Sliced lamb is marinated in salt, pepper, sweet paprika, oregano and vinegar then layered tightly onto a spit before … Devour! Place the onion in a food processor, and process until finely chopped. Crumble beef over mixture and mix well. Be sure … Any kind of thinly sliced, precooked meat will work, whether you buy it at a grocery deli, use leftovers from a restaurant meal or precook it yourself. One hour later, the gyro meat has cooked enough on the outside to be thinly sliced. Place mixture in a glass baking dish. Basically, any kind of meat can be used to make gyros, though lamb and pork are a bit more traditional than beef and chicken. Unless you’re having a large group for dinner, this recipe makes a lot of homemade gyros. With moistened hands, shape the lamb mixture into … In a mixing bowl, combine the lean ground beef, ground lamb, minced garlic, finely chopped red onion, pork rind crumbs, rosemary, ground thyme, dried oregano, ground coriander, and salt and pepper. Form into a flat loaf - I like to put the meat onto a piece of wax paper, and flattening it into a 3" high … Mine is a slightly different approach to get that juicy/crispy/salty taste. The wet ingredients won’t mix … 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).. Gyro Meatloaf: 1/2 cup minced onion. Place mixture in a glass baking dish. This is a homemade recipe for the mystery Doner kebab meat you see rotating on vertical rotisseries in kebab shops. Gyro Meat with Tzatziki Sauce. Grilled meats and chicken gyros-Before grilling meats, this blend of Greek spice and seasonings may be used to enhance the flavor of the meat. The gyro is an American invention which is basically a cheap version of a traditional Greek Kebab (the main difference is that the Greek one would use large pieces of boned lamb, pressed together using its own fat as a binder, and marinated, whereas Gyro uses ground meat.) Line a rimmed baking sheet with aluminum foil. Turn the chopped onion out into the center of a tea towel. Combine the squeezed-out onion with the lamb, beef and all of the rest of the gyro meat seasonings. This easy recipe will make you feel like you are eating authentic chicken gyro, but it’s as simple as marinating the chicken overnight and cooking it in the oven. Divide into four equal portions and shape into oblong patties about 3-inch wide by 6 … Large mixing bowl Teaspoon and tablespoon measurements Food processor Large sharp knife Baking sheet Make … Flatten and smooth the meat into a nice meatloaf. In a mixing bowl, combine the lean ground beef, ground lamb, minced garlic, finely chopped red onion, pork rind crumbs, rosemary, ground thyme, dried oregano, ground coriander, and salt and pepper. 1 pound ground beef. 1/2 cup milk. *Tip: Start this recipe a day ahead. It’s a miniature version but what it lacks in size is made up in flavour – and authenticity!! 1 1/2 teaspoons chopped fresh oregano In a large bowl, combine the first eight ingredients. loaf pan. In a skillet, brown the gyro meat with oil. I could re-heat it, I guess. Also, lamb and pork tend to contain a higher percentage of fat which makes gyros extra juicy: go for the leg, shank or shoulder meat. Press into an ungreased 9x5-in. Enjoy authentic tasting, homemade Gyro meat with this easy recipe! Deselect All. Perfect for lunch or dinner, or even as a super hefty snack, there is no wrong time to enjoy a delicious Greek gyro! Store in the refrigerator in an airtight container for up to a week. meat. 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