Either use a hand mixer , or just beat the heck out of the mixture with a wooden spoon. Mix well. This step is very important. Either use a hand mixer , a stand mixer --or your hands. But you want to get a sticky, pasty consistency to the meat.
If you don't do that, you won't really have a loaf. You will have hamburgers. What we are doing with this paddling is trying to extract protein. You know when the protein extraction has begun because the meat starts to become a sticky mess. Well, Protein Extraction allows the protein in the meat to better encapsulate the fat, and hold water and fat together.
This allows the protein and water to become best buddies, and stick close together, keeping you from having a watery, or fatty mess. This results in a better final product, with a smoother mouthfeel. It also helps you slice the finished product a lot more easily. Weight it down and let it rest. You are doing this to allow the meat to become as close to a traditional gyro cone as you can. This is not an optional step if you want a dense, gyro-like loaf.
So at our house, the homemade gyros are usually made with either ground beef, or a combination of pork and ground beef. I totally get that it's close to heresy to make a middle-eastern dish eaten originally by Muslims and Jews using Pork. I do, I get it. But if I want my son to eat any of it?
No lamb gyros. So you can make lamb gyros , ground beef gyros , or pork gyros , or lamb and beef gyros, and they will all taste delicious. I would stay away from extra lean meats like ground chicken or turkey for this dish.
You need a good marbling of fat in whatever ground meat you use to make gyros. Have some leftover ground pork from making this recipe? Make my Keto Pork Stir Fry! Well, they CAN be. But not if you eat the pita bread and make a gyro sandwich with it. What I like about gyros is that you can make the gyro meat at home, and then the keto folks can eat the meat with a few other side dishes, while the non keto family members can chow down the meat with the pita.
I'm okay with that. Throw some of this great gyro meat in a pita and top with tzatziki sauce. You'll have gyros to go. Absolutely you can. Here's a well-loved Instant Pot Gyro Recipe for you. All the taste, none of the heat from the oven ruining your day. I've seen many Instant Pot Recipes for Gyros that use sliced meat and they just really don't seem that authentic to me, so I use the same technique as below to form the gyro loaf, but then I cook it in the Instant Pot.
So use either the oven, or the Instant Pot , and enjoy your homemade gyro meat recipe! If you love this recipe as much as I do, share this recipe with your friends on Facebook or Pin it to make again later. Don't forget to give it a star rating below!
Just click on the stars in the recipe card to rate. Don't forget to pin this recipe for later! We Wrote a Cookbook! Learn More. Serves: 8 Calories: Share this recipe on Pinterest. Share this recipe on Facebook. Write a Review. Print this Recipe. Jump to Recipe. What Is Gyro Meat? So, in addition to plenty of salt, pepper and olive oil, our gyro meat is seasoned with: Not one, but two kinds of garlic!
Oregano Cumin Thyme Salt and pepper. Wrap it in a kitchen towel and squeeze out as much of the liquid as you possibly can. Combine the squeezed-out onion with the lamb, beef and all of the rest of the gyro meat seasonings.
Time to use that food processor again! Put that seasoned meat mixture into the food processor and pulse until it looks like a coarse paste.
Press the gyro meat mixture into a loaf pan. When it does, the gyro meat is done! Instant-read thermometer. Food processor. I Made It Print. Full Nutrition. Reviews Read More Reviews. Most helpful positive review Candice. Rating: 5 stars. I had a craving for gryos last week but have never attempted to make them at home.
This recipe is really easy and very good. They tasted very similar to gyros I have had at greek restaurants. The prep is a little timely and I actually didn't have the time to let the meat sit in the refrigerator before putting it in the oven and I was impressed at the flavor the meat had.
I will definitely make this again. Read More. Most helpful critical review Noochie Mama. Rating: 3 stars. We thought this recipe was a little bland. I used a whole onion since I hate having half an onion lying around and doubled the garlic and thought it could use even more.
I think the biggest problem of this recipe was the salt. Healthier, yes, but not as tasty. I wanted to be a little conservative with the salt since I was serving it with Tzatziki a little salty and feta quite salty , so I only doubled the amount.
It could have used even more. Sure, you can add salt to the pieces later, but I think the flavor would be better if the meat was salted throughout. I cooked it in an 8. I also had to leave the mixture in the food processor for much longer to get a tacky texture, so if your processor is older or cheap like mine, you may have to do the same.
All in all, I thought it did resemble gyro meat and would resemble it even more if you tossed the pieces on a grill before serving. It was moist, yet not greasy. I will make it again, but will try to spice it up a bit more. Reviews: Most Helpful. Rating: 4 stars. I made this recipe using a few modifications. I deleted the marjoram because I didnt' have any and I upped the garlic to 4 cloves.
I know that it sounds like a lot, but I love garlic and it totally worked. I also upped the salt as well. Not sure exactly how much I used, but it was more than the recipe called for.
Not much, but I actually wanted it to taste salty like the gyros that you'd get from a restaurant. One more thing I did was grill it on the barbeque outside. I started it wrapped in foil and after 20 mins I turned it to ensure even cooking during this time I took the foil off and grilled it on the open grill.
Not exactly like what you'd get at a gyro place, but pretty close. All of my friends couldn't believe that I made them at home. To answer the reviewer who wondered whether or not the food processor makes a difference, I have to say that it definitely does! Processing the meat till it's paste-like makes a HUGE difference!
0コメント