They come out exactly as expected: little patties of pan-fried meat with the texture of meatballs. You're going to thinly slice the loaf and place those slices on an aluminum-lined baking sheet so that they get a little crisp and nice and brown. For thinner roasts, cook for 15 minutes per pound, for larger roasts, 25 minutes per pound, or until the pop-up timer pops or a digital … In a nutshell, there are two ways to make homemade gyros… You can make gyros at home by processing ground meat in a food processor to make it even more finely ground (more like a paste), then press it into a meatloaf shape and bake. The other factor that can deeply affect the outcome is temperature. As great as the real deal is, in all honesty, I prefer the Greek-American style. The tray emerged from the oven a beautiful expanse of sizzling, brown, crusty surfaces. Then whenever you'd like a sandwich, simply slice some pieces off the end of the loaf, and crisp them up under the broiler for a couple of minutes. [Photographs: J. Kenji Lopez-Alt], This way to Grecian delight: Here's the recipe! Follow this recipe and make a few extra batches for those busy weeknights. Gyro meat: You don’t need a vertical rotisserie spit to make a gyro at home, and you don’t even have to go to a gourmet import supermarket. If you see something not so nice, please, report an inappropriate comment. How do you make a gyros from scratch . ». As for seasoning, a 2% addition of salt (the standard amount for a sausage) was necessary, along with a little kick of black pepper. Lamb gyros were one of my favorite things growing up in Germany. I know, I know. Upon baking, it released a torrent of juices, along with a mass of pale brown, congealed, jelly-like proteins. Combine all ingredients in a bowl, and mix well. Tall and light with a crisp shell and a lightly chewy center. Whipping it with the paddle attachment of a stand mixer worked better, but I found the optimum texture was to use Alton Brown's method: completely puree the meat in a food processor until it achieves a paste-like consistency. The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. I couldn't get the image out of my head. While the oven is heating, place the lamb mixture into a food processor and add the onion, bacon, and garlic. You’ll see that you can re-create these yummy Mediterranean delights in your own kitchen! Preheat oven to 315 degrees. The best cooking method for the most tender cut of meat around. The results are so vastly different from the real deal that my brain had to work overtime trying to convince my mouth that it was eating gyros (they also serve theirs in a pocket pita with feta cheese. I figured, since a Greek-American gyro is essentially a gigantic sausage, my best bet for success was to think of the meat in these terms, and that means controlling three vital elements: salt, fat, and temperature. I don't know about you, but I prefer to keep my shopping list as minimal as possible. The best thing about it, is that you don’t need a vertical rotisserie to make gyros at home. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. You want them crispy(ish) but not burnt. Keep warm. Has anyone else noticed that when it comes to sausages, oftentimes, the large nationwide brands have significantly better texture than the ones that come from small-scale artisan-butchers? So how come Alton Brown's recipe, which contains plenty of salt, still exuded juices as it cooked? You can also purchase store-bought cooked deli lamb meat and reheat before serving. I hope you enjoy it as much as I do. This restaurant quality Lamb Gyro Recipe are so easy to make, anyone can enjoy them from the comfort of home! Lamb meat is thin sliced and layered in pita bread with homemade tzatziki sauce and loaded with fresh vegetables. You can cook the gyro meat in the oven or on rotisserie skewers. You'll want to line a baking pan with aluminum so it doesn't stick … His first book, At first thought, it seemed like the best answer is to simply broil the loaf of gyro meat until the entire outside is crispy—like a small version of the real deal. Keep your meat well-chilled while working with it. I couldn't get the image out of my head. Greek Gyro Recipe with Homemade Gyro Meat - The Food Charlatan 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. I finally found a way to emulate the texture of the meat to make this delicious meal at home, and I want to share it with you! Jun 30, 2020 - 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. We may earn a commission on purchases, as described in our affiliate policy. In a skillet, brown the gyro meat with oil. The result is a mixture that retains resilience once cooked. Of course, just like coke tastes better out of an aluminum can, a gyro taste better when you wrap it in foil and eat it with your hands. While your lamb is broiling, pop your naan (flatbread) into the microwave and cook them for 15-30 seconds. *not the thin type with the pocket, unless you are in Cyprus where they do everything funny). You can think of meat proteins as tightly wound strings of yarn. Make this classic restaurant-style gyro meat at home. We reserve the right to delete off-topic or inflammatory comments. Knead the mixture on the counter for 10 minutes Greek-American gyros employ the same vertical rotisserie method of cooking as authentic Greek gyros, and both come served in rich, fluffy pita bread* with a yogurt-based sauce, tomatoes, and onions, but that's where the similarities end. To serve alongside your Easy Lamb Gyros, try this Rice Cooker Quinoa with Dried Cherries and Feta . I'm talking Greek-American gyros. To replicate that, my goal should be to increase the ratio of crisp-bits-to-soft-bits. Gyros are the most popular Greek sandwich and it is very easy to make. Slice the lamb thinly, removing any fatty bits. The only difference is that I salted the meat on the left two hours before pureeing it in the food processor. Remove lamb from plastic packaging, leaving netting on. Originally published August 20, 2012. But for a sausage, this texture is desirable. All products linked here have been independently selected by our editors. Lay the naan on a plate, slather some tzatziki sauce or whatever cream-based sauce you like on the naan, add your broiled gyro slices, diced tomato, and onion slices, and you are ready to enjoy!! -Lay … It's all about emulsions. Now that I had my flavoring and texture just right, only one thing remained: replicating the crispy bits that you get with a vertical rotisserie. Mixing the salted meat by hand just didn't cut it—the meat remained too mealy. The meat is then cut off and used in lamb gyros. Keep your meat well-chilled while working with it. Divide into four equal portions and shape into oblong patties about 3-inch wide by 6-inch long by 1/2-inch thick. So for optimum juiciness, it's best to cook the gyro meat at a relatively low-temperature (say 300°F), and just until it reaches 165-degrees internally. All I can say is, in the end, the bacon flavor doesn't come through—it's inclusion has the biggest impact on moisture level and texture (after all, bacon has been cured by extensive salting—exactly what we want when it comes to achieving the right sausage-like texture). You could begin with the greatest meat in the world, but if it's not salted and mixed properly, your sausage will end up crumbly, dry, and/or mealy. I couldn't get the image out of my head. I know. The only other elements are thinly sliced onions, some chopped fresh tomatoes, and a diced cucumber or two. So to sum, the four steps for perfect sausage: Salt your meat in advance and mix thoroughly. 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