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Gyros (Meat) *** (Dpbf70b)

Category: Sandwich

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 2 users

Ingredients:

1 1/2 lb Shoulder lamb*
1 lb Beef chuck*
1/4 cup Dehydrated onions
1/3 cup Water
1 tbsp Salt
1 tsp Sugar
2 tsp Oregano
2 tsp Black pepper, coarsely groun
1 tsp Cumin
1 tsp Hot paprika
1/2 tsp Cinnamon
2 Cloves garlic, pressed or mi
2 tbsp Vegetable oil
Butter

Instructions:

*including some fat 8 or more slices blanched bacon or fresh pork
belly slices, if available Grind lamb and beef together, using large
hole plate on meat grinder. Regrind using small hole plate. In small
bowl reconstitute onions in water. In another small bowl combine next
6 ingredients and mix thoroughly. In large bowl combine meat, onions
and spice mix. Add garlic and vegetable oil; mix thoroughly with
hands until spices are evenly distributed; refrigerate, covered,
several hours.
In a small skillet, fry a small amount of the meat mixture in a
little butter. Taste for seasoning and adjust, if desired.
Blanch bacon by simmering in hot water about 3 minutes. If pork
belly is used, blanching is not necessary. Drain on paper towels.
Line loaf pan (8 1/2 x 5 x 3") with bacon or pork slices, covering
sides and bottom; pack gyros meat into pan, filling to the top of the
pan. Cover with remaining slices of bacon or pork. Place filled pan
in hot water bath, reaching 3/3/4 of the way up the loaf pan. Bake
at 375^F. for 20-30 minutes. Reduce heat to 325^ and continue baking
30 minutes longer. Remove pan from oven; remove loaf pan from hot
water bath and place on wire rack to cool. Cover with aluminum foil
and weigh with about 2 lbs weight to compress loaf. Cool to room
temperature; refrigerate meat, covered with weight 12 hours or
overnight to ripen and increase flavor. Meat will keep for up to 4
days refrigerated. Slice thin and serve in pita bread with sliced
onions, tomatoes and tzatziki sauce. (I don't have a meat grinder and
usually call my butcher and request the grinding. I also prefer this
recipe with the elimination of the cinnamon. Sorry, I don't frequent
this board very often so any ?s will have to be referred via e-mail.
I also have a recipe for the tzatziki sauce, but one is posted on
this board under Gyros. This recipe is every bit as good as those
served in Greektown (Detroit). FROM: GEORGINA PHILLIPS (DPBF70B)