Make Homemade Gyros Meat – Ready to homemade lamb gyro meat recipe?
A gyro by any other name is still a tasty sandwich of grilled meats seasoned to yummy perfection with special seasonings, with a side of cool and creamy tzatziki sauce. Add lettuce, tomatoes and onions and you have the “hamburger” of the Levant.
Depending on the Eastern Mediterranean country we called home at the time, it was Doner Kebab, Gyros or Shawarma – meat shaved off a huge piece of mixed meats grilling to perfection on a rotisserie spit.
In other neighboring countries, it was referred to as “Turkish” style kebabs. Or Greek kebabs. Depends on who you spoke to. I could tell you a long story about Greek this and Turkish that but we won’t go there now.
Regardless of the name, let your nose guide you to the spinning rotisserie and order the meat on the spit! It’s all good.
Gyros are relatively easy to prepare at home but for me, several ingredients will always be missing – the brilliant Mediterranean sunshine, music in the air, the intense fragrance of jasmine and of course the scent of grilled meat, along with a front row seat at a sidewalk café like this one.
How can you go wrong? Notice the sign? They serve Gyros! 🙂
Seriously, to get the most authentic flavors when you make homemade gyros meat, splurge and buy the simplest and freshest gourmet spices on the market.
The only flavor ingredient missing from our recipe is the authentic “grilled” flavor. When I prepare gyros again, I will set the loaves of meat on grill mats and finish the cooking process on the grill. About the only other tweak that would make it perfect is a grill rotisserie!
Adapted from a recipe found on Food.com
When you prepare the recipe to make homemade gyros meat, don’t let the fat mentioned in the recipe scare you.
It is there to baste the meat and melts away during the cooking process. Be sure to cook until golden as stated in the recipe above but double check “doneness” with a meat and poultry thermometer.
In Step 12 of the cooking instructions, the meat loaf is flipped out of the pan onto a rack and the fat drains off.
Think of it this way…you buy ground beef according to the fat content. This finely chopped meat mixture needs some fat in order to stay tender during the cooking process. The ratio of meat to fat in this recipe is close to 90%-10%.
Oddly enough, it has been my experience that ground beef has a tendency to toughen up when handled too much.
The opposite is true here. This mixture was purposely mashed into a pulp even after being chopped fine in a food processor.
Yet the re-heated sliced meat was still tender and juicy.
Any leftover tzatziki sauce? Add finely chopped tomatoes, cucumbers and red onions for an incredible veggie dip. Toast the leftover pita then cut into triangles.
The cool cucumber sauce is readily available in the refrigerated deli section of your neighborhood supermarket. I found the following two brands at my local Safeway© store.
Now, I can’t go as far as adding a spit roasted meat cell phone cover on my phone but if you own an iPhone6 Plus, your wish just came true.
It’s lunchtime somewhere in the world and I am now officially hungry. Think I’ll make homemade gyros meat and have it ready for tomorrow’s dinner.
1 Cook, 2 Countries & A Taste For World Cuisines: A La Mode De Chez Nous – Cuisine d’Hier Et d’Aujourd’hui! For the love of home style cooking and great food. Memories are made of this!
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