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  • Writer's picturehungryhungryhayden

Gyros



I don't know how to pronounce them, but I can make make them


Ingredients:

This is one of the recipes where amounts matter because a certain amount of salt is needed to properly cure the meat and promote crosslinking.

1lb Ground Beef, Lamb, or some combination thereof equaling 1lb

8g salt

1 sprig fresh thyme

1 sprig fresh oregano

1 tsps fresh cracked black pepper

Optional Accoutrements- shredded lettuce, tomato, thinly sliced onion, pita, and tzatziki sauce

Technique:

1. Finely mince the herbs and mix with the salt and pepper

2. Mix the ground meat, salt, pepper, and herbs until the mixture is almost a paste. Place the mixture on plastic wrap, roll into a tight log and twist the ends until taught. It should look like a large raw meat lozenge at this point.

3. Refrigerate overnight

4. Unwrap plastic, and roast meat log on a foil lined baking sheet at 350F until an internal temperature of 165F

5. Let the meat log cool in the fridge overnight.

6. Once completely cooled, stand the meat log on a cutting board and carefully slice thin ribbons off until there is little or no meat left.

7. To assemble gyros, sear a couple ribbons of meat, pile onto a pita with shredded lettuce, tomato, thinly sliced onion, and tzatziki sauce. Wrap in foil to catch the drippings, and enjoy



Substitutions and Additions:

1. Salt- There is no substitute for salt… ever.

2. Ground Beef/Lamb- for a healthier option, ground turkey, ground chicken, and even vegetarian/vegan ground beef alternatives are fantastic.

3. Herbs- these are the classic flavors in gyros. Feel free to play with the ratio, or add or subtract where you see fit. Marjoram might be a really good recommendation in this case, if you can find it.

4. Black Pepper- any dried spicy spice such as cayenne, dried chili flake, or something more exotic. Just add to taste, you want a good amount to carry the salt and herbs, but don’t want to bombard your taste buds.


Variations:

1. Gyro Burgers - instead of going through the headache of roasting the meat, cooling it, then slicing it, just portion it into 1/4lb balls and smash and sear until well done. Just like smash burgers. Serve with desired accoutrements.


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