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Gyros

 SHARON  posted 04-28-98 

  Gyro Meat
  
1 1/2 lbs. shoulder lamb, including some fat 
  1 lb. beef chuck, including some fat 
  1/4 c. dehydrated minced onions 
  1/3 c, water 
  1 tablespoon salt 
  1 teaspoon sugar 
  2 teaspoon oregano 
  2 teaspoon freshly and coarsely ground black pepper 
  1 teaspoon cumin 
  1 teaspoon hot paprika 
  1/2 teaspoon cinnamon 
  2 cloves garlic, pressed or minced 
  2 tablespoons vegetable oil Butter 
  8 or more slices blanched bacon or fresh pork belly 
  slices, if available 
  Pita bread 
  Onion rings and chopped tomatoes 
  Tzatziki Sauce (recipe follows) 

  
Grind lamb and beef together, using large hole plate on meat grinder or 
have butcher grind meat. Regrind, using small hole plate. In small bowl, 
reconstitute dehydrated onion in water. In another small bowl, combine salt
sugar, oregano, pepper, cumin, ppaprika and cinnamon; mix thoroughly. 

In large bowl, combine ground meat, onions and water and mixed spices. Add
garlic and vegetable oil; mix thoroughly with hands until spices are well 
distributed, refrigerate covered several hours. 

Blanch bacon by simmering in hot water about three minutes. If pork belly 
is used, blanching is not necessary. Drain on paper towels. Line loaf pan,
8 1/2x5x3 inches, with bacon or pork slices, covering sides and bottom; 
pack gyros meat into pan, filling to top of 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 degrees 20 to 30 
minutes. Reduce heat and continue baking 30 minutes longer. 

Remove pans from oven; remove loaf pan from hot water bath and place on 
wire, rack to cool. Cover with metal foil and weigh with about two pounds 
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 up to four days 
refrigerated. Slice thin and serve in pita bread with sliced onions, tomatoe
and Tzatziiki sauce. Makes two pounds Gyros meat. 

  TZATZIKI SAUCE 
  2 cucumbers, pared, seeds (removed, grated and well 
  drained 
  1 to 2 large cloves garlic, pressed or minced 
  1/2 teaspoon salt 
  1/4 teaspoon white pepper 
  1 teaspoon white vinegar 
  1/4 c. vegetable or olive oil 
  1 lb. plain thick yogurt 

In medium bowl of electric mixer, mix all ingredients except yogurt. Add 
yogurt and beat on medium speed until mixture has a creamy appearance. 

Refrigerate, covered, overnight to blend flavors. Makes aout three cups 
sauce.  

 

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