When the craving hits, there's nothing to do but to get your hands on a gyro! Or it was the juicy, alluring strips of pressed-and-formed crispy salty meat combined with that come-hither dollop of creamy yogurt sauce all seductively wrapped in the soft golden pita. The only other elements are thinly sliced onions, some chopped fresh tomatoes, and a diced cucumber or two. Has anyone else noticed that when it comes to sausages, oftentimes, the large nationwide brands have significantly better texture than the ones that come from small-scale artisan-butchers? You can think of meat proteins as tightly wound strings of yarn. My guess is delicious. The result is dry, grainy, and all around unpleasant. When meat comes into contact with salt, over time, the salt acts to dissolve the proteins, causing the ends of the strands to fray out. I figured, since a Greek-American gyro is essentially a gigantic sausage, my best bet for success was to think of the meat in these terms, and that means controlling three vital elements: salt, fat, and temperature. Seriously. Process until a smooth puree is formed, 30 seconds to 1 minute and make sure to scrape down the sides so all of the mixture is pureed. First is getting the texture of the meat mixture right. You can make it on your frying pan or the grill in just 10 minutes. The cook slices the crisp bits off the outside, exposing the next layer of meat to then get crisped-up. Slice the gyro meat and broil it for 2 minutes. While some recipes contain a myriad of warm spices and aromatics, I found that all the meat needed was a bit of fresh oregano, some onion, and garlic. Oct 21, 2019 - One of my earliest memories as a New York kid in the 1980s was when the Greek-owned pizza shop down the street first put up a poster featuring an attractive woman eating a Kronos-brand gyros sandwich. The results are so vastly different from the real deal that my brain had to work overtime trying to convince my mouth that it was eating gyros. All products linked here have been independently selected by our editors. While your lamb is broiling, pop your naan (flatbread) into the microwave and cook them for 15-30 seconds. It's a strong testament to the fact that just like skiing, fishing, or making love, the craft of charcuterie has much more to do with technique than the quality of your starting goods. The only difference is that I salted the meat on the left two hours before pureeing it in the food processor. You'll want to broil them for up to 3-5 minutes, but keep a close eye on them because they'll be cooking so rapidly. Lamb gyros were one of my favorite things growing up in Germany. Turn your broiler on to high and move the rack to the top shelf of your oven. Wrapped or not, with ample of tzatziki and a healthy dose of salad on the side. Greek Gyro Recipe with Homemade Gyro Meat - The Food Charlatan We reserve the right to delete off-topic or inflammatory comments. Even a toaster oven works fabulously for this. Even before cooking, there was a drastic difference in texture. Preheat oven to 315 degrees. How do you make a gyros from scratch . Make it with lamb, beef or pork. Cut the gyro meat into thin strands. Just to completely drive the point home, I tried cooking one loaf with absolutely no salt added to it. Make this classic restaurant-style gyro meat at home. What this means is that in a good restaurant sandwich, your sandwich has a very high percentage of crispy bits, and you certainly don't get any of the completely soft inner parts. Gather the ingredients. It was also relatively dry. The other factor that can deeply affect the outcome is temperature. Unlike Greek gyros, which are usually made with whole pieces of thinly-sliced marinated pork skewered in a large stack on the rotisserie before being cooked and shaved, Greek-American gyros are made with a large, sausage-like cone of seasoned minced lamb and beef. Moreover, you can make gyros at home and with a good gyros recipe the flavor will be almost authentic. There were so many little Greek restaurants with native Greek chefs who made these delicious gyros. The following two mixtures were made with the exact same ingredients. You’ll see that you can re-create these yummy Mediterranean delights in your own kitchen! Try it. This is what your finished gyro loaf will look like. Alton Brown's recipe requires you to puree a mixture of meat and seasonings in a food processor before cooking it meatloaf-style in a loaf pan, followed by compressing it with a brick. Post whatever you want, just keep it seriously about eats, seriously. Slice the lamb thinly, removing any fatty bits. It's not pretty while you're working with it, but the end results are outstanding. You want them crispy(ish) but not burnt. To round out your meal, try pairing the gyros with a Greek quinoa salad or a delicious Greek pasta salad. Knead the mixture on the counter for 10 minutes At first thought, it seemed like the best answer is to simply broil the loaf of gyro meat until the entire outside is crispy—like a small version of the real deal. I hope you enjoy it as much as I do. !. Homemade Greek gyros are not impossible to make at home, as I had originally thought. To Make the Gyros: -Unwrap the gyro loaf and use a sharp knife to cut long strips no thicker than 1/4-inch. Remove lamb from plastic packaging, leaving netting on. Whipping it with the paddle attachment of a stand mixer worked better, but I found the optimum texture was to use Alton Brown's method: completely puree the meat in a food processor until it achieves a paste-like consistency. Since then, I've been fortunate enough to have the opportunity to rigorously s… I was able to make a hot gyros lunch for myself and my wife (who hates tomatoes and cucumber but love lamb) yesterday in under ten minutes start to finish. The results are so vastly different from the real deal that my brain had to work overtime trying to convince my mouth that it was eating gyros (they also serve theirs in a pocket pita with feta cheese. Jul 23, 2014 - One of my earliest memories as a New York kid in the 1980s was when the Greek-owned pizza shop down the street first put up a poster featuring an attractive woman eating a Kronos-brand gyros sandwich. Crispy, salty edges, and moist, tender areas that have the same satisfyingly resilient texture that a good hot dog has. To replicate that, my goal should be to increase the ratio of crisp-bits-to-soft-bits. You can cook the gyro meat in the oven or on rotisserie skewers. We may earn a commission on purchases, as described in our affiliate policy. Turns out that when it comes to salt, time is just as important as quantity. To make the meat mixture, thoroughly combine the ground lamb, red onion, garlic, lemon juice, salt, cumin, pepper, oregano, and nutmeg in a mixing bowl. Of course, just like coke tastes better out of an aluminum can, a gyro taste better when you wrap it in foil and eat it with your hands. Onions, some chopped fresh tomatoes, and moist, tender areas that the. I salted the meat the whole loaf ahead of time and keep it in the oven or rotisserie! Up with each other, creating a semi-solid matrix the ground lamb and spices is desirable gyro at home using. And filling lunch idea move your rack to the sliced lamb is all fresh! Things, like hamburgers, for instance, this is a bad.! 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