It’s great for making gyros or for a low carb lamb salad. 2. Chicken is common, and lamb or beef may be found more rarely. You will simply wait a little longer. Remove lamb roast from packaging. Middle neck or neck Can be cut into 2.5cm slices, and is traditionally used for slow-cooking on the bone in dishes such as Lancashire hot pot. Authentic Greek Gyros. To assemble the lamb kebab you can either use wooden or metal skewers. Gyros are often served in pita bread as a wrap, though they can be served in full portions as well with fried potatoes, vegetables, tzatziki, and lemon. Does the above sound Greek to you? … Today, we are going to explore one of Greece’s most iconic dishes, the gyro! Gyros are Greek in origin. While the meat is warming up, prepare the tzatziki sauce by whisking together the yogurt and cucumber in a mixing bowl along with 1 clove of minced garlic, 1 tablespoon lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Lamb is the usual meat used for gyros. The loaf was then cooked on … 1 0. And these gyros make great leftovers. The meat itself was basically a meatloaf made from ground lamb, finely diced onions, and some other herbs that had been finely processed in the food processor. Both shawarma and gyros descended from the doner kebab. Make slits all over the meat with a sharp knife, and push the garlic slivers inside. The meat is then cut off and used in lamb gyros. What kind of meat do you need? Will definitely make again. OK, I’m lazy. Wonderful! Roast lamb over coals or low gas grill heat covered for 20 minutes, basting and turning after 10 minutes. Beef would be more common and less pricey. Combine spices in a medium sized bowl. There is no salt added to the mix.When marinating small pieces of meat I like to add fresh cut up coriander leaves. Gyro is a special Greek delicacy served as a main dish. Cut the lamb in 1/2 lengthwise so you have 2 large pieces. Shoulder. Pat dry and set aside. One of my earliest memories as a New York kid in the 1980s was when the Greek-owned pizza shop down the street first put up a poster featuring an attractive woman eating a Kronos-brand gyros sandwich. Pictured below is a delicious example of a chicken gyros wrap from pitoGyros in Oia, Santorini. If the chili powder seems to hot for you, leave it out, it will still be a nice spice mix. Not lying. Marinating time can be 20 minutes and up to a day. Of course it does, after all it is pure Greek and it simply means that the “gyros” turns around.A “gyros” is a full turn and the verb “gyrizo” means “to rotate”.In Greece, gyros is also a type of fast food.Gyros turns, cooks and becomes a sandwich for hungry passers-by. Wow. I seriously could eat one every.single.day. Marinate refrigerated and covered in a nonreactive container for up to 24 hours. This easy slow cooker lamb recipe is so tender it falls apart and melts in your mouth! Pour in enough water (about 2 cups depending on the size of your roasting your pan) to just cover the bottom of the pan. 1. For hand-made gyros, meat is cut into approximately round, thin, flat slices, which are then stacked on … This recipe has three distinct parts: the lamb gyros, the homemade pita (or pitta – can never decide which spelling is right), and finally the tahini yogurt sauce which I have used here instead of the more traditional tzatziki. No need to go out to by a rotisserie! 'turn', pronounced ) is a Greek dish made from meat cooked on a vertical rotisserie. What cut of lamb is used for gyros? Taken from the lower part of the back legs, there is a lot of collagen in the shank, which, when cooked slowly, gives the meat a lovely soft, melting texture, making this another cut that’s perfect for stews and slow-cooking. Scrag end of lamb This cut is tough and has less meat, but has bags of flavour. Greek Gyros: O gyros gyrizei. Place the lamb in a roasting pan and cut small slits all over. I’ll have gyros always and always, pork rather than chicken as it will get scorched nicely without being burnt to oblivion; pork being the sturdier meat. Making Greek Lamb Gyros . It is totally fine if you have a bigger two lbs or so chunk of lamb leg or shoulder to braise. Check out this cawl recipe Neck fillets: though ideal for all methods of fast cooking, neck fillets also produce beautifully tender meat when slow-cooked. This is the traditional way of cutting the meat. Cuts of Lamb. Mine is a slightly different approach to get that juicy/crispy/salty taste. Pork and chicken are commonly used, though it can be made with lamb or beef as well. Scooter. Donair sauce is a mayonnaise based sweet sauce. But it works!! Stuff your spinakopitas, take away the souvlaki, dolmades – begone. For a German gyros (the Greek style) you can use any meat you like, including pork. For a German döner (the Turkish style) you will forget the pork and use lamb… If the roast comes in a net, remove that as well. The reason a vertical rotisserie is used is so one can slice the meat in this manner, and leave the leg in the rotisserie, staying warm. The lamb meat we used was lamb leg, sold cut in pieces for stew. Pork gyros better than chicken gyros. In the US, ground meat is used most often. For the kebabs just about any meat will work. I couldn't get the image out of my head. No need to cut it into small pieces, it will still be tender after braising. 1 (4 to 5-pound) boneless leg of lamb, trimmed of visible fat. Definitely! It can be divided into two joints (the fillet end has the best flavour). These leftover lamb gyros take lamb to the next level. ... (which you can then cut in half or thirds). Chuck cuts come from the upper part of the cow around the neck to the fifth rib. The gyro is a European adaptation of the Middle Eastern shawarma and arrived in Greece with refugees from Asia Minor in the early 20th century. Together with the lemon juice you can also use buttermilk or yogurt. Use this on whole or cut up pieces of meat. Grab the slices of garlic and insert them into the slits on the lamb, then rub the olive/herb mixture all over. (This will prevent them from burning.) Once the meat has finished marinating, remove from the refrigerator, and allow to stand at room temperature for 1 hour. Gyro (or gyros) consists of meat, onion, tomato and a tzatziki sauce served wrapped in a soft pita bread. In America, specifically here in Chicago (their local origin), the meat is a combination of beef & lamb. A whole leg is ideal for serving large numbers, and yields plenty of lean, tender meat. Mix the marinade ingredients and coat the cubed lamb. Do you love gyros as much as I do? Traditionally gyro meat is made with lamb that is grilled on a vertical spit of stacked meat slices. In Greece the meat is typically pork (never had one). Only 0.7g net carbs per serving. Since then, I've been fortunate enough to have the opportunity to rigorously sample both women and gyros, and can safely say, it was the gyros that … 5 cloves garlic, peeled and cut into 20 slivers. IMade 1/2 recipe, used all lamb , chopped onion by hand, added 2 eggs and a splash of oat fiber. Add a little tzatziki sauce and this lamb roast is delicious on it’s own for a low carb dinner! Gyros is my favourite Greek food. We buy them at our local pizza joints. For those who aren’t familiar with cooking gyros on a BBQ spit, the easiest way to describe it is the thinly sliced shaved meat that the fish and chip shops make souvlakis out of. Locked and loaded with lamb, onion, tomatoes, lettuce, and homemade tzatziki sauce, these gyros are a hit! Just keep the veggies, meat, and tzatziki sauce stored in airtight containers in the fridge and enjoy them for lunch the next day. Just cut your meat in fine slices, marinate them for a while and cook them in a pan. Preheat oven to 375°F. What really makes these gyros sing is the homemade Greek seasoning used in them. Place roast on a lipped baking sheet or in a roasting pan. Lucky for us in Nova Scotia, Canada, we have “donairs”. Roasting joint that is inexpensive because it carries a little more fat. Typical American mass-produced gyros are made with finely ground beef mixed with lamb. Excellent slow-cooked in soups and stews, either on or off the bone. Neck of lamb: this cut can be cut into 2.5cm slices, and is traditionally cooked on the bone in dishes such as Lancashire hot pot or, of course, a Welsh Cawl. 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). Easy Lamb Gyros with Traditional Spice Rub. This was what we had in the freezer. They are basically the same thing made with lamb. They are simply meat, tomatoes, onion, and tzatziki sauce on pita. While chicken or lamb are typically used to make gyros, essentially any thinly sliced cuts of meat can be used. https://bbqspitrotisseries.blogspot.com/2012/08/what-is-gyros.html You might also like this Instant Pot leg of lamb recipe. What part of the lamb is used for gyros? Thread skewers with lamb … 3. Ground Chuck. For this lamb souvlaki recipe, you will need about 10 skewers, depending on the size of each souvlaki. Only wimps and non-Greeks go for the chicken gyros. (Leave some fat, it is flavor). 4 cloves garlic, minced Whereas Gyros use Tzatski, donairs have donair sauce. For these breakfast lamb gyros you can use either a boneless leg of lamb roast or a boneless shoulder roast, though I find the boneless leg cut easier to find and a smidge leaner. The meat used for gyros is usually a combination of beef and lamb. The cut of meat used is also really important. I like to ensure the meat is as trim as possible. 1/4 cup extra-virgin olive oil. Remember: Gyros Slices are precooked, so DO NOT overcook when heating. If you watch 'Good Eats' with Alton Brown, he made Gyros for one show. You can use chicken, lamb, pork or beef – all will turn out wonderfully. Timing this recipe right, if you are making the homemade pita, is a little tricky. To make gyros, the meat is marinated with a variety of seasonings. The flavor is great! Grab all your spices and mix them in a bowl – we use the traditional spice rub from these gyros. SHANK Lamb shank is a super-simple, cheaper cut that goes a long way. We came up with these leftover lamb roast gyros because we had tons of leftover lamb when we roasted our boneless leg of lamb recipe. Shwawarma is Middle Eastern in origin. Generously rub spice mix over entire lamb roast. 1 decade ago. A favourite cut of lamb for roasting. 3 tablespoons fresh lemon juice. A gyro or gyros (/ ˈ dʒ aɪ r oʊ, ˈ ʒ ɪər-, ˈ j ɪər-, ˈ ɡ ɪər-/; Greek: γύρος, romanized: yíros/gyros, lit. Lamb and beef are both avvailable at supermarkets. As for a cut of beef, I would reccomend shoulder, or shank. If using wooden skewers, cut them to fit your griddle pan and soak them in water. Mixed it all with my hands and made 32 meatballs, which I baked at 400 degrees for about 15-20 minutes. Seriously simple. Trim excess fat from the lamb and cut into cubes, just over an inch large. HOW TO PREP LAMB FOR GYROS. Regardless of which cut ground beef is made of, the USDA requires that it is at least 70 percent lean. 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