2.2 g Serve on warm pita bread with tzatziki sauce, and thinly sliced onion, tomato and lettuce. Use a very Sharp Knife and cut the Gyro Meat into thin slices. Combine all marinade ingredients in a bowl or baking dish large enough to accommodate the lamb and mix well. Use an instant-read thermometer to test, and continue cooking until the center is 165 degrees F. 4. Load your BBQ rotisserie spit attachment with thin slices and let your grill do the rest for a traditional Greek gyro … Cut the gyro meat into thin strands. Use a long, sharp knife to carve the meat into slices 1/8th inch or less, or ask your butcher to slice it for you. Most of the Gyros that we buy out are dry and the sauce never really tastes like it should. Preheat oven to 375°F. Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Message marinade into lamb making sure it is in everywhere. Rub lamb liberally with olive oil and season all sides of the lamb with rosemary salt. (Follow your Kitchen Rotisserie manual for time and temperature.). Stop the processor as needed to scrape down sides of bowl. Place the mixture into a loaf pan, making sure to press into the sides of the pan. Reduce temperature to low. Fit the loaf onto your rotisserie and cook over the heat for about 40 minutes. https://www.thespruceeats.com/classic-rotisserie-leg-of-lamb-recipe-335213 May 2020. To cook on a Kitchen or BBQ Grill Rotisserie, proceed as follows: Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Using a seasoned leg of lamb … Working one or two pitas at a time (depending on size of pitas and … Return skillet to medium heat. Pulse the meat until... Use your hands to form a cylinder and wrap it tightly with plastic wrap. Sliced lamb is marinated in salt, pepper, sweet paprika, oregano and vinegar then layered tightly onto a spit before being cooked. While beef is a firm favourite here in Australia, in Turkey (the home of Doner Kebabs) they are made with both lamb … Place the meat onto the rotisserie skewer. Please know this recipe was not posted in malice. If you happen to buy it with the netting try to save the netting to replace it after marinating. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Other versions of gyro adapted from the Turkish döner kebap or Middle Eastern shawarma are never made with pork, only lamb and/or beef (sometimes ground), goat, or chicken. Gyro Recipe: Rotisserie Lamb Gyros on the BBQ. 1.6 g Preheat the grill to high. Place the ground lamb (or combination of lamb and beef) in a bowl. Pulse until finely diced your onion and garlic clove. If you do not have lamb, you can substitute with finely ground hamburger. Directions to the Pantheon of Street Food (How To Make the Gyro Meat) First, take out your food processor. You can also wrap these up in foil and take along to a picnic or outing. 0 %. Pour off all but a thin layer of fat from skillet into a small heatproof bowl and reserve. Start by grilling the leg over a medium high direct heat to sear the surface. Remove the onion from the food processor and place in a tea towel, squeezing to remove all the … Spring is in full swing which means it's time to dust off the tongs and head out to the grill to make these delicious lamb gyros. When ready to cook, preheat a gas grill on medium for 10 minutes with the lid down or prepare a medium charcoal fire, with red coals under a layer of gray ash. On the rotisserie you won’t have to worry about this. Dec 30, 2019 - Explore Noëmi Alvrz's board "Lamb gyros" on Pinterest. The pita freezes perfectly too. Discard juice. Easy Lamb Gyros with Traditional Spice Rub. Add grill seasoning, 2 teaspoons cumin, chili powder, coriander, oregano, cinnamon and feta crumbles. Carve the meat, starting from the thick end and work our way down to the shank. Generously rub spice mix over entire lamb roast. https://www.food.com/recipe/greek-lamb-rotisserie-grill-methods-229788 To make the sliced meat version of gyros meat, select a roast of pork or lamb with a diameter wider than the prongs on your rotisserie. Place the loaf pan … 10kg lamb sliced very thinly, ideally shoulder, however leg will be fine. While the charcoal is heating, load slices of lamb onto the rotisserie spit. Mix up the lamb, seasonings and spinach, and form a long 3-inch roll on a baking sheet. Kebab Recipes Lamb Recipes Cooking Recipes Turkish Recipes Greek Recipes Romanian Recipes Scottish Recipes Lamb Gyro Recipe Rotisserie … Gyro can be any type of protein, but is mostly commonly lamb meat. Combine spices in a medium sized bowl. Total Carbohydrate Re-roll leg into a roast very tightly and tie. This Greek-style marinade has strong flavors to complement the strong flavor of lamb. Remove lamb roast from packaging. Directions Step 1 Whisk together the vegetable oil, 2 tablespoons lemon juice, brandy, crushed garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, marjoram, thyme, … … To achieve the densely packed, easy-to-slice texture of gyro … This will even out the temperature, make sure it’s completely done and allow the juices to flow back into the meat. Cook on high for 15 minutes. We love Greek food, but Gyros are a true hit in my house! Remove from refrigerator to allow it to reach room temperature about 30 minutes. Preheat oven to 300 degrees F. Place the lamb mixture in the bowl of a food processor and add the … Place lamb on middle of the rotisserie skewer making sure it is balanced and secure. When the middle of the meat reaches a temperature of about 145 degrees remove from grill. This homemade version of rotisserie Doner Kebab Meat can be made with either lamb or beef. Rotisserie Lamb Gyros Recipe. Add the spinach. In Greek, the word gyro or γύρο (pronounced YEE-roh) means "turn or revolution," and that's just what this fabulous cone of pork does on an upright rotisserie grill. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on warm pita bread with recipe #296173 sauce, chopped onion, tomatoes and shredded lettuce. You will get those irreplaceable flavors you can only get from cooking over charcoal. If you wanted to add a crispness to your Pressure Cooker Greek Lamb Beef Gyros… I also added a step to make them more crisp, which imitates the rotisserie method quite nicely. The leg of lamb will need about 20 minutes per pound to cook so plan accordingly. https://ashleemarie.com/bake-homemade-lamb-gyro-meat-recipe-video Cook until the meat registers 165 degrees in the middle, about 30-45 mins. I serve this with recipe #296173. Slice off desired serving portion, while leaving the gyro to continue turning. Slice and serve on warm pita bread with recipe #296173 sauce, chopped onion, tomatoes, and shredded lettuce. Place roast on a lipped baking sheet or in a roasting pan. This lamb sliced thin is great to make gyro's with! If you don't care for bison, you can double up on the lamb or replace it with lean ground beef. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Hehehe, well, close. This can be done repeatedly, to keep the meat ready to serve. This will give the meat a crusty surface and add texture. Next, add the ground meats (lamb and beef), salt, pepper, garlic powder, and oregano. Here is my version of Alton Brown’s recipe, as I made some changes, mainly with the ingredients (beef and lamb vs just lamb). This is a fabulous recipe for those of us who love a REAL Gyro. Gyro Recipe: Rotisserie Lamb Gyros on the BBQ Play. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Buy a boneless leg that's been butterflied, or rolled and tied. Unroll it for the marinade to get in everywhere then re-rolling it for even cooking and tenderness. It looks like it came off a rotisserie and should be displayed in a window! Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Slice the lamb and serve in pitas with tomato, … Jim Stanfield. Turn every 5 minutes to sear the surface evenly. 0 %, , finely ground (hamburger can be substituted). Gyro meat is traditionally cooked on a vertical rotisserie but this version is baked into a loaf and then sliced thin. Doner Kebab Meat recipe – beef or lamb. Below is a picture of a ty[pical gyros setup from Kronos, a company that makes Gyros. In a skillet, brown the gyro meat with oil. I had no idea it was an Alton Brown recipe until now. UPDATE 07/25/08: I was given this recipe from a neighbor who used to live in our neighborhood and made this meat on his BBQ rotisserie. Mixed with all the different ingredients it … To Make the Gyros: -Unwrap the gyro loaf and use a sharp knife to cut long strips no thicker than 1/4-inch. Cook for 2 hours brushing with remaining marinade every 1/2 hour. This flavorful gyro recipe is for a ground lamb and bison gyro. Let a leg of lamb rest for 20 minutes before you start carving it up. In the bowl of a food processor, combine the meats, bacon fat, salt, pepper, oregano, and garlic. Follow our rotisserie gyro recipe by marinating lamb overnight in a homemade dry rub. Pat dry and set aside. Load the spit onto the grill and allow the lamb to cook until internal temperature reaches 130°F. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Cover and refrigerate overnight, turning often. Rotisserie Roasted Lamb Gyros Over Charcoal is an excellent way to make an amazing gyro meal, and with all the flavors you will be left satisfied. It will not be as authentic as the lamb Gyro, but the spices and seasonings used in this recipe will get you to where you are going! If the roast comes in a net, remove that as well. This is a Greek/American lamb and beef mixture version of the traditional Greek pork or lamb Gyros (or Gyro). Total Carbohydrate It is flavor packed and very versatile. You can grill this flat on the grill as well. Gather up the ends of the towel and squeeze until almost all of the juice is removed. See more ideas about Greek recipes, Gyros, Cooking recipes. Melt at least 2 teaspoons of ghee or olive oil over medium heat in a heavy-bottomed frying pan. Grind the meat finely. Run a spit through the center of the lamb and place on the rotisserie. Unlike Greek gyros, which are usually made with whole pieces of thinly-sliced marinated pork skewered in a large stack on the rotisserie before being cooked and shaved, Greek-American gyros are made with a large, sausage-like cone of seasoned minced lamb and beef. Watch for flare-ups during the direct grilling phase. Imagine having delicious homemade gyros on a weeknight- a quick salad and dinner’s ready! The concept of the vertical rotisserie browning the outside layer, shaving it off, and browning the inside layer, is used for doner kebabs, shawarma, and tacos al pastor. 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