Ingredients
2
pound
lean, boneless lamb (use meat cut from the leg or shoulder), cut in 1 inch cubes
1/3
cup
olive oil
1/2
cup
lemon juice, fresh
2
each
garlic cloves, peeled, cut in quarters
1
teaspoon
thyme, fresh, chopped
1
teaspoon
oregano or marjoram, fresh, chopped
1
pepper, freshly ground
2
each
spanish onions, cut in thinly sliced rings
24
sm
romaine lettuce leaves, washed and dried
6
lg
pita bread rounds
3
each
tomatoes, ripe
GARLIC YOGURT SAUCE:
2
cup
plain yogurt
1
each
garlic clove, peeled and minced
1
teaspoon
oregano or marjoram, fresh, chopped
1
tablespoon
lemon juice, fresh
1
teaspoon
olive oil
1
salt and pepper, to taste
Directions:
The morning before an afternoon barbecue, make marinade by combining oil, lemon juice, garlic cloves, herbs and pepper in a medium bowl. Remove about 1/4 cup to mix with the onions. Place lamb cubes in bowl with remaining marinade; toss to coat well.
Place onions in small bowl and toss with reserved marinade. Cover with plastic wrap and chill, up to several hours, turning several times.
Meanwhile, make yogurt sauce by lining a medium bowl with cheesecloth and spooning in the yogurt. Tie up edges of cheesecloth with string to form a pouch. Suspend over bowl (tying from refrigerator rack above bowl), or place in a colander over bowl and let stand to drain several hours. Moisture will drip from the yogurt, giving it a thicker consistency. Mix drained yogurt with minced garlic, chopped herbs, lemon juice, oil, salt and pepper. Cover and chill. Makes about 1 cup.
Stack pita bread rounds into 2 piles and wrap each in foil, dull side out.
To barbecue, heat coals or gas barbecue. Remove meat from marinade, reserving some marinade for basting. (Discard any large garlic pieces.) Thread lamb onto greased skewers and grill over greased grill about 4 inches from hot coals. Cook, turning and basting often, about 10 minutes or until lamb is brown on the outside, still pink inside. Warm pita rounds over barbecue.
Before serving, lift the onions from the marinade with a slotted spoon and place in a serving bowl. Cut whole tomatoes into thin wedges and place on plate. Place lettuce leaves on plate. Set out yogurt sauce and lots of napkins to facilitate handling of gyros.
To serve, cut each warmed pita bread in half and separate to form 2 pockets. Each person fills a warmed pita picket with some of the grilled lamb cubes, lettuce, tomatoes and onions, topping with a spoonful of sauce.
Yield: 12 gyros, 2 per person.
How To make Greek Gyro's Videos
Homemade Greek Gyros ~ How to make Easy Gyros Gyro Recipe
This is a very unique and easy gyro recipe using ground lamb,
ground beef and seasonings. It may not be authentic or classic BUT it is easy and yummy! Has the great flavors of a Greek Gyro and everyone will love them. Topped with the traditional Tzatziki sauce. This is a fun recipe. Enjoy.
#gyros #gyro #recipe #food #tesscooks4u
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OTHER RECIPE VIDEOS YOU MAY LIKE TO SEE
TZATZIKI Greek Yogurt Cucumber Garlic SAUCE Recipe
Baked Smoky Sloppy Joes ~ Hoagie Grinder Sub Recipe
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The BEST Homemade Gyro Meat | better than your favorite Greek restaurant! #homemadefood
Full recipe:
Experience the great taste of a gyro without leaving your home. Try this delicious homemade gyro meat recipe and serve it in a pita with tzatziki sauce. Step-by-step instructions will help you create the most delicious gyro meat in a matter of minutes!
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#dinnerideas #gyros #mediterraneanfood #greekfood #lamb #groundbeefrecipe #groundbeef #homemadefood #easyrecipes
Homemade Gyro Meat
Γύρος
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Makes 6-8 servings:
1 medium onion, quartered
1 pound ground lamb
1 pound ground beef
4-5 garlic cloves
2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon cumin powder
½ teaspoon ground black pepper
Equipment: 9 x 5 inch loaf pan
For the Sandwiches:
Pita bread
Onion slices
Tomato slices
Tzaztiki Sauce
Lettuce
Crumbled feta cheese
Preheat oven to 325 degrees Fahrenheit, 163 degrees Celsius.
Place the garlic cloves in a food processor and pulse until very finely chopped.
Add onion and puree until smooth.
Add ground beef with all of the spices. Pulse until the mixture becomes like a paste. Scrape down the sides of the bowl in between pulses.
Place the mixture in a loaf pan. Compact it as much as possible.
Bake for 45 minutes till 1 hour.
Allow the pan to cool at room temperature completely. Refrigerate at least 2 hours before removing from the pan.
Remove from pan onto a cutting board. Using a sharp serrated knife, slice it thinly. Pour all of the pan juices over the slices along with any of the fat that has gelatinized. It adds so much flavor when heating it up for the sandwiches.
At this point the gyro slices can be placed in a freezer safe bag and frozen for future use.
To make the Gyro sandwiches, place a cast iron pan over medium heat and cook the gyro slices until they are browned on both sides.
Warm the pita bread slightly. Place some chopped lettuce, onion and tomato slices over the pita, the warm gyro slices and tzatziki sauce with crumbled feta. Serve immediately. Enjoy!
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Greek Food! Souvlaki (Chicken Gyro)
MARINADE
1/2 cups greek yogurt
¼ cup lemon juice
1 tbsp olive oil
1 tsp salt
2 garlic cloves
1 tsp coriander powder
1 tsp paprika
1 tsp ground cumin
½ tsp cayenne pepper
1 tsp black pepper
1 tsp oregano
1 tbsp red wine vinegar
Tzatziki
1 cucumber
1 cup greek yogurt
1 garlic clove
1-2 tbsp fresh mint
1-2 tbsp olive oil
Marinade chicken at least 2 hours.
For sauce, salt the cucumber, grate, and remove as many liquid as you can.
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Gyros Recipe | Barbecue Recipe | How to make Gyros | Greek Gyro Rotisserie BBQ
Gyros Recipe | Barbecue Recipe | How to make Gyros | Greek Gyro Rotisserie BBQ
This absolutely delicious lamb BBQ is from Greece it can be made with pork or chicken
Gyros Recipe Barbecue Recipe | How to make Gyros | Greek Gyro Rotisserie BBQ
Ingredients:
2 shoulders of lamb
1 tbsp coriander seed
1 tbsp dried thyme
2 tbsp sweet paprika
2 teaspoon garlic
1 tbsp oregano
1teaspoon pepper corn
about 1 teaspoon sea salt
juice of a half a lemon
3 tablespoon olive oil
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Stock footage of Santorini and Mykonos Greece filmed by Cinematographer Brad Scott
Music:
Artist : StoneOcean
Song: Banjo and the pianist
Creative Commons Attribution license
Chapters:
00:00 - intro
00:10 _ meat preparation
00:26 - spices
01:16 - combine
01:25 - marinade
01:28 - skewering
01:43 - fire
01: 50 - spit roast
02: 25 - serve
GREEK GYROS - THE BEST YOU EVER HAD !!!
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