GYRO ROTISSERIE RECIPES

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GREEK GYRO MEAT - ROTISSERIE, GRILL OR OVEN RECIPE - FOOD.COM



Greek Gyro Meat - Rotisserie, Grill or Oven Recipe - Food.com image

We love Greek food, but Gyros are a true hit in my house! Most of the Gyros that we buy out are dry and the sauce never really tastes like it should. This is a fabulous recipe for those of us who love a REAL Gyro. It is flavor packed and very versatile. If you do not have lamb, you can substitute with finely ground hamburger. It will not be as authentic as the lamb Gyro, but the spices and seasonings used in this recipe will get you to where you are going! I serve this with recipe #296173. You can also wrap these up in foil and take along to a picnic or outing. UPDATE 07/25/08: I was given this recipe from a neighbor who used to live in our neighborhood and made this meat on his BBQ rotisserie. I had no idea it was an Alton Brown recipe until now. Please know this recipe was not posted in malice.

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 5 minutes

Yield 8 serving(s)

Number Of Ingredients 7

1 medium onion, finely chopped
2 lbs lamb, finely ground (hamburger can be substituted)
1 tablespoon garlic, finely minced
1 tablespoon dried marjoram
1 tablespoon dried rosemary, ground
1 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground

Steps:

  • 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.
  • To cook in the oven as a meatloaf, proceed as follows:.
  • Preheat the oven to 325 degrees F.
  • Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on warm pita bread with recipe #296173 sauce, chopped onion, tomatoes and shredded lettuce.
  • To cook on a Kitchen or BBQ Grill Rotisserie, proceed as follows:.
  • Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
  • Preheat the grill to high. (Follow your Kitchen Rotisserie manual for time and temperature.).
  • 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 warm pita bread with recipe #296173 sauce, chopped onion, tomatoes, and shredded lettuce.

Nutrition Facts : Calories 179, FatContent 11.3, SaturatedFatContent 4.7, CholesterolContent 60, SodiumContent 264, CarbohydrateContent 2.2, FiberContent 0.5, SugarContent 0.6, ProteinContent 16.2

GREEK LAMB ROTISSERIE/GRILL METHODS RECIPE - FOOD.COM



Greek Lamb Rotisserie/Grill Methods Recipe - Food.com image

This Greek-style marinade has strong flavors to complement the strong flavor of lamb. Buy a boneless leg that's been butterflied, or rolled and tied. Unroll it for the marinade to get in everywhere then re-rolling it for even cooking and tenderness. If you happen to buy it with the netting try to save the netting to replace it after marinating. You can grill this flat on the grill as well. This lamb sliced thin is great to make gyro's with!

Total Time 1 hours 50 minutes

Prep Time 30 minutes

Cook Time 1 hours 20 minutes

Yield 12-16 serving(s)

Number Of Ingredients 9

3 -4 lbs leg of lamb, boned and tied
3 to 4 tablespoon lemons, juice and zest of
1/4 cup olive oil
6 garlic cloves, minced
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon rosemary
1 bay leaf
salt and pepper

Steps:

  • Cut excess fat from leg of lamb.
  • Combine all marinade ingredients in a bowl or baking dish large enough to accommodate the lamb and mix well. Message marinade into lamb making sure it is in everywhere. Cover and refrigerate overnight, turning often.
  • Remove from refrigerator to allow it to reach room temperature about 30 minutes.
  • Preheat grill.
  • Re-roll leg into a roast very tightly and tie.
  • Place lamb on middle of the rotisserie skewer making sure it is balanced and secure.
  • Reduce temperature to low. Cook for 2 hours brushing with remaining marinade every 1/2 hour.
  • When the middle of the meat reaches a temperature of about 145 degrees remove from grill.
  • Let a leg of lamb rest for 20 minutes before you start carving it up. This will even out the temperature, make sure it’s completely done and allow the juices to flow back into the meat.
  • Carve the meat, starting from the thick end and work our way down to the shank.
  • Alternate cooking Method:.
  • Start by grilling the leg over a medium high direct heat to sear the surface. This will give the meat a crusty surface and add texture. Turn every 5 minutes to sear the surface evenly. On the rotisserie you won’t have to worry about this. Grill over this direct heat for about 15 minutes then move to indirect grilling and cut the temperature down to a medium heat. Watch for flare-ups during the direct grilling phase. The leg of lamb will need about 20 minutes per pound to cook so plan accordingly.

Nutrition Facts : Calories 273.1, FatContent 19.8, SaturatedFatContent 7.2, CholesterolContent 76, SodiumContent 65.1, CarbohydrateContent 1.6, FiberContent 0.1, SugarContent 0.3, ProteinContent 21.2

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From thesmokeycarter.com
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From bushcooking.com
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GREEK GYROS FROM THE ROTISSERIE - PITMASTER X
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From pitmasterx.com
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Oct 06, 2018 · Using the Bull pit mitts, place the rotisserie spit with positioned chicken thighs into the rotisserie brackets. Turn the rotisserie motor on. Turn the rotisserie motor on. Turn the two outside burners to low and the infrared back burner on low heat, around 380 degrees F. Check that the chicken thighs rotate properly and close the lid.
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ROTISSERIE CHICKEN GYROS - BUSH COOKING
Rotisserie Chicken. In the large zip lock bag add the yogurt, lemon juice, olive oil, vinegar, garlic, oregano, paprika, cumin, coriander, cayenne, salt, and pepper. Mix and squeeze around until well combined. Trim any excess fat or gristle from the chicken thighs then add to the bag of marinade. Chill while marinading for at least 45 minutes ...
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From twosleevers.com
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RECIPE FOR HOMEMADE GREEK GYRO MEAT - GREEK BOSTON
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From greekboston.com
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From oureverydaylife.com
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From thegreekfoodie.com
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From bbqspitrotisseries.com.au
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Oct 04, 2019 · Make a marinade with oil, celery seeds, garlic, salt, thyme, pepper, rosemary, and sage. Leave the meat to rest in the fridge overnight and for up to a day. Roast for about 1 hour and 30 minutes, basting with a sauce made out of the cooked marinade. Rest the meat for 10 minutes and slice against the grain.
From thespruceeats.com
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Sep 24, 2020 · Making a gyro is a major undertaking, and for a professional such as Bobby Bounakis, the process took just under an hour from the time he brought in the fresh pork to the time the 88-pound gyro cone went up on the rotisserie to start cooking. Bounakis knows from experience how many gyros to make every day.
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GYRO RECIPES | ALLRECIPES
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From allrecipes.com
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GYRO MEAT RECIPE - THE FOREIGN FORK
Aug 27, 2021 · Recipe Origins. Gyros, Doner Kebabs, and Schwarmas are all very similar types of meat and are likely influenced by one another. All of them are normally made by roasting meat on a vertical rotisserie and slicing the meat off as it cooks, adding it to a sandwich.
From foreignfork.com
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GREEK MARINATED PORK GYROS RECIPE WITH HOMEMADE TZATZIKI ...
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From realgreekrecipes.com
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Oct 08, 2019 · Although this witty rotisserie oven looks like it is made special for Middle-Eastern restaurants, its whole purpose is for home use only. Having said that; you can make any kind of skewer kebab (shish kebab), shawarma, gyro, doner, and tacos al pastor completely at the professional level.
From kitchenexpert.org
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