Light Spam Gyro Meat Recipes
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
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.
Provided by Shaye
Categories Lamb/Sheep
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
LIGHT SPAM GYRO MEAT
In my continuing efforts to re-purpose things in my pantry, my journey takes me to one of my favorite foods. The gyros, I mean, though I don't hate Spam. Marinading the gyro meat in the seasoning makes it a close approximation to the real thing. To really make this special, I highly recommend making your own bread, such as the kind found in the following link: http://www.food.com/recipe/greek-pita-bread-60108, and topping it off with homemade tzatziki sauce, such as the one in this link: http://www.foodnetwork.com/recipes/claire-robinson/easy-tzatziki-recipe.html.
Provided by Late Night Gourmet
Categories Greek
Time 40m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Slice the entire block of Spam thinly along the narrow side.
- Blend the remaining ingredients thoroughly, and mix in with sliced Spam so that each piece is coated.
- Chill in refrigerator, covered, for at least 30 minutes.
- Cook in a medium-hot pan in a single layer, turning each piece over after a few minutes.
- Place on freshly-made Gyro bread (http://www.food.com/recipe/greek-pita-bread-60108), and top with chopped tomato, onions, and tzatziki sauce.
Nutrition Facts : Calories 389.9, Fat 35.1, SaturatedFat 11.7, Cholesterol 78.4, Sodium 1727.7, Carbohydrate 4, Fiber 0.1, Protein 14.9
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
GYRO MEAT
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.
Provided by Shaye
Categories Lamb/Sheep
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
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, Fat 17.8, SaturatedFat 7.8, Cholesterol 55.5, Sodium 433, Carbohydrate 1, Fiber 0.3, Sugar 0.1, Protein 12.7
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