MEAT FOR GYRO RECIPES

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GYRO MEAT RECIPE - GREEK.FOOD.COM



Gyro Meat Recipe - Greek.Food.com image

I got this recipe from the newspaper years ago, and make it frequently. I serve it with my cucumber yogurt sauce, which I'm also posting. Be warned- It is very garlicky. Also, use less pepper if you're using all beef instead of lamb.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6-8 serving(s)

Number Of Ingredients 6

1 lb lean ground lamb (I frequently grind the lamb in my food processor or meat grinder and sometimes add beef)
2 cloves garlic (crushed)
1 1/2 teaspoons dried oregano (crushed)
1 teaspoon onion powder
1 teaspoon salt
3/4 teaspoon pepper

Steps:

  • Combine ingredients in a bowl, and shape into 1/2 inch thick patties.
  • Broil 8-10 minutes until no longer pink.
  • Slice thinly and serve with pita bread, sliced tomatoes, thinly sliced onion, cucumber yogurt sauce.

Nutrition Facts : Calories 218.5, FatContent 17.8, SaturatedFatContent 7.8, CholesterolContent 55.5, SodiumContent 433, CarbohydrateContent 1, FiberContent 0.3, SugarContent 0.1, ProteinContent 12.7

GYROS - AN AUTHENTIC RECIPE FOR MAKING THEM AT ... - FOOD.COM



Gyros - an Authentic Recipe for Making Them at ... - Food.com image

Yes, you can make authentic gyros at home --> the texture and flavor of this meat is as good as you get in a good Greek restaurant, without the traditional rotating spit.. but this is just the recipe and technique for making the meat, for I'm assuming you know the drill on making the classic gyro sandwich - stuff the meat in a grilled pita with sliced tomatoes, onions and tzaziki sauce.. Enjoy!

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 10 serving(s)

Number Of Ingredients 8

1 lb ground beef
1 lb ground lamb (optional, you can use all ground beef if you're weirded out by lamb) (optional)
1/2 cup breadcrumbs
2 garlic cloves, finely minced
3 teaspoons oregano
2 teaspoons onion powder
2 teaspoons salt
1 teaspoon pepper

Steps:

  • Combine all ingredients in a bowl, and mix well.
  • Knead the mixture on the counter for 10 minutes - just like you're kneading bread. You may want to use a dough-scraper to help keep the counter clean. (I do). Pick that meat up and SLAM it into the counter, continuing to do so for the 10 minutes. This is key to getting the correct texture. I'm no Alton Brown, but I think the thing we're doing here is melting the fat so that we get a nice smooth texture in the end.
  • Form into a flat loaf - I like to put the meat onto a piece of wax paper, and flattening it into a 3" high slab rectangle. I cover it with another piece of wax and use a rolling pin to flatten it out, just make sure you straighten out the edges to form a rectangle so that when it comes time to slice, they are nice and even.
  • Bake the loaf on a broiler pan (or pan with raised edges, because it will leak grease!) at 350 for about an hour. Alternatively, you can grill it over coals, that's my favorite way, just be sure to turn often so as to distribute the juices.
  • Allow to cool for at least 10 minutes before slicing thin.

Nutrition Facts : Calories 122.2, FatContent 7.1, SaturatedFatContent 2.7, CholesterolContent 30.8, SodiumContent 535.1, CarbohydrateContent 4.7, FiberContent 0.4, SugarContent 0.4, ProteinContent 9.3

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FAVORITE MEAT LOAF GYROS RECIPE: HOW TO MAKE IT
This is definitely a different gyro meat recipe, yet it is so good! I slice leftover meat in individual portions and freeze for any time I crave a gyro. —Sharon Rawlings, Tampa, Florida
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Category Lunch
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Calories 475 calories per serving
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