American Gyros Recipes
AMERICAN GYROS
Authentic Greek gyros are made with pork and chicken, but I prefer this version. It uses the same spices but is made with ground lamb and/or beef. Plus it's perfect for making ahead of time and heating it when you make your gyros. Don't forget to make tzatziki!
Provided by Chef John
Categories World Cuisine Recipes European Greek
Time 1h55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Line with parchment paper that extends up the sides. Turn the parchment paper over so the oiled side is up.
- Place ground lamb and beef in a mixing bowl. Add onions, garlic, rosemary, oregano, salt, pepper, cumin, paprika, cinnamon, cayenne pepper, and bread crumbs. Mix until well combined. Transfer to prepared baking dish and press the meat mixture firmly into the dish in an even layer that extends to the edges. Meat mixture should be packed and fairly dense.
- Bake in preheated oven until nicely browned, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool to room temperature. Transfer to a plate. Cover with plastic wrap and refrigerate until chilled, 1 to 2 hours.
- Transfer meat to a cutting board. Cut into 3 pieces crosswise. Slice each piece into 1/8-inch thick slices as you need them.
- Heat oil in a skillet over medium-high heat. Cook slices until browned, about 2 minutes per side.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 3.4 g, Cholesterol 72 mg, Fat 17.8 g, Fiber 0.7 g, Protein 19.3 g, SaturatedFat 6.7 g, Sodium 548.8 mg, Sugar 0.6 g
GREEK-AMERICAN LAMB GYROS RECIPE
Crispy, salty edges and moist, tender
Provided by J. Kenji López-Alt
Categories Sandwiches Sandwich
Time 2h5m
Yield 4
Number Of Ingredients 20
Steps:
- Combine lamb, salt, pepper, and oregano in a medium bowl. Mix with hands until homogeneous. Cover and refrigerate at least 1 hour or up to overnight. Meanwhile, place yogurt in a fine-mesh strainer set over a small bowl. Allow to drain in refrigerator for 1 hour. Adjust oven rack to middle position and preheat oven to 300°F (150°C). Place cold lamb mixture in bowl of food processor with onion, garlic, and bacon. Process until smooth a purée is formed, about 1 minute total, scraping down sides with rubber spatula as necessary.
- Line rimmed baking sheet with aluminum foil. With moist hands, form meat mixture into rectangles about 1 1/2-inches high, 8-inches long, and 5-inches wide. Bake until center of loaf reads 155°F (68°C) on an instant-read thermometer, about 30 minutes. Allow loaf to rest at room temperature for 15 minutes (or refrigerate for up to a week, see notes).
- Meanwhile, make the sauce. Combine strained yogurt, mayonnaise, garlic, lemon juice, and parsley and stir to combine. Season to taste with salt. Refrigerate, covered, until ready to use.
- Adjust broiler rack to highest position (about 1 1/2 to 2 inches from broiler element) and preheat broiler. Slice loaf crosswise into 1/8 to 1/4-inch strips (each strip should be about 5-inches long and 1 1/2-inches wide). Lay strips on rimmed baking sheet lined with aluminum foil and broil until edges are brown and crispy, about 2 minutes. Tent with aluminum foil. Warm bread by placing on rimmed baking sheet and broiling until soft and pliant, about 45 seconds per side.
- Spread 1/4 cup of sauce over each piece of bread. Divide meat evenly between sandwiches. Top as desired, wrap with foil, and serve.
Nutrition Facts : Calories 881 kcal, Carbohydrate 74 g, Cholesterol 139 mg, Fiber 5 g, Protein 49 g, SaturatedFat 14 g, Sodium 1735 mg, Sugar 12 g, Fat 43 g, ServingSize 4, UnsaturatedFat 0 g
GREEK AMERICAN LAMB GYROS
This is a wonderful authentic tasting gyro recipe. We have never tasted any gyro this good! We now make them ourselves instead of going to gyro restaurants. This recipe comes from www.seriouseats.com.
Provided by cstsmiles
Categories Lamb/Sheep
Time 1h35m
Yield 6 gyros, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Combine lamb, kosher salt, pepper, and oregano in medium bowl.
- Mix with hands until homogeneous.
- Cover and refrigerate at least 1 hour or up to overnight.
- Meanwhile, place yogurt in fine-mesh strainer set over small bowl.
- Allow to drain in refrigerator for 1 hour.
- Adjust oven rack to middle position and preheat oven to 300 degrees Fahrenheit.
- Place cold mixture in bowl of food processor with onion, garlic, and bacon. Process until smooth puree is formed, about 1 minute total, scraping down sides with rubber spatula as necessary.
- Line a rimmed baking sheet with aluminum foil.
- With moist hands, form meat mixture into a rectangle about 1-1/2 inches high, 8-inches long, and 5-inches wide.
- Bake until center of loaf reads 155 degrees Fahrenheit on an instant read thermometer, about 30 minutes.
- Allow loaf to rest at room temperature for fifteen minutes (or refrigerate for up to a week-see note).
- Meanwhile, make sauce.
- Combine strained yogurt, mayonnaise, garlic, lemon juice, and parsley; stir to combine.
- Season to taste with salt. Refrigerate, covered, until ready to use.
- Adjust broiler rack to highest position (about 1-1/2 to 2 inches from broiler element). Preheat broiler.
- Slice loaf crosswise into 1/8th to 1/4-inch strips (each strip should be about 5-inches long and 1-1/2 inches wide).
- Lay strips on rimmed baking sheet lined with aluminum foil.
- Broil until edges are brown and crispy, about 2 minutes.
- Tent with aluminum foil.
- Warm bread by placing on a rimmed baking sheet and broiling until soft and pliant, about 45 seconds per side.
- Spread 1/4 cup of sauce over each piece of bread.
- Divide meat evenly between sandwiches.
- Top as desired, wrap with foil, and serve.
Nutrition Facts : Calories 681.1, Fat 43.4, SaturatedFat 16.6, Cholesterol 107.2, Sodium 1565.5, Carbohydrate 42.5, Fiber 2, Sugar 4.8, Protein 28.9
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