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
— Note: to brand the pickled cherry-red onions, only field them nigh 1/8-inch thick, in addition to encompass alongside cherry-red vino vinegar for a few hours, or overnight. They volition plow into the beautifully colored garnish seen herein.