How is gyro meat cooked

So I simplified and now we have this crazy easy recipe that tastes just like authentic Greek gyro meat--but I warn you, it's not made authentically. The word gyro pronounced yee-roh means to turn. If you wanted to follow an authentic Greek recipe for this, well the first thing you'd have to do is invest in a ginormous upright rotisserie grill. Normally you'd have a large cone of meat that had been cooked on a spit, and turned frequently.

It would take hours from start to finish. Oh, and you'd probably also end up with about 50 lbs of meat sitting around because that's how big those rotisserie thingies are. So yeah. Take my advice. Go for authentic gyro taste, not for the authentic way to actually MAKE the best gyro meat at home.

Puree well. If you don't want to dirty a food processor, either chop then really finely, or grate the onion. Place ground meat, onions, garlic, and spices in a stand mixer. If you don't have a stand mixer, it's okay. Either use a hand mixer , or just beat the heck out of the mixture with a wooden spoon.

Mix well. This step is very important. Either use a hand mixer , a stand mixer --or your hands. But you want to get a sticky, pasty consistency to the meat. If you don't do that, you won't really have a loaf.

You will have hamburgers. What we are doing with this paddling is trying to extract protein. You know when the protein extraction has begun because the meat starts to become a sticky mess. Well, Protein Extraction allows the protein in the meat to better encapsulate the fat, and hold water and fat together.

This allows the protein and water to become best buddies, and stick close together, keeping you from having a watery, or fatty mess. This results in a better final product, with a smoother mouthfeel. It also helps you slice the finished product a lot more easily. Weight it down and let it rest. You are doing this to allow the meat to become as close to a traditional gyro cone as you can. This is not an optional step if you want a dense, gyro-like loaf.

So at our house, the homemade gyros are usually made with either ground beef, or a combination of pork and ground beef. I totally get that it's close to heresy to make a middle-eastern dish eaten originally by Muslims and Jews using Pork. I do, I get it. But if I want my son to eat any of it? No lamb gyros. So you can make lamb gyros , ground beef gyros , or pork gyros , or lamb and beef gyros, and they will all taste delicious. I would stay away from extra lean meats like ground chicken or turkey for this dish.

You need a good marbling of fat in whatever ground meat you use to make gyros. Have some leftover ground pork from making this recipe? Make my Keto Pork Stir Fry! Well, they CAN be. But not if you eat the pita bread and make a gyro sandwich with it. Learn More. Serves: 8 Calories: Share this recipe on Pinterest. Share this recipe on Facebook. Write a Review. Print this Recipe. Jump to Recipe. What Is Gyro Meat? So, in addition to plenty of salt, pepper and olive oil, our gyro meat is seasoned with: Not one, but two kinds of garlic!

Oregano Cumin Thyme Salt and pepper. Wrap it in a kitchen towel and squeeze out as much of the liquid as you possibly can. Combine the squeezed-out onion with the lamb, beef and all of the rest of the gyro meat seasonings. Time to use that food processor again! Put that seasoned meat mixture into the food processor and pulse until it looks like a coarse paste.

Press the gyro meat mixture into a loaf pan. When it does, the gyro meat is done! Instant-read thermometer. Food processor. Zero to Gyro! Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Gyro Rotisserie. Continue to 2 of 19 below. Start With the Pork.

Continue to 3 of 19 below. The Meat Is Seasoned. Continue to 4 of 19 below. Continue to 5 of 19 below. The Process Is Repeated. Continue to 6 of 19 below. Continue to 7 of 19 below. The Cone Is Built Up. Continue to 8 of 19 below. Continue to 9 of 19 below. The Meat Is Compressed. Continue to 10 of 19 below. The Cone Is Placed on the Rotisserie. Continue to 11 of 19 below.

Gyro Is Ready. Continue to 12 of 19 below. Continue to 13 of 19 below. Add Thick and Creamy Tzatziki Sauce. Continue to 14 of 19 below.