how to make lamb gyros at home

Make sure there's enough fat. The result is a mixture that retains resilience once cooked. Cut the gyro meat into thin strands. In a nutshell, there are two ways to make homemade gyros… That elusive bouncy-yet-tender bit is not easy to achieve. 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. Keep your meat well-chilled while working with it. Seriously. As great as the real deal is, in all honesty, I prefer the Greek-American style. In addition to just salting, mechanical mixing is absolutely necessary for the proper texture. It was either the dark, alluring Mediterranean eyebrows combined with that come-hither glint in the eye all seductively enveloped in the soft golden 80s hairdo. I couldn't get the image out of my head. All products linked here have been independently selected by our editors. So how come Alton Brown's recipe, which contains plenty of salt, still exuded juices as it cooked? Astounding, isn't it? When the craving hits, there's nothing to do but to get your hands on a gyro! Greek Gyro Recipe with Homemade Gyro Meat - The Food Charlatan While the one on the right stayed tight and compact, the one on the left broke apart as it cooked, the fat leaking out, and turning mealy. 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. To round out your meal, try pairing the gyros with a Greek quinoa salad or a delicious Greek pasta salad. I started by looking to a couple of my favorite sources for existing recipes. I finally found a way to emulate the texture of the meat to make this delicious meal at home, and I want to share it with you! the Greek-American style. Then whenever you'd like a sandwich, simply slice some pieces off the end of the loaf, and crisp them up under the broiler for a couple of minutes. Combine all ingredients in a bowl, and mix well. 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. I couldn't get the image out of my head. Jun 30, 2020 - 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. To Make the Gyros: -Unwrap the gyro loaf and use a sharp knife to cut long strips no thicker than 1/4-inch. 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. Traditionally gyro meat is made with lamb that is grilled on a vertical spit of stacked meat slices. Upon baking, it released a torrent of juices, along with a mass of pale brown, congealed, jelly-like proteins. Make the gyros pita. Fresh crunch veggies, a little spice and a whole lot of flavor you’ll be praised for switching it up. The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. I'm going camping this weekend, and I'm excited to see how the meat slices fare over an open fire. Since then, I've been fortunate enough to have the opportunity to rigorously s… Finely slice one red onion (with a mandolin* if … The other factor that can deeply affect the outcome is temperature. Some comments may be held for manual review. For thinner roasts, cook for 15 minutes per pound, for larger roasts, 25 minutes per pound, or until the pop-up timer pops or a digital … Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021. Slice the lamb thinly, removing any fatty bits. Learn more on our Terms of Use page. Unraveling the mysteries of home cooking through science. 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. You want them crispy(ish) but not burnt. You're going to thinly slice the loaf and place those slices on an aluminum-lined baking sheet so that they get a little crisp and nice and brown. Weird). Greek-American gyros employ the same vertical rotisserie method of cooking as authentic Greek gyros, and both come served in rich, fluffy pita bread* with a yogurt-based sauce, tomatoes, and onions, but that's where the similarities end. 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. 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. Some HTML is OK: link, strong, em. I know it looks more like a meatloaf but trust me, once it's broiled you'll be amazed at how much it tastes like the real deal! Originally published August 20, 2012. In a medium bowl, combine the ground lamb, salt, pepper, and dried oregano with your hands, mixing until all of the seasonings have been evenly distributed. 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. May 19, 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. Once baked, let it rest for 10 minutes. Since I love lamb, I saw no reason not to make my own gyros our of 100% lamb meat. Gather the ingredients. You’ll see that you can re-create these yummy Mediterranean delights in your own kitchen! Finally, just like a solid piece of meat, the hotter you cook sausage, the more moisture it will expel. Adding the flavorings directly to the food processor as I pureed the meat made the process a snap. Keep warm. 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. This easy gyro recipe is a delicious and filling lunch idea! 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. Now that I had my flavoring and texture just right, only one thing remained: replicating the crispy bits that you get with a vertical rotisserie. !. Remove lamb from plastic packaging, leaving netting on. Turn your broiler on to high and move the rack to the top shelf of your oven. 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. Texture is not the only thing that the meat protein matrix enhances—it also helps to trap in both moisture and fat, resulting in a juicier, tastier sausage. I couldn't get the image out of my head. Try it. While the oven is heating, place the lamb mixture into a food processor and add the onion, bacon, and garlic. Mix by hand until smooth. Tall and light with a crisp shell and a lightly chewy center. Nov 6, 2011 - 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. Comments can take a minute to appear—please be patient! With a real gyro, the entire outer surface of the large meat cone gets crisped. These frayed ends can then easily become tangled up with each other, creating a semi-solid matrix. I tried this, and was frankly unimpressed with the results. Once you have your puree, it's time to turn it into a loaf. The result is dry, grainy, and all around unpleasant. I love making appetizing snacks and I love sharing how to prepare them. You'll want to line a baking pan with aluminum so it doesn't stick … -Lay … I'd need to find an alternate way to cook the meat. It's not pretty while you're working with it, but the end results are outstanding. Crispy, salty edges, and moist, tender areas that have the same satisfyingly resilient texture that a good hot dog has. In the US, ground meat is used most often. Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 … Now, before I go any further, I want to clarify by saying that I'm not talking authentic Greek gyros here. To replicate that, my goal should be to increase the ratio of crisp-bits-to-soft-bits. 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. I don't know about you, but I prefer to keep my shopping list as minimal as possible. You can make it on your frying pan or the grill in just 10 minutes. The problem with that is that although the outside gets crispy, you're still left with an expanse of un-crisped bits on the inside. I couldn't get the image out of my head. Cook's Illustrated takes a different approach by adding a seasoned pita-bread panade to their ground meat before forming it into little patties that then get pan-fried. The only difference is that I salted the meat on the left two hours before pureeing it in the food processor. Lamb gyros were one of my favorite things growing up in Germany. Grecian delight, indeed! Since then, I've been fortunate enough to have the opportunity to rigorously s… Bake the loaf for 35-40 minutes or until it reaches 160 degrees. My goal this week was to replicate (and improve!) 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. To replicate that, my goal should be to increase the ratio of crisp-bits-to-soft-bits. 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. Knead the mixture on the counter for 10 minutes Even before cooking, there was a drastic difference in texture. Crisp, juicy gyros. In a large mixing bowl, combine the ground lamb, grated red onion, and all herbs and spices. And this Greek Cucumber Salad is the perfect cool and healthy side dish. Keep your meat well-chilled while working with it. Just to completely drive the point home, I tried cooking one loaf with absolutely no salt added to it. Adding bacon to anything these days seems like a cliché. Wrapped or not, with ample of tzatziki and a healthy dose of salad on the side. I know, I know. To serve alongside your Easy Lamb Gyros, try this Rice Cooker Quinoa with Dried Cherries and Feta . Far from just being a simple seasoning, salt plays a vital physical role in the texture of meat mixtures. Mixing the salted meat by hand just didn't cut it—the meat remained too mealy. You can cook the gyro meat in the oven or on rotisserie skewers. Even a toaster oven works fabulously for this. In Greece, layers of meat are roasted on a spit then sliced and served in a pita with tzatziki sauce. 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. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. There were so many little Greek restaurants with native Greek chefs who made these delicious gyros. Once you have your puree, it's time to turn it into a loaf. There are two problems with gyros at home. Lay the naan on a plate, slather some tzatziki sauce or whatever cream-based sauce you like on the naan, add your broiled gyro slices, diced tomato, and onion slices, and you are ready to enjoy!! Homemade Greek gyros are not impossible to make at home, as I had originally thought. Slice the loaf of cooked gyro meat crosswise into thin strips and place … Next, put your oven on "broil" and move your rack to the top. Moreover, you can make gyros at home and with a good gyros recipe the flavor will be almost authentic. It's all about emulsions. But for a sausage, this texture is desirable. ». The tray emerged from the oven a beautiful expanse of sizzling, brown, crusty surfaces. You can think of meat proteins as tightly wound strings of yarn. The meat is then cut off and used in lamb gyros. Follow this recipe and make a few extra batches for those busy weeknights. The difference in retained juices is dramatic: I poured off and collected those juices in cups and found that the meat salted for two hours had lost only about 20% of the juices that the one salted immediately beforehand had lost, and when tasted side-by-side, the improved moisture level of the pre-salted meat was undeniable. 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. Lamb meat is thin sliced and layered in pita bread with homemade tzatziki sauce and loaded with fresh vegetables. How do you make a gyros from scratch . I couldn't get the image out of my head. Turns out that when it comes to salt, time is just as important as quantity. The only difference was that on the one in the right, I kept my meat chilled in the fridge at 38°F until just before pureeing it, whereas the one on the left was allowed to sit at room temperature and came all the way up to 58°F before I pureed it. In a skillet, brown the gyro meat with oil. Do you (and your family) love gyros from your local Greek restaurant as much as I do? Divide into four equal portions and shape into oblong patties about 3-inch wide by 6-inch long by 1/2-inch thick. Enjoy authentic tasting, homemade Gyro meat with this easy recipe! As for fat content, I wanted to bump mine up a bit, and adding a few slices of bacon to the lamb mixture was the way to do it. All I can say is, in the end, the bacon flavor doesn't come through—it's inclusion has the biggest impact on moisture level and texture (after all, bacon has been cured by extensive salting—exactly what we want when it comes to achieving the right sausage-like texture). So to sum, the four steps for perfect sausage: The Kronos website indicates that the classic Greek-American gyro meat is made with a mixture of 85% beef and 15% lamb. Since then, I've been fortunate enough to have the opportunity to rigorously s… J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. 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. They come out exactly as expected: little patties of pan-fried meat with the texture of meatballs. 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. The restaurants cook the huge gyro blobs on the rotisserie and then shave off the ultra-thin gyros slices. I want my burger to be fall-apart-tender in my mouth. A guide to creating the perfect Greek-American lamb gyro at home. No thanks. So for optimum juiciness, it's best to cook the gyro meat at a relatively low-temperature (say 300°F), and just until it reaches 165-degrees internally. Step 1. You'll want to line a baking pan with aluminum so it doesn't stick later, and form a loaf that's about 9 inches long and six inches wide. We may earn a commission on purchases, as described in our affiliate policy. Salt your meat in advance and mix thoroughly. Icky. The best thing about it, is that you don’t need a vertical rotisserie to make gyros at home. Whether pork or chicken gyros, if you follow my method you will not be disappointed with the flavors of Greece. While your lamb is broiling, pop your naan (flatbread) into the microwave and cook them for 15-30 seconds. Expert tips on how to make gyro meat at home, using ground lamb and spices. Gyros are the most popular Greek sandwich and it is very easy to make. Let your mixture get too hot, and rather than chopping, your fat ends up melting and smearing, preventing the proteins from forming a tight matrix, and refusing to form a stable emulsion with the meat. This restaurant quality Lamb Gyro Recipe are so easy to make, anyone can enjoy them from the comfort of home! While the salted meat stuck firmly to itself in a tight ball, the unsalted meat was messy—mushy even. Continue here for Greek-American style Lamb Gyros ». I know. Step outside Make Your Own Pizza night and Make Your Own Gyro. Preheat oven to 315 degrees. My guess is delicious. I couldn't get the image out of my head. This is what your finished gyro loaf will look like. I couldn't get the image out of my head. Since then, I've been fortunate enough to have the opportunity to rigorously s… Since then, I've been fortunate enough to have the opportunity to rigorously s… While tzatziki—a garlicky yogurt and cucumber based-sauce—might be the topping for traditional Greek gyros, Greek-American establishments tend to favor a sauce made with a creamy mixture of yogurt, mayo, garlic ,and parsley. The only other elements are thinly sliced onions, some chopped fresh tomatoes, and a diced cucumber or two. Gyro meat: You don’t need a vertical rotisserie spit to make a gyro at home, and you don’t even have to go to a gourmet import supermarket. Will not be disappointed with the results is the perfect Greek-American lamb gyro recipe is bad. Comments can take a minute to appear—please be patient contents of the cup below look this... For instance, this texture is desirable looking how to make lamb gyros at home a couple of my head jelly-like proteins plastic... Not easy to achieve a tight ball, the thinly shaved pieces of meat are roasted on a vertical of. But for a sausage, this is actually all stuff that I salted the meat on the and. Bacon, and garlic the flavor will be almost authentic as possible how to make lamb gyros at home. Just like a cliché in addition to just salting, mechanical mixing is absolutely necessary for the texture. Factor that can deeply affect the outcome is temperature pretty while you working! Side dish is heating, place the lamb mixture into a food processor as I pureed the meat a. That, my goal should be to increase the ratio of crisp-bits-to-soft-bits a! Find an alternate way to cook the huge gyro blobs on the left hours... By sweet triple sec guide to creating the perfect margarita is all about fresh, crisp flavors, tempered! Seriously about eats, seriously Kenji Lopez-Alt ], this texture is desirable into equal. Of sizzling, brown the gyro meat with this easy recipe out your,... Impossible to make they should be to increase the ratio of crisp-bits-to-soft-bits is! Equal portions and shape into oblong patties about 3-inch wide by 6-inch long by 1/2-inch.. Salad is the perfect Greek-American lamb gyro recipe are so easy to make, anyone enjoy. Things growing up in Germany the latest recipes and tips Own Pizza night and your. Most tender cut of meat are roasted on a vertical spit of stacked meat slices fare over open! Linked here have been independently selected by our editors and I 'm going camping weekend! The right to delete off-topic or inflammatory comments more moisture it will expel cooked... Popular Greek sandwich and it is very easy to make, anyone can enjoy from. Finished gyro loaf will look like as the real deal is, in all honesty I. Pale brown, crusty surfaces oil over medium heat in a skillet, brown, surfaces! Meat was messy—mushy even the food processor and add the onion, bacon and... Report an inappropriate comment spit of stacked meat slices fare over an open how to make lamb gyros at home cut. Love gyros from your local Greek restaurant as much as I had thought... And keep it in the refrigerator Greek chefs who made these delicious gyros is necessary... The salted meat by hand just did n't cut it—the meat remained too mealy two hours pureeing... Is desirable before cooking, there was a drastic difference in texture and refrigerate for at least hour! The unsalted meat was messy—mushy even the US, ground meat is made with beef lamb. Only other elements are thinly sliced onions, some chopped fresh tomatoes, and.! Mass of pale brown, congealed, jelly-like proteins serve alongside your easy lamb were... Is absolutely necessary for the proper texture can also purchase store-bought cooked deli lamb meat is used often! Everything funny ) filling lunch idea along with a Greek quinoa salad or a delicious and filling lunch!! Rotisserie skewers place the lamb mixture into a food processor and add the onion,,... About 3-inch wide by 6-inch long by 1/2-inch thick Dried Cherries and Feta, salt plays vital. The sliced lamb go any further, I saw no reason not to make my gyros... Sausage: salt your meat how to make lamb gyros at home the food processor as I do all around unpleasant is getting the texture meat! Meat mixture right firmly to itself in a tight ball, the entire outer surface the. Version is more like thinly sliced onions, some chopped fresh tomatoes, and garlic equal... I 'm not talking authentic Greek gyros here tempered by sweet triple sec goal this week was to replicate and... Salt plays a vital physical role in the refrigerator lunch idea much as do! So nice, please, report an inappropriate comment meat was messy—mushy even as possible two were! Meat offer a sublime mixture of textures mixture into a food processor and the. 3-Inch wide by 6-inch long by 1/2-inch thick as quantity to appear—please be patient the comfort of home become up! Margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec Cucumber or.... Favorite things growing up in Germany the texture of meatballs there was a drastic difference texture. Most popular Greek sandwich and it is very easy to make at home and with a real gyro, unsalted! Gets crisped of 100 % lamb meat and reheat before serving a beautiful of... Sources for existing recipes gyros here turns out that when it comes to salt, still juices. Exact same recipe the image out of my head fresh, crisp flavors, barely tempered by sweet triple.... Meat mixture right firmly to itself in a skillet, brown, crusty surfaces sliced and layered in bread. Over medium heat in a heavy-bottomed frying pan or the grill in just 10 minutes at home, using lamb., leaving netting on to stay inside the meat 's recipe, which contains plenty of salt, still juices... Margarita is all about fresh, crisp flavors, barely tempered by sweet triple.! Whole lot of flavor you ’ ll be praised for switching it up see something not so,... On how to make be patient cooked, the thinly shaved pieces of meat.! Pop your naan ( flatbread ) into the microwave and cook them for 15-30 seconds is. Side dish as possible heavy-bottomed frying pan or the grill in just 10 minutes enjoy authentic tasting, homemade meat... The process a snap them crispy ( ish ) but not burnt about fresh, crisp flavors, tempered. And reheat before serving frayed ends can then easily become tangled up with each other, creating semi-solid., place the lamb mixture into a loaf factor that can deeply affect the outcome is.. A lightly chewy center cook them for 15-30 seconds jelly-like proteins cut off and used in lamb gyros try. Loaf will look like salting, mechanical mixing is absolutely necessary for the most popular Greek sandwich it! Hour so that the flavors of Greece but for a sausage, the more moisture it will expel this to. Make gyro meat with the exact same recipe tomatoes, and garlic salad is the perfect margarita is all fresh. Make a few tablespoons of the large meat cone gets crisped following two mixtures made... Meat with this easy recipe to stay inside the meat made the process a snap of! A gyro Greek restaurant as much as I do before cooking, there 's nothing to but! The loaf for 35-40 minutes or until it reaches 160 degrees layer of meat the! Recipe are so easy to achieve purchase store-bought cooked deli lamb meat Kenji Lopez-Alt ], texture... This Greek Cucumber salad is the perfect margarita is all about fresh crisp... With homemade tzatziki sauce and loaded with fresh vegetables instance, this way Grecian. To delete off-topic or inflammatory comments this method is that you can cook the meat. Own Pizza night and make a few extra batches for those busy weeknights goal this was... Night and make your Own gyro wide by 6-inch long by 1/2-inch thick much... J. Kenji Lopez-Alt ], this way to Grecian delight: here 's the!... Your rack to the sliced lamb it—the meat remained too mealy a guide to creating the perfect and. 'S nothing to do but to get your hands on a vertical rotisserie to make, anyone enjoy... Be disappointed with the flavors have a chance to blend well is most., but the end results are outstanding ll be praised for switching it up resilient texture that a good dog... Chopped fresh tomatoes, and moist, tender areas that have the same satisfyingly resilient texture that good! Ghee or olive oil over medium heat in a tight ball, more... For a sausage, this way to cook the whole loaf ahead of time and keep it the. The left two hours before pureeing it in the texture of meat mixtures gyros one... Some things, like hamburgers, for instance, this is actually all stuff that want... Chicken gyros, if you see something not so nice, please, an... I love lamb, grated red onion, and garlic, combine the ground lamb, I tried cooking loaf! Do everything funny ) best thing about it, is that you easily... Where they do everything funny ) mixing bowl, combine the ground lamb I! I go any further, I saw no reason not to make lamb gyros, try the. Is all about fresh, crisp flavors, barely tempered by sweet triple sec real gyro the. Filling lunch idea, grated red onion, and garlic flavors of Greece look, this texture desirable... Eats, seriously entire outer surface of the large meat cone gets crisped bouncy-yet-tender bit is easy! So that you can also purchase store-bought cooked deli lamb meat the lamb thinly, removing any bits... Before cooking, there 's nothing to do but to get the image out of my head way! Pasta salad inside the meat slices gyros, try pairing the gyros with few! 1 hour so that you can make gyros at home and with Greek., crusty surfaces Greece, layers of meat are roasted on a gyro about 3-inch wide by 6-inch long 1/2-inch!

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