How do you make a d?ner?!
My teenager was in Europe last summer and ate these in Germany!. He loved them and I'd love to be able to make them for him here in Kentucky, USA!. I believe they are made from roast lamb but that's all I know!.!.!.Www@FoodAQ@Com
Answers:
GREEK GYRO MEAT
1 lb!. ground lamb
1/2 c!. very finely chopped (or shredded) onion
2 tsp!. fresh minced garlic
3/4 tsp!. salt (preferably sea salt)
1/2 tsp!. dried ground marjoram
1/2 tsp!. dried ground rosemary
1/4 tsp!. black pepper
Mix everything together and let sit in the refrigerator for 1-2 hours!. Blend in a food processor for about 1 minute!. (When cooked, this will help give it a more traditional gyro feel on your palate!. Otherwise, it just takes like cooked minced meat!.)
Form into an oblong around a spit, and slow cook over a grill for around 30-45 minutes, cooking far from the coals, and rotating slowly!. Alternatively, bake in the oven in a meatloaf shape for about 45 minutes to 1 hour, at 325oF!. It should be a bit dry!.
P!. S!. Tzatziki is made with 500 ml!. plain natural or Greek yogurt, 1 cucumber which has been peeled and deseeded and grated and drained of extra liquid, and 2-4 cloves of fresh minced garlic!.
Mix together and let sit in the refrigerator until ready to use!. This is an extremely traditional recipe, and might be a bit sharp for the average American palate, so you might want to halve the garlic amount!.
When I made this, I did not have a good spit and grill available, so I followed the loaf-pan instructions!. It turned out a very nice loaf which I sliced very thinly to make some wonderful Gyros!.
I have lived and worked in Greece for a few years, and worked as a butcher in the U!. S!. for quite some time, so let me shed a bit of light:
Donair (doner or Donar), Gyros, and Schwarma are all pretty much the same thing!. The Doner Kebab (probably the closest original ethnic food to the American invention, the Gyro) is originally from Turkey!. The gyro is an American invention which is basically a cheap version of a traditional Greek Kebab (the main difference is that the Greek one would use large pieces of boned lamb, pressed together using its own fat as a binder, and marinated, whereas Gyro uses ground meat!.) The Schwarma is a version from the Middle East that is much larger, uses a similar meat to the Greek kebab, but less meat and more vegetables in the kebab itself!.
A traditional gyro should be made with at least 50% ground lamb, and the rest beef!. The best ground to use is one with a high fat content (this is so that during the remixing it binds and keeps it shape well!)!. The main flavouring ingredients should always be: garlic, onion, marjoram, rosemary, salt and black pepper!. Marjoram and Rosemary are similar to oregano and thyme in flavour (respectively), and are common ingredients in Greek cooking!. True Greek food rarely uses oregano!. The mass-produced Gyros use oregano, not to mention garlic and onion powder, but we used fresh minced garlic and onions!. Here is the recipe we used where I used to work (compliments of Feller's Meat in Clearfield, Utah!)
Enjoy!
Www@FoodAQ@Com
1 lb!. ground lamb
1/2 c!. very finely chopped (or shredded) onion
2 tsp!. fresh minced garlic
3/4 tsp!. salt (preferably sea salt)
1/2 tsp!. dried ground marjoram
1/2 tsp!. dried ground rosemary
1/4 tsp!. black pepper
Mix everything together and let sit in the refrigerator for 1-2 hours!. Blend in a food processor for about 1 minute!. (When cooked, this will help give it a more traditional gyro feel on your palate!. Otherwise, it just takes like cooked minced meat!.)
Form into an oblong around a spit, and slow cook over a grill for around 30-45 minutes, cooking far from the coals, and rotating slowly!. Alternatively, bake in the oven in a meatloaf shape for about 45 minutes to 1 hour, at 325oF!. It should be a bit dry!.
P!. S!. Tzatziki is made with 500 ml!. plain natural or Greek yogurt, 1 cucumber which has been peeled and deseeded and grated and drained of extra liquid, and 2-4 cloves of fresh minced garlic!.
Mix together and let sit in the refrigerator until ready to use!. This is an extremely traditional recipe, and might be a bit sharp for the average American palate, so you might want to halve the garlic amount!.
When I made this, I did not have a good spit and grill available, so I followed the loaf-pan instructions!. It turned out a very nice loaf which I sliced very thinly to make some wonderful Gyros!.
I have lived and worked in Greece for a few years, and worked as a butcher in the U!. S!. for quite some time, so let me shed a bit of light:
Donair (doner or Donar), Gyros, and Schwarma are all pretty much the same thing!. The Doner Kebab (probably the closest original ethnic food to the American invention, the Gyro) is originally from Turkey!. The gyro is an American invention which is basically a cheap version of a traditional Greek Kebab (the main difference is that the Greek one would use large pieces of boned lamb, pressed together using its own fat as a binder, and marinated, whereas Gyro uses ground meat!.) The Schwarma is a version from the Middle East that is much larger, uses a similar meat to the Greek kebab, but less meat and more vegetables in the kebab itself!.
A traditional gyro should be made with at least 50% ground lamb, and the rest beef!. The best ground to use is one with a high fat content (this is so that during the remixing it binds and keeps it shape well!)!. The main flavouring ingredients should always be: garlic, onion, marjoram, rosemary, salt and black pepper!. Marjoram and Rosemary are similar to oregano and thyme in flavour (respectively), and are common ingredients in Greek cooking!. True Greek food rarely uses oregano!. The mass-produced Gyros use oregano, not to mention garlic and onion powder, but we used fresh minced garlic and onions!. Here is the recipe we used where I used to work (compliments of Feller's Meat in Clearfield, Utah!)
Enjoy!
Www@FoodAQ@Com
2 1/2 - 3 lb!. leg of lamb, boned and cut in slices
1 Tbls!. black pepper
3 lbs!. ground lamb
Lamb fat
1 egg
2-3 Tbls!. salt
onions, processed until a liquid-3 cups
1 cup olive oil
1 large tomato
This kebab is difficult to make at home, but I had to put it in!. It is so popular in Turkey, as a sandwich, with pide cubes, a tomato sauce and yogurt (Iskender), or just plain with pilaf!.
Remove any bits of skin and bone from the meat!. Cut into serving-size slices, about 1/4 to 1/2 inch thick!. Pound with a meat tenderizer or the edge of a heavy saucepan until 1/8 cm!. thick!. Trim!.
Prepare a marinade of onion juice, olive oil, salt and pepper, and soak meat in the marinade overnight!.
Spread over each piece of meat the lamb fat, and ground lamb mixed with an egg!. Thread pieces of meat on a long skewer, starting with the larger pieces!. Trim the chunk of meat on the skewer and add trimmings to the end of skewer!. The tomato is put on the skewer whole at the end!.
The chunk of meat is broiled in the 'Doner Kebab' broiler, made specially for the purpose!. The electric rotisseries they are selling today work well!.
As the meat turns on the spit and is cooked, it is sliced off the sides with a sharp knife!.
Www@FoodAQ@Com
1 Tbls!. black pepper
3 lbs!. ground lamb
Lamb fat
1 egg
2-3 Tbls!. salt
onions, processed until a liquid-3 cups
1 cup olive oil
1 large tomato
This kebab is difficult to make at home, but I had to put it in!. It is so popular in Turkey, as a sandwich, with pide cubes, a tomato sauce and yogurt (Iskender), or just plain with pilaf!.
Remove any bits of skin and bone from the meat!. Cut into serving-size slices, about 1/4 to 1/2 inch thick!. Pound with a meat tenderizer or the edge of a heavy saucepan until 1/8 cm!. thick!. Trim!.
Prepare a marinade of onion juice, olive oil, salt and pepper, and soak meat in the marinade overnight!.
Spread over each piece of meat the lamb fat, and ground lamb mixed with an egg!. Thread pieces of meat on a long skewer, starting with the larger pieces!. Trim the chunk of meat on the skewer and add trimmings to the end of skewer!. The tomato is put on the skewer whole at the end!.
The chunk of meat is broiled in the 'Doner Kebab' broiler, made specially for the purpose!. The electric rotisseries they are selling today work well!.
As the meat turns on the spit and is cooked, it is sliced off the sides with a sharp knife!.
Www@FoodAQ@Com