Cover and refrigerate 1 hour. How do they make gyros in the best gyros-place on Kos? We use cookies to make wikiHow great. Turn the onion and garlic out onto a tea towel. This is the best way to serve the recipe, in my opinion, but this seitan can easily be served in place of meat … Step 2 This should make about 24 pieces of gyro meat. Some places buy the premade seasoned processed "loaf" that they grill and shave off the outside for their gyros. Serve the gyro meat with pita bread, fresh lettuce, sliced tomato, and chopped onion. 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. Gyro can be any type of protein, but is mostly commonly lamb meat. The process starts with boxes of raw beef and lamb trimmings, and ends with what looks like oversized Popsicles the shade of a Band-Aid. You will have enough meat to make about 12 small patties or 4 to 5 larger ones. Learn more... Gyros are a traditional Greek dish, consisting of minced meat (typically containing lamb), pita bread, lettuce, tomatoes, onion, and tzatziki sauce. Slice and serve. When the manufacturers make the kebab meat, it is heavily spiced, processed and re-formed into a cylinder shape. Gyro meat is sometimes vertically shaved into thin slices from a roast prepared so that the meat is moist and crisp. How to Make Gyro Meat Step 1: Combine ground lamb with salt and spices in a medium bowl. DIRECTIONS. ©2020 Verizon Media. Just so, what is gyro meat made out of? If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. The better places layer marinaded thin flat cuts of meat on a big skewer, and then grill it-yum. Make your favorite American-style Greek gyros at home! While this delicious method for preparing meat is often used in Greek restaurants, it's not easy to accomplish at home. Whether you use lamb or a beef-lamb mixture, the meat should be finely ground, lightly salted and thoroughly chilled. Directions Step 1 Therefore, making it literally impossible to determine what parts of the animal the donner meat comes from or even which animals the kebab meat is made from, unless significant tests are done of the meat in labs. There are 15 references cited in this article, which can be found at the bottom of the page. This gyro meat recipe combines ground beef and lamb to get that distinctive flavor you find at Greek restaurants. In between, the meat is run through a four-ton grinder, where bread crumbs, water, oregano and other seasonings are added. Thanks to all authors for creating a page that has been read 19,371 times. Pulse them for 10 to 15 seconds.Squeeze the juices out of the onion and garlic mixture. The process starts with boxes of raw beef and lamb trimmings, and ends with what looks like oversized Popsicles the shade of a Band-Aid. The Kronos website indicates that the classic Greek-American gyro meat is made with a mixture of 85% beef and 15% lamb. Broil 8-10 minutes until no longer pink. They may not be the most traditional methods, but you will still end up with something just as delicious! Squeeze the towel around them until the juices come out.Blend the lamb in the food processor until it turns into a fine paste. Be sure … Serve the gyro meat alongside some tzatziki sauce. Add your voice. Zesty Gyros with Homemade Lamb Gyro Meat Recipe – The secret for enjoying the best authentic Greek-style gyros at home is our easy lamb meatloaf recipe, made in the oven with no spit roaster required!. This article has been viewed 19,371 times. Mine is a slightly different approach to get that juicy/crispy/salty taste. They served such tasty options, and compared to other fast food chains, were much healthier too. 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.. According to Merriam-Webster, a gyro is both a shortened form of the words gyrocompass or gyroscope as well as a noun for a Greek sandwich of lamb, veggies, and tzatziki sauce. This will help keep the loaf from bunching up towards the middle when it cooks. % of people told us that this article helped them. Click to see full answer. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. The gyros prepared in sandwiches is made in one of two ways. You can make your own, or buy some from the store. I made gyros with a boxed mix of spices many years ago, but it wasn’t anything to write home about. Fry larger ones for 6 minutes, turning once. You can use the gyro meat to make pitas or salads. Watch closely because the broiler works fast! Scrape into the center of a clean tea or flour sack towel, twist and squeeze it over the … Grilled meats and chicken gyros-Before grilling meats, this blend of Greek spice and seasonings may be used to enhance the flavor of the meat. When my kids were younger, their favorite restaurant was Daphne’s, a Greek restaurant chain. You can look up gyro's grills online, and find suppliers of the meat … Authentic Greek Gyros. The gyro (YEE-row) is a classic Greek dish, with the meat traditionally cooked on a vertical spit and shaved off in individual servings. To learn how to traditional gyro meat, scroll down! Typical American mass-produced gyros are made with finely ground beef mixed with lamb. Chris Tomaras, founding owner of Kronos Foods in Chicago takes us inside the Kronos plant to see how they manufacture the ubiquitous gyro cone. Next, broil or fry the patties until they're not pink on the inside, which should take around 10 minutes if you're broiling them or 5 minutes if you're frying them. To fry the patties: heat 1 tablespoon of olive oil in a skillet over medium heat. Using a paddle attachment, blend the ingredients on high until the mixture forms a sticky paste. Food. Tap here to turn on desktop notifications to get the news sent straight to you. Line a baking sheet with aluminum foil and dump the meat out onto it. Hydraulic pressure -- 60 pounds per square inch -- is used to fuse the meat into cylinders, which are stacked on trays and then rolled into a flash freezer, where the temperature is 20 degrees below zero. If you are using both lamb and beef, blend them together at the same time. To make quick gyro meat, start by mixing lean ground lamb, minced garlic, dried oregano, onion powder, salt, and pepper in a large bowl. Gyro meat is traditionally cooked on a vertical rotisserie but this version is baked into a loaf and then sliced thin. Lamb is packed with vitamins and minerals but is quite concentrated with fat. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. Combine ingredients in a bowl, and shape into 1/2 inch thick patties. Sign up for membership to become a founding member and help shape HuffPost's next chapter. Last Updated: September 30, 2020 If you want more of a visual, check out this footage filmed at Kronos foods, the largest gyro manufacturer in the US. Place the onion in a food processor, and process until finely chopped. Slice thinly and serve with pita bread, sliced tomatoes, thinly sliced … Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. The meat for gyros that is purchased through a manufacturer is run through a grinder and then shaped into cylinders by hydraulic pressure. If you don't like tzatziki, try a dollop of plain, Greek yogurt instead. Visit msnbc.com for Breaking News, World News, and News about the Economy. ("You can never be too careful," Mr. Tomaras said.) The brick will help add texture to the meat as well as compress it further. For hand-made gyros, meat is cut into approximately round, thin, flat slices, which are then stacked on a spit and seasoned. These cylinders are then frozen. Broil them for 8 to 10 minutes. 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. 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