Ingredients
-
1 1/2
-
1
-
1/4
-
1/3
-
1
-
1
-
2
-
2
-
1
-
1
-
1/2
-
2
-
2
-
-
8
Directions
Gyro,Posted this recipe for Zaar World Tour II,Wow! These flavors were right on. I’ve been craving gyros and the closest Greek restaurant is about 400 miles away. I didn’t bother with the bacon. I don’t eat pork. It worked beautifully anyway and totally fulfilled my desire for an authentic gyro flavor. Thanks, kzbhansen!,Sensational. I checked out the other recipes on the Zaar for gyros and decided on this one for its spices and ingredients list. I made this a week ago and I am still thinking about it. I admit that I was intimidated when I first read the instructions. Blanch bacon? Wrap the loaf pan with bacon? Anyway, I rolled up my sleeves and took it one step at a time. used 2 lbs ground lamb and 1-1/2 lbs ground beef. Adjusted the seasonings proportionately to the original instructions. It was amazing. I thought it would all crumble apart when I went to slice it. Lo and behold, I could cut the slices wafer thin, just like at the carryout! Awesome flavor. Everybody I shared them with were impressed. I’ll be making them again for sure.
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Steps
|
1
Done
|
In Small Bowl Combine the Salt, Oregano, Pepper, Cumin, Cayenne and Cinnamon and Mix Thoroughly. |
|
2
Done
|
in Large Bowl Combine Meat, Onions and Spice Mix. Add Garlic and Vegetable Oil, Mix Thoroughly With Hands Until Spices Are Evenly Distributed. Refrigerate Covered Several Hours. |
|
3
Done
|
in a Small Skillet, Fry a Small Amount of the Meat Mixture in a Little Butter. Taste For Seasoning and Adjust, If Desired. Blanch Bacon by Simmering in Hot Water About 3 Minutes. Drain on Paper Towels. Line Loaf Pan (8 1/2 X 5 X 3") With Bacon Covering Sides and Bottom. |
|
4
Done
|
Pack Gyros Meat Into Pan, Filling to the Top of the Pan. Cover With Remaining Slices of Bacon |
|
5
Done
|
Place Filled Pan in Hot Water Bath, Reaching 3/4 of the Way Up the Loaf Pan. Bake at 375f For 20-30 Minutes. Reduce Heat to 325f and Continue Baking 30 Minutes Longer. |
|
6
Done
|
Remove Pan from Oven. Remove Loaf Pan from Hot Water Bath and Place on Wire Rack to Cool. |
|
7
Done
|
Cover With Aluminum Foil and Weigh Down With About 2 Lbs. Weight to Compress Loaf. Cool to Room Temperature, Refrigerate Meat, Covered With Weight 12 Hours or Overnight to Ripen and Increase Flavor. Meat Will Keep For Up to 4 Days Refrigerated. |
|
8
Done
|
Slice Very Thin and Serve in Pita Bread With Sliced Onions, Tomatoes and Tzatziki Sauce. |
