![]() ![]() Optional: add some French fries for a classic Greek street food!ġ3 Roll up the pita tightly, wrap in foil or parchment paper to hold it together and make it easier to eat. Cook shaved gyro for 2-3 minute per side until slightly crispy.ġ2 Assemble your gyro pita with warm pita bread, tzatziki sauce, lettuce, tomato, red onion, feta cheese and some of the gyro meat. Optional: if baked in a loaf pan – after baking thinly slice meat.ġ1 Heat oil in a skillet over medium high heat. When the skewer is cool enough to handle, stand the meat up using the skewer to hold it up and shave thin slices of meat off the skewer. Slice the Gyrosġ0 Remove the meat from the oven and allow to rest 5 minutes before unwrapping the foil. Remove any excess fat or grease in the loaf pan while cooking. This blooming onion cutter features a sturdy construction for ease of use and includes an adapter base for smaller onions and a cutting tool to remove center of onion after frying. Note: if baking in a loaf pan just rotate the pan in the oven, do not flip the meat. Note: be careful not to press or bend the foil into the meat.Ĩ Place the foil wrapped gyro onto the prepared baking tray and bake on the middle rack of your oven.ĩ Cook for approximately 1.5 hours, flipping the foil wrapped meat once after 1 hour, until the meat reaches 160☏ internal temperature. Wrap the tin foil around the meat and squeeze the ends closed around the skewer. Insert a skewer through the center of the shaped meat. ![]() Press the meat down to release any air pockets.ħ Tear a large piece of tin foil and place the meat in the center of the foil. Optional: or shape meat into a loaf pan and bake like a regular shaped meatloaf. This keeps the meat compact while baking so it will not crumble when sliced. Shape and Bake the GyroĦ Shape the meat into a log and throw the meat down onto a kitchen counter 2 – 3 times to release any air. Or mix by hand in a large bowl.ģ Optional: refrigerate the meat for 2 hours or up to 24 hours to marinate. Mix until the meat is a paste like consistency. Puree until smooth.Ģ In a stand mixer, mix the ground beef and lamb with the pureed onion, garlic and all the spices. If you can find Greek oregano in your local grocery store try using that, or regular oregano is just as delicious in this recipe.ġ Place onion and garlic in a food processor or blender. Rosemary, oregano, cumin, marjoram, thyme, salt and pepper – are the herbs and spices that season the gyro meat.They pack a lot of flavor into the meat and the pureed onion keep the meat moist. ![]() Garlic and onion – are pureed and blended into the meat.Use medium or lean ground beef, extra lean will result in the gyro being dry. Ground Beef and/or Lamb – traditionally Greek gyro is made with a mix of beef and lamb.The meat is then baked and when it comes time to shave thin slices of meat, just hold the skewer on an angle and slice away! Or you can cook the gyro meat in a loaf pan in your oven and then thinly slice it. Gyro meat is traditionally cooked on a vertical rotisserie, but you can easily make it at home by shaping the meat into a loaf and adding a skewer in the center. This beef and lamb gyro meat recipe is aromatic, juicy on the inside, and crispy on the outside. ![]()
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