TRADITIONAL GYRO MEAT
This Greek/Lebanese style meatloaf is sliced and served with pita bread, tzatziki, and tomatoes for a delicious gyro that is the closest I've come to emulating my favorite Mediterranean restaurant. The preparation time seems long, but most of it is resting time, so you can be doing other stuff! You can substitute pork or chicken for the ground lamb and beef if you prefer.
Provided by The Dread Pirate Paramour
Categories Meat and Poultry Recipes Lamb Ground
Time 2h
Yield 10
Number Of Ingredients 11
Steps:
- Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.
- Preheat oven to 325 degrees F (165 degrees C).
- Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.
- Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 1.9 g, Cholesterol 58.7 mg, Fat 11.7 g, Fiber 0.5 g, Protein 15.7 g, SaturatedFat 4.7 g, Sodium 96.7 mg, Sugar 0.5 g
GYRO MEAT RECIPE
Make doner kababs or gyros at home, with this gyro meat recipe. This gyro meat recipe is so simple to make, but it authentic and turns out delicious. If you've ever wanted to make restaurant-style gyro meat at a home, you've found the best gyro meat recipe ever.
Provided by URVASHI PITRE
Categories Main Courses
Time 1h10m
Number Of Ingredients 9
Steps:
- Place onions, garlic into a large food processor and process until finely chopped but not liquefied.
- Add meat and all the seasonings and grind for another 3-5 minutes. Do not skip this step. If you do, it will be like ground beef with some weird seasonings in it. Grind it until it's a big, huge, sticky mess that you wonder how you will ever clean up.
- Since writing this recipe I've discovered a faster way to do this, which is to use your stand mixer with the paddle. Paddle the living daylights out of the meat with the spices until it's a sticky mess. This is a lot easier to clean up than a blender, and the end result is the same. So use whatever you have that works for you.
- Put into a foil pan, and smooth out the top, and bake at 350 for 60 mins, or until it reaches an internal temperature of 175-180
- Take it out of the oven and drain all the fat.
- Cover it with foil and then place something heavy on it to compress it. I put a cast iron skillet on top and then carefully placed 3 cans of beans on top of the skillet to compress it.
- Let it rest for 30 mins and then slice into thin slices.
- Gyros!
Nutrition Facts : Calories 236 kcal, Carbohydrate 2 g, Protein 22 g, Fat 15 g, ServingSize 1 serving
GREEK GYRO RECIPE WITH HOMEMADE GYRO MEAT
Make your favorite American-style Greek gyros at home! This gyro meat recipe combines ground beef and lamb to get that distinctive flavor you find at Greek restaurants. The texture is meatloaf-style rather than restaurant-style, but the flavors are on point. Doing it this way saves tons of time. Top with Tzatziki Sauce, tomatoes, onions, and cucumbers!
Provided by Karen
Categories Main Course
Time 35m
Number Of Ingredients 22
Steps:
- Start by making the Tzatziki Sauce. It needs time to marinate, so get it done first so it can sit in the fridge while you make the rest.
- Make the gyro meat. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Or line with foil and spray with nonstick spray.
- If you have a food processor, use it to finely chop the onion and garlic. If not, use a knife to chop finely.
- In a large bowl, add all gyro meat ingredients: 1 pound ground beef, 1 pound ground lamb, 2 tablespoons butter OR bacon grease,* 2 eggs, 1/2 cup milk, 2 tablespoons lemon juice, 1 cup Panko crumbs, chopped onion, minced garlic, 4 teaspoons kosher salt (see note), 2 teaspoons black pepper, 2 teaspoons oregano, 1/2 teaspoon rosemary, 1 teaspoon thyme, 2 teaspoons cumin, 1 teaspoon marjoram. (It's ok if you don't have the marjoram.)
- Combine the meat using your hands. I like to wear disposable gloves when I do this. Using your hands feels a little weird, but it mixes the meat so much faster and more evenly than using a spoon, resulting in nice tender meat (as opposed to being overworked.)
- Shape the meat into about 10 oval patties. See photos. Line them up on the pan making sure they are not touching each other.
- Bake at 350 for about 15-20 minutes, or until a meat thermometer reaches 160 degrees F. Remove from the oven and keep warm.
- Meanwhile, prepare the gyro toppings: Thinly slice a red onion. Slice the tomatoes. Slice the cucumbers. Warm the pita bread either in the microwave or in the still-warm oven. Chop extra fresh dill, if you want.
- How to construct your gyro: Add a layer of Tzatziki Sauce to a warm pita. Slice a gyro patty in half lengthwise for easier eating, and place on top of Tzatziki. Garnish with red onion, tomatoes, cucumbers, and fresh dill. Devour!
- Gyros are traditionally served with french fries, or you could try it with these 3 ingredient Roasted Potatoes. It would also be great served with this Greek Salad!
Nutrition Facts : ServingSize 1 g, Calories 726 kcal, Fat 43 g, SaturatedFat 15 g, Cholesterol 147 mg, Sodium 2088 mg, Carbohydrate 54 g, Fiber 4 g, Sugar 8 g, Protein 32 g, TransFat 1 g, UnsaturatedFat 16 g
GREEK GYRO MEAT
This is my version of greek gyro meat. It is not stricly traditional in ingrediants or cooking technique as I don't have a rotiserrie
Provided by Computer Chef
Categories Lamb/Sheep
Time 45m
Yield 8 servings of meat, 8 serving(s)
Number Of Ingredients 11
Steps:
- Add all the spices to a mixing bowl and stir well. Adjust the salt to your diet and taste. I use 1/2 tsp salt and 1 egg myself.
- in a food processor put 1/2 of each meat and 1/2 of the bread crumbs, 1tbsp of the oil and 1/2 the spices. pulse until well mixed and the meat forms a tight ball. Remove to a large bowl.
- Repeast step two with the rest of the ingredients.
- Mix the two batches toghther and spread out very thin on large oiled cookie sheets or food service cooking trays.
- Broil the meat until toasty, flip and repeat. usually 2-3 minutes on a side tops. watch closely so it doesn't burn.
- remove and cut in strips.
- If desired you can add an additional sear using a skillet and some oil on the stove.
Nutrition Facts : Calories 517.1, Fat 37.4, SaturatedFat 14.1, Cholesterol 133.3, Sodium 453.6, Carbohydrate 7.1, Fiber 0.9, Sugar 1, Protein 35.8
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