[MikeLM]

Here's the Gyros and Tzatzki that Alton Brown featured-

1 medium onion, run 10-15 seconds in food processor
2 pounds ground lamb
(I added 1 lb ground pork)
3 or 4 or more finely minced garlic
1 Tbs dried marjoram
1 Tbsp ground rosemary
2 tsp kosher salt
1/2 tsp ground black pepper

I also added
1 Tbsp Penzey's Greek seasoning
1 + Tbsp olive oil

Put the chopped onion in a tea towel, squeeze out almost all juice, return to processor.
Add lamb, (pork) and remaining ingredients.
Process until mixture is a fine paste, about 1 minute.

OVEN-
preheat to 375; press mixture tightly into loaf pan; place in a water bath and bake for 60 to 75 minutes, to 165-170 deg. Remove from oven, drain off fat, place on cooling rack and place foil-wrapped brick on top 15-20 minutes, until mixture reaches 175 deg.

Slice and serve on pita bread with tzatzki sauce, chopped onion, tomato slices, and feta cheese.

ROTISSERIE-
Form mixture into a loaf shape and place on two overlapping pieces of plastic wrap each about 18" long. Roll tightly, making sure to remove any air pockets. Twist ends of wrap until surface it tight. Chill in fridge overnight to firm up.

Preheat grill to high, put gyros on skewer, aluminum foil underneath for drips, and cook on high for 15 minutes. Decrease heat to medium and cook another 20 to 30 minutes to 165 degrees. Turn off heat and let it spin another 10-15 minutes to 175 degrees. Serve as above.

I use this method and, somewhat to my surprise, the meat stays on the rod and it works very well. If you have any grapevine clippings around, give it some smoke and make it even Greeker. (Do you know that the work "greek" is not present in the Greek language? They are Hellene)

Tzatzki
16 oz. plain yogurt
1 medium cucumber peeled, cut in half lengthwise, seeded, and grated on a coarse grater.
Pinch of kosher salt
4 cloves garlic, finely minced. (Four cloves he!l! I like 8 or 9. BIG ONES. Microplane is ideal,)
1 Tbsp oilve oil
2 tsp lemon juice
5 or 5 mint leaves, minced

Put the yogurt in a strainer lined with a paper towel and let drain for 3-4 hours in fridge
wring out the cucumber gratings in a tea towel, combine all ingredients and let mature, covered, in fridge overnight. Keeps up to a week in fridge.

Well, I'm not Greek, but I slept last night in a Holiday Inn Express!

Mike

[shel]

Originally Posted by MikeLM

Here's the Gyros and Tzatzki that Alton Brown featured-

1 medium onion, run 10-15 seconds in food processor
2 pounds ground lamb
(I added 1 lb ground pork)
3 or 4 or more finely minced garlic
1 Tbs dried marjoram
1 Tbsp ground rosemary
2 tsp kosher salt
1/2 tsp ground black pepper

Try replacing the marjoram with genuine Greek oregano (origanum vulgare hitrum) and adding some fresh mint. More "authentic" and mint adds a very nice touch regardless.

Shel

[Luc_H]

Hey MikeLM,
that is nice info!

I will probably try the method you described.
I'll stick to my spice blend recipe tho (even the Cook's I does not inspire me)

Luc H.

[mitmondol]

Ok, ok, I act like a smart..., but the ground meat is not gyro. It is keftedes...
All right, I go to my room now.....

[Luc_H]

Yes Mitmondol,

I understand that we are mixing up the wording.... (and probably frustrating to you).

I think everybody knows what we are referring here by Gyros (the minced meat version). Que sera!

Luc H.

[Gpaul]

Muchas GRACIAS!

Last query, has anyone made their gyros and can safely say that recipe turned out the Classic fast food gyros (Kronos, Grecian Delight)?

That's the one I'm after.




Please????????

[phatch]

Well, that site Shel linked is pretty useful.

So if your want your own personal archive for when that site goes away, I introduce you to WinHTTrack. HTTrack Website Copier - Offline Browser This is a handy tool that copies websites to your computer for your own archives and off-line use. I have a number of such webarchives on SD cards for use in my handheld PDA.

It won't whack all websites. Some of the database driven sites won't work. For example, you can't whack CI's site itself and it also failed on Lidia's Kitchen recipe section. But it's still something to have in your bag of tricks.

Phil

[OregonYeti]

Yeah if it wasn't authentic he would have given the business a different name, I think

[DC Sunshine]

I've been confused by all the ground meat recipes in this thread.. to me, yiros was always with sliced meat, not ground. I agree with Mitmondol, it sounds like keftedes, or the doner kebap.

The one I am used to is like this:

How Greek Gyro is Made - Photos of Greek Gyro with Pork

Its got step by step pictures of the kitchen version, and also suggestions for making it at home - not bad at all.

Cheers!

DC

[OregonYeti]

I don't know what's most authentic, but I do like a bit of spearmint in the seasoning.

[MuskyHopeful]

Here's the recipe I saw Alton Brown make today on Good Eats. When he sliced it, it didn't look exactly like a fast food gyro, but it looked pretty good. It was basically a Greek seasoned ground lamb meat loaf with no fillers like bread crumbs and no egg for binder. He rolled it tight in plastic like a force-meat and chilled it. It was very dense and he cooked it on the rotisserie of a gas grill.

One thing I know for sure, the gyros in Milwaukee and Chicago are a heck of lot bigger than the ones he made at the end. Three slices of meat. Pleeaase! They had more Tzatziki sauce, tomatoes, and onions than they did meat.

Gyro Meat with Tzatziki Sauce Recipe: Recipes: Food Network

I like gyro meat with fried eggs. It's the best thing about breakfast at a Greek family restaurant. You get that big pile of meat for about the same price as two or three little sausages or pieces of bacon. It's good with yolk and hash browns.

Kevin

I've been forced to eat soft foods the last few days because of dental work. I need a steak, and some crunchy french fries.

I'm an idiot. Completely missed the previous posts about Alton Brown's recipe. I beg your pardons. Carry on.

[shel]

Originally Posted by MuskyHopeful

Here's the recipe I saw Alton Brown make today on Good Eats. When he sliced it, it didn't look exactly like a fast food gyro, but it looked pretty good.

Did you happen to catch the nutrtional anthropolgist's comment that the Gyro was "invented" in NYC in the 1970's? I believe that's what she said - my cat was kvetching for dinner at that moment so it's possible I misunderstood her. If that's what she said, and she's correct, then one might be hard-pressed to find an "authentic" Greek recipe ...

Shel

[MuskyHopeful]

Last night I was reading a thread about the best Gyro in Chicago's Greek Town on the LTH Forum. Seems The Parthenon Restaurant is the popular choice. They claim they introduced the Gyro and Flaming cheese to the U.S.

"1968, July 5th
The Parthenon opens its doors on Chris' birthday at 314 S. Halsted St. with three employees: Chef Angelo Gailas trained in Greece; co-owner Bill Liakouras, who serves as bartender and manager; and co-owner Chris Liakouras, who is host, waiter and busboy. And culinary history is made! Flaming saganaki and gyros are introduced, not just to Chicago, but to the United States! Soon thereafter, both caught on like wildfire! Today, just about every Greek restaurant is serving both items. The restaurant took in $110 the first day of business, and the business has grown steadily ever since. Before long, a waiter is hired and Chris says he earned in tips about ten times what the restaurant took in!"

They also make their own Gyro meat. Check out the pictures in this thread from that forum. Authentic or not, I'll be having one the next time I head down to the flat lands from Beer Town.

LTHForum.com :: View topic - Best gyro in greektown?

Kevin

I need a steak.

[Luc_H]

Muskyhopeful,

Assuming Parthenon is the first in the US. Let's say it's the most authentic (American version)

From the pics and forum:
The gyros looks like it's made with a blend of minced meat (25% beef and 75% lamb)

It also looks like the most popular representation of what is identified here as Gyros.

This is a menu of a well known Greek fast food chain in Montreal. (Gyros is spelled yero in their menu)

Kojax Souflaki Restaurants

Luc H

[Gpaul]

[quote=Gpaul;180937]Muchas GRACIAS!

Last query, has anyone made their gyros and can safely say that recipe turned out the Classic fast food gyros (Kronos, Grecian Delight)?

That's the one I'm after.



Aw c'mone, somebody has that recipe, Please??????????