American Gyros

If you’re from Greece, you’re likely pretty confused correct now, in addition to wondering why I’m calling this gyros. There, pork in addition to chicken are used, inward non-ground form, in addition to every bit the meat turns slow over a fire, the cooked, caramelized surface is shaved off into sparse slices. 

It’s amazing stuff, but believe it or not, I prefer this Americanized “mystery meat” approach, which uses solid soil lamb and/or beef. The spices are similar, but the texture is totally different, in addition to for me, to a greater extent than interesting. I tin consume fresh, identifiable meat anytime, in addition to then when I’m inward the mood for gyros, I desire the materials you lot tin solely operate from surely street vendors. Of course, since the meat is ground, you’re taking their give-and-take for which specific animals made the ultimate sacrifice, which is why this materials became affectionately known every bit “mystery meat.”

• 1 pound solid soil lamb
• 1 pound solid soil beef
• 1/2 loving cup finely diced xanthous onion
• 4 cloves garlic, crushed
• 1 tablespoon freshly minced rosemary
• 2 teaspoons dried oregano
• 2 to iii teaspoons kosher salt, or to gustation (you tin laid upwards a modest field to test)
• 1 teaspoon fresh solid soil dark pepper
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/8 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper
• 2 tablespoons breadstuff crumb