It’s a miniature version but what it lacks in size is made up in flavour – and authenticity!! It's basically a cold meat loaf now, 100% lamb. Pile on several broiled gyro meat slices and top with thinly sliced red onion (or pickled red onions) and chopped tomato. Place the onion in a food processor, and process until finely chopped. The wet ingredients won’t mix … Gyro Meatloaf: 1/2 cup minced onion. Use to stuff into beef or lamb Doner Kebabs OR Gyros. This is also a great chicken dish on its own, served with some rice pilaf and salad. The gyro lamb mixture will form together in the food processor, similar to a ball of dough. Devour! This is a homemade recipe for the mystery Doner kebab meat you see rotating on vertical rotisseries in kebab shops. Gyro Meat with Tzatziki Sauce. If you have precooked meat on hand, you can make gyros sandwiches at home in the time it takes to set the table. Make it with lamb, beef or pork. In a mixing bowl, combine the lean ground beef, ground lamb, minced garlic, finely chopped red onion, pork rind crumbs, rosemary, ground thyme, dried oregano, ground coriander, and salt and pepper. Be sure … Mine is a slightly different approach to get that juicy/crispy/salty taste. Zesty Gyros with Homemade Lamb Gyro Meat Recipe – The secret for enjoying the best authentic Greek-style gyros at home is our easy lamb meatloaf recipe, made in the oven with no spit roaster required!. Flatten and smooth the meat into a nice meatloaf. I made some gyros yesterday, including homemade gyro meat. The pita freezes perfectly too. Gyro Is Ready. 1/3 cup breadcrumbs. 1 pound ground beef. Place mixture in a glass baking dish. The gyro is an American invention which is basically a cheap version of a traditional Greek Kebab (the main difference is that the Greek one would use large pieces of boned lamb, pressed together using its own fat as a binder, and marinated, whereas Gyro uses ground meat.) … Combine the squeezed-out onion with the lamb, beef and all of the rest of the gyro meat seasonings. Excellent large format food for gatherings – make … Crispy brown edges around the gyros patties — the flavor bits. Divide into four equal portions and shape into oblong patties about 3-inch wide by 6 … This easy recipe will make you feel like you are eating authentic chicken gyro, but it’s as simple as marinating the chicken overnight and cooking it in the oven. meat. Basically, any kind of meat can be used to make gyros, though lamb and pork are a bit more traditional than beef and chicken. Imagine having delicious homemade gyros on a weeknight- a quick salad and dinner’s ready! However, this is not a problem, just freeze the leftover meat, right after slicing it. Grilled meats and chicken gyros-Before grilling meats, this blend of Greek spice and seasonings may be used to enhance the flavor of the meat. Return the onion back to the food processor with the remaining ingredients and pulse for approximately 1 minute until you get a paste like consistency. With this simple seitan gyro recipe, you simply mix together the dry ingredients (gluten flour and dry herbs/ spices). *Tip: Start this recipe a day ahead. A gyro is a Greek dish that is traditionally meat based so for these vegan gyros we decided to use a fabulous mushroom and artichoke mix as the ‘meat’ part of the recipe. Enjoy authentic tasting, homemade Gyro meat with this easy recipe! In a separate bowl, whisk together the wet ingredients. Sliced lamb is marinated in salt, pepper, sweet paprika, oregano and vinegar then layered tightly onto a spit before … Place mixture in a glass baking dish. Unless you’re having a large group for dinner, this recipe makes a lot of homemade gyros. Deselect All. Bake at 350° for 1-1/4 to 1-1/2 hours or until no pink … Form into a flat loaf - I like to put the meat onto a piece of wax paper, and flattening it into a 3" high … Press into an ungreased 9x5-in. Mix the ground lamb with the salt in a large bowl, then let it sit for 30 minutes in the fridge. In a large bowl, combine the first eight ingredients. Gyro Meat W/Tzatziki Sauce. In a mixing bowl, combine the lean ground beef, ground lamb, minced garlic, finely chopped red onion, pork rind crumbs, rosemary, ground thyme, dried oregano, ground coriander, and salt and pepper. Large mixing bowl Teaspoon and tablespoon measurements Food processor Large sharp knife Baking sheet Season with garlic, oregano One hour later, the gyro meat has cooked enough on the outside to be thinly sliced. Make … 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).. Flatten and smooth the meat into a nice meatloaf as shown … Squeeze out the liquid from the onions, and place in bowl with beef and lamb. TIP: The gyro meat mixture will form together in the food processor, similar to a ball of dough. Line a rimmed baking sheet with aluminum foil. Ingredients. Serve as a sauce for gyros. In a skillet, brown the gyro meat with oil. 1 pound ground lamb. 1 1/2 teaspoons chopped fresh oregano Store in the refrigerator in an airtight container for up to a week. With moistened hands, shape the lamb mixture into … Using a paddle attachment, blend the ingredients on high … Using a paddle attachment, blend the ingredients on high until the mixture forms a sticky paste. Any kind of thinly sliced, precooked meat will work, whether you buy it at a grocery deli, use leftovers from a restaurant meal or precook it yourself. Gather up the ends of the towel … Instant Pot Gyro Recipe | Doner Kabab Gyro Meat | TwoSleevers Gyro meat freezes perfectly! 1/2 cup milk. Turn the chopped onion out into the center of a tea towel. Cut the gyro meat into thin strands. To make the perfect Gyro: start with soft, warmed pita bread spread with a thick layer of Tzatziki sauce. Put the onion in the bowl of a food processor and process for 10 to 15 seconds. Follow Alton Brown's Food Network recipe to make Gyro Meat with Tzatziki Sauce at home; the creamy cucumber-yogurt sauce goes perfectly with ground lamb. I could re-heat it, I guess. Also, lamb and pork tend to contain a higher percentage of fat which makes gyros extra juicy: go for the leg, shank or shoulder meat. 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