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).. Imagine having delicious homemade gyros on a weeknight- a quick salad and dinner’s ready! With moistened hands, shape the lamb mixture into … But is there any other way to use it? Place mixture in a glass baking dish. Gyro Meat with Tzatziki Sauce. 1/2 cup milk. 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. This is a homemade recipe for the mystery Doner kebab meat you see rotating on vertical rotisseries in kebab shops. Perfect for lunch or dinner, or even as a super hefty snack, there is no wrong time to enjoy a delicious Greek gyro! Combine the squeezed-out onion with the lamb, beef and all of the rest of the gyro meat seasonings. The pita freezes perfectly too. Ingredients. loaf pan. The gyro lamb mixture will form together in the food processor, similar to a ball of dough. Unless you’re having a large group for dinner, this recipe makes a lot of homemade gyros. Flatten and smooth the meat into a nice meatloaf as shown … Enjoy authentic tasting, homemade Gyro meat with this easy recipe! … Bake at 350° for 1-1/4 to 1-1/2 hours or until no pink … meat. I made some gyros yesterday, including homemade gyro meat. Deselect All. 1 pound ground beef. Season with garlic, oregano Squeeze out the liquid from the onions, and place in bowl with beef and lamb. Make … If you have precooked meat on hand, you can make gyros sandwiches at home in the time it takes to set the table. With this simple seitan gyro recipe, you simply mix together the dry ingredients (gluten flour and dry herbs/ spices). 8 chicken thighs, bone in and skin on One hour later, the gyro meat has cooked enough on the outside to be thinly sliced. *Tip: Start this recipe a day ahead. 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!. However, this is not a problem, just freeze the leftover meat, right after slicing it. Use to stuff into beef or lamb Doner Kebabs OR Gyros. 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.) Mine is a slightly different approach to get that juicy/crispy/salty taste. Turn the chopped onion out into the center of a tea towel. Instant Pot Gyro Recipe | Doner Kabab Gyro Meat | TwoSleevers Large mixing bowl Teaspoon and tablespoon measurements Food processor Large sharp knife Baking sheet It’s a miniature version but what it lacks in size is made up in flavour – and authenticity!! In a separate bowl, whisk together the wet ingredients. In a large bowl, combine the first eight ingredients. 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. 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. Gyro Meat W/Tzatziki Sauce. Serve as a sauce for gyros. 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. 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. Gyro meat freezes perfectly! 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. Using a paddle attachment, blend the ingredients on high until the mixture forms a sticky paste. Gyro can be any type of protein, but is mostly commonly lamb meat. Line a rimmed baking sheet with aluminum foil. Mix the ground lamb with the salt in a large bowl, then let it sit for 30 minutes in the fridge. Gyro Meatloaf: 1/2 cup minced onion. I've got a around 2 lbs left over, cooked. Excellent large format food for gatherings – make … 1 pound ground lamb. This is also a great chicken dish on its own, served with some rice pilaf and salad. Cut the gyro meat into thin strands. In a skillet, brown the gyro meat with oil. 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. Crumble beef over mixture and mix well. Authentic Greek Gyros. Divide into four equal portions and shape into oblong patties about 3-inch wide by 6 … Be sure … Gather up the ends of the towel … Place the onion in a food processor, and process until finely chopped. Place mixture in a glass baking dish. TIP: The gyro meat mixture will form together in the food processor, similar to a ball of dough. 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. Basically, any kind of meat can be used to make gyros, though lamb and pork are a bit more traditional than beef and chicken. Gyro Is Ready. 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. I could re-heat it, I guess. Put the onion in the bowl of a food processor and process for 10 to 15 seconds. Make it with lamb, beef or pork. 1/3 cup breadcrumbs. Flatten and smooth the meat into a nice meatloaf. Pile on several broiled gyro meat slices and top with thinly sliced red onion (or pickled red onions) and chopped tomato. It's basically a cold meat loaf now, 100% lamb. Devour! Store in the refrigerator in an airtight container for up to a week. Crispy brown edges around the gyros patties — the flavor bits. To make the perfect Gyro: start with soft, warmed pita bread spread with a thick layer of Tzatziki sauce. Press into an ungreased 9x5-in. 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