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.”
This mode is perfect for making ahead of time. Once it’s chilled, in addition to sliced, all you lot require to practise is dark-brown it inward a pan, in addition to detect exactly about flatbread to ringlet it upwards in. Preferably, that would survive homemade Lebanese mount bread, which I volition assay to present you lot inward the close future. In the meantime, your favorite pita volition do, exactly every bit long every bit you lot don’t forget to make exactly about tzatziki. I actually promise you lot give this a assay soon. Enjoy!
Ingredients for 8 portions:
- 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
- Cook at 350 F. for 45 minutes, or until an internal temp of 160 F.
-- 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.