5.0 out of 5 stars 1. Purée the onion in a food processor. 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). Chill in fridge for at least 2 hours to allow the texture to firm up. Slice the gyro meat and broil it for 2 minutes. While most Greek restaurants use a rotisserie to cook the meat… For just a couple of euros you can enjoy a soft warm pitta bread filled with either chicken or pork gyros meat with salad, tzatziki a few chips and some extra seasoning. 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. Lamb Recipes .. How To Make Gyro Meat On A Rotisserie? How to Make a Greek Gyro. Remove the gyro meat from the grill and allow it to rest a few minutes before slicing. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. FREE Delivery. Place the meat onto the rotisserie skewer. Cooked traditionally on a vertical rotisserie, gyro meat is basically a heavily (deliciously) spiced cone-of-meat that’s sliced to order to fill pita bread to create one of the world's great street foods. I remember having to wash the skewer and other rotisserie parts in a big hurry in order to get a new cone started. If you're craving Greek gyros but don't feel like going out to a Greek restaurant, make them at home! Article from yummymummyclub.ca. 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. 2. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Lv 7. Add chicken to the Greek yogurt marinade. Explore. True, some Gryos is made with Lamb and beef, it is not actually a Greek invention, I am a former chef in Canada, and have been eating both since the 1970's, if your using a George Forman or Ronco one, mix the meat and … Thin slices of the meat are stacked onto a spit, where they compress under their own weight. 2. Answer Save. Slice it into portions. To construct the Gyro. Cook it on the rotisserie skewer. One of the world's most universal street foods is some sort of savory filling folded into a flatbread. 1 decade ago. Do not worry about the type of rotisserie, or whether you have a rotisserie at all. How to make gyro meat on a rotisserie: You can get a full set of instructions below on the printable recipe card, but you will: Prepare the meat and herbs in a food processor [paid link]. Authentic Greek Gyros. The rotisserie used in gyro shops is a special variety that holds the meat vertically as it's cooked. The rotisseries on home grills and ovens -- even countertop ovens -- are invariably horizontal. 1. You can make gyros at home by processing ground meat in a food processor to make it even more finely ground (more like a paste), then press it into a meatloaf shape and bake. For me, the gyro has to be stacks of sliced meat piled high on a vertical rotisserie, then shaved off per order. Article from yummymummyclub.ca. Anciun Kebab Grill Gyro Grill Chicken Grill Kebab Machine for Home Rotating Grill Multigrill, Kebab Skewers, Stainless Steel, Rotisserie, 50-300 ℃ Adjustable . I’v enjoyed this go to snack in Rhodes, Corfu, Athens, Crete and Mykonos and never paid more than 2.50 euros. But it works!! While chicken or lamb are typically used to make gyros, essentially any thinly sliced cuts of meat can be used. Make a marinade with oil, celery seeds, garlic, salt, thyme, pepper, rosemary, and sage. The acidity from the yogurt and lemon juice really help to make a tender cut like pork tenderloin even more perfect. 4 Answers. Meat. 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. Feb 19, 2017 - Spring is in full swing which means it's time to dust off the tongs and head out to the grill to make these delicious lamb gyros. Don't overcook it; Next up: flavoring. Season the slices with salt and pepper, and herbs such as oregano, if you wish. They can still produce a satisfactory result, but it takes some extra work. Slice away the outer layers as they brown, and use them to make your gyros. Meat. Cook it on the rotisserie skewer. Whether you use lamb or a beef-lamb mixture, the meat should be finely ground, lightly salted and thoroughly chilled. Rotisserie-grilled Gyro at Home If you have a rotisserie fitting on your grill, here’s what to do with it. Wrap it in a kitchen towel and squeeze out as much of the liquid as you possibly can. Next, broil or fry the patties until they're not pink on the inside, which should take around 10 minutes if you're broiling them or 5 minutes if you're frying them. Chill for at least 2 hours or up to 24 hours to firm up the meat. Making Gyros Without a Rotisserie. Wrap it tightly in aluminum foil or plastic wrap to form a loaf. There's two ways to finish your gyro meat: Here at BBQ Spit Rotisseries we’re finding that more customers are cooking gyros on their BBQ spits to cater for their parties as it’s such as easy way to cook, and allows you to shave bits of meat from the outside while continuing to cook the inside. 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. Makes 8 servings. Rotisserie Basket Cage Stainless Steel Drum Roaster Rotating Baking Cage for Oven Coffee Beans Peanut BBQ. It's easiest if the meat is slightly frozen, which makes it firmer. Keep your meat well-chilled while working with it. It's easiest if the meat is slightly frozen, which makes it firmer. The last step before placing the gyro cone on the rotisserie grill is to place a very thin slice of fat on top. If you have a rotisserie fitting on your grill, here’s what to do with it. Feb 19, 2017 - Spring is in full swing which means it's time to dust off the tongs and head out to the grill to make these delicious lamb gyros. To make quick gyro meat, start by mixing lean ground lamb, minced garlic, dried oregano, onion powder, salt, and pepper in a large bowl. Cook on high for 15 minutes. Alternatively, you can sear the meat whole in a cast iron pan/dutch oven. Relevance. With the addition of some herbs and the overnight marinade, this meat will take on all the traditional flavors that you’ve come to love from a traditional gyro. https://www.mamaslebanesekitchen.com/meats/beef-shawarma-recipe How To Make Gyro Meat On A Rotisserie? Here is our recipe for homemade gyro meat. Form the meat into a log shape, wrap it in parchment paper, and then in foil. 1. 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. In this video we cook / grill gyro meat on our Kamado Joe Big Joe using the Joetisserie rotisserie at home or on a BGE. Cut the gyro meat into thin strands. Tzatziki Sauce. Make sure there's enough fat. As an Amazon Associate, we earn a commission from qualifying purchases. The acidity from the yogurt and lemon juice really help to make a tender cut like pork tenderloin even more perfect. For me, the gyro has to be stacks of sliced meat piled high on a vertical rotisserie, then shaved off per order. Turn your broiler on to high and move the rack to the top shelf of your oven. No need to go out to by a rotisserie! The Unknown Chef. Screw the stand in place. https://www.allrecipes.com/recipe/173420/traditional-gyro-meat Put the pan under the broiler and broil the strips for about 2 minutes. 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). Roast the meat at 400 degrees Fahrenheit or higher, periodically stopping the rotisserie and slicing away the meat from the outside. Then, divide the meat into small balls, and flatten them … Only 9 left in stock. Known as gyros in Greece, and doner kebab in Turkey, these wonderful sandwiches are globally known and loved, and we are among their many, many fans. Slice it into portions. Using a pair of tongs, toss chicken and make sure all the pieces are well-coated in the marinade. A Brief History of Gyros. That method produces juicy meat from the fat that constantly bastes it along with extra crunchy edges—perfection in my book. May 2020. https://www.allrecipes.com/recipe/173420/traditional-gyro-meat Fred Decker is a trained chef and prolific freelance writer. Combine the squeezed-out onion with the lamb, beef and all of the rest of the gyro meat seasonings… If you don’t have, you can try carefully broiling the meat, rotating to ensure even browning on all sides. . 6. Turn the mixture out onto a sheet of plastic wrap and shape into a wide, thick loaf about 10 inches long… The most flavorful and also most fatty is the gelatinous lamb shank. Pound down with your fists until the meat becomes almost of a “spreadable” texture. Skewer the meat log on the rotisserie tines, and cook over high heat for 15 minutes. 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. Would you happen to have a link to a good recipe? This Greek-American take on the dish uses ground lamb or beef and is quick and easy to make in a home kitchen. May 2020. In a skillet, brown the gyro meat with oil. Combine the Greek yogurt with garlic, spices, lemon juice and olive oil. It is then sliced into thin pieces and added to the pita. First, make the marinade. As the cone of meat is built, it is pressed down to compress the meat so it is packed solid. With the addition of some herbs and the overnight marinade, this meat will take on all the traditional flavors that you’ve come to love from a traditional gyro. FREE Delivery. I sell gyros every day. Salt your meat in advance and mix thoroughly. In Greece, the filling is typically made with pork. Food And Drink. Two common versions of meat are used in gyro sandwiches. 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. I wanted to make sure the meat didn’t move around, so I dug out some forks that had four prongs on, which I had from an old rotisserie that never worked. Rotisserie Lamb Gyros Recipe. Ultimate Gyros are a dish that I have been wanting to make for a long time now. Food And Drink. Cook on high for 15 minutes. Copyright © 2020 Leaf Group Ltd., all rights reserved. I also made a metal base out of a lid from a large can of tin tomatoes which I had drilled holes in to fit over the prongs. All products featured are carefully reviewed and selected by our editors. Flavor Fix. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology. Scrape down the sides a couple times. The filling in gyros is usually meat cooked on a rotisserie, where its outer edges become crisply browned. Ensure that it is not flimsy, so it won't collapse once meat is placed on it. Scrape into the center of a clean tea or flour sack towel, twist and squeeze it over the … Slide the slices onto your rotisserie's spit and secondary prongs, pressing them together as tightly as possible. 99. That elusive bouncy-yet-tender bit is not easy to achieve. Gyros has always been one of my favourite Greek snacks so we just had to make our own Greek Gyros BBQ Rub. Again remove from the oven and leave on the side to rest for 15 to 20 minutes before carving it up for the Gyros. I have worked in Greek restaurants where gyro meat was prepared on a vertical spit rotisserie, and I can tell you that an average cone of meat did not last for more than a few hours before being used up completely. Mix with a spoon or whisk to make sure all is well-combined. Make Homemade Gyros Meat – Ready to homemade lamb gyro meat recipe?. Season the slices with salt and pepper, and herbs such as oregano, if you wish. 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. And be sure to lock the rotisserie forks so it holds the meat tightly - if they puncture the meat, that's fine. If you don’t have a large food processor, you may need to do this in batches, but don’t skip the processing or the meat won’t have the fine texture of a classic gyro. The long column of meat that turns and turns on a spit in many Greek restaurants may look like something you can’t make at home. Mine is a slightly different approach to get that juicy/crispy/salty taste. Favourite answer. 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