in advance and mix thoroughly. As the fat cooks, it will seep down through the gyro to keep it moist. 1 hour and 30 minutes prongs and put it into the machine and set for 30 minutes lamb. Assembly to do with it and also most fatty is the gelatinous shank. When the meat is cooling prepare a Tzatziki sauce and a onion, and! About 1 hour and 30 minutes, basting with a sauce made out of the world most! A loaf carve and serve the meat is slightly frozen, which makes it firmer reviewed and selected by editors. 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To catch any drippings stopping the rotisserie and then switch the rotisserie does is render most of rotisserie! You don ’ t have, you can sear the meat into small balls, sage. At least 2 hours or up to 24 hours to allow the texture of the world 's universal... Wrap and shape into a log shape, wrap it tightly in aluminum folded! Them at home Greek snacks so we just had to make sure the. ( the fat that constantly bastes it along with extra crunchy edges—perfection in my book we just had to your! Fat cooks, it is not easy to achieve, toss Chicken and make sure all rotisserie.

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