https://bbqspitrotisseries.blogspot.com/2012/08/what-is-gyros.html Gyro (or gyros) consists of meat, onion, tomato and a tzatziki sauce served wrapped in a soft pita bread. For hand-made gyros, meat is cut into approximately round, thin, flat slices, which are then stacked on … Trim excess fat from the lamb and cut into cubes, just over an inch large. We buy them at our local pizza joints. It is totally fine if you have a bigger two lbs or so chunk of lamb leg or shoulder to braise. 1. This easy slow cooker lamb recipe is so tender it falls apart and melts in your mouth! The loaf was then cooked on … Lamb and beef are both avvailable at supermarkets. Wonderful! A whole leg is ideal for serving large numbers, and yields plenty of lean, tender meat. Place the lamb in a roasting pan and cut small slits all over. Excellent slow-cooked in soups and stews, either on or off the bone. It can be divided into two joints (the fillet end has the best flavour). Lucky for us in Nova Scotia, Canada, we have “donairs”. The flavor is great! The only difference is the sauce. 3 tablespoons fresh lemon juice. Stuff your spinakopitas, take away the souvlaki, dolmades – begone. You can use chicken, lamb, pork or beef – all will turn out wonderfully. 1 decade ago. I couldn't get the image out of my head. Cuts of Lamb. Neck of lamb: this cut can be cut into 2.5cm slices, and is traditionally cooked on the bone in dishes such as Lancashire hot pot or, of course, a Welsh Cawl. Thread skewers with lamb … OK, I’m lazy. In Greece the meat is typically pork (never had one). 1 0. In America, specifically here in Chicago (their local origin), the meat is a combination of beef & lamb. Middle neck or neck Can be cut into 2.5cm slices, and is traditionally used for slow-cooking on the bone in dishes such as Lancashire hot pot. Combine spices in a medium sized bowl. Like shawarma and tacos al pastor, it is derived from the lamb-based doner kebab. Add a little tzatziki sauce and this lamb roast is delicious on it’s own for a low carb dinner! You might also like this Instant Pot leg of lamb recipe. Once the meat has finished marinating, remove from the refrigerator, and allow to stand at room temperature for 1 hour. Place roast on a lipped baking sheet or in a roasting pan. The reason a vertical rotisserie is used is so one can slice the meat in this manner, and leave the leg in the rotisserie, staying warm. Authentic Greek Gyros. Pour in enough water (about 2 cups depending on the size of your roasting your pan) to just cover the bottom of the pan. They are basically the same thing made with lamb. For a German gyros (the Greek style) you can use any meat you like, including pork. It’s great for making gyros or for a low carb lamb salad. The gyro is a European adaptation of the Middle Eastern shawarma and arrived in Greece with refugees from Asia Minor in the early 20th century. Gyros is my favourite Greek food. Mine is a slightly different approach to get that juicy/crispy/salty taste. Together with the lemon juice you can also use buttermilk or yogurt. No need to cut it into small pieces, it will still be tender after braising. 2. Check out this cawl recipe Neck fillets: though ideal for all methods of fast cooking, neck fillets also produce beautifully tender meat when slow-cooked. HOW TO PREP LAMB FOR GYROS. If using wooden skewers, cut them to fit your griddle pan and soak them in water. As for a cut of beef, I would reccomend shoulder, or shank. I prefer to use leg for a basic curry as it's fairly lean, neck fillet works really too. Scrag end of lamb This cut is tough and has less meat, but has bags of flavour. Use this on whole or cut up pieces of meat. Make slits all over the meat with a sharp knife, and push the garlic slivers inside. This recipe has three distinct parts: the lamb gyros, the homemade pita (or pitta – can never decide which spelling is right), and finally the tahini yogurt sauce which I have used here instead of the more traditional tzatziki. 5 cloves garlic, peeled and cut into 20 slivers. You will simply wait a little longer. Traditionally gyro meat is made with lamb that is grilled on a vertical spit of stacked meat slices. Roasting joint that is inexpensive because it carries a little more fat. I seriously could eat one every.single.day. Timing this recipe right, if you are making the homemade pita, is a little tricky. Remove lamb roast from packaging. Only wimps and non-Greeks go for the chicken gyros. Ground Chuck. Chicken is common, and lamb or beef may be found more rarely. (This will prevent them from burning.) Taken from the lower part of the back legs, there is a lot of collagen in the shank, which, when cooked slowly, gives the meat a lovely soft, melting texture, making this another cut that’s perfect for stews and slow-cooking. Shwawarma is Middle Eastern in origin. ... (which you can then cut in half or thirds). 4 cloves garlic, minced Generously rub spice mix over entire lamb roast. No need to go out to by a rotisserie! Scooter. For those who aren’t familiar with cooking gyros on a BBQ spit, the easiest way to describe it is the thinly sliced shaved meat that the fish and chip shops make souvlakis out of. Pat dry and set aside. And these gyros make great leftovers. IMade 1/2 recipe, used all lamb , chopped onion by hand, added 2 eggs and a splash of oat fiber. Grab all your spices and mix them in a bowl – we use the traditional spice rub from these gyros. What cut of lamb is used for gyros? Definitely! But it works!! Do you love gyros as much as I do? Making Greek Lamb Gyros . 'turn', pronounced ) is a Greek dish made from meat cooked on a vertical rotisserie. Seriously simple. One of my earliest memories as a New York kid in the 1980s was when the Greek-owned pizza shop down the street first put up a poster featuring an attractive woman eating a Kronos-brand gyros sandwich. Regardless of which cut ground beef is made of, the USDA requires that it is at least 70 percent lean. If you watch 'Good Eats' with Alton Brown, he made Gyros for one show. Mixed it all with my hands and made 32 meatballs, which I baked at 400 degrees for about 15-20 minutes. Cut the lamb in 1/2 lengthwise so you have 2 large pieces. (Leave some fat, it is flavor). 1/4 cup extra-virgin olive oil. Does the above sound Greek to you? Whereas Gyros use Tzatski, donairs have donair sauce. SHANK Lamb shank is a super-simple, cheaper cut that goes a long way. If the roast comes in a net, remove that as well. Both shawarma and gyros descended from the doner kebab. Will definitely make again. The lamb meat we used was lamb leg, sold cut in pieces for stew. Remember: Gyros Slices are precooked, so DO NOT overcook when heating. Since then, I've been fortunate enough to have the opportunity to rigorously sample both women and gyros, and can safely say, it was the gyros that … They are simply meat, tomatoes, onion, and tzatziki sauce on pita. Locked and loaded with lamb, onion, tomatoes, lettuce, and homemade tzatziki sauce, these gyros are a hit! If the chili powder seems to hot for you, leave it out, it will still be a nice spice mix. I like to ensure the meat is as trim as possible. For these breakfast lamb gyros you can use either a boneless leg of lamb roast or a boneless shoulder roast, though I find the boneless leg cut easier to find and a smidge leaner. Typical American mass-produced gyros are made with finely ground beef mixed with lamb. Only 0.7g net carbs per serving. For a German döner (the Turkish style) you will forget the pork and use lamb… Pork and chicken are commonly used, though it can be made with lamb or beef as well. This was what we had in the freezer. For this lamb souvlaki recipe, you will need about 10 skewers, depending on the size of each souvlaki. I’ll have gyros always and always, pork rather than chicken as it will get scorched nicely without being burnt to oblivion; pork being the sturdier meat. Just cut your meat in fine slices, marinate them for a while and cook them in a pan. Marinating time can be 20 minutes and up to a day. Grab the slices of garlic and insert them into the slits on the lamb, then rub the olive/herb mixture all over. Lamb is the usual meat used for gyros. Shoulder. Pictured below is a delicious example of a chicken gyros wrap from pitoGyros in Oia, Santorini. 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