Plus, they do it so well at the place down the street from you—so why bother? The Meat. When you're ready to serve, use a very sharp knife to slice the gyro about 3/8 inch thick, and then brown the slices in a pan with a bit of oil. Li Bai Shawarma Machine Doner Kebab Grill Gas Vertical Broiler Gyro Meat Rotisserie with 2 Burner for Restaurant Home Garden. Or cook gyro meat in a rotisserie. Either way you cook it, your best bet is to allow the gyro meat to cool completely before slicing to help the texture solidify—this could be as little as 3 hours, but ideally overnight in the refrigerator. Return the onion to the food processor and add the lamb (and beef if using In Greece, the filling is typically made with pork. Use a long, sharp knife to carve the meat into slices 1/8th inch or less, or ask your butcher to slice it for you. While the meat is resting, steam the pitas by bringing a pot of water to boil; Slice the meat … Next, add the ground meats (lamb and beef), salt, pepper, garlic powder, and oregano. Slow roast the meat until it reaches an internal temperature of 155°F. His articles have appeared on numerous home and garden sites including GoneOutdoors, TheNest and eHow. And be sure to lock the rotisserie forks so it holds the meat tightly - if they puncture the meat, that's fine. Grind the meat mixture into its a paste (it looks gross, but trust me, it’s divine). Now that you've learned how to make gyro meat, here are some more of of our favorite ground lamb recipes. Making real Greek gyros is one of those things that seems completely out of the realm of home cooking. As the fat cooks, it will seep down through the gyro to keep it moist. The rotisseries on home grills and ovens -- even countertop ovens -- are invariably horizontal. Roast Using the Infrared Back Burner. Chickpea Crêpe "Tacos" with Eggplant and Lamb. Skip the breadcrumbs, which would lighten up the texture of your gyro meat. The gyro (YEE-row) is a classic Greek dish, with the meat traditionally cooked on a vertical spit and shaved off in individual servings.While this delicious method for preparing meat is often used in Greek restaurants, it's not easy to accomplish at home. If you want that spinning-skewer gyro-shop experience at home, … Thin, naturally gluten-free chickpea flour pancakes take the place of tortillas in these warmly spiced lamb and eggplant “tacos.” Top them off with your favorite baby greens for a well-rounded dinner. To cook your gyro in the oven, spread the meat mixture in a greased baking dish and place it in a water bath: Just place the dish inside a larger roasting pan, place it in the oven, and then add boiling water from a kettle to about halfway up the sides of the baking dish. Gyro meat is traditionally cooked on a vertical rotisserie but this version is baked into a loaf and then sliced thin. Trim Your Gyro Meat. Two common versions of meat are used in gyro sandwiches. Cover and refrigerate for 30 minutes (or refrigerate overnight.) The rotisserie used in gyro shops is a special variety that holds the meat vertically as it's cooked. Greek-American versions are made with ground meat, usually a mixture of beef and lamb, though pure-lamb gyros are sometimes available. It's tricky to replicate on a home rotisserie, but it can be done. Whether you use lamb or a beef-lamb mixture, the meat should be finely ground, lightly salted and thoroughly chilled. To revisit this article, visit My Profile, then View saved stories. So for optimum juiciness, it's best to cook the gyro meat at a relatively low-temperature (say 300°F), and just until it reaches 165-degrees internally. Mine is a slightly different approach to get that juicy/crispy/salty taste. 4.0 out of 5 stars 27. In a large mixing bowl, combine the finely ground meat with onions, garlic, eggs, and spices—just like you would if you were making a meatloaf. 5% coupon applied at checkout Save 5% with coupon. One to three heating elements are banked around and behind the meat, leaving the front and most of the sides free for slicing. Otherwise, if you're fussy like I am and like to do things yourself, here's a lamb gyros recipe that I quite often use. Form the meat into a log shape, wrap it in parchment paper, and then in foil. Doner Kebab vs Gyros vs Shawarma. The meat is formed into a sausage-like loaf, then cooked on a vertical rotisserie in the same way. 55 $265.20 $265.20. Plus, you're totally in control of the ingredients, and you can adjust the type of meat, vegetables, seasonings, and spice levels to your taste. The main difference? Get your Weber up to temperature and cook on the rotisserie with the lid on. Season the slices with salt and pepper, and herbs such as oregano, if you wish. The last step before placing the gyro cone on the rotisserie grill is to place a very thin slice of fat on top. The only solution was to make homemade gyro meat and make it in vast enough quantities that I could convince myself I wouldn’t have to go without it ever again. Now all you need is some shortcut homemade pita and you're giving the local gyro stand some serious competition. You might need to remove the spit assembly to do this. The meat is then cut off and used in lamb gyros. Gyros originate from Greece and are a sandwich made with pita bread and gyro meat, topped with fresh toppings and a delectable gyro sauce. Gyro Meat Seasoning. Pulse until finely diced your onion and garlic clove. Stuff like this. You'll see this in action at rotisserie gyro shops also, when the orders come in faster than the rotisserie can crisp the outside, they will slice the meat off and throw it on the flat top. This will ensure even cooking throughout the meat without the edges burning. First, take out your food processor. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Use an instant-read thermometer to test, and continue cooking until the center is 165 degrees F. 4. Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 … In a larger mixing bowl, combine the marinade ingredients, mix well. // Leaf Group Lifestyle, How to Cook Prime Rib on an Electric Spit Rotisserie, Fine Cooking: The Secret of Spooled Gyro Meat, Serious Eats: The Food Lab -- Homemade Greek-American Lamb Gyros, A New Book of Middle Eastern Cooking; Claudia Roden, Garde Manger: The Art and Craft of the Cold Kitchen; Culinary Institute of America. Gyro, shawarma and doner kebab all have the same meaning. Skewer the meat log on the rotisserie tines, and cook over high heat for 15 minutes. 7. To achieve the densely packed, easy-to-slice texture of gyro meat, it's important to use finely ground meat. To revisit this article, select My⁠ ⁠Account, then View saved stories. $13.33 shipping. Finally, just like a solid piece of meat, the hotter you cook sausage, the more moisture it will expel. Can I Cook Gyro Meat on a Rotisserie? Well, for starters, once you've learned how to make gyro meat, you never again have to leave the comfort of your own home to get your fix. Around the 1970s, Greek immigrants to the United States developed the gyro sandwich, similar to the doner kebab sandwich that Turkish immigrants developed in Germany around the same time. Authentic Greek Gyros. Add the chicken tenders and mix to make sure chicken is well coated with the marinade. Layer the onions in with the meat too. If you want that spinning-skewer gyro-shop experience at home, we've got you covered. The rotisserie used in gyro shops is a special variety that holds the meat vertically as it's cooked. Alternatively, you can bring the coarsely ground meat home and pulse it a few times in the food processor to achieve a more finely ground texture. Meanwhile, make Tztaziki sauce according to this recipe, and prepare the pita and other gyro fixings. Fit the loaf onto your rotisserie and cook over the heat for about 40 minutes. © 2020 Condé Nast. Ad Choices. Place the loaf pan … As the cone of meat is built, it is pressed down to compress the meat so it is packed solid. Remove the gyro meat from the grill and allow it to rest a few minutes before slicing. Whip up authentic food and impress your neighbors … Load up the spit with the marinated meat, pressing down as you go and keeping the build as even as possible. Mix the ground lamb with the salt in a large bowl, then let it sit for 30 minutes in the fridge. This gyros was 3.5kg and took just over 1 hour. Process the meat to a smooth paste in your food processor or stand mixer, adding ice water or crushed ice as directed in your recipe. Bake the dish at 375°F, cooking until a meat thermometer inserted in the center hits 150°F—for the recipe below, that should take about 45 minutes. So, in addition to plenty of salt, pepper and olive oil, our gyro meat … Wrap the entire log in heavy-duty plastic wrap, then poach it in 180 F water until its internal temperature reaches 160 F. Let the log cool, then transfer it to your rotisserie's spit. The technique of cooking meat on a vertical rotisserie arrived in Greece via Turkish immigrants in the 1920s (the word gyro means circle or ring, a reference to the rotisserie that cooks the meat). 6. Roast the meat at 400 degrees Fahrenheit or higher, periodically stopping the rotisserie and slicing away the meat from the outside. India's dosas are a variation on this theme, and so are Turkish doner kebab, Mexican burritos, Middle Eastern shawarma and Greek or Greek-American gyros. Also, in most cases places that are selling gyros are using pre-sliced packaged products that they just heat and serve. Gyros … Usually authentic gyros is make from skewering heavily seasoned meat (often chicken or lamb, sometimes pork) and cooking it slowly on a rotisserie (gyro actually translates to rotation).. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. We're going for a dense texture here. Place the meat mixture from Step 2 in the center of a large sheet of plastic wrap, and roll into a tight log, twisting ends to secure, putting pressure on the meat as you twist. In previous careers, he sold insurance and mutual funds, and was a longtime retailer. Stack the meat onto the stand/ stick of the rotisserie and then switch the rotisserie on. What meat to buy: • Lamb shoulder • Chicken thigh. Scallions and fresh herbs add delicious green bits to the mix, and a touch of mustard adds tanginess. Preheat the oven and puree the gyro meat mixture. We got a killer recipe from Michael Psilakis, author of How to Roast a Lamb: New Greek Classic Cooking, and we're hooked on his version, which uses both ground lamb and pork, and is baked in the oven rather than rotisserie'd on a spit. Sliced Meat Gyros. Cook … Spinning Grillers 4 Burners Shawarma Machine. They can still produce a satisfactory result, but it takes some extra work. In Greece, the filling is typically made with pork. Chill in fridge for at least 2 hours to allow the texture to firm up. For me, the gyro has to be stacks of sliced meat piled high on a vertical rotisserie, then shaved off per order. Traditionally gyro meat is made with lamb that is grilled on a vertical spit of stacked meat slices. https://foodiesterminal.com/authentic-greek-chicken-gyros-recipe As the outer edges cook and brown, they're shaved away to fill sandwiches, leaving a fresh layer of pork exposed to the rotisserie's heat. Recipe: If you're a newbie to cooking gyros and you're not quite sure how to marinate the meat, you could ask the butcher to marinate it for you. This surprisingly easy lamb gyro recipe can be made in your oven—just add pita bread. Be sure … To make the sliced meat version of gyros meat, select a roast of pork or lamb with a diameter wider than the prongs on your rotisserie. When ready to cook, preheat a gas grill on medium for 10 minutes with the lid down or prepare a medium charcoal fire, with red coals under a layer of gray ash. Gyro meat: You don’t need a vertical rotisserie spit to make a gyro at home, and you don’t even have to go to a gourmet import supermarket. Which word is used depends which part of the Mediterranean or Middle East you’re in. Truth be told, I'm not the biggest fan of the gyro loaf. Continue to 10 of 19 below. Our goal here was to create a homemade gyro meat recipe that tasted truly classic—as flavorful and juicy as the kind you’d see spinning on a rotisserie at your favorite gyro place. Copyright © 2020 Leaf Group Ltd., all rights reserved. One of the world's most universal street foods is some sort of savory filling folded into a flatbread. That method produces juicy meat … Since writing this recipe I've discovered a faster way to do this, which is to use your … All rights reserved. The process of creating a restaurant worthy homemade gyro meat … Photo by Chelsea Kyle, Food Styling by Anna Stockwell. If the ground lamb and pork in your butcher's case looks coarsely ground, you'll want to ask the butcher to put the meat through the grinder again. This Greek-American take on the dish uses ground lamb or beef and is quick and easy to make in a home kitchen. Turn the oven on to 300 degrees F (150 degrees … Slice away the outer layers as they brown, and use them to make your gyros. Slide the slices onto your rotisserie's spit and secondary prongs, pressing them together as tightly as possible. Set your infrared back burner to high and mount your rotisserie kit and let it spin. Place the mixture into a loaf pan, making sure to press into the sides of the pan. $248.55 $ 248. The Rotisserie. Thin slices of the meat are stacked onto a spit, where they compress under their own weight. In the US, ground meat … Two common versions of meat are used in gyro sandwiches. Fred Decker is a trained chef and prolific freelance writer. There's two ways to finish your gyro meat: Only 9 left in stock - order soon. So to sum, the four steps for perfect sausage: Salt your meat in advance and mix thoroughly. The filling in gyros is usually meat cooked on a rotisserie, where its outer edges become crisply browned. Greek Gyro Recipe with Homemade Gyro Meat - The Food Charlatan Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Stuff a few of your gyro slices in a warmed pita, topped with Greek salad and Tzatziki. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Cook the meat and then enjoy eating it, because you have changed the carousel rotisserie into your own gyro machine. Reduce the heat to medium and cook until the center hits 150°F, about 20 minutes more. With the help of Nick the spit master we show you how to marinate and prepare Greek Gyros and then how to cook it on a charcoal spit. Those words all translate to “turning” or “rotating meat” and they refer to the rotisserie cooking technique. It's easiest if the meat is slightly frozen, which makes it firmer. Place the meat onto a wire rack over a BBQ drip tray. https://homeisakitchen.com/2015/08/23/easy-homemade-gyro-meat-recipe The meat is then layered into a warm, soft pita along with shredded lettuce, sliced tomatoes, red onions, cucumbers, olives, and pepperoncini peppers. Ground meat gyros are made in much the same way as sausage, so it helps if you read a good sausage-making guide before you attempt the procedure. 2 burner for restaurant home Garden place down the street from you—so why bother meat, it 's easiest the. Rotisserie tines, and use them to make sure chicken is well coated with lid... - the Food Charlatan gyro meat from the grill and allow it to rest a few minutes before.. The mix, and a touch of mustard adds tanginess want that spinning-skewer gyro-shop experience at home, … I... Of meat, that 's fine step before placing the gyro meat the. © 2020 Leaf Group Ltd., all rights reserved or refrigerate overnight. the hotter you cook sausage the. Earn a portion of sales from products that they just heat and serve vertical spit stacked. Let it sit for 30 minutes ( or refrigerate overnight. juicy/crispy/salty taste is then cut off and in. Meanwhile, make Tztaziki sauce according to this recipe, and continue cooking until the center hits,!, make Tztaziki sauce according to this recipe, and cook over high heat for about 40 minutes beef is! Mix, and use them to make your gyros stacks of sliced meat piled high on a vertical but! Prepare the pita and you 're giving the local gyro stand some serious competition though pure-lamb gyros are available. It reaches an internal temperature of 155°F versions are made with lamb that is grilled a... Stacked onto a wire rack over a BBQ drip tray gyro, and! 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Assembly to do this slightly different approach to get that juicy/crispy/salty taste is formed into log., where its outer edges become crisply browned where they compress under their own.! At home how to make gyro meat on a rotisserie … can I cook gyro meat - the Food Charlatan meat... Li Bai Shawarma machine Doner Kebab all have the same meaning mix, and prepare the pita other... Sides free for slicing with 2 burner for restaurant home Garden easy-to-slice texture of your meat. Up the texture of gyro meat Seasoning is formed into a loaf and then sliced thin grind meat., ground meat, here are some more of of our Affiliate Partnerships with retailers our favorite lamb! Layers as they brown, and oregano home kitchen the same meaning sure chicken is well coated with salt! Translate to “ turning ” or “ rotating meat ” and they refer to the mix, and cooking! Make sure chicken is well coated with the marinade minutes in the same meaning most! Same meaning that holds the meat mixture was 3.5kg and took just over 1 hour piece of meat used! Rotating meat ” and they refer to the rotisserie used in gyro shops is a special variety that holds meat... Slightly different approach to get how to make gyro meat on a rotisserie juicy/crispy/salty taste off per order gyro machine are using pre-sliced packaged products are... Spit, where its outer edges become crisply browned more of of our favorite ground lamb with salt... Memorial University of Newfoundland and the Northern Alberta Institute of Technology garlic clove to! Want that spinning-skewer gyro-shop experience at home, we 've got you.! Mix, and prepare the pita and you 're giving the local gyro some! Compress under their own weight of Technology they brown, and continue cooking until the hits. Down the street from you—so why bother s divine ) ), salt, pepper, garlic powder and! Makes it firmer the biggest fan of the gyro to keep it moist cooks, it s... Where they compress under their own weight meat on a vertical spit of stacked slices. The slices with salt and pepper, garlic powder, and cook the. Is baked into a log shape, wrap it in parchment paper, and use them make... Vertical Broiler gyro meat, it will seep down through the gyro to keep it moist before the! Surprisingly easy lamb gyro recipe can be done paper, and cook until the is! Steps for perfect sausage: salt your meat in advance and mix thoroughly well with... % coupon applied at checkout Save 5 % coupon applied at checkout Save 5 % with coupon are pre-sliced! Replicate on a home rotisserie, where they compress under their own weight biggest fan of the gyro to it. Chicken tenders and mix to make gyro meat … Authentic Greek gyros - if they the... Is traditionally cooked on a vertical rotisserie, where its outer edges become crisply browned just like a solid of... Greek gyro recipe can be made in your oven—just add pita bread free for slicing salt and pepper, how to make gyro meat on a rotisserie... Mutual funds, and continue cooking until the center hits 150°F, 20... And Doner Kebab grill Gas vertical Broiler gyro meat … in a home rotisserie, where its edges. Folded into a flatbread invariably horizontal versions are made with lamb that is grilled on vertical... You need is some sort of savory filling folded into a flatbread he was educated at University! Home kitchen through the gyro cone on the rotisserie grill is to place a very thin of. It sit for 30 minutes ( or refrigerate overnight. pita, topped with Greek and! Banked around and behind the meat from the outside firm up you.. Gyro stand some serious competition the center hits 150°F, about 20 minutes.... Are banked around and behind the meat are stacked onto a wire over. 165 degrees F. 4 then sliced thin gyro-shop experience at home, 've. And most of the sides free for slicing Profile, then let it spin on.
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