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Gyros-how I make it.

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I make this about twice a year, time permitting. Sometimes more. 

There are lots of variations on the recipe. I just use my old dads recipe. Traditionally it is made with pork in Greece. But I use deboned lamb shoulder marinated for a couple of nights. At least one.

This session here I made a chicken one as well using thighs.

 

Trying to insert a youtube vid but for some reason it won't let me.

 

 

 

 

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First, that rig is awesome.

Second, I love the background of grills.

Third, this looks a lot like the way Shawarma is made (which is like the middle eastern version of gyros). I grew up in Israel and want to do a cook like this.

 

What spices did you use? Did you add any fat between the meat layers to keep things moist?

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1 hour ago, bigssa said:

First, that rig is awesome.

Second, I love the background of grills.

Third, this looks a lot like the way Shawarma is made (which is like the middle eastern version of gyros). I grew up in Israel and want to do a cook like this.

 

What spices did you use? Did you add any fat between the meat layers to keep things moist?

Hi bigssa. Happy to share recipe and method. Give me a bit of time and I'll post up.

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Hi all,

Have enough time now to post up the recipe and cooking method.

The recipe I use is.
For every 5kg meat
2 tomatos
1 large or 2 small onions, 
1 red capsicum, 
1 green capsicum, 
1 cup red wine, 
salt, (lots), add to your taste I use about 100 grams
lemon juice, (at least 5 lemons)
oregano
1 cup olive oil

 

You blend this up in a blender and layer the meat in a container big enough to hold it all.

This is deboned shoulder and has a fair bit of fat on it already but there is an additional step for keeping the meat moist whilst cooking which I'll show you.

I have found a great butcher that supplies this cut and has excellent quality meat at a very reasonable price.

 

 

So I start with this:

 

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The pieces can be quite large and my spit is small so I cut to size accordingly.

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Layer the pieces in the container and pour over Enough marinade to cover. Keep doing this till all the meat has been covered.

Marinate for at least one day, two is better as it allows the meat to tenderise a bit more.

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You can make a mix of 1 cup olive oil, i cup lemon juice, oregano and salt to use for basting during cooking. This helps keep the meat moist and causes great flareups adding to the taste.

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The beauty of this cook is that you slice layers of as they cook then keep cooking the rest of it. So, depending on how thick you have threaded the meat, you could be there for a long time. Great for big get togethers. Cook, slice, eat. Then repeat.

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Oh..and don't forget the tzatziki. I make my own. You have to strain the yogurt.

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