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Decided to forgo the disk shape. Went with the log. It was amazing. Everybody loved it. I found a tzatziki recipe on allrecipes.com and some store bought pitas. I may have let the internal temp creep up a bit too high, it was reading 175. Anyway, the meat was super moist and had excellent flavor. The coolest thing was that i fed 7 people(with leftovers for 3) for less than I could feed 3 at the little Greek joint in town.

Thanks again Rak.

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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 o

No issues spinning this on the Joetiss...roughly 1hr & 20mins Thanks SO much for sharing this recipe!!! Will be making this again for sure! [emoji482] Sent from my iPad using Tapatalk

I cooked this recipe tonight rotisserie style. A really fantastic recipe. This was a very easy and successful cook for me. Will definitely do this again in the future. The family loved it.

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Decided to forgo the disk shape. Went with the log. It was amazing. Everybody loved it. I found a tzatziki recipe on allrecipes.com and some store bought pitas. I may have let the internal temp creep up a bit too high, it was reading 175. Anyway, the meat was super moist and had excellent flavor. The coolest thing was that i fed 7 people(with leftovers for 3) for less than I could feed 3 at the little Greek joint in town.

Thanks again Rak.

Really glad you liked it!

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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)
attachicon.gifGyro-1.jpg

 

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
attachicon.gifGyro-2.jpgattachicon.gifGyro-3.jpg

attachicon.gifGyro-4.jpgattachicon.gifGyro-5.jpg

 

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!
attachicon.gifGyro-8.jpg

attachicon.gifGyro-7.jpg

 

This is such a quick and easy recipe that smells and tastes amazing!  I hope you enjoy it as much as my family does!

That looks bomb!

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  • 2 weeks later...

@Rak73 - made this for the family tonight and it was fantastic!

 

I knew it would be very hard for me to source ground lamb - or lamb of any kind - I just didn't anticipate how hard it would be to get ground pork! There is only one 'meat store' in my area (I don't call it a butcher shop because the only knife in that place is the box cutter used to open the frozen meat boxes) and I tried the 2 larger supermarkets, and one small one. I finally found it at the last small market in town.

 

I did a 50/50 mix (because the only package of ground pork they had as 1lb) and it worked out well.

 

I may have made log too thick, it took about 1:20 to get up to 160 IT. I pulled it exactly at 160 and it was perfect.

 

Thank you for the recipe, we loved it!

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@Rak73 - made this for the family tonight and it was fantastic!

 

I knew it would be very hard for me to source ground lamb - or lamb of any kind - I just didn't anticipate how hard it would be to get ground pork! There is only one 'meat store' in my area (I don't call it a butcher shop because the only knife in that place is the box cutter used to open the frozen meat boxes) and I tried the 2 larger supermarkets, and one small one. I finally found it at the last small market in town.

 

I did a 50/50 mix (because the only package of ground pork they had as 1lb) and it worked out well.

 

I may have made log too thick, it took about 1:20 to get up to 160 IT. I pulled it exactly at 160 and it was perfect.

 

Thank you for the recipe, we loved it!

You are very welcome!!  I'm glad you and your family liked it!  The meat component of this dish is very forgiving!  Any combination will do, just important to make sure you get some fat in there!  

 

Sounds like you nailed it :)  Great job!

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