GYRO

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 1 1/2 pounds lamb shoulder -- Ground
  • 1 pound beef chuck -- Ground
  • 1/4 cup dehydrated onions
  • 1/3 cup water
  • 1 tablespoon salt
  • 1 teaspoon sugar
  • 2 teaspoons oregano
  • 1 teaspoon coriander
  • 2 teaspoons black pepper -- coarsely ground
  • 1 teaspoon cumin
  • 1 teaspoon allspice
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • 2 cloves garlic -- crushed
  • 2 tablespoons butter
  • 8 slices bacon -- blanched

Directions

  • Mix the onions in water to reconstitute. Thoroughly mix the other dry ingredients in another bowl/ combine the meat, onions, butter, garlic, and spice mix together. Mix with your hands until spices are even .Refrigerate covered for several hours.
  • Fry a small amount of the meat mixture in a little butter. Taste for seasoning and adjust, if desired. Blanch bacon by simmering in hot water about 3 minutes. Drain on paper towels.
  • Line loaf pan (8 1/2 x 5 x 3") with bacon or pork slices, covering sides and bottom; pack gyros meat into pan, filling to the top of the pan. Cover with remaining slices of bacon or pork. Place filled pan in hot water bath, reaching 3/4 of the way up the loaf pan. Bake at 375^F. for 20-30 minutes. Reduce heat to 325^ and continue baking 30 minutes longer. Remove pan from oven; remove loaf pan from hot water bath and place on wire rack to cool. Cover with aluminum foil and weigh with about 2 lbs weight to compress loaf. Cool to room temperature; refrigerate meat, covered with weight 12 hours or overnight to ripen and increase flavor. Meat will keep for up to 4 days refrigerated. Slice thin and grill lightly. Serve in pita bread with sliced onions, tomatoes and tzatziki sauce. I like to heat my pita bread in the pan with the juices from the grilled gyro. This recipe is every bit as good as those served in Greek restaurants.

Notes

Categories: Greek  Main Dish  Mediterranean 
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