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Gyros -An Authentic Recipe For Making Them

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Ingredients

Adjust Servings:
1 lb ground beef
1 lb ground lamb (optional, you can use all ground beef if you're weirded out by lamb) (optional)
1/2 cup breadcrumbs
2 garlic cloves, finely minced
3 teaspoons oregano
2 teaspoons onion powder
2 teaspoons salt
1 teaspoon pepper

Nutritional information

122.2
Calories
63 g
Calories From Fat
7.1 g
Total Fat
2.7 g
Saturated Fat
30.8 mg
Cholesterol
535.1 mg
Sodium
4.7 g
Carbs
0.4 g
Dietary Fiber
0.4 g
Sugars
9.3 g
Protein
98 g
Serving Size

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Gyros -An Authentic Recipe For Making Them

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    Amazing! I have always wanted to make Gyros but never thought I could pull it off. This was a huge hit with the family! We only changes the spices up a tiny bit and added fresh chopped oregano and fresh marjoram and loved it!! Thanks so much for sharing!

    • 100 min
    • Serves 10
    • Easy

    Ingredients

    Directions

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    Gyros – an Authentic Recipe for Making Them at Home,Yes, you can make authentic gyros at home –> the texture and flavor of this meat is as good as you get in a good Greek restaurant, without the traditional rotating spit.. but this is just the recipe and technique for making the meat, for I’m assuming you know the drill on making the classic gyro sandwich – stuff the meat in a grilled pita with sliced tomatoes, onions and tzaziki sauce.. Enjoy!,Amazing! I have always wanted to make Gyros but never thought I could pull it off. This was a huge hit with the family! We only changes the spices up a tiny bit and added fresh chopped oregano and fresh marjoram and loved it!! Thanks so much for sharing!,Weirded out by lamb? Never heard of that. And aren’t gyro supposed to be all lamb?


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    Steps

    1
    Done

    Combine All Ingredients in a Bowl, and Mix Well.

    2
    Done

    Knead the Mixture on the Counter For 10 Minutes - Just Like You're Kneading Bread. You May Want to Use a Dough-Scraper to Help Keep the Counter Clean. (i Do). Pick That Meat Up and Slam It Into the Counter, Continuing to Do So For the 10 Minutes. This Is Key to Getting the Correct Texture. I'm No Alton Brown, but I Think the Thing We're Doing Here Is Melting the Fat So That We Get a Nice Smooth Texture in the End.

    3
    Done

    Form Into a Flat Loaf - I Like to Put the Meat Onto a Piece of Wax Paper, and Flattening It Into a 3" High Slab Rectangle. I Cover It With Another Piece of Wax and Use a Rolling Pin to Flatten It Out, Just Make Sure You Straighten Out the Edges to Form a Rectangle So That When It Comes Time to Slice, They Are Nice and Even.

    4
    Done

    Bake the Loaf on a Broiler Pan (or Pan With Raised Edges, Because It Will Leak Grease!) at 350 For About an Hour. Alternatively, You Can Grill It Over Coals, That's My Favorite Way, Just Be Sure to Turn Often So as to Distribute the Juices.

    5
    Done

    Allow to Cool For at Least 10 Minutes Before Slicing Thin.

    Avatar Of Elise Griffin

    Elise Griffin

    Flavor fanatic infusing dishes with bold and aromatic seasonings.

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