how is gyro meat made

Step 2 Click to see full answer. Learn how a Greek gyro is traditionally made with this step-by-step guide with photos. 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. The texture is meatloaf-style rather than restaurant-style, but the flavors are on point. References. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Sliced lamb is marinated in salt, pepper, sweet paprika, oregano and vinegar then layered tightly onto a spit … Add your voice. Alternatively, you can also use 1 pound (450 grams) of ground lamb and 1 pound (450 grams) of ground beef. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. We made it easy for you to exercise your right to vote! By signing up you are agreeing to receive emails according to our privacy policy. A clumpy paste emerges and is squeezed into a machine that checks for metal and bone. All rights reserved. Be sure … These cylinders are then frozen. Squeeze the towel around them until the juices come out.Blend the lamb in the food processor until it turns into a fine paste. Mine is a slightly different approach to get that juicy/crispy/salty taste. Using a paddle attachment, blend the ingredients on high until the mixture forms a sticky paste. While this delicious method for preparing meat is often used in Greek restaurants, it's not easy to accomplish at home. May 11, 2020 - What is gyro meat? There are 15 references cited in this article, which can be found at the bottom of the page. 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.. Like a meatloaf recipe there are countless variations to choose from. Watch closely because the broiler works fast! Gyros are mostly made using lamb meat, which is considered to be rich in protein yet low in calories. Lamb is packed with vitamins and minerals but is quite concentrated with fat. The meat is then layered into a warm, soft pita along with shredded lettuce, sliced tomatoes, red onions, cucumbers, olives, and pepperoncini peppers. Read More Here Fry smaller patties for 3 to 4 minutes turning once. Combine the squeezed-out onion with the lamb, beef and all of the rest of the gyro … Include your email address to get a message when this question is answered. A clumpy paste emerges and is squeezed into a machine that checks for metal and bone. The Making of a Gyro Cone . Important conversations are happening now. Spices … Add cold meat mixture and bacon pieces; process until smooth, scraping down sides as necessary. ... Chris Tomaras, founding owner of Kronos Foods in Chicago, offers a look inside the Kronos plant, where the ubiquitous gyro cone is manufactured. It is usually used on a rotisserie, but not everyone owns one. You can use the gyro meat to make pitas or salads. Gyro meat is traditionally cooked on a vertical rotisserie but this version is baked into a loaf and then sliced thin. Preheat oven to 325 degrees F (165 degrees C). Typical American mass-produced gyros are made with finely ground beef mixed with lamb. I made gyros with a boxed mix of spices many years ago, but it wasn’t anything to write home about. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. You will have enough meat to make about 12 small patties or 4 to 5 larger ones. Food. To Make the Gyro Meat: Place the onion chunks in the food processor and blitz them until they are super finely chopped. This will help keep the loaf from bunching up towards the middle when it cooks. Slice thinly and serve with pita bread, sliced tomatoes, thinly sliced … You can look up gyro's grills online, and find suppliers of the meat … This is then topped with a dollop of Tzatziki sauce and crumbled of feta cheese. This is the best way to serve the recipe, in my opinion, but this seitan can easily be served in place of meat … You can make your own, or buy some from the store. To learn how to traditional gyro meat, scroll down! Since writing this recipe I've discovered a faster way to do this, which is to use your … Gyro can be any type of protein, but is mostly commonly lamb meat. To broil the patties: preheat your broiler first, then place the patties onto a baking sheet. How to Serve Seitan Gyro. 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. Sign up for membership to become a founding member and help shape HuffPost's next chapter. % of people told us that this article helped them. 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. Cover and refrigerate 1 hour. More info about Kos and restaurants on Kos? To learn how to traditional gyro meat, scroll down! This should make about 24 pieces of gyro meat. How to Make Gyro Meat Step 1: Combine ground lamb with salt and spices in a medium bowl. Finally, cut the patties into thin slices before serving. I don't know about you, but I prefer to keep my shopping list as minimal as possible. When the manufacturers make the kebab meat, it is heavily spiced, processed and re-formed into a cylinder shape. The meat for gyros that is purchased through a manufacturer is run through a grinder and then shaped into cylinders by hydraulic pressure. Fat trimmings are usually interspersed. The gyros prepared in sandwiches is made in one of two ways. Line a baking sheet with aluminum foil and dump the meat out onto it. Gyro Meat. The brick will help add texture to the meat as well as compress it further. 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. For those just making a gyro, seasoning their meats, or those making souvlaki, this can help individuals come up with the taste they prefer and help them better plan the side dishes to partner with their main dish. http://www.nwotsok.nl and http://www.kosrestaurants.nl This does not mean that you can't enjoy a gyro from the comfort of your kitchen. 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. Pulse them for 10 to 15 seconds.Squeeze the juices out of the onion and garlic mixture. Fry larger ones for 6 minutes, turning once. Chicken is common, and lamb or beef may be found more rarely. 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. Visit msnbc.com for Breaking News, World News, and News about the Economy. 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. Typical American mass-produced gyros are made with finely ground beef mixed with lamb.For hand-made gyros, meat is cut into approximately round, thin, flat slices, which are then stacked on a spit and seasoned. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Form the gyro meat into a rectangular loaf that is about 1.5 to 2 inches thick (Maybe 10 x 5 x 1.5). Mix the ground lamb with the salt in a large bowl, then let it sit for 30 minutes in the fridge. To make quick gyro meat, start by mixing lean ground lamb, minced garlic, dried oregano, onion powder, salt, and pepper in a large bowl. Serve the gyro meat alongside some tzatziki sauce. Some places buy the premade seasoned processed "loaf" that they grill and shave off the outside for their 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. A gyro is a simple Greek-style sandwich filled with grilled meat and topped with tzatziki sauce. Thanks to all authors for creating a page that has been read 19,371 times. We use cookies to make wikiHow great. Since I love lamb, I saw no reason not to … 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. Then, divide the meat into small balls, and flatten them into 1/2-inch thick patties. When my kids were younger, their favorite restaurant was Daphne’s, a Greek restaurant chain. Learn more... Gyros are a traditional Greek dish, consisting of minced meat (typically containing lamb), pita bread, lettuce, tomatoes, onion, and tzatziki sauce. Turn the onion and garlic out onto a tea towel. There are several ways of making gyro meat at home without the use of a rotisserie. Usually authentic gyros is make from skewering heavily seasoned meat (often chicken or lamb, sometimes pork) and cooking it slowly on a rotisserie (gyro actually translates to rotation).. Place the sliced gyro pieces onto a foil lined baking sheet and broil for about 2-4 minutes on each side. Make sure it is uniformly flat all around with a very slight indentation in the middle of the loaf. Make your favorite American-style Greek gyros at home! Broil them for 8 to 10 minutes. Authentic Greek Gyros. In a mixing bowl, combine the lean ground beef, ground lamb, minced garlic, finely chopped red onion, pork rind crumbs, rosemary, ground thyme, dried oregano, ground coriander, and salt and pepper. Combine ingredients in a bowl, and shape into 1/2 inch thick patties. Perfect for lunch or dinner, or even as a super hefty snack, there is no wrong time to enjoy a delicious Greek gyro! Chris Tomaras, founding owner of Kronos Foods in Chicago takes us inside the Kronos plant to see how they manufacture the ubiquitous gyro cone. wikiHow is where trusted research and expert knowledge come together. ©2020 Verizon Media. Whether you use lamb or a beef-lamb mixture, the meat should be finely ground, lightly salted and thoroughly chilled. This article has been viewed 19,371 times. Slice and serve. You'll know they're done once the meat is brown and crispy around the edges. Serve the gyro meat with pita bread, fresh lettuce, sliced tomato, and chopped onion. In between, the meat is run through a four-ton grinder, where bread crumbs, water, oregano and other seasonings are added. For hand-made gyros, meat is cut into approximately round, thin, flat slices, which are then stacked on a spit and seasoned. Step 2: Mince onion and garlic in food processor. Traditional gyro meat is also made by mixing together different meats, such as beef, veal, lamb or pork and spices, which are then roasted or baked. Wrap it in a kitchen towel and squeeze out as much of the liquid as you possibly can. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/c\/c9\/Make-Gyro-Meat-Step-1.jpg\/v4-460px-Make-Gyro-Meat-Step-1.jpg","bigUrl":"\/images\/thumb\/c\/c9\/Make-Gyro-Meat-Step-1.jpg\/aid6534417-v4-728px-Make-Gyro-Meat-Step-1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"