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Here is my gyro recipe which has been tried and tested on Greek friends and passed with flying colours! Ingredients 1 lb ground lamb 1 lb ground lean beef 1/2 cup of plain bread crumbs 1 tbs onion powder 1 tbs dried oregano 2 tsp garlic powder 1 1/2 tsp salt 1 tsp pepper 1 tbs dried chili flakes (Optional) Directions Knead together the meat, they have to be very well blended and become one meat. If you were cooking a meatloaf, this would look extremely over worked, but that is what a gyro needs. In my mixer, I started off at 1 minute in the low setting then pushed it up to high for 5 full minutes Add the spices and knead together until it looks emulsified, this takes about 1-2 minutes on high in my mixer Scoop out onto plastic wrap and shape. Pay special attention to packing this very very tightly. Once I formed the 'log' I wrapped it up and started to pound it against the counter top to get all the air out, this will be important once its cooked so that it slices just like a traditional gyro Keep in fridge for at least 4 hours, I keep mine overnight Cook on Kamado (or oven, if you must) at 375F indirect. It takes about 50-55 minutes (I flip mine over after 30 mins). You want to pull it when it hits 165F IT Let it cool and then slice into very thin slices Also need Pita bread Tzatziki sauce (I didn't make my own, but there are lots of recipes out there) Cut tomatoes, cucumber, red onion and lettuce Hot sauce To Assemble Warm up pita Spread Tzatziki sauce over pita Add thinly sliced gyro meat Add toppings and hot sauce to taste Roll up and enjoy! This is such a quick and easy recipe that smells and tastes amazing! I hope you enjoy it as much as my family does!
Used the small Vortex with a couple handfuls of KBB. Funny thing is that I used it in a 24" kamado. Everyone said I'd be underpowered. The inferno center makes for a great spot to roll stuff around and crisp it up..... Sting beans made with Don's Seasoning Delight, garlic, smoked salt & butter. Weird meal, I know.....but had some random stuff that cooked together really well. Using a light slather of mayo.....then dosing with Greek Rub and finishing on the grill with Plowboy's makes for the best wings I've ever made......according to the tribe. No heat, though....just good flavor.