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December 6th, 2021 at 19:27 pm

Wheat’s not quite authentic Gyro Meat

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Wheat’s not quite authentic Gyro Meat Recipe Gyro v.1 Gyro v.2
Serves if no sides – and depends on size of pita –3 or 43 or 4
lamb ground 1 lb1 lb
Beef 80/20½ lb
Garlic granual½ tsp1 tsp
onion granual1 tsp1 tsp
Tuscan Blend ** see note1 tbl1 Tbl
Pepper Black coarse ground½ tsp½ tsp
sea salt coarse or if table grind, use ½ amount½ tsp½ tsp
Lemon zest or peel *optional but worth including for more “greek” like taste1/8 tsp1/8 tsp
Paprika smoked1/8 tsp1/8 tsp
Panko or Maize – optional in fact I usually forget it¼ c
Gravy Mix – Brown -optional – enhanced meat flavor 1 Tbl

Meat Directions – This is an easy recipe to double or more “as written” – I recommend freezing uncooked extra for future meals in unsliced “logs” (just add a few extra minutes to baking or air fry time for fresher flavor.

  • Mix all dry ingredients thoroughly
  • Mix Dry into meat REALLY MASH – into an almost paste like texture.
  • Place in covered bowl and refrigerate at least 3 hours if time allows.*
  • Shape into approx 5 x 5 x 1 inch square (easiest when refrigerated but the world does not end if you don’t)
  • Cut into 1 in square “Logs” (like a square hot dog)

Optional, chill the logs before Bake/AirFry – if you have time, if not, not to worry it will be fine.
place on rack in shallow pan – chilling does make it easier to shape.

Either Bake at 350F – 30 mins Or AirFry 325 – 20 mins Check for Internal temp of 160F/72C
Allow to rest 5 mins before slicing.

* The world does not end if you do not have time to refrigerate and allow flavors to meld. It is also easier to shape the logs when cold.

**Drogheria & Alimentari Organic Tuscan Herb Seasoning is my preferred version of Italian Seasoning – We use this Tuscan Herb Blend in many ways.
In this recipe, usually calling for Greek Seasoning by adding Lemon Zest or Peel and Mint adding 1/8th tsp (teaspoon) each per tablespoon of the Drogheria & Alimentari Organic Tuscan Herb Seasoning offers a pleasant flavour to the this or any other Mediterranean regional dish. For other ways see my post: Ingredient: Tuscan Herb Seasoning

Your Kitchen = Your Choice: Many recipes call for diced black olives. We don’t like olives.

Plating as Pita Pockets.
Heat 01 or 2 Pitas per person (or more in you have teenage boys or hardworking adults)
Slice meat longways to make strips about 1/8-1/4 inch thick.
1 Tbl Tzatziki smeared inside pocket
Add Meat, thin slice onion, tomato and crumbled Feta

Plating as “Dinner” per person
1/2 cup Brown Basmati Rice Cooked and HOT
Crumble 1 Tbl Feta onto hot rice
Cut meat into bite size pieces.
Add Meat evenly distributed over rice
Add 2 Tbl Diced Fresh Tomato
Add 2 Tbl Diced Fresh Onion
Top with tzatziki & finely crumbled Feta

Plating as Salad (my favorite)
Shredded Lettuce of your choice
Distribute following evenly
Meat cut into bite sized pieces
2 Tbl Diced Fresh Tomato
Add 2 Tbl Diced Fresh Onion
Top with tzatziki & finely crumbled Feta
Optional: Top with Tzatziki Dressing (tzatziki thinned w/Mediterranean olive oil 2:1 ratio
Top with crumbled Feta


 

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