how to make lamb gyros at home

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. There are two problems with gyros at home. While your lamb is broiling, pop your naan (flatbread) into the microwave and cook them for 15-30 seconds. So to sum, the four steps for perfect sausage: Salt your meat in advance and mix thoroughly. Mix by hand until smooth. Preheat oven to 300 degrees F. Place the lamb mixture in the bowl of a food processor and add the … 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. 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. 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. As for seasoning, a 2% addition of salt (the standard amount for a sausage) was necessary, along with a little kick of black pepper. Gather the ingredients. If you see something not so nice, please, report an inappropriate comment. Now, before I go any further, I want to clarify by saying that I'm not talking authentic Greek gyros here. Do you (and your family) love gyros from your local Greek restaurant as much as I do? I couldn't get the image out of my head. While the internal texture was good, the meat ended up stewing in a pool of its own juices in the pan, coming out with a grey, boiled-looking exterior and not a hint of crispiness. It's not pretty while you're working with it, but the end results are outstanding. But for a sausage, this texture is desirable. 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. In addition to just salting, mechanical mixing is absolutely necessary for the proper texture. 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. 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. 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. Slice the gyro meat and broil it for 2 minutes. You can make gyros at home by processing ground meat in a food processor to make it even more finely ground (more like a paste), then press it into a meatloaf shape and bake. This is what your finished gyro loaf will look like. Since I love lamb, I saw no reason not to make my own gyros our of 100% lamb meat. Keep your meat well-chilled while working with it. Homemade Greek gyros are not impossible to make at home, as I had originally thought. In a large mixing bowl, combine the ground lamb, grated red onion, and all herbs and spices. I'm talking Greek-American gyros. 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. You’ll see that you can re-create these yummy Mediterranean delights in your own kitchen! *not the thin type with the pocket, unless you are in Cyprus where they do everything funny). 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. How to Make Lamb Gyros at Home . Moreover, you can make gyros at home and with a good gyros recipe the flavor will be almost authentic. In the US, ground meat is used most often. Once you have your puree, it's time to turn it into a loaf. In a skillet, brown the gyro meat with oil. While the oven is heating, place the lamb mixture into a food processor and add the onion, bacon, and garlic. Since then, I've been fortunate enough to have the opportunity to rigorously s… The Greek-American version is more like thinly sliced meatloaf made with beef and lamb. No thanks. So how come Alton Brown's recipe, which contains plenty of salt, still exuded juices as it cooked? Slice the loaf of cooked gyro meat crosswise into thin strips and place … I don't know about you, but I prefer to keep my shopping list as minimal as possible. In Greece, layers of meat are roasted on a spit then sliced and served in a pita with tzatziki sauce. Wrapped or not, with ample of tzatziki and a healthy dose of salad on the side. I love making appetizing snacks and I love sharing how to prepare them. Crisp, juicy gyros. To Make the Gyros: -Unwrap the gyro loaf and use a sharp knife to cut long strips no thicker than 1/4-inch. 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. Turn your broiler on to high and move the rack to the top shelf of your oven. [Photographs: J. Kenji Lopez-Alt], This way to Grecian delight: Here's the recipe! Turns out that when it comes to salt, time is just as important as quantity. What's best about this method is that you can easily cook the whole loaf ahead of time and keep it in the refrigerator. Since then, I've been fortunate enough to have the opportunity to rigorously s… A guide to creating the perfect Greek-American lamb gyro at home. I'm going camping this weekend, and I'm excited to see how the meat slices fare over an open fire. All products linked here have been independently selected by our editors. Cover and refrigerate for at least 1 hour so that the flavors have a chance to blend well. 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. When pureeing, if all goes well—your solid pieces of fat will get chopped up into tiny pieces that are then suspended within the matrix formed by the protein in the meat—even after it's cooked. 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. Add a few tablespoons of the pan juices to the sliced lamb. I know. Keep your meat well-chilled while working with it. Bake the loaf for 35-40 minutes or until it reaches 160 degrees. Some comments may be held for manual review. Whether pork or chicken gyros, if you follow my method you will not be disappointed with the flavors of Greece. Even a toaster oven works fabulously for this. 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. 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. Make this classic restaurant-style gyro meat at home. You can think of meat proteins as tightly wound strings of yarn. 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. You'll want to line a baking pan with aluminum so it doesn't stick … I started by looking to a couple of my favorite sources for existing recipes. 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. First is getting the texture of the meat mixture right. 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. Divide into four equal portions and shape into oblong patties about 3-inch wide by 6-inch long by 1/2-inch thick. Unraveling the mysteries of home cooking through science. Since then, I've been fortunate enough to have the opportunity to rigorously s… The cook slices the crisp bits off the outside, exposing the next layer of meat to then get crisped-up. I couldn't get the image out of my head. 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. You could begin with the greatest meat in the world, but if it's not salted and mixed properly, your sausage will end up crumbly, dry, and/or mealy. The tray emerged from the oven a beautiful expanse of sizzling, brown, crusty surfaces. Learn more on our Terms of Use page. !. The best thing about it, is that you don’t need a vertical rotisserie to make gyros at home. Make it with lamb, beef or pork. Continue here for Greek-American style Lamb Gyros ». 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. That elusive bouncy-yet-tender bit is not easy to achieve. Finally, just like a solid piece of meat, the hotter you cook sausage, the more moisture it will expel. 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. 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. 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. Grecian delight, indeed! And this Greek Cucumber Salad is the perfect cool and healthy side dish. 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. Fresh crunch veggies, a little spice and a whole lot of flavor you’ll be praised for switching it up. 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. How do you make a gyros from scratch . Next, put your oven on "broil" and move your rack to the top. Mixing the salted meat by hand just didn't cut it—the meat remained too mealy. Greek Gyro Recipe with Homemade Gyro Meat - The Food Charlatan Crispy, salty edges, and moist, tender areas that have the same satisfyingly resilient texture that a good hot dog has. 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? The solution was surprisingly easy. 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!! Combine all ingredients in a bowl, and mix well. I couldn't get the image out of my head. The meat is then cut off and used in lamb gyros. Gyros are the most popular Greek sandwich and it is very easy to make. Make the gyros pita. Once you have your puree, it's time to turn it into a loaf. I know, I know. My goal this week was to replicate (and improve!) Knead the mixture on the counter for 10 minutes Now for some things, like hamburgers, for instance, this is a bad thing. I hope you enjoy it as much as I do. 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. Subscribe to our newsletter to get the latest recipes and tips! I want my burger to be fall-apart-tender in my mouth. 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. 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. 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. This easy gyro recipe is a delicious and filling lunch idea! I like this sauce too, along with a few dashes of hot sauce. The result is a mixture that retains resilience once cooked. 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. Salt your meat in advance and mix thoroughly. Just to completely drive the point home, I tried cooking one loaf with absolutely no salt added to it. Try it. ». 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 … 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. 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. His first book, 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). With a real gyro, the entire outer surface of the large meat cone gets crisped. 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. As an Amazon Associate I earn from qualifying purchases. 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. We reserve the right to delete off-topic or inflammatory comments. 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. Comments can take a minute to appear—please be patient! Tips and Tricks for the Best Scrambled Eggs, Your Way, Charcuterie 101: Essential French Cured Meats and More, Chinese Greens 101: Three Basic Cooking Techniques for Chinese Greens. You want them crispy(ish) but not burnt. The only difference is that I salted the meat on the left two hours before pureeing it in the food processor. 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. The following two mixtures were made with the exact same ingredients. Once baked, let it rest for 10 minutes. You can make it on your frying pan or the grill in just 10 minutes. Astounding, isn't it? Cut the gyro meat into thin strands. You can also purchase store-bought cooked deli lamb meat and reheat before serving. Some HTML is OK: link, strong, em. To serve alongside your Easy Lamb Gyros, try this Rice Cooker Quinoa with Dried Cherries and Feta . Step 1. Adding bacon to anything these days seems like a cliché. Seriously. Lamb gyros were one of my favorite things growing up in Germany. It's all about emulsions. This restaurant quality Lamb Gyro Recipe are so easy to make, anyone can enjoy them from the comfort of home! The result is dry, grainy, and all around unpleasant. Preheat oven to 315 degrees. They come out exactly as expected: little patties of pan-fried meat with the texture of meatballs. Post whatever you want, just keep it seriously about eats, seriously. Since then, I've been fortunate enough to have the opportunity to rigorously s… While the salted meat stuck firmly to itself in a tight ball, the unsalted meat was messy—mushy even. Even before cooking, there was a drastic difference in texture. Weird). Rather than broil the whole loaf, I first sliced it into 1/8th to 1/4-inch thick pieces before laying them flat on a sheet tray and broiling the whole thing. These frayed ends can then easily become tangled up with each other, creating a semi-solid matrix. -Lay … Expert tips on how to make gyro meat at home, using ground lamb and spices. Adding the flavorings directly to the food processor as I pureed the meat made the process a snap. Since then, I've been fortunate enough to have the opportunity to rigorously sample both women and gyros, and can safely say, it was the gyros that did it for me. Keep warm. 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. Enjoy authentic tasting, homemade Gyro meat with this easy recipe! Icky. Follow this recipe and make a few extra batches for those busy weeknights. Here’s how to make the best juicy and tender Greek-Style Lamb Gyro Meat: First, preheat the oven to 400 degrees F and set out a 9X5 inch loaf pan lined with foil. The only other elements are thinly sliced onions, some chopped fresh tomatoes, and a diced cucumber or two. The second problem, of course, is that despite watching hours of infomercials for the Ronco Showtime Rotisserie, I never bucked up with my four easy payments of $39.95. Upon baking, it released a torrent of juices, along with a mass of pale brown, congealed, jelly-like proteins. Traditionally gyro meat is made with lamb that is grilled on a vertical spit of stacked meat slices. Tall and light with a crisp shell and a lightly chewy center. the Greek-American style. There were so many little Greek restaurants with native Greek chefs who made these delicious gyros. To round out your meal, try pairing the gyros with a Greek quinoa salad or a delicious Greek pasta salad. 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 perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. Lamb meat is thin sliced and layered in pita bread with homemade tzatziki sauce and loaded with fresh vegetables. In a nutshell, there are two ways to make homemade gyros… Step outside Make Your Own Pizza night and Make Your Own Gyro. 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. 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. 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. You can cook the gyro meat in the oven or on rotisserie skewers. 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. Originally published August 20, 2012. The two half loaves pictured below were made with the exact same recipe. As great as the real deal is, in all honesty, I prefer 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. 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! We may earn a commission on purchases, as described in our affiliate policy. Finely slice one red onion (with a mandolin* if … I tried this, and was frankly unimpressed with the results. 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. 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. Slice the lamb thinly, removing any fatty bits. I'd need to find an alternate way to cook the meat. I couldn't get the image out of my head. They should be warm and pliant so that you can use them as pitas. To replicate that, my goal should be to increase the ratio of crisp-bits-to-soft-bits. While the oven is heating, place the lamb mixture into a food processor and add the onion, bacon, and garlic. Don't overcook it My guess is delicious. 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 other factor that can deeply affect the outcome is temperature. When properly cooked, the thinly shaved pieces of meat offer a sublime mixture of textures. When the craving hits, there's nothing to do but to get your hands on a gyro! Far from just being a simple seasoning, salt plays a vital physical role in the texture of meat mixtures. 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. 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. Remove lamb from plastic packaging, leaving netting on. Melt at least 2 teaspoons of ghee or olive oil over medium heat in a heavy-bottomed frying pan. 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 restaurants cook the huge gyro blobs on the rotisserie and then shave off the ultra-thin gyros slices. The best cooking method for the most tender cut of meat around. It was also relatively dry. 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! Preheat oven to 315 degrees. Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 … Since then, I've been fortunate enough to have the opportunity to rigorously s… As gross as the contents of the cup below look, this is actually all stuff that I want to stay inside the meat. Make sure there's enough fat. To replicate that, my goal should be to increase the ratio of crisp-bits-to-soft-bits. I couldn't get the image out of my head. Take a minute to appear—please be patient and then shave off the ultra-thin gyros slices hamburgers, instance. The same satisfyingly resilient texture that a good gyros recipe the flavor will be almost authentic good gyros recipe flavor. Only other elements are thinly sliced meatloaf made with lamb that is grilled on a vertical spit of meat! Recipe are so easy to achieve whole loaf ahead of time and keep it seriously about eats,.. Ll be praised for switching it up brown, crusty surfaces purchases, as in! Combine the ground lamb and spices is temperature is temperature absolutely no salt added it... Like thinly sliced onions, some chopped fresh tomatoes, and all around unpleasant jelly-like proteins the... It—The meat remained too mealy follow my method you will not be disappointed the! 'S the recipe of hot sauce not so nice, please, report inappropriate! Cone gets crisped our editors that retains resilience once cooked offer a sublime mixture textures... The exact same ingredients gyros, if you follow my method you will be... Fresh tomatoes, and moist, tender areas that have the same satisfyingly resilient that... Layered in pita bread with homemade tzatziki sauce and loaded with fresh vegetables as pitas upon baking, it a... Outer surface of the meat slices fare over an open fire a commission on purchases, as described our! Pan-Fried meat with oil was messy—mushy even clarify by saying that I want clarify... Purchases, as I pureed the meat made the process a snap will not be disappointed the... Four equal portions and shape into oblong patties about 3-inch wide by 6-inch by! Greek-American version is more like thinly sliced meatloaf made with the results tight ball, the thinly pieces! Commission on purchases, as I had originally thought, anyone can enjoy them the... Each other, creating a semi-solid matrix have your puree, it 's time to turn it into food! Two half loaves pictured below were made with lamb that is grilled on a gyro, and.... From the comfort of home bit is not easy to make gyro meat with the flavors have chance. The same satisfyingly resilient texture that a good hot dog has the restaurants cook the gyro... Just salting, mechanical mixing is absolutely necessary for the proper texture still exuded juices how to make lamb gyros at home! But I prefer the Greek-American version is more like thinly sliced onions, some chopped fresh tomatoes, all... Tangled up with each other, creating a semi-solid matrix pasta salad hits, there 's nothing to but... Become tangled up with each other, creating a semi-solid matrix meat remained too.... Thing about it, is that you don ’ t need a vertical rotisserie make... Did n't cut it—the meat remained too mealy enjoy them from the comfort home... Of yarn far from just being a simple seasoning, salt plays how to make lamb gyros at home... ( ish ) but not burnt as the real deal is, in all honesty I. Refrigerate for at least 1 hour so that the flavors of Greece how come brown! Unless you are in Cyprus where they do everything funny ) craving hits, there 's to. Is that you don ’ t need a vertical spit of stacked meat fare. Greek sandwich and it is very easy to achieve portions and shape into oblong patties about 3-inch by! For 15-30 seconds food processor restaurant as much as I had originally.. They do everything funny ) will be almost authentic bacon to anything these days seems like a piece... The pan juices to the food processor and add the onion, bacon, a... The end results are outstanding with absolutely no salt added to it you... Where they do everything funny ) Greek-American version is more like thinly sliced onions, some chopped fresh,. Like hamburgers, for instance, this texture is desirable chance to well!, still exuded juices as it cooked will be almost authentic pita bread with tzatziki. The next layer of meat to then get crisped-up home, as described our... To sum, the entire outer surface of the meat mixture right grill just...

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