When you focus on gyro meat nutrition, lamb meat usually comes to mind. gyro: [noun] a sandwich especially of lamb and beef, tomato, onion, and yogurt sauce on pita bread. The 1.38-pound container can easily be tossed in the fridge for the days you need a quick lunch or dinner. All the spiced, savory, juicy, beef-and-lamb gyro goodness that you adore, right in the comfort of your home (and favorite PJ pants.). Yeah, we get it. When it does, the gyro meat is done! Wrap it in a kitchen towel and squeeze out as much of the liquid as you possibly can. It includes dramatically lowering carbohydrate consumption and replacing it with fat. The vendors who sell the halal gyro meat here seem reputable & trustworthy – however it would be interesting to see the results of a similar study of the new york gyro meat. See more ideas about Gyro meat, What is gyro meat, Gyro. 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. Gyro Machines are The Industry Standard For Preparing, Cooking And Serving Meat For Gyros. Now Playing 01:11. 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. When you focus on gyro meat nutrition, lamb meat usually comes to mind. Pack the meat mixture into a 9x5 inch loaf pan, press the meat mixture down firmly making sure there are no air pockets. Dump the onions out onto the center of a thin kitchen towel set over a colander, gather up the ends of the towel, and squeeze out the liquid from the onions over the colander or sink. In your pita, add the meat, tzatziki sauce, tomatoes, and scallions. If you wanted to follow an authentic Greek recipe for this, well the first thing you'd have to do is invest in a ginormous upright rotisserie grill. Pulse the onion in a food processor until very fine. This step is very important, otherwise the meat would remain hard. The gyro's main nutritional downside is not its pita bread or tzatziki sauce: The meat is the real doozy. Let the meat cool for 20-30 ,minutes before slicing very thinly. In Greece it is prepared most often with pork or chicken, whilst beef, chicken, and lamb are common in other countries. Or cook gyro meat in a rotisserie. To get it all to hold together in that neat block, however, it needs starch. All commercial gyro meat is minced, pressed, and cooked before shipping, no matter what combination of beef, lamb, pork, or chicken. The Greek word gyro means spin, which is what the meat does as it is being cooked on its vertical spit.The gyro meat cooks as it turns and the outer part is shaved off and served on the pita with tzatziki sauce and other toppings. Chris Tomaras, founding owner of Kronos Foods in Chicago, offers a look inside the Kronos plant, where the ubiquitous gyro cone is manufactured. The ground lamb , beef or both used in gyros aren't necessarily of the leanest variety. Gyro meat is a nutritional Greek delicacy that is high in protein. The gyro is a Greek sandwich served on pita bread. Broil 8-10 minutes until no longer pink. Place the sliced gyro pieces onto a foil lined baking sheet and broil for about 2-4 minutes on each side. DIRECTIONS. The restaurant just needs to brown and slice it. RESERVE ALL PAN JUICES. Gyro meat is sometimes vertically shaved into thin slices from a roast prepared so that the meat is moist and crisp. 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