How To Make Gyro Meat ?
The Greek Gyros has been a ripping spin-off, storming through the Mediterranean to reach the continental in different avatars from the popular gyro sandwiches(the use of ground meat compared to the Greek boned lamb meat pieces bound with its own fat) to Schwarma from the Middle East, where green vegetables are used to a greater extent than the meat itself. How to make gyro meat to unleash a twister, which would leave your taste buds in sway?
First, let’s unwrap the mystery on what the typical Greek gyro is made of?
The classic Greek gyros are made of 50% ground lamb meat with the remaining being beef. The lamb meat used here should have a high-fat content as this would help in the binding process of the meat slices and also keep it in shape.
Since most Mediterranean dishes are incomplete without the herbs, gyros meat in a traditional make up is also herbed. The popular herbs of Greek cooking are rosemary and marjoram(oregano and thyme can also be used as substitutes for these herbs). Apart from these, the other ingredients to spice up your gyro meat include onion, garlic and black pepper. Equipped with the basics of making gyro meat, you could get down to the actual procedure now.
How to make gyro meat?
• Ground lamb – 1 pound
• Finely chopped or shredded onion – 1/2 cup
• Fresh minced garlic – 2 teaspoons
• Salt (preferably sea salt) – 3/4 th teaspoon
• Dried ground marjoram - 1/2 teaspoon
• Dried ground rosemary - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• The ingredients are mixed together and allowed to refrigerate for an hour or two.
• Once in cold storage , blend the mixture for about a minute. This will
enhance the flavor of the minced meat.
• Place the meat on a tray. Cut it oblong.
• Slow-cook over the a grill for about 30-45 minutes, rotating now and then steadily (make sure that the grill is far from the coals).
Alternate grilling technique for how to make gyro meat –
• Preheat the oven to 325 degrees.
• Place the minced meat on the baking tray in form of a meatloaf.
• Bake for 45 minutes to 1 hour till the meat is dry.
Gyros go well with Tzatziki dips (made of Greek yoghurt and cucumbers and herbs).
Now that you are equipped with the techniques of making gyro meat, the traditional way, you could add your own flavors and seasonings to suit your palate – a combo of the classic and the modern, to blend as a perfect match, in flavors anew – which originate just like tastes have evolved (through the time of history and the tide of 'land and sea' ).
Photo Courtesy : agoodappetite.blogspot.com