In the US gyros is made with a mixture of ground beef and lamb. Make sure there's enough fat. If you want my opinion though Pork meat makes the best Gyros. Price: Low to High Price: High to Low Rating: Low to High Rating: High to Low Date Added: Newest first Date Added: Oldest first; Clear Filters Filters Cancel. Dish Type; Baking; Cakes; Vegetable Cakes +10. Ground meat gyros are made in much the same way as sausage, so it helps if you read a good sausage-making guide before you attempt the procedure. The gyro (YEE-row) is a classic Greek dish, with the meat traditionally cooked on a vertical spit and shaved off in individual servings.While this delicious method for preparing meat is often used in Greek restaurants, it's not easy to accomplish at home. I really enjoyed making these and knowing what was going into it. l pound (450 grams) lean ground lamb; 1 to 2 cloves garlic, mined ; 1½ teaspoons dried oregano, crushed; 1 teaspoon onion powder; 1 teaspoon salt; ¾ teaspoon pepper; … Arby's new Greek Gyro features a blend of lamb, beef, and Mediterranean spices sliced straight from a spit rotisserie. Sort by Compare Products. Gyro (correct pronunciation is "year-o", not "ji-ro") is a kind of sandwich of Greek origin. Part 2 of 3: Making the Tzatziki Sauce 1. Kleftiko. Place a clean tea towel or cheesecloth in a fine mesh strainer. Serves: 4+ Ingredients. Gyro is the Greek word for spinning round. The meat is traditionally ground lamb. This is put onto a large skewer and then seared on a specially designed large, open aluminum heating device. So, in addition to plenty of salt, pepper and olive oil, our gyro meat is seasoned with: Not one, but two kinds of garlic! Type: Meat or sandwich / wrap: Course: Main: Place of origin: Greece: Serving temperature: Hot: Main ingredients: Meat: beef, veal, mutton, pork, or chicken: Cookbook: Gyros Media: Gyros; Gyros plate. Pita Bread; Chopped tomatoes; 1 red onion, thinly sliced; Gyro Meat. The Type Of Meat And The Other Ingredients. Most Popular. Mixed with spices and cooked on a vertical rotisserie. Unfortunately, typical American version contains hidden carbs and gluten. Filters. Lamb Gyros is made in other countries outside Greece. Mix by hand until smooth. 16 people made this. What type of meat? Don't overcook it Our goal here was to create a homemade gyro meat recipe that tasted truly classic—as flavorful and juicy as the kind you’d see spinning on a rotisserie at your favorite gyro place. That’s why I prefer to make a simple homemade gyro meat recipe! In Greece, Gyros refers to the meat. Then press the seasoned meat mixture firmly and evenly into the loaf pan. Make restaurant quality gyro meat at home with this easy recipe. Skip to main content.us. Basically, any kind of meat can be used to make gyros, though lamb and pork are a bit more traditional than beef and chicken. Advertisement. Using a seasoned leg of lamb from Superior Farms takes the most time consuming step right out of the equation. They may not be the most traditional methods, but you will still end up with something just as delicious! Use a Sharp Knife to Shave or Slice the Gyro Meat. Here are the main types of meat used for each sandwich: Doner Kebab: Traditional doner is made with layers of seasoned lamb, chicken, or beef. Submitted by: Mike from Milwaukee, Wisconsin Yield: 1 pound Amazon.com: gyros meat. Now Playing Onion How-Tos 01:11. Cons of Mutton and Lamb. There are many delectable recipes and can be made using this meat, along with a number of ingredients and condiments. Picture it as a Middle Eastern meatloaf. In Greece, gyros is traditionally made with pork, although chicken gyros is also becoming popular (take a look at my Chicken Gyro Recipe). I made it! Gyro…regular meat. Pork butt is actually the upper part of the pig’s shoulder and it can be bought bone-in or boneless. 0 Calories <40 Calories; 40-100 Calories; Nutrition Facts Per Serving. I'm not sure if it's fully "traditional," but the best type of gyro meat is a combination of spiced lamb and beef. Recipe Type: Main Course. Other than that I followed the recipe. Cover the broiled gyro meat loosely with foil while you get out the ingredients to assemble your gyro. Ingredients. Gyro is a Greek recipe with meat (pork and/or lamb), cooked with spices (on a vertical grill) and sliced. It's ground and then shaped into a large, conical slab. To make pork Gyro, pork butt is used (the same meat that’s used to make Souvlaki). KEY POINT: While lamb and mutton can be expensive, they are very nutritious, and have one of the best omega-6 to omega-3 fatty acid profiles. Doner…ground meat. In a large mixing bowl, combine the ground lamb, grated red onion, and all herbs and spices. Vendor . 310. The process is so simple. This Greek style meatloaf is sliced and served with pita bread, tzatziki, and tomatoes for a delicious gyro that is the closest I've come to emulating my favorite Mediterranean restaurant. Specialty Food Type. Lamb is a specialty in Greece, and I have yet to find better tasting lamb dishes than in Greece. This is a far cry better than the ratio for most other types of meat. T. Recipe by: The Dread Pirate Paramour. Also, lamb and pork tend to contain a higher percentage of fat which makes gyros extra juicy: go for the leg, shank or shoulder meat. If you can, put the meat on skewers and cook them over a live fire. The meats are chopped, mixed and formed into a cone shape. So for optimum juiciness, it's best to cook the gyro meat at a relatively low-temperature (say 300°F), and just until it reaches 165-degrees internally. Unlike gyros, the packed-down shawarma meat can be anything from chicken to lamb to veal to goat. Grecian Delight 1. Most of you know Gyros as a Pita Bread wrap. Serve Alton's Gyro Meat With Tzatziki Sauce and be your family's gyro hero. Strain the yogurt. They’re available in many restaurants and also considered a new kind of fast food. These … Hello Select your address All Hello, Sign in. Bake for about half an hour. Gyro meat is a type of meat that is made out of ground lamb, onions and tomatoes. Doner is the Arab word for spinning round. Here’s how to make the best juicy and tender Greek-Style Lamb Gyro Meat: First, preheat the oven to 400 degrees F and set out a 9X5 inch loaf pan lined with foil. We did find a greek restaurant that made their gyro's with real lamb instead of the processed legs. I did need to bake it for close to an hour and a half to get to 165 degrees. Then they are roasted on a vertical spit. View Filters. Use Our Conveniently Sliced Gyro Meat on Gyros at Your Food Truck, Cafeteria, or Convenience Store. Now Playing 01:11. As for the type of meat, in Greece, we make Pork Gyros and Chicken Gyros. After all Pressure has been released from the Pressure Cooker, remove the Loaf Pan and allow the Gryo Meat to rest for 15 minutes. Whether you use lamb or a beef-lamb mixture, the meat should be finely ground, lightly salted and thoroughly chilled. Having said that, Pork Gyro (or any type of Gyro) to be juicy and crispy and ultimately delicious requires your cut of meat to contain some fat. How Gyro Meat Is Made (VIDEO) By Katherine Goldstein. It is rare more than 10% and usually 0. Shawarma: Shawarma is typically made with lamb or chicken, but you can also … Quick Gyro Meat. Our Gyro seasoning is a wonderful blend of dried herbs and spices that go great with plenty of Greek foods, not just Gyros Sprinkle or rub this on beef, lamb or chicken for some extra A warm Mediterranean spices blend used on meats, chicken and most popular in gyros Gyro meat (pronounced as ‘year-o’ or ‘yee-row’) which has its origin in Greece and consists of ground lamb meat, tzatziki sauce, onions and tomatoes. There are several ways of making gyro meat at home without the use of a rotisserie. Doner is ground meat and spices, an Arab recipe. Kleftiko was originally cooked in an earth oven, which is a small pit in the ground, used to trap heat and smoke. Another difference between shawarma and gyro is the preparation; shawarma is more about the flavor of the meat than the plethora of toppings on it. The meat in the gyro "kits" that I usually buy is SO greasy that I would only buy them on a rare occasion. The earliest known photo of doner kebab (meat cooked on a vertical rotisserie) by James Robertson, 1855, Ottoman Empire. Allow Gyro Meat to Rest for 15 Minutes. The meat is first seasoned with spices, salt and pepper and marinated in vinegar and olive oil. Don't forget to make the cucumber sauce too! If it's in fact true that we are what we eat, it's always important to know what we're actually eating and where it comes from. The Traditional Wrap. The strips should be 1/8 to 1/4-inch (3 to 6 mm) thick and about 5 inches (12 cm) long. You will pay more to eat lamb or mutton than you would for most other types of meat. Sort Cancel. For Pork Gyro, you’ll require a boneless pork butt. Occasionally you will also find lamb and beef gyros. Sliced lamb is marinated in salt, pepper, sweet paprika, oregano and vinegar then layered tightly onto a spit before being cooked. Yes, you can make authentic gyros at home --> the texture and flavor of this meat is as good as you get in a good Greek restaurant, without the traditional rotating spit.. but this is just the recipe and technique for making the meat, for I'm assuming you know the drill on making the classic gyro sandwich - stuff the meat in a grilled pita with sliced tomatoes, onions and tzaziki sauce.. GMO-Free; Halal; Vegan; Calories Per Serving. 0 Calories; Up to 40 Calories; 40 to 100 Calories; 100 to 200 Calories; 200 to 300 Calories; Fat Calories Per Serving. The Juice will redistribute throughout the meat, keeping it moist, but firm. Gyro Meat Seasoning. When ever i visit a new restaurant that serves gyro's I ask what their lamb content is. Gyro Recipe; Homemade Gyro Meat; Gyros have become a popular dish in America. What Type of Meat Do You Use in Gyros, Doner, and Shawarma? So to sum, the four steps for perfect sausage: Salt your meat in advance and mix thoroughly. Gyro is a traditional Greek Fast Food. Pita is the flatbread in which Gyros is wrapped in. History. The Gyro Meat will shrink down quite a bit and will become very compressed. When done, thin slices are carved off the cone and put on a pita, topped with a yogurt sauce called 'tzatziki' and tomato and onion slices. The omega 3 to omega 6 ratio for this type of meat is just 1:3.2. I made Tzatziki Sauce I (also from this site) and they turned out really good. The meat for gyros that is purchased through a manufacturer is run through a grinder and then shaped into cylinders by hydraulic pressure. Fontanini 1. 4 chicken thighs, julienned into thin pieces; The juice of one lemon; ½ tsp (2,5g) salt; ¼ tsp (1,2g) black pepper; 1 tsp (2,5g) garlic powder ; ¼ tsp (1,2g) cayenne pepper; Dash of cumin; ¼ tsp (0,6g) paprika; 1 tsp (0,5g) Fines herbs {or dried parsley} Tzatziki Sauce. Gyro Meat. The New York Times' recent article on the history and production of the budget favorite gyro tells us all about the industrial process that goes into making those mystery cones. traditionally, gyros' (pronounced YEE ros) are made of lamb, but here in the states they mix it with beef to keep it a little less expensive. Keep your meat well-chilled while working with it. Not only are gyros, doner, and shawarma assembled differently, they can be made with various kinds of meat. Gyro can be any type of protein, but is mostly commonly lamb meat. He actually had 2 options one was 100% that was the preferred (according to him) meat for gyros and the 80% which some people (like me) preferred. Sort Filter. Traditional Greek Gyro Meat 2 hours 40 minutes. This Greek-American take on the dish uses ground lamb or beef and is quick and easy to make in a home kitchen. Ottoman Empire heat and smoke ji-ro '' ) is a Greek recipe with meat ( pork and/or lamb ) cooked! 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