More gyro


 
j biesinger

j biesinger

TVWBB Platinum Member
I've been meaning to try Kevin's gyro recipe for some time now and things lined up with G Dechaine's post reminding me about the recipe and my need for a quick meal.

My wife preferred that I didn't use lamb, so already planning on heading for unfamiliar waters with some random ground pork in my freezer, I decided to add ground turkey to the mix.

As you can guess 50 pork/50 turkey came out a tad dry. I also could have added more seasoning. I used fresh oregano and thyme (with dry marjoram and rosemary) and probably could have added twice what I used.

all in all it came out good, heck...isnt it really just a vehicle for the tzaziki anyways?

IMG_3325.jpg


additional notes:

first time making tzaziki in blender, came out well but a tad green.

pitas came from a small shop run by an ancient lebanese woman who pretty much only makes pita. They freeze well and are great to have on hand for times like these.

now that my heirlooms are in I can't stop eating them. Between snacking on few in the garden, sampling a few slices while prepping, and eating them on the gyro, my tummy was aching.
 
nice pic J, looks tasty

looks like you smoked a loaf rather than rotis, yes?

did you compress in saran wrap overnight? just wondering how your loaf held together? when I did the compress in in saran wrap I was pretty impressed with how well it worked ... how much the saran wrap stretched

the lamb beef mix might suprise ya ... I haven't found it muttony at all ... it's really worth a shot
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">nice pic J, looks tasty

looks like you smoked a loaf rather than rotis, yes?

did you compress in saran wrap overnight? just wondering how your loaf held together? when I did the compress in in saran wrap I was pretty impressed with how well it worked ... how much the saran wrap stretched

the lamb beef mix might suprise ya ... I haven't found it muttony at all ... it's really worth a shot </div></BLOCKQUOTE>

I cooked it on the kettle with coals banked to one side. She sat indirect and it worked kind of like a roti.

I wrapped in saran and it set in fridge for no more than 15 min until I was ready to cook it, I guess I missed that part of the recipe and was doing it just to hold it. It held together really well, it did have a few air pockets.

I recently made some kafta kabobs that were lamb and beef and my wife recalled not liking them much, I tried to talk her into it but couldn't make any headway. She likes chops alright but leg and ground are too strong.
 
J,

Great looking pita sandwich there, this recipe is so great!

Shawn,

when you describe the plastic wrap stretching do you mean you pull it so taut it stretches while you're wrapping it?

The one time I tried this recipe I wrapped the loaf fairly tightly and only had time to refrigerate it for a few hours. It fell apart and off my spit rotisserie almost immediately, but still came out fine after I re-formed the loaf and roasted it over indirect heat. I'd like to get it to work on the rotisserie, though.
 
You form a log with the mix and roll it tightly in Saran. Twist the ends as if wrapping taffy then reform as you go into more of a log-ish shape. (Twisting the ends will form it morew into a ball - which is fine - but you can force back toward a log shape.)

Making a tight mass and allowing it to chill overnight (or at least several hours) allows for good cohesion and, when done, very thin slices.
 
I thought the food processor worked great and really developed the protein and made it into a sticky glob. then again my mix was relatively short on fat.

even without the rest it seemed to hold together well, I even considered slicing on my slicer, but a knife is a bit easier to wash up afterwords.

I do think I needed to work it in the wrap to remove some of the air.
 
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