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