Mar 18 2014
Last week my son requested some Gyros so I made up a loaf. I used Alton Brown’s recipe; I had used it before so knew it was good. I always thought Gyros originated in Greece and the usual meat was lamb. I looked it up and found out different on Wiki and other sites that give about the same info.
Gyros as we know them are served with the meat in a Pita bread pocket with tomatoes, onions and tzatziki sauce. The meat is typically thin sliced meat stacked on a spit and roasted slow on a vertical spit electric grill. The meat is sliced thin from the outside.
Gyros originated from the Turkish doner kabob made with lamb, beef and occasionally chicken but never pork.
Greece: They are made with pork or chicken and occasionally veal.
Australia: They are made with lamb, beef, chicken or a combination.
Canada: They are made with minced beef, bread crumbs and spices.
United States: They are made with lamb, or a combination of lamb and beef.
Alton Brown gives directions to do his loaf in the oven, in a loaf pan, or on a gas grill with a spit. The last time I made one I shaped it like a fatty and did it on my Traeger. It turned out great and I used his recipe for the tzatziki sauce too.
I had a little different plan this time. I used a pound of gound lamb and a pound of ground chuck 80-20.
I place the meat and seasonings, dried onion and garlic flakes, marjoram, rosemary and salt, in a food processor and made into a paste. My new Hamilton Beach processor was not as good as my old Kitchen Aid.
The recipe called for fresh onion and garlic but I used Penzey’s dried flakes. I figured the 4 days in the fridge would meld the flavors.
I packed it into a loaf pan covered with plastic wrap. I covered a brick with foil and on top of the loaf to help press. I let it set in the fridge for two nights.
I then placed it on a frog mat, rubbed a little olive oil over. I did it on my Traeger a 45 minutes at 200 deg. grill level temp. I then went to 350 deg. It took an hour and 45 minutes to get to the 160 deg. IT I wanted. My metal pizza peel worked great to remove it from the smoker.
I placed it on a metal rack and let cool, then double wrapped in foil and in the fridge two nights. I will slice and heat in a steamer for tonight’s supper, gyros, Greek oven roasted potatoes and a Greek salad.
Meat and seasonings processed
In the loaf pan
Covered with a brick
Ready for the smoker
Done to 160 deg. IT
Smokin Don
