[Luc_H]

Hi mitmondol,

I think pork is indeed more authentic but like you, I like lamb gyros (here in Montréal sometimes spelled Yéro)
(I'll be honest here... I have been trying to duplicate a gyros in a local Greek restaurant and this is close but better)

I debone the lamb leg. Trim excess fat and tendons. Open it butterfly. rub it using:
8 minced garlic cloves
3 Tbsp brown sugar
3 tbsp rubbed dry oregano
2 tsp ground white pepper
1 Tbsp kosher salt
1 tsp of ground caraway (aka persian cumin this is where some confusion comes in with cumin... I forgot to mention that before)
1 tsp of ground anise (aka aniseed)

Rub and massage. place in sealed bag overnight.

Next day: reform the leg and tie tightly. I use my BBQ grill spit. Cook until well done (caramelized crust). Take off the spit and slice then chop in small pieces. (sometimes tossing in a skillet with olive oil to caramelize the lamb pieces more is very good but time consuming)
Serve in a pita with tzaziki sauce, diced tomatoes, cucumbers, sliced red onions, and feta chunks.

(I do a minced meat gyros but since I don't have a vertical spit I make very thin patties between the sheet of a folded wax paper that I freeze. When unexpected visitors come I slap these frozen patties directly on the BBQ grill) (same meat but ground, same spices and ingredients except I add 2 eggs for binding and 3 tbsp of wheat germ for added nutrition and binding)

Enjoy!

Luc H (and give comments if you try it)

[mitmondol]

Hi Luc,
I will try yours.
I do rotisserie on the grill, the only "problem" with that is, the horizontal cooking gives a different result. Lot of the self-basting gets lost.

But I don't have gyro either (the cheapest one is like 500.- and am not even sure it would be good, the others are in the 1000's, so I don't think I will have one any time soon..)

Not that it has anything to do with gyro, but one of my favorite ways for leg of lamb it to marinate it in brandy with lots of fresh herbs and garlic. After cooking I like to flambe it too.

Anyway, I have one in the fridge, might just grill it your way soon.
Will let you know.

[Luc_H]

Originally Posted by mitmondol

I do rotisserie on the grill, the only "problem" with that is, the horizontal cooking gives a different result. Lot of the self-basting gets lost.

You got that right Mitmondol!

Since I have a horizontal burner on my grill for spit cooking. I thought of placing a drip pan below to catch those juices. After I cut the lamb, I will add them to the pan juices for extra flavour. That will be my next trial.

(only recently I switched from the minced meat version to the rotisserie so I am still experimenting with the best method... the last time I made the rotisserie version my little dripping can place under the BBQ overflowed to the delight of my dog! that's when the drip pan idea came from... must not loose precious flavours ... mmmmm)

Luc H

[bluezebra]

Oh man you two! Can you hurry and "perfect" this dish so I can make it! hahahaha (sorry being lazy!) This sounds like an awesome idea btw about adding the grill juices back to the meat mixture.

[DC Sunshine]

Stop it!!!! You making me drool here hehe. I can't buy a decent yiros where I live now...where I grew up they were readily available from the local Greek shops and they were sooo good. Wrapped up in hot Phonecian bread with Tzatziki and ripe tomato and onions and lettuce - they wrapped them in a sheet of paper so you could take it away but which was no help to stop all the juices escaping down to your elbows. That brings back many happy memories

[Luc_H]

Originally Posted by bluezebra

Oh man you two! Can you hurry and "perfect" this dish so I can make it! hahahaha (sorry being lazy!)

Bluezebra,
(in a deep and sombre voice) You cannot rush perfection! (wink!)

DC,
drool away!!!!!!!

Luc H.

[bluezebra]

Luc the neighbors chihuaha (sp?) that was in my flower bed today looked a leetle bit nervous at me as I gave it the "stink eye" to quit pee-in on my petunias or else!!!!

You reckon "Mexican" gyros would taste good! I think I could fit him on my spit!

[Luc_H]

Mexicain gyros....Let me think about that one (grin)
(I think Korean cuisine has recipes for canines!!)

Just don't let the dog lick all the fat and juices falling under you BBQ....

hahaha!

[nowIamone]

I picked up my July & August 2007 copy of Cook's Illustrated last night page 12 and 13 has a discussion, recipe, and reccomended substitutions on Gyros.

I'm on my way to home depot this morning, and after all this discussion I will just have to stop and have one for lunch.

[Gpaul]

Originally Posted by nowIamone

I picked up my July & August 2007 copy of Cook's Illustrated last night page 12 and 13 has a discussion, recipe, and reccomended substitutions on Gyros.

I'm on my way to home depot this morning, and after all this discussion I will just have to stop and have one for lunch.

I can't get that magazine in my country, could you find the time to post the recipe? Much obliged!

[Gpaul]

How do these "feel"?:
GYROS #1

1 tsp. fennel seeds
2 Tbs. boiling water
1 Tbs chopped (very fresh) garlic
2 onions, finely chopped
½ cup dry whole wheat bread crumbs
2 eggs
¼ tsp. dried thyme
1 tsp. dried sweet marjoram
¼ tsp. ground cinnamon
1 tsp. cumin powder
1/8 tsp. cayenne pepper
2 ½ lbs. ground lamb, at least 1/6 fat by weight
½ lb. ground beef
½ cup minced parsley
¼ lb. fresh pork fat
pita bread

Slightly crush the fennel seeds and soak in the boiling water for 15 minutes.

Process the garlic and onions together in a food processor or blender. Add the bread crumbs and eggs and mix until just combined. Add the fennel seeds and water, thyme, marjoram, cinnamon, cumin and cayenne and blend for 1 minute.

Combine the garlic mixture with the lamb, beef and parsley. Mix until thoroughly combined but do not overmix. Fry a small amount to check the seasonings and add more if necessary.

Preheat the oven to 350 degrees. Thinly slice the pork fat and place a single layer on the bottom of a 9 X 5 inch loaf pan. Spoon in the meat mixture and top with another layer of pork fat. Cover the pan with foil. Crimp it near the top, or water could seep into the loaf.

Place the loaf pan in a roasting pan. Pour boiling water into the roasting pan to halfway up the sides of the loaf pan. Do not let the loaf pan float. You might need to put a custard cup weighted with dry beans on top if it floats. Bake for 1 ½ to 1 ¾ hours, until cooked through but not dry.

Remove the pork slices on top. Do not drain the fat that forms around the loaf, as it helps to preserve the meat. Replace the foil and set another loaf pan, right side up, on top of the loaf, Weight it by putting several cans, or a large peanut butter jar filled with water in the empty loaf pan. Weight the loaf for 2 to 3 hours, then remove the weights.

Refrigerate, then unmold when chilled. Wrap in plastic wrap, then foil, and store in the refrigerator.

To serve, thinly slice the meat and grill or broil until the edges are slightly crispy. Some of the fat will melt out. Stuff into pita bread and serve with the usual accompaniments, like garlic yogurt sauce.

Gyro loaf will keep in refrigerator for up to 1 week if tightly wrapped or frozen up to 3 months.

GYROS #2

Seasoning mix:
>>> 1 T Greek oregano
>>> 1 loose TB rubbed sage
>>> 2 ts Marjoram
>>> 2 ts Granulated garlic
>>> 1/4 ts Whole fenugreek
>>> 1/4 ts Whole cumin
>>> 1/8 ts Whole black pepper
>>
>> This is interesting. I use marjoram, onion, fresh garlic, rosemary, salt
>> and
>> pepper. And I think that's it as far as flavorings. No bread crumbs or
>> egg.
>
> I think the oregano, sage, and especially a small amount of cumin
> is essential. I'm not sure how much the fenugreek added, but it
> didn't hurt it at all.
>
> Also, for texture's sake, I didn't add any fresh
> herbs/garlic/onion to the meat mixture. I wanted to keep it as
> dense as possible. While still not as dense as Kronos, it was
> certainly an improvement over my last attempts where I did use
> fresh (and where I didn't use cumin or fenugreek).
>
> [Note that I added sage to the list above, for those who didn't
> see my first followup correction.


As far as texture, mine comes out just about the same as the gyros I remember in Chicago, and that's all I have to go by. I think the key to the recipe I use is that rather than mixing it up like a meatloaf, you grind the meat in a food processor until you have a meat paste. Then that's formed and refrigerated over night before it's cooked.

[Luc_H]

Hi Gpaul,

(I am commenting but not trying to change your mind)

Yes making a paste is the way to go for <fast food> type of Gyros. I heard that to make the <loaf> for those gyros vertical spits is by packing the raw paste in pails with a stick in it to make the center hole. The whole thing is frozen and sold that way. While still frozen, it is place on the spit and immediately cooked. The raw meat inside stays in place by the cooked layer outside... I cannot confirm this though.

Your recipe looks very flavourful.

Fenugreek will give you sweetness (maybe I should try it)
beef, lamb, pork is a good combo (I think most foodservice Gyros do not contain lamb)
I have some doubts on the cumin. (because I never tasted in the stuff around here)

If you think you could require more binding, think of using ground (powdered) tapioca. It works well in paste meats.

Just my take!

Luc H.

[nowIamone]

I am exhausted tonight, but try this: Cook's Illustrated-Recipe Resource

and if you can't find it on the website, let me know and I'll post.

[shel]

Originally Posted by Gpaul

I can't get [Cooks Illustrated] in my country, could you find the time to post the recipe? Much obliged!

Cook's Illustrated Recipes

Shel

[mitmondol]

The ground meat variations are called Keftedes not gyros, as far as know.