Friday, August 16, 2013

The Winning Gyro Recipes- Queen of Hearts 20

Effa- photo by Casey Lemay
By Mullet and Rose (Robert and Cathy Hopkins)



Gyro Meat:
1 Medium Onion, chopped
2 pounds ground lamb (or beef)
1 tablespoon minced garlic
1 tablespoon marjoram
1 tablespoon ground rosemary
2 teaspoons kosher salt
½ teaspoon black pepperChop onion, and place into a tea towel. Squeeze the water out of the onions in the tea towel, then place onions into a food processor/blender. Add ground lamb (or beef), and all seasonings. Process until the meat is a paste.
Place the meat onto plastic wrap, and create a loaf shape. Roll meat in the plastic wrap to tighten up the loaf, and twist the ends. Place meat in the fridge for two hours to firm up the shape.
Use rotisserie, or place on a rack above a shallow pan of water to roast at 325 degrees. Cook until 365ish degrees, and let stand until internal temperature reaches 375 degrees. Slice to fit your pita.


Tzatziki sauce:
16 ounces of plain yogurt
1 medium sized cucumber, peeled, seeded, and chopped.
Salt to taste (pinch)
4 cloves of minced garlic
1 tablespoon olive oil
2 teaspoons red wine vinegar
6 minced fresh mint leaves

Place yogurt into a tea towel above a bowl to drain in the fridge for two hours.

Place cucumber into a tea towel, and squeeze out excess liquid, and place into a bowl. Combine all ingredients into the bowl. Serve on Gyros. (Tastes better if cooled overnight).

To create Gyros:
Add meat, and Tzatziki sauce. Common additions are diced tomatoes and chopped onions. Lettuce, feta, and other common sandwich toppings are popular as well. It’s your gyro, so add the toppings you love!

Additional ingredients:
Onion
Tomato
Pita Bread
Foil to wrap Gyro
Additional Toppings as desired

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