BEST HOMEMADE LAMB GYROS
After trying several other recipes and being disappointed, I've experimented multiple times to come up with this version. The meat is tender, flavorful, and pretty darn close to what you get at a very good Greek restaurant. I usually use lamb necks, which are very economical... but it does take some work to get the meat off the bones, and the yield is only about 50%. You need a good food processor and a grill to make this recipe!! Please note that you need to start at least two days before serving.. and three days is better. My fussy 5 year old LOVES this gyros even though she won't touch a hamburger.
Provided by MarySC
Categories Lamb/Sheep
Time P2DT1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Two to three days before:.
- Cut the meat into small cubes, removing only large pieces of fat. Grind rosemary until fine, add the garlic, oregano, rosemary, salt, pepper, and lemon zest (fine grated from one lemon) and process a bit. Do not add the onion!
- Place the meat and spice mixture in a plastic bag, mix well, seal tightly and chill, turning now and then.
- 8 to 18 hours before serving:.
- Coarsely chop the onion and process it in the food processor until it is mushy with no onion pieces in it. Pour it out onto a clean fine weave cloth, gather the cloth up around the onion and squeeze out the liquid very well until the onion is very dry.
- Working in batches, grind the meat cubes in the food processor until finely ground. Add the onion to all the meat and mix well. Then re-process in batches until the mixture is reduced to a fluffy paste -- this may take two or more minutes per batch. Knead the meat mixture very well, form into a compact log 8-10 inches long with blunt ends, and wrap very tightly in plastic wrap (see picture). Chill for 3 to 18 hours.
- 1.5 to 2 hours before serving:.
- Remove plastic wrap and re-wrap tightly in foil. Put on indirect heat on the BBQ 375-400 degrees, turning every 15-20 minutes for about 60-70 minutes until the internal temperature reaches 150 degrees. Remove from grill and leave in foil for at least 20 minutes. Final temperature should be 160-165.
- Slice very thin horizontal slices. If you like your gyros meat crispy, saute the slices in a hot skillet for a few minutes before serving (I like mine soft, so I just zap it very briefly if I need to warm it up!).
- Serve with tzatziki (try #59336) and warm pita.
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saqib baba
[email protected]This was a great recipe! The lamb was very tender and flavorful. I loved the combination of flavors in the tzatziki sauce. I would definitely make this again.
Nadra Iqbal
[email protected]This was a great recipe! The lamb was tender and juicy, and the tzatziki sauce was the perfect complement. I will definitely be making this again.
Sami Lurka
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved the gyros and they were all asking for the recipe. I will definitely be making this again for my next party.
Grace Suah
[email protected]This was a great recipe! The lamb was very tender and flavorful. I loved the combination of flavors in the tzatziki sauce. I would definitely make this again.
hasan sadi
[email protected]I made this recipe for my family and they loved it! The lamb was cooked perfectly and the flavors were amazing. I would definitely make this again.
Naila usman
[email protected]This recipe was easy to follow and the gyros turned out delicious! The lamb was tender and juicy, and the tzatziki sauce was the perfect complement. I will definitely be making this again.
SPECIAL DJ J SMART (SDJS)
[email protected]I'm not a big fan of lamb, but I was pleasantly surprised by how much I enjoyed this recipe. The lamb was cooked perfectly, and the flavors were amazing. I would definitely make this again.
Khalad Masud
[email protected]This was a great recipe! The lamb was very tender and flavorful. I loved the combination of flavors in the tzatziki sauce. I would definitely make this again.
Mordechai Housman
[email protected]I made this recipe for a party, and it was a huge hit! Everyone loved the gyros, and they were all asking for the recipe. I will definitely be making this again for my next party.
Viktor M.
[email protected]I grew up eating gyros, and this recipe is the closest I've come to finding an authentic gyro in the United States. The lamb was juicy and tender, and the tzatziki sauce was tangy and flavorful. I highly recommend this recipe.
Muodsir Ali
[email protected]This was the best gyro I've ever had! The lamb was perfectly cooked, and the flavors were amazing. I will definitely be making this again and again.
Calandra Stubbs
[email protected]I was a little hesitant to try this recipe because I'm not the best cook, but it turned out great! The lamb was tender and flavorful, and the tzatziki sauce was the perfect complement. I will definitely be making this again.