Anyone for a gyro?


 

Tim Campbell

TVWBB Guru
Did this cook a couple weeks ago. Ever since visiting a phenomenal Greek place in Chicago in 1996, I've had a yearning for lamb gyros. One of those "trying to chase the taste" ideas. Have never been able to replicate that taste from back when, but this cook was really tasty. You can swap the lamb for beef or chicken but I prefer the lamb for these. In my dream world I would own an upright spit...wife's not going for it...

Super simple. I ground just over 1lb of lamb for this cook. Mixed it with some onion, s+p, and oregano. Let it sit in fridge for an hour while I made the pita dough. Then whizzed the lamb mixture to a paste consistency and shaped it into a flat-ish loaf. Definitely not traditional but it worked well. I've tried this on the rotisserie but it more-less fell apart on me. I baked this loaf at 300 for about 40 minutes in the Genesis. It was then sliced and broiled for a few minutes. My recipe is based on one from Serious Eats. The hand pulled pitas came from a site called Mel's Kitchen Cafe. This will now be in the regular rotation! Tzatziki sauce and tomato, cucumber, red onion mix to top it off. Enjoy...I ate two of these.

20210313_224333.jpg

20210313_231142.jpg

20210313_223548.jpg20210313_230305.jpg
20210313_232816.jpg
20210313_233943.jpg
 
The wife and I love lamb gyro's. We get them from Mr. Gyro, a Greek chain restaurant, at least once a month.
Yours look fantastic.
 

 

Back
Top