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how to make gyro meat on a rotisserie

how to make gyro meat on a rotisserie

Get your Weber up to temperature and cook on the rotisserie with the lid on. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Trim Your Gyro Meat. Fred Decker is a trained chef and prolific freelance writer. For me, the gyro has to be stacks of sliced meat piled high on a vertical rotisserie, then shaved off per order. His articles have appeared on numerous home and garden sites including GoneOutdoors, TheNest and eHow. 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. The meat is then cut off and used in lamb gyros. To revisit this article, visit My Profile, then View saved stories. Stuff like this. Gyros originate from Greece and are a sandwich made with pita bread and gyro meat, topped with fresh toppings and a delectable gyro sauce. The main difference? Doner Kebab vs Gyros vs Shawarma. Roast Using the Infrared Back Burner. When you're ready to serve, use a very sharp knife to slice the gyro about 3/8 inch thick, and then brown the slices in a pan with a bit of oil. Gyro Meat Seasoning. Cook the meat and then enjoy eating it, because you have changed the carousel rotisserie into your own gyro machine. What meat to buy: • Lamb shoulder • Chicken thigh. Spinning Grillers 4 Burners Shawarma Machine. The Rotisserie. We got a killer recipe from Michael Psilakis, author of How to Roast a Lamb: New Greek Classic Cooking, and we're hooked on his version, which uses both ground lamb and pork, and is baked in the oven rather than rotisserie'd on a spit. Form the meat into a log shape, wrap it in parchment paper, and then in foil. With the help of Nick the spit master we show you how to marinate and prepare Greek Gyros and then how to cook it on a charcoal spit. Gyro meat: You don’t need a vertical rotisserie spit to make a gyro at home, and you don’t even have to go to a gourmet import supermarket. In a large mixing bowl, combine the finely ground meat with onions, garlic, eggs, and spices—just like you would if you were making a meatloaf. Authentic Greek Gyros. This Greek-American take on the dish uses ground lamb or beef and is quick and easy to make in a home kitchen. Whether you use lamb or a beef-lamb mixture, the meat should be finely ground, lightly salted and thoroughly chilled. If you want that spinning-skewer gyro-shop experience at home, we've got you covered. Remove the gyro meat from the grill and allow it to rest a few minutes before slicing. Use an instant-read thermometer to test, and continue cooking until the center is 165 degrees F. 4. Whip up authentic food and impress your neighbors … Place the mixture into a loaf pan, making sure to press into the sides of the pan. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Thin slices of the meat are stacked onto a spit, where they compress under their own weight. Stuff a few of your gyro slices in a warmed pita, topped with Greek salad and Tzatziki. Process the meat to a smooth paste in your food processor or stand mixer, adding ice water or crushed ice as directed in your recipe. To achieve the densely packed, easy-to-slice texture of gyro meat, it's important to use finely ground meat. To revisit this article, select My⁠ ⁠Account, then View saved stories. To cook your gyro in the oven, spread the meat mixture in a greased baking dish and place it in a water bath: Just place the dish inside a larger roasting pan, place it in the oven, and then add boiling water from a kettle to about halfway up the sides of the baking dish. Bake the dish at 375°F, cooking until a meat thermometer inserted in the center hits 150°F—for the recipe below, that should take about 45 minutes. Li Bai Shawarma Machine Doner Kebab Grill Gas Vertical Broiler Gyro Meat Rotisserie with 2 Burner for Restaurant Home Garden. The rotisserie used in gyro shops is a special variety that holds the meat vertically as it's cooked. In a larger mixing bowl, combine the marinade ingredients, mix well. Wrap the entire log in heavy-duty plastic wrap, then poach it in 180 F water until its internal temperature reaches 160 F. Let the log cool, then transfer it to your rotisserie's spit. You'll see this in action at rotisserie gyro shops also, when the orders come in faster than the rotisserie can crisp the outside, they will slice the meat off and throw it on the flat top. The meat is then layered into a warm, soft pita along with shredded lettuce, sliced tomatoes, red onions, cucumbers, olives, and pepperoncini peppers. The rotisseries on home grills and ovens -- even countertop ovens -- are invariably horizontal. The technique of cooking meat on a vertical rotisserie arrived in Greece via Turkish immigrants in the 1920s (the word gyro means circle or ring, a reference to the rotisserie that cooks the meat). Place the meat mixture from Step 2 in the center of a large sheet of plastic wrap, and roll into a tight log, twisting ends to secure, putting pressure on the meat as you twist. The Meat. 55 $265.20 $265.20. Alternatively, you can bring the coarsely ground meat home and pulse it a few times in the food processor to achieve a more finely ground texture. Skewer the meat log on the rotisserie tines, and cook over high heat for 15 minutes. Pulse until finely diced your onion and garlic clove. In the US, ground meat … If the ground lamb and pork in your butcher's case looks coarsely ground, you'll want to ask the butcher to put the meat through the grinder again. Copyright © 2020 Leaf Group Ltd., all rights reserved. Scallions and fresh herbs add delicious green bits to the mix, and a touch of mustard adds tanginess. Otherwise, if you're fussy like I am and like to do things yourself, here's a lamb gyros recipe that I quite often use. Mine is a slightly different approach to get that juicy/crispy/salty taste. Slide the slices onto your rotisserie's spit and secondary prongs, pressing them together as tightly as possible. While the meat is resting, steam the pitas by bringing a pot of water to boil; Slice the meat … So to sum, the four steps for perfect sausage: Salt your meat in advance and mix thoroughly. Now all you need is some shortcut homemade pita and you're giving the local gyro stand some serious competition. Set your infrared back burner to high and mount your rotisserie kit and let it spin. As the cone of meat is built, it is pressed down to compress the meat so it is packed solid. Stack the meat onto the stand/ stick of the rotisserie and then switch the rotisserie on. Around the 1970s, Greek immigrants to the United States developed the gyro sandwich, similar to the doner kebab sandwich that Turkish immigrants developed in Germany around the same time. Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 … Place the meat onto a wire rack over a BBQ drip tray. Skip the breadcrumbs, which would lighten up the texture of your gyro meat. Return the onion to the food processor and add the lamb (and beef if using Preheat the oven and puree the gyro meat mixture. Grind the meat mixture into its a paste (it looks gross, but trust me, it’s divine). 4.0 out of 5 stars 27. Greek-American versions are made with ground meat, usually a mixture of beef and lamb, though pure-lamb gyros are sometimes available. Also, in most cases places that are selling gyros are using pre-sliced packaged products that they just heat and serve. Mix the ground lamb with the salt in a large bowl, then let it sit for 30 minutes in the fridge. Roast the meat at 400 degrees Fahrenheit or higher, periodically stopping the rotisserie and slicing away the meat from the outside. Truth be told, I'm not the biggest fan of the gyro loaf. In Greece, the filling is typically made with pork. Be sure … He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology. The meat is formed into a sausage-like loaf, then cooked on a vertical rotisserie in the same way. As the fat cooks, it will seep down through the gyro to keep it moist. Gyro meat is traditionally cooked on a vertical rotisserie but this version is baked into a loaf and then sliced thin. First, take out your food processor. This gyros was 3.5kg and took just over 1 hour. As the outer edges cook and brown, they're shaved away to fill sandwiches, leaving a fresh layer of pork exposed to the rotisserie's heat. Or cook gyro meat in a rotisserie. Can I Cook Gyro Meat on a Rotisserie? That method produces juicy meat … Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. Chickpea Crêpe "Tacos" with Eggplant and Lamb. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. All rights reserved. This will ensure even cooking throughout the meat without the edges burning. India's dosas are a variation on this theme, and so are Turkish doner kebab, Mexican burritos, Middle Eastern shawarma and Greek or Greek-American gyros. Finally, just like a solid piece of meat, the hotter you cook sausage, the more moisture it will expel. $13.33 shipping. 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. $248.55 $ 248. We're going for a dense texture here. Greek Gyro Recipe with Homemade Gyro Meat - The Food Charlatan 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. And be sure to lock the rotisserie forks so it holds the meat tightly - if they puncture the meat, that's fine. If you want that spinning-skewer gyro-shop experience at home, … The process of creating a restaurant worthy homemade gyro meat … Chill in fridge for at least 2 hours to allow the texture to firm up. Reduce the heat to medium and cook until the center hits 150°F, about 20 minutes more. Add the chicken tenders and mix to make sure chicken is well coated with the marinade. 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. Which word is used depends which part of the Mediterranean or Middle East you’re in. It's tricky to replicate on a home rotisserie, but it can be done. Two common versions of meat are used in gyro sandwiches. Only 9 left in stock - order soon. Recipe: If you're a newbie to cooking gyros and you're not quite sure how to marinate the meat, you could ask the butcher to marinate it for you. Photo by Chelsea Kyle, Food Styling by Anna Stockwell. 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. 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. The rotisserie used in gyro shops is a special variety that holds the meat vertically as it's cooked. Layer the onions in with the meat too. Plus, you're totally in control of the ingredients, and you can adjust the type of meat, vegetables, seasonings, and spice levels to your taste. In previous careers, he sold insurance and mutual funds, and was a longtime retailer. 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. Traditionally gyro meat is made with lamb that is grilled on a vertical spit of stacked meat slices. Cook … Now that you've learned how to make gyro meat, here are some more of of our favorite ground lamb recipes. Make your gyros sure to lock the rotisserie grill is to place very. 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