THE AUTHENTIC GREEK GYRO - "A GREEK GRILL PARTY"
Inspired by peacefulnightdove's lovely & yummy looking photo today of "Easy Beef Gyros" by mama's kitchen & because beef is so expensive here in Iceland, I went looking for the classic gyro using lamb cubes ... only to find it hasn't been entered here on RZ. I decided to chg that & found this recipe at RecipeLand.com. Its simple title was "Greek Gyro", but it's way more than that - it's The Authentic Greek Gyro - "A Greek Grill Party" (even if served inside). It's clearly more work than hybrid versions & requires planning, but I bet it's well worth the effort ... esp if you're able to get the real thick Greek yoghurt & eliminate prep step #3. (Time was given by the site & didn't include marination, but did include time to make the yoghurt which can be eliminated.) I hope you enjoy these!
Provided by twissis
Categories Lunch/Snacks
Time 1h30m
Yield 24 Pita Halves, 12 serving(s)
Number Of Ingredients 17
Steps:
- The morning before an afternoon or evening BBQ, make marinade by combining oil, lemon juice, garlic cloves, herbs & pepper in a med bowl. Set aside about 1/4 cup of the marinade to mix w/the onions. Place cubed lamb in bowl w/remaining marinade & toss to coat well. Refrigerate lamb & marinade reserved for onions.
- The morning of the BBQ, place onions in small bowl & toss w/reserved marinade. Cover w/plastic wrap, refrigerate several hrs & stir to mix well several times.
- Make yoghurt sauce by lining a med bowl w/cheesecloth & spooning in the yoghurt. Tie up edges of cheesecloth w/string to form a pouch. Suspend over a bowl or place in a colander over a bowl & let stand to drain several hours. Moisture will drip from the yoghurt & give it a thick consistency. (Eliminate this step if able to get real thick Greek yoghurt.).
- Mix yoghurt w/minced garlic, herbs, lemon juice, oil, salt & pepper. Cover & chill.
- When ready to BBQ, stack pita bread in 2 piles of 6 & wrap each pile in foil (dull side out).
- Heat coals or gas grill. Remove meat from marinade & reserve marinade for basting. (Discard any large garlic pieces.) Thread lamb onto greased skewers & grill over greased grill about 4 in from hot coals. Cook (turning & basting often) about 10 min or till lamb is brown on the outside, but still pink inside.
- Warm pita rounds over barbecue.
- Before serving, lift onions from the marinade w/a slotted spoon & place in a serving bowl. Cut whole tomatoes into thin wedges & place on a serving plate w/the lettuce leaves. Set out yoghurt sauce & lots of napkins (You'll need them!).
- To serve, cut each warmed pita round in half & separate to form 2 pockets. Each person fills a warmed pita picket with some of the grilled lamb cubes, lettuce, tomatoes & onions, then tops with a spoonful of the sauce.
Nutrition Facts : Calories 381.8, Fat 16.1, SaturatedFat 5, Cholesterol 45.3, Sodium 374, Carbohydrate 40.8, Fiber 2.4, Sugar 5, Protein 18.3
COPYCAT ARBY'S GYRO
Make and share this Copycat Arby's Gyro recipe from Food.com.
Provided by Jonathan Melendez
Categories Lunch/Snacks
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Place the onion in a food processor and pulse until finely chopped. Add the ground lamb and beef, the seasoning blend, 1 teaspoon salt, 1 teaspoon black pepper, and 2/3 of the grated garlic. Process until evenly combined and smooth.
- Transfer the mixture to a 7x4-inch loaf pan. Place a piece of plastic wrap on top and press down firmly. Discard the plastic wrap and give the pan a few taps on the counter to make sure the mixture is compact as possible. Cover the pan tightly with foil and chill for at least 30 minutes or up to 3 hours.
- In the meantime, in a medium bowl, stir together the yogurt, cucumber, parsley, dill, lemon juice, remaining garlic, salt and pepper until evenly combined. Cover with plastic wrap and chill until ready to use.
- Place the loaf pan into a larger baking dish and then pour in hot water about half way up the loaf up, to create a steam bath. Bake in a preheated 325 degree F oven for about 1 hour. Carefully remove from the oven and drain the hot water. Unwrap the foil from the loaf pan and drain off any accumulated grease. Allow the meatloaf to cool for about 10 minutes before transferring to a cutting board and cutting into thin slices.
- Place a large skillet over medium-high heat with the olive oil. Once very hot, add the sliced meat and cook, stirring occasionally, until browned and slightly crispy.
- To assemble the gyros, warm the pitas in the oven for a few minutes or in a dry skillet, to make them pliable. Spread each pita with the tzatziki yogurt. Sprinkle with lettuce, tomato slices, onion slices and some of the sautéed meat. Fold over and serve immediately.
Nutrition Facts : Calories 473.1, Fat 35.1, SaturatedFat 13.7, Cholesterol 112, Sodium 606.2, Carbohydrate 9.4, Fiber 1.8, Sugar 5, Protein 29.4
GYROS SPICE MIX WITH A KICK
Use this on whole or cut up pieces of meat. If the chili powder seems to hot for you, leave it out, it will still be a nice spice mix. There is no salt added to the mix.When marinating small pieces of meat I like to add fresh cut up coriander leaves. Marinating time can be 20 minutes and up to a day. Together with the lemon juice you can also use buttermilk or yogurt.
Provided by PetsRus
Categories Greek
Time 10m
Yield 1 small jar
Number Of Ingredients 9
Steps:
- Mix herbs and spices, transfer to a jar.
- Use for chicken, lamb, pork and minced/ground meats.
- Mix a few teaspoons with lemon/lime juice, olive oil and salt to taste and mix that with the type of meat you selected.
- For kebabs or burgers, add to the mince with some salt.
GREEK GYRO MEAT - ROTISSERIE, GRILL OR OVEN
We love Greek food, but Gyros are a true hit in my house! Most of the Gyros that we buy out are dry and the sauce never really tastes like it should. This is a fabulous recipe for those of us who love a REAL Gyro. It is flavor packed and very versatile. If you do not have lamb, you can substitute with finely ground hamburger. It will not be as authentic as the lamb Gyro, but the spices and seasonings used in this recipe will get you to where you are going! I serve this with recipe #296173. You can also wrap these up in foil and take along to a picnic or outing. UPDATE 07/25/08: I was given this recipe from a neighbor who used to live in our neighborhood and made this meat on his BBQ rotisserie. I had no idea it was an Alton Brown recipe until now. Please know this recipe was not posted in malice.
Provided by Brandess
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
- Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
- To cook in the oven as a meatloaf, proceed as follows:.
- Preheat the oven to 325 degrees F.
- Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on warm pita bread with recipe #296173 sauce, chopped onion, tomatoes and shredded lettuce.
- To cook on a Kitchen or BBQ Grill Rotisserie, proceed as follows:.
- Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
- Preheat the grill to high. (Follow your Kitchen Rotisserie manual for time and temperature.).
- Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees.
- Slice and serve on warm pita bread with recipe #296173 sauce, chopped onion, tomatoes, and shredded lettuce.
Nutrition Facts : Calories 179, Fat 11.3, SaturatedFat 4.7, Cholesterol 60, Sodium 264, Carbohydrate 2.2, Fiber 0.5, Sugar 0.6, Protein 16.2
More about "the authentic greek gyro a greek grill party recipes"
GREEK CHICKEN GYROS WITH AUTHENTIC TZATZIKI SAUCE - THE …
From thewanderlustkitchen.com
4.3/5 (58)Total Time 3 hrs 40 minsCategory Main DishCalories 664 per serving
- Measure the marinade ingredients and put them into a 1 gallon zip top bag, close the bag and then massage the bag to mix well.
- Add the chicken tenders to the zip top bag, close the bag and then massage the bag so that each chicken tender is well covered by the marinade.
- Place the bag in the refrigerator and let it marinate for at least 3 hours. 12 hours works the best, but don’t marinate it longer than 24 hours or your chicken will be too mushy.
HOMEMADE GREEK PORK GYROS SOUVLAKI RECIPE - MY GREEK …
EASY HOMEMADE GYRO RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 344Calories 838 per servingCategory Dinner, Lunch, Sandwich
GREEK CHICKEN GYROS - DAMN DELICIOUS
From damndelicious.net
GREEK CHICKEN GYROS RECIPE | RECIPETIN EATS
From recipetineats.com
HOMEMADE GREEK-AMERICAN STYLE GYRO MEAT
From dimitrasdishes.com
AUTHENTIC GREEK CHICKEN GYROS RECIPE WITH TZATZIKI SAUCE
From foodiesterminal.com
LAMB GYROS WITH AUTHENTIC GREEK TZATZIKI SAUCE - THE …
From thewanderlustkitchen.com
HOMEMADE GREEK GYROS WITH TZATZIKI SAUCE RECIPE
From christinascucina.com
HOMEMADE GREEK CHICKEN GYRO RECIPE - MY GREEK DISH
From mygreekdish.com
HOMEMADE GREEK CHICKEN GYRO RECIPE - THE …
From themediterraneandish.com
BEST HOMEMADE GYRO SEASONING RECIPE (SUPER EASY!)
From scrummylane.com
30 BEST GREEK RECIPES - AHEAD OF THYME
From aheadofthyme.com
HOW TO MAKE AN AUTHENTIC GREEK GYRO | THE ART OF MANLINESS
From artofmanliness.com
BEEF GYRO WITH AUTHENTIC GREEK TZATZIKI SAUCE - THE WANDERLUST …
From thewanderlustkitchen.com
AUTHENTIC GREEK GYRO RECIPE - COOKING FROG
From cookingfrog.com
HOMEMADE TRADITIONAL GREEK PORK GYROS - THE GREEK FOODIE
From thegreekfoodie.com
GREEK GYRO RECIPE W/ HOMEMADE GYRO MEAT - THE FOOD CHARLATAN
From thefoodcharlatan.com
You'll also love