American Gyros – Mystery Marrow Demystified

If you’re from Greece, you’re in all probability pretty confused correct now, in addition to wondering why I’m calling this gyros. There, pork in addition to chicken are used, inwards non-ground form, in addition to every bit the meat turns tardily over a fire, the cooked, caramelized surface is shaved off into sparse slices. 

It’s amazing stuff, but believe it or not, I prefer this Americanized “mystery meat” approach, which uses soil lamb and/or beef. The spices are similar, but the texture is totally different, in addition to for me, to a greater extent than interesting. I tin lavatory swallow fresh, identifiable meat anytime, in addition to therefore when I’m inwards the mood for gyros, I desire the materials yous tin lavatory solely become from for sure street vendors. Of course, since the meat is ground, you’re taking their give-and-take for which specific animals made the ultimate sacrifice, which is why this materials became affectionately known every bit “mystery meat.”

This agency is perfect for making ahead of time. Once it’s chilled, in addition to sliced, all yous ask to practice is brownish it inwards a pan, in addition to uncovering exactly about flatbread to ringlet it upwardly in. Preferably, that would hold out homemade Lebanese mount bread, which I volition drive to demo yous inwards the close future. In the meantime, your favorite pita volition do, exactly every bit long every bit yous don’t forget to make exactly about tzatziki. I actually promise yous plough over this a attempt soon. Enjoy!


Ingredients for 8 portions:
1 pound soil lamb
1 pound soil beef
1/2 loving cup finely diced yellowish onion
4 cloves garlic, crushed
1 tablespoon freshly minced rosemary
2 teaspoons dried oregano
2 to iii teaspoons kosher salt, or to gustation (you tin lavatory laid upwardly a small-scale while to test)
1 teaspoon fresh soil dark pepper
1 teaspoon cumin
1 teaspoon paprika
1/8 teaspoon cinnamon
1/8 teaspoon cayenne pepper
2 tablespoons breadstuff crumb
- Cook at 350 F. for 45 minutes, or until an internal temp of 160 F.
-- Note: to brand the pickled cherry-red onions, only while them close 1/8-inch thick, in addition to embrace amongst cherry-red vino vinegar for a few hours, or overnight. They volition plough into the beautifully colored garnish seen herein.
Buat lebih berguna, kongsi:
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