Alternatively, you can also use 1 pound (450 grams) of ground lamb and 1 pound (450 grams) of ground beef. In between, the meat is run through a four-ton grinder, where bread crumbs, water, oregano and other seasonings are added. To make quick gyro meat, start by mixing lean ground lamb, minced garlic, dried oregano, onion powder, salt, and pepper in a large bowl. Line a baking sheet with aluminum foil and dump the meat out onto it. ("You can never be too careful," Mr. Tomaras said.) Directions Step 1 To broil the patties: preheat your broiler first, then place the patties onto a baking sheet. I don't know about you, but I prefer to keep my shopping list as minimal as possible. Pulse them for 10 to 15 seconds.Squeeze the juices out of the onion and garlic mixture. The texture is meatloaf-style rather than restaurant-style, but the flavors are on point. Combine the squeezed-out onion with the lamb, beef and all of the rest of the gyro … The process starts with boxes of raw beef and lamb trimmings, and ends with what looks like oversized Popsicles the shade of a Band-Aid. Click to see full answer. Wrap it in a kitchen towel and squeeze out as much of the liquid as you possibly can. The meat is then layered into a warm, soft pita along with shredded lettuce, sliced tomatoes, red onions, cucumbers, olives, and pepperoncini peppers. A gyro is a simple Greek-style sandwich filled with grilled meat and topped with tzatziki sauce. Cover and refrigerate 1 hour. May 11, 2020 - What is gyro meat? Lamb is packed with vitamins and minerals but is quite concentrated with fat. http://www.nwotsok.nl and http://www.kosrestaurants.nl All rights reserved. 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. Typical American mass-produced gyros are made with finely ground beef mixed with lamb. The gyro (YEE-row) is a classic Greek dish, with the meat traditionally cooked on a vertical spit and shaved off in individual servings. Spices … The gyros prepared in sandwiches is made in one of two ways. Just so, what is gyro meat made out of? To Make the Gyro Meat: Place the onion chunks in the food processor and blitz them until they are super finely chopped. References. The New York Times' recent article on the history and production of the budget favorite gyro tells us all about the industrial process that goes into making those mystery cones. Add your voice. Fry smaller patties for 3 to 4 minutes turning once. While this delicious method for preparing meat is often used in Greek restaurants, it's not easy to accomplish at home. Visit msnbc.com for Breaking News, World News, and News about the Economy. They may not be the most traditional methods, but you will still end up with something just as delicious! Either way you cook it, your best bet is to allow the gyro meat to cool completely … Add cold meat mixture and bacon pieces; process until smooth, scraping down sides as necessary. In between, the meat is run through a four-ton grinder, where bread crumbs, water, oregano and other seasonings are added. All tip submissions are carefully reviewed before being published, This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Step 2 Yes, you can make authentic gyros at home --> the texture and flavor of this meat is as good as you get in a good Greek restaurant, without the traditional rotating spit.. but this is just the recipe and technique for making the meat, for I'm assuming you know the drill on making the classic gyro sandwich - stuff the meat in a grilled pita with sliced tomatoes, onions and tzaziki sauce.. Mix the ground lamb with the salt in a large bowl, then let it sit for 30 minutes in the fridge. Chris Tomaras, founding owner of Kronos Foods in Chicago takes us inside the Kronos plant to see how they manufacture the ubiquitous gyro cone. How to Make Gyro Meat Step 1: Combine ground lamb with salt and spices in a medium bowl. ©2020 Verizon Media. Ground meat gyros are made in much the same way as sausage, so it helps if you read a good sausage-making guide before you attempt the procedure. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Slice thinly and serve with pita bread, sliced tomatoes, thinly sliced … Perfect for lunch or dinner, or even as a super hefty snack, there is no wrong time to enjoy a delicious Greek gyro! We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. Since I love lamb, I saw no reason not to … Hydraulic pressure -- 60 pounds per square inch -- is used to fuse the meat into cylinders, which are stacked on trays and then rolled into a flash freezer, where the temperature is 20 degrees below zero. Mine is a slightly different approach to get that juicy/crispy/salty taste. This does not mean that you can't enjoy a gyro from the comfort of your kitchen. Broil 8-10 minutes until no longer pink. Using a paddle attachment, blend the ingredients on high until the mixture forms a sticky paste. The Making of a Gyro Cone . When my kids were younger, their favorite restaurant was Daphne’s, a Greek restaurant chain. A clumpy paste emerges and is squeezed into a machine that checks for metal and bone. If it's in fact true that we are what we eat, it's always important to know what we're actually eating and where it comes from. % of people told us that this article helped them. Combine ingredients in a bowl, and shape into 1/2 inch thick patties. This will help keep the loaf from bunching up towards the middle when it cooks. Serve the gyro meat with pita bread, fresh lettuce, sliced tomato, and chopped onion. Sliced lamb is marinated in salt, pepper, sweet paprika, oregano and vinegar then layered tightly onto a spit … Purée the onion in a food processor. Preheat oven to 325 degrees F (165 degrees C). There are several ways of making gyro meat at home without the use of a rotisserie. Today is National Voter Registration Day! Food. By using our site, you agree to our. The better places layer marinaded thin flat cuts of meat on a big skewer, and then grill it-yum. This article has been viewed 19,371 times. You will have enough meat to make about 12 small patties or 4 to 5 larger ones. Watch closely because the broiler works fast! It may be sliced off of a cone of ground meat (typically a combination of lamb and beef), mixed with spices, and formed into a cylindrical shape that slowly rotates on a vertical spit in a rotisserie, crispening the outer layer. If you want more of a visual, check out this footage filmed at Kronos foods, the largest gyro manufacturer in the US. A classic gyro is served in pita bread wrap along with tzatziki sauce, tomato, cucumber, onion and lettuce.. Squeeze the towel around them until the juices come out.Blend the lamb in the food processor until it turns into a fine paste. Gyro Meat. Gyro can be any type of protein, but is mostly commonly lamb meat. According to Merriam-Webster, a gyro is both a shortened form of the words gyrocompass or gyroscope as well as a noun for a Greek sandwich of lamb, veggies, and tzatziki sauce. Chicken is common, and lamb or beef may be found more rarely. Part of HuffPost Environment. Zesty Gyros with Homemade Lamb Gyro Meat Recipe – The secret for enjoying the best authentic Greek-style gyros at home is our easy lamb meatloaf recipe, made in the oven with no spit roaster required!. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. ... Chris Tomaras, founding owner of Kronos Foods in Chicago, offers a look inside the Kronos plant, where the ubiquitous gyro cone is manufactured. Sign up for membership to become a founding member and help shape HuffPost's next chapter. You can make your own, or buy some from the store. If you don't like tzatziki, try a dollop of plain, Greek yogurt instead. wikiHow is where trusted research and expert knowledge come together. Then, divide the meat into small balls, and flatten them into 1/2-inch thick patties. Next, broil or fry the patties until they're not pink on the inside, which should take around 10 minutes if you're broiling them or 5 minutes if you're frying them. Fat trimmings are usually interspersed. There are 15 references cited in this article, which can be found at the bottom of the page. http://allrecipes.com/recipe/173420/traditional-gyro-meat/, http://www.food.com/recipe/gyro-meat-81048, http://www.foodnetwork.com/recipes/alton-brown/gyro-meat-with-tzatziki-sauce-recipe.html, http://littlespicejar.com/20-minute-greek-gyros-with-tzatziki-sauce/, https://www.allrecipes.com/recipe/173420/traditional-gyro-meat/, consider supporting our work with a contribution to wikiHow. 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