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Gyros on the 22'


 

Peter Gallagher

TVWBB Wizard
Did some gyros for the first time this weekend - I always thought gyros were lamb, but I guess traditionally they are made from pork. So I started with some butt and sliced it up:

51838337378_b136a39cf3_c_d.jpg


This recipe had the meat brined which we did over night on Friday.. So Saturday morning we have this:

51837273032_d5869d8167_c_d.jpg


Next it gets marinated in oil, mustard, lemon zest, oregano, thyme, black pepper and sweet chili:

51837272527_b5277d5bde_c_d.jpg


Mix it up, and into the fridge for about 8 hours.....

51838579149_0b2aaeb816_c_d.jpg


This is where we begin to wing it a bit.. I built the stack, but the Weber rotisserie (at least the one I have) doesn't have end plates, it just has the impalers so I used some onions. I wrapped it in plastic and stuck it in the fridge for an hour in hopes to get some shape. that didn't work ...lol

51838578834_1dcf966b98_c_d.jpg


on it goes. I was a bit worried at this point. My thought was, it was lacking structural integrity and might fall apart - They way they do these is, they sort of trim them as they go so I thought that would help - To shore things up a bit, I added a few skewers later on....

51837271602_d8829985d4_c_d.jpg


This is after the first trim and the addition of a few skewers... It was actually holding together better than I thought it would....

51838960825_bb3ca4c0c8_c_d.jpg


Hauled it in and shaved some off:

51838960525_be4527a4f0_c_d.jpg


...and served on pita with some homemade tzatzik, lettuce, tomato the roasted onions along with fries that Doris did on the gasser with feta and fresh oregano. They were very good!

51837270497_9f96d1c940_c_d.jpg
 

Colin

TVWBB Pro
Oh man, that looks good! My wife and I love Gyro's. We get them from Mr. Gyro and they look very much like yours. Those fries look fantastic also, what a great meal! (y)
 

Bob H.

TVWBB Hall of Fame
Did some gyros for the first time this weekend - I always thought gyros were lamb, but I guess traditionally they are made from pork. So I started with some butt and sliced it up:

51838337378_b136a39cf3_c_d.jpg


This recipe had the meat brined which we did over night on Friday.. So Saturday morning we have this:

51837273032_d5869d8167_c_d.jpg


Next it gets marinated in oil, mustard, lemon zest, oregano, thyme, black pepper and sweet chili:

51837272527_b5277d5bde_c_d.jpg


Mix it up, and into the fridge for about 8 hours.....

51838579149_0b2aaeb816_c_d.jpg


This is where we begin to wing it a bit.. I built the stack, but the Weber rotisserie (at least the one I have) doesn't have end plates, it just has the impalers so I used some onions. I wrapped it in plastic and stuck it in the fridge for an hour in hopes to get some shape. that didn't work ...lol

51838578834_1dcf966b98_c_d.jpg


on it goes. I was a bit worried at this point. My thought was, it was lacking structural integrity and might fall apart - They way they do these is, they sort of trim them as they go so I thought that would help - To shore things up a bit, I added a few skewers later on....

51837271602_d8829985d4_c_d.jpg


This is after the first trim and the addition of a few skewers... It was actually holding together better than I thought it would....

51838960825_bb3ca4c0c8_c_d.jpg


Hauled it in and shaved some off:

51838960525_be4527a4f0_c_d.jpg


...and served on pita with some homemade tzatzik, lettuce, tomato the roasted onions along with fries that Doris did on the gasser with feta and fresh oregano. They were very good!

51837270497_9f96d1c940_c_d.jpg
I had always though that gyros was made from lamb.... maybe just the Greeks make it that way?
 

 

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