TRADITIONAL GYROS
I absolutely love being able to make my own gyros at home! You have to try them!
Provided by BetterCookingForSingleFathers
Categories World Cuisine Recipes European Greek
Time 3h15m
Yield 12
Number Of Ingredients 19
Steps:
- Place onion in a food processor and blend until finely chopped. Transfer onion to a piece of cheese cloth and squeeze out the liquid. Place onion in a large bowl.
- Mix lamb, beef, garlic, oregano, cumin, marjoram, thyme, rosemary, black pepper, and salt with the onion using your hands until well mixed. Cover bowl with plastic wrap and refrigerate until flavors blend, about 2 hours.
- Preheat oven to 325 degrees F (165 degrees C).
- Place meat mixture in a food processor and pulse until finely chopped and tacky, about 1 minute. Pack meat mixture into a 7x4-inch loaf pan, ensuring there are no air pockets. Place loaf pan into a roasting pan and pour enough boiling water around the loaf pan to reach halfway up the sides.
- Bake in the preheated oven until no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour off any accumulated fat and cool slightly.
- Thinly slice the gyro meat mixture.
- Spread 1 tablespoon hummus onto each pita bread; top each with gyro meat mixture, lettuce, tomato, red onion, feta cheese, and tzatziki sauce.
Nutrition Facts : Calories 424.8 calories, Carbohydrate 42.8 g, Cholesterol 60.6 mg, Fat 40.8 g, Fiber 3 g, Protein 22.4 g, SaturatedFat 6.7 g, Sodium 620 mg, Sugar 4.1 g
HOMEMADE TRADITIONAL GYRO - VIDEO
I'm talking about the best GYROS (pronounced Y-E-R-O-S) YOU HAVE EVER HAD! I've made Gyro flavored meats for as long as I remember. I have made burgers, meatballs, and skewered them as well. But, I say but, I've been looking for a true "Greek Gyro" recipes for quite a while now. So that being said, IMAGINE MY SURPRISE when...
Provided by Didi Dalaba
Categories Beef
Time 1h15m
Number Of Ingredients 18
Steps:
- 1. Peel and remove seeds from the cucumber. You can grate the cucumber by hand or use a mini food processor/silver bullet (much easier). Strain in a fine sieve and using the back of a spoon, press as much liquid as you can out. Set aside to continue straining. In a small bowl, add the remaining of your ingredients except the yogurt. Pressing as much liquid as you can from the cucumber, add to the ingredients in the bowl, stir. Add your yogurt and mix well. Adjust for seasonings. Cover and place in refrigerator till ready to use.
- 2. For the Gyro; Place all your meats and seasonings in the bowl of an electric mixer, fitted with the paddle attachment. Start it off slowly, mix the ingredients together for about 1 minute. After that, turn it up as high as it will go without your meat flying out. Let it go for 3-5 minutes or until your meat looks emulsified and even. I always go the full 5 minutes. Mold it into a log and placed it on a nonstick baking sheet. Bake in a preheated 350F oven for 45-55 minutes. Toast your pita bread in a frying pan using NOTHING but heat. Flip over after about 30 seconds or so... Lay your toasted pita on a piece of aluminum foil (this is just for dramatic effect, trust me, it looks so darn pretty, plus it helps to roll the stuffed pita) Add your tzatziki sauce, sprinkle liberally with feta cheese. Add your veggies of choice (I added chopped green onion, chopped cucumber and various lettuce leaves), then add the now gently browned meat on top. Enjoy!
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
GYROS
Make your own gyros meat to serve on pita bread or over basmati rice with lettuce, onions, tomatoes, tzatziki sauce, and feta.
Provided by Lan Sutton
Categories Meat and Poultry Recipes Lamb Ground
Time 1h35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Process red onion in a food processor until finely minced. Scoop onion into a piece of cheesecloth and squeeze as much moisture from the onion as possible. Return onion to food processor; add garlic and process until the garlic is well integrated. Blend marjoram, rosemary, kosher salt, and black pepper into the onion mixture.
- Gradually blend ground beef and ground lamb with the onion and seasoning mixture by alternately adding small amounts of each meat to the mixture and processing until well incorporated before adding the next batch.
- Firmly pack the meat mixture into a loaf pan, assuring no air pockets are trapped in the meat.
- Bake in the preheated oven until no longer pink in the center, about 75 minutes. An instant-read thermometer inserted into the center should read at least 175 degrees F (80 degrees C). Drain grease and slice thinly to serve.
Nutrition Facts : Calories 223.8 calories, Carbohydrate 1.3 g, Cholesterol 79.8 mg, Fat 14 g, Fiber 0.4 g, Protein 21.7 g, SaturatedFat 5.7 g, Sodium 537.5 mg, Sugar 0.2 g
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