Gyros is a typical dish of Greek culinary traditions based on minced meat (usually containing lamb), pita bread, lettuce, tomatoes, onion and tzatziki sauce. It is generally cooked on a rotisserie, but not everyone has one. That doesn't mean you can't make gyros at home though. In fact, there are several alternative methods to cook it: they will not be traditional, but the final result will be just as delicious!
Ingrediants
Quick Recipe
- 450 g of lean minced lamb
- 1 or 2 cloves of minced garlic
- 1 ½ teaspoon of chopped dried oregano
- 1 teaspoon of onion powder
- 1 teaspoon of salt
- 2 g of pepper
Doses for 6-8 people
Elaborate Recipe
- 900 g of minced lamb
- 1 medium onion finely chopped or cut into strips
- 1 tablespoon of finely ground garlic
- 1 tablespoon of dried marjoram
- 1 tablespoon of dried ground rosemary
- 2 teaspoons of kosher salt
- ½ teaspoon of freshly ground black pepper
Doses for 6-8 people
Steps
Method 1 of 2: Quick Recipe
Step 1. Place 450g of lean minced lamb in a large bowl
Alternatively, you can use 225g of lean ground lamb and 225g of lean ground beef.
Step 2. Add the minced garlic, dried oregano, onion powder, salt and pepper
If using ground beef, reduce the amount of pepper to one gram.
Step 3. Mix the ingredients using a wooden spoon or rubber spatula until you get a smooth blend
You can also mix using your hands, as long as you don't mind the texture of the meat.
Step 4. Shape the meat into medallions about one and a half centimeters thick
To start, roll it into balls, then gently flatten it with the palm of your hand until it is about one and a half centimeters thick.
The amount of meat you have available is enough to make about 12 small medallions, or four or five large medallions
Step 5. Cook the medallions well
You can do this in two ways: choose according to your preferences. If you decide to grill them, they will become drier, while frying them will be more oily. Whichever method you choose, make sure they cook well and that no raw parts remain in them.
- Grill: To start, preheat the oven by setting the grill function, then place the medallions on a baking sheet. Let them cook for eight to 10 minutes.
- Frying: Heat a tablespoon of olive oil in a skillet over medium heat. The small medallions should be cooked for three or four minutes, turning them once. The large ones should be cooked for six minutes, turning them once.
Step 6. Cut the medallions into thin slices if desired and serve
Meat for gyros is usually accompanied by pita bread, fresh vegetables (such as lettuce, onions and tomatoes) and tzatziki sauce
Method 2 of 2: Elaborate Recipe
Step 1. In a large bowl, mix the minced lamb with the salt and let it rest in the fridge for 30 minutes
Cover the bowl with cling film to prevent the meat from drying out.
Alternatively, you can also use 450g of minced lamb and 450g of minced beef
Step 2. Chop the onion and chop the garlic, then put them in a food processor and run it for 10 to 15 seconds
Step 3. Squeeze the juice from the garlic and onion mixture
Place it on a tea towel and squeeze it around the mixture to extract the juice. Discard the juice and set the mixture aside.
Step 4. Blend the lamb with a food processor until you have a fine paste
Remove the remaining meat residues on the walls of the food processor with the help of a rubber spatula and push them towards the blades, so that they too are blended. For best results, blend the lamb a little at a time.
If you're using both lamb and beef, blend them together
Step 5. In a large bowl, mix the lamb, onion, garlic, and other spices
Remove the lamb from the fridge, then stir in the garlic and onion mixture. Then, add the marjoram, rosemary and pepper. Mix the ingredients with a wooden spoon, a rubber spatula or your hands until you get a homogeneous mixture.
Step 6. Cover it with cling film and put it in the fridge for a few hours, so that the various flavors can blend
This step is not mandatory, but allows you to intensify the flavor of the gyros. It would be preferable to leave the meat in the fridge for four or eight hours. But if you are in a hurry, even one or two will suffice.
Step 7. Preheat the oven to 160 ° C
Make sure the grid is in the center.
Step 8. Place the meat in a loaf pan
The ideal would be to use a 10x18 cm pan. Make sure the mixture fills the mold completely on all corners and that there are no air bubbles. If necessary, tap the pan on the work surface.
Step 9. Place the mold in a larger pan filled with boiling water
The water should cover the sides of the mold more or less halfway. If you are using one that is 10x18cm, then the water depth should be about five centimeters.
Step 10. Bake the pan and mold for 60-75 minutes
The gyros will be ready when the meat reaches a temperature of 74-77 ° C, without any raw parts. You can check it by inserting a special thermometer inside.
Step 11. Remove the meat, drain the excess fat and place it on a cooling rack
If desired, it is possible to put a brick wrapped with aluminum foil in the mold and let the meat rest for 15-20 minutes: cooking will continue and the internal temperature will reach 80 ° C.
The brick helps to improve the texture of the meat and make it even more compact
Step 12. Remove the meat from the mold, cut into thin slices and serve
Meat for gyros is usually accompanied by pita bread, tzaziki sauce, onion, lettuce and sliced tomato.
Advice
- Serve the meat for gyros with tzaziki sauce. You can make it at home or buy it ready.
- If you don't like tzazkiki sauce, you can try substituting it with plain Greek yogurt.
- Serve the meat for gyros with pita bread, fresh lettuce, sliced tomato, and chopped onion.
