[Gpaul]

Hola! We now use Kronos or some other pre-cooked, sliced beef gyro, and its not bad after all. But want to make it "homemade".

Can y'a'' offer some really authentic recipes?

Gracias!

[mitmondol]

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[mitmondol]

OK, I'm trying again!

[mitmondol]

Hmmmmm, now it seams to be working...
Here it goes again then.
For authentic gyro use pork shoulder, sliced about steak size. Season each slice on both side with salt, pepper, garlic(powder), cumin, oregano. Pack them tightly on a VERTICAL spit.
When cooked, slice vertically around the edges, you will end up with kinda shredded meat.
pack these in a briefly toasted pita bread with tzaziki, tomato and onion slices.

[Gpaul]

Tks for effort mitmondol! Methinks it's missing some spices, I can´t "see" that special taste in your ingredients.

I read a recipe including the spice FENUGREEK. No way I can get that here, can anyone suggest the closest substitute? Fennel? Celery seeds?

Gracias!

[Ninja_59]

Hi Gpaul,

I found one here, hope its to your liking


Greek Gyro Sandwiches...beef or Chicken Recipe | Recipezaar

[mitmondol]

Well, you wanted authentic.
Fenugreek would not be that. Like Recipezaar's recipe would not be that either...
That special taste comes from the method of cooking and the combination of the meat and the tzaziki.
But hey, it's your dish, you can make it however you want to!
I was just trying to give you the authentic stuff.
Check with Greek people and you'll see.

[shel]

Originally Posted by mitmondol

That special taste comes from the method of cooking and the combination of the meat and the tzaziki

I'd certainly agree that the cooking method is of great importance. I seem to recall that lamb is also used quite a bit. Frankly, it surprises me that someone is selling gyro sandwiches where the meat is not cooked on a Gyro.

I'll have to check my Greek recipes to see if lamb is used.

Time passes: I checked, and was confusing shawarma with the gyro. Authentic, as best as I can determine, is pork, and defintely served with tzaziki. That Recipezaar recipe is far from authentic ...

BTW, there are a number of taquerias here that cook some of their pork on a device like a Gyro. I say "like a Gyro" because I've not compared the various taqueria spits to a more common Gyro. But, in any case, it's Good Eats!

Shel

[Luc_H]

Hi Gpaul,

(I am not Greek so take my advice lightly)

Mitmondol's recipe seems quite authentic. I would rub fresh minced garlic instead of garlic powder.
I never really tasted cumin in gyros before but I rub a smidgen of crush anise seeds and also rub some lemon juice on my meat. I occasionally use pork but more often a deboned lamb leg which I rub the day before (with some salt and brown sugar as well) and let it marinate in a sealed bag overnight in the fridge.

Although fenugreek has the word Greek in it and also means grass from Greece it is rarely used in Greek cuisine. Oriental and Indian cuisine use it extensively. You can find that spice in these types of grocery stores for sure.

Luc H.

[deltadoc]

A Salaam Allah Qim!

I don't know about authentic Greek Gyros, but most of the Greeks I have known over the years prefer the spice blend of Schwarma. Schwarma is traditionally lamb meat. However, the "cones" in most Middle Eastern restaurants are made from beef with leftover lamb fat added for flavor. I know, because the owner of Holyland has their own butchery inside the store, and he told me they pack up their own selected meats, and send them along with their own spice blend to Chicago to have the cones processed(compressed).

They also now use only halal meat. And the taste is outstanding. I plainly don't care for tzaziki sauce (cucumber/yogourt sauce) as much as tahini sauce accented with authentic hot sauce, which the Holyland makes from scratch also.



doc

[Frayedknot]

Here is a recipe I use for tzaziki sauce. Hope this helps


Ingredients:
1 pint plain yogurt
1 large cucumber (English type if possible), peeled and seeded
2 cloves garlic, finely minced
2 tablespoons olive oil
1 tablespoon white vinegar
Salt and pepper, to taste
Directions:
Drain the yogurt overnight in the refrigerator in a strainer that has been lined with cheesecloth. Chop cucumber finely and let drain on paper towels. To drained yogurt, add cucumber, garlic, oil and vinegar. Salt and pepper to taste. Refrigerate at least 1 hour to allow flavors to blend. Use as a topping over meat filling as in a ""gyro"". Also a good dip with raw vegetables or crackers. (I find this tart enough without the vinegar. May also add finely chopped onion, green onion or chives. Also good with toasted pita bread.


I also use this sauce for "speedies" (its a NY thing) When I see folks dipping pita chips, veggies etc in the sauce that tells me its a keeper! Best of luck on your quest for fresh made flavors.

[phatch]

FrayedKnot, you really need more garlic in that. Mmmmmm. And I recommend lemon juice instead of the vinegar.

Phil

[Luc_H]

Frayed that recipe looks like mine!!!

My tzaziki is very similar except for:

Lemon juice instead of vinegar (as per Phatch)
some dried basil
some peppermint (fresh if possible)
I deseed and grate the cucumber then salt with Kosher salt to extract water. stand 1 hour, squeeze the water out before adding.

This is good info Gpaul!!

Luc H

[Frayedknot]

Phatch, Luc...

Thanks for the tips. I will take the notes and add them to my recipe for the next time to try it. I bet the peppermint makes the sauce POP.. got some in my garden.

Luc, so what you saying ...great minds think alike. (jus kiddin..your knowledge is remarkable)

[mitmondol]

Originally Posted by Luc_H

Hi Gpaul,

(I am not Greek so take my advice lightly)
I occasionally use pork but more often a deboned lamb leg which I rub the day before (with some salt and brown sugar as well) and let it marinate in a sealed bag overnight in the fridge

Luc H.

How do you cook it then Luc? Do you have a gyro spit?
A love lamb and gyro made with lamb, but the question was about authentic.

A good friend makes a living with these in Greece, so I'm assuming what I learned from him could be called authentic.