Grab the slices of garlic and insert them into the slits on the lamb, then rub the olive/herb mixture all over. Remember: Gyros Slices are precooked, so DO NOT overcook when heating. Add a little tzatziki sauce and this lamb roast is delicious on it’s own for a low carb dinner! What cut of lamb is used for gyros? Traditionally gyro meat is made with lamb that is grilled on a vertical spit of stacked meat slices. No need to cut it into small pieces, it will still be tender after braising. Together with the lemon juice you can also use buttermilk or yogurt. What part of the lamb is used for gyros? Easy Lamb Gyros with Traditional Spice Rub. Place roast on a lipped baking sheet or in a roasting pan. Only wimps and non-Greeks go for the chicken gyros. I prefer to use leg for a basic curry as it's fairly lean, neck fillet works really too. If the chili powder seems to hot for you, leave it out, it will still be a nice spice mix. 5 cloves garlic, peeled and cut into 20 slivers. If you watch 'Good Eats' with Alton Brown, he made Gyros for one show. 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. Lamb and beef are both avvailable at supermarkets. 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 … (Leave some fat, it is flavor). Like shawarma and tacos al pastor, it is derived from the lamb-based doner kebab. 1 (4 to 5-pound) boneless leg of lamb, trimmed of visible fat. Greek Gyros: O gyros gyrizei. Trim excess fat from the lamb and cut into cubes, just over an inch large. I couldn't get the image out of my head. Chicken is common, and lamb or beef may be found more rarely. What kind of meat do you need? If the roast comes in a net, remove that as well. Locked and loaded with lamb, onion, tomatoes, lettuce, and homemade tzatziki sauce, these gyros are a hit! Regardless of which cut ground beef is made of, the USDA requires that it is at least 70 percent lean. For a German gyros (the Greek style) you can use any meat you like, including pork. The flavor is great! Both shawarma and gyros descended from the doner kebab. Gyros is my favourite Greek food. Only 0.7g net carbs per serving. Gyro (or gyros) consists of meat, onion, tomato and a tzatziki sauce served wrapped in a soft pita bread. Scooter. Will definitely make again. Beef would be more common and less pricey. 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. Scrag end of lamb This cut is tough and has less meat, but has bags of flavour. 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. Gyro is a special Greek delicacy served as a main dish. IMade 1/2 recipe, used all lamb , chopped onion by hand, added 2 eggs and a splash of oat fiber. As for a cut of beef, I would reccomend shoulder, or shank. SHANK Lamb shank is a super-simple, cheaper cut that goes a long way. Do you love gyros as much as I do? Mixed it all with my hands and made 32 meatballs, which I baked at 400 degrees for about 15-20 minutes. 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. ... (which you can then cut in half or thirds). Seriously simple. Shwawarma is Middle Eastern in origin. Once the meat has finished marinating, remove from the refrigerator, and allow to stand at room temperature for 1 hour. 4 cloves garlic, minced We buy them at our local pizza joints. You will simply wait a little longer. 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. There is no salt added to the mix.When marinating small pieces of meat I like to add fresh cut up coriander leaves. OK, I’m lazy. Generously rub spice mix over entire lamb roast. Typical American mass-produced gyros are made with finely ground beef mixed with lamb. 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. In the US, ground meat is used most often. Just keep the veggies, meat, and tzatziki sauce stored in airtight containers in the fridge and enjoy them for lunch the next day. A whole leg is ideal for serving large numbers, and yields plenty of lean, tender meat. Wow. Make slits all over the meat with a sharp knife, and push the garlic slivers inside. Use this on whole or cut up pieces of meat. For a German döner (the Turkish style) you will forget the pork and use lamb… 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. https://bbqspitrotisseries.blogspot.com/2012/08/what-is-gyros.html Thread skewers with lamb … I like to ensure the meat is as trim as possible. Preheat oven to 375°F. To assemble the lamb kebab you can either use wooden or metal skewers. No need to go out to by a rotisserie! The cut of meat used is also really important. They are simply meat, tomatoes, onion, and tzatziki sauce on pita. Marinate refrigerated and covered in a nonreactive container for up to 24 hours. A gyro or gyros (/ ˈ dʒ aɪ r oʊ, ˈ ʒ ɪər-, ˈ j ɪər-, ˈ ɡ ɪər-/; Greek: γύρος, romanized: yíros/gyros, lit. To make gyros, the meat is marinated with a variety of seasonings. 3 tablespoons fresh lemon juice. A favourite cut of lamb for roasting. I seriously could eat one every.single.day. Lamb is the usual meat used for gyros. 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. While chicken or lamb are typically used to make gyros, essentially any thinly sliced cuts of meat can be used. This easy slow cooker lamb recipe is so tender it falls apart and melts in your mouth! Authentic Greek Gyros. Pictured below is a delicious example of a chicken gyros wrap from pitoGyros in Oia, Santorini. Grab all your spices and mix them in a bowl – we use the traditional spice rub from these gyros. They are basically the same thing made with lamb. … In America, specifically here in Chicago (their local origin), the meat is a combination of beef & lamb. The only difference is the sauce. Place the lamb in a roasting pan and cut small slits all over. Definitely! And these gyros make great leftovers. 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. Cut the lamb in 1/2 lengthwise so you have 2 large pieces. If using wooden skewers, cut them to fit your griddle pan and soak them in water. 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. Combine spices in a medium sized bowl. Just cut your meat in fine slices, marinate them for a while and cook them in a pan. Not lying. 1. 1 0. You might also like this Instant Pot leg of lamb recipe. For this lamb souvlaki recipe, you will need about 10 skewers, depending on the size of each souvlaki. The meat is then cut off and used in lamb gyros. Mine is a slightly different approach to get that juicy/crispy/salty taste. 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. Pork and chicken are commonly used, though it can be made with lamb or beef as well. 3. Chuck cuts come from the upper part of the cow around the neck to the fifth rib. Wonderful! For the kebabs just about any meat will work. HOW TO PREP LAMB FOR GYROS. What really makes these gyros sing is the homemade Greek seasoning used in them. 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. In Greece the meat is typically pork (never had one). Today, we are going to explore one of Greece’s most iconic dishes, the gyro! Gyros are Greek in origin. But it works!! Cuts of Lamb. Making Greek Lamb Gyros . Does the above sound Greek to you? Donair sauce is a mayonnaise based sweet sauce. It can be divided into two joints (the fillet end has the best flavour). Lucky for us in Nova Scotia, Canada, we have “donairs”. Roasting joint that is inexpensive because it carries a little more fat. 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. Pat dry and set aside. It is totally fine if you have a bigger two lbs or so chunk of lamb leg or shoulder to braise. The loaf was then cooked on … For hand-made gyros, meat is cut into approximately round, thin, flat slices, which are then stacked on … You can use chicken, lamb, pork or beef – all will turn out wonderfully. 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. This was what we had in the freezer. 1/4 cup extra-virgin olive oil. Stuff your spinakopitas, take away the souvlaki, dolmades – begone. 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. The meat used for gyros is usually a combination of beef and lamb. 2. The lamb meat we used was lamb leg, sold cut in pieces for stew. Mix the marinade ingredients and coat the cubed lamb. Remove lamb roast from packaging. Pour in enough water (about 2 cups depending on the size of your roasting your pan) to just cover the bottom of the pan. Roast lamb over coals or low gas grill heat covered for 20 minutes, basting and turning after 10 minutes. Timing this recipe right, if you are making the homemade pita, is a little tricky. Marinating time can be 20 minutes and up to a day. Excellent slow-cooked in soups and stews, either on or off the bone. This is the traditional way of cutting the meat. It’s great for making gyros or for a low carb lamb salad. (This will prevent them from burning.) 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). These leftover lamb gyros take lamb to the next level. Shoulder. 'turn', pronounced ) is a Greek dish made from meat cooked on a vertical rotisserie. 1 decade ago. Pork gyros better than chicken gyros. Whereas Gyros use Tzatski, donairs have donair sauce. 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