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Gyro Recipes?

post #1 of 12
Thread Starter 
I want to make it at home, better than that Kronos stuff, but exact texture of the thin rectangles.

Help?

Gracias.
post #2 of 12
Here's a site with some recipes: http://recipehut.homestead.com/GyroMeatLoaf.html

Yike! Didn't know it had that much fat in it!
post #3 of 12
Thread Starter 
Tks T-Square, already had looked at that one, seems like it's missing that "magic" ingredient that gives them that special, fantastic flavor. Could that herb be ALLSPICE? Seen it in other recipes.

What I would like is a recipe that y'all have made or know people who've made it (them) and can attest to veracity of taste and texture. BTW, that picture is exactly the result I'm looking for re texture/shape. Gracias.
post #4 of 12
Thread Starter 
Aw come on kids, you've been there in the past for me, HELP!
post #5 of 12
Quote:
Originally Posted by Gpaul View Post
Tks T-Square, already had looked at that one, seems like it's missing that "magic" ingredient that gives them that special, fantastic flavor. Could that herb be ALLSPICE? Seen it in other recipes.

What I would like is a recipe that y'all have made or know people who've made it (them) and can attest to veracity of taste and texture. BTW, that picture is exactly the result I'm looking for re texture/shape. Gracias.
Generally the 80/beef 20/lamb (adds distinct flavor) commercial roll meat will garlic/oregano/salt/pepper seasoned. Don't forget the lemon on the cuke cream sauce.

There is no set recipe for the meat. Perhaps you are tasting some Coriander, Allspice and Paprika.
post #6 of 12
Thread Starter 
A belated THANK YOu Mainiac.

Any new suggestions?
post #7 of 12
Gelatin and a tsp of tomato paste.
post #8 of 12
I haven't made it, but I do tend to trust Alton Brown's recipes for things: http://www.foodnetwork.com/recipes/a...ipe/index.html


aaron
post #9 of 12
Quote:
Originally Posted by scootertig View Post
I haven't made it, but I do tend to trust Alton Brown's recipes for things: http://www.foodnetwork.com/recipes/a...ipe/index.html
Was just about to post a link to that. I've seen the episode, and it looked delicious. Haven't gotten around to trying it yet, though.
post #10 of 12
I did a gyro the other day from one of the recipes on the web. I won't quote recipes but some tips.

Grind the meat finer than typical ground meat. For 2-3 lbs, you could throw the whole batch and a food processor with the metal blade and go whirl for a spell. For bigger loaf, you could do it in batches.

The recipe I had said you could do it on a horizontal spit. Just have the loaf very cold when you first put it on. This scared me a bit so I wrapped a little foil around the center to keep it from falling off. That was overkill. If the meat is cold and the grill is pretty hot, I think it cooks fast enough on the outside before it warms up insides, melts, and fall apart/off the spit. I did add an egg to the mix. You do want to put a pan underneath it to catch the drippings. Also, you want somewhat direct heat but not too high. You want to cook it but don't want it terribly browned on the outside.
post #11 of 12
i find great gyrorecipes here
post #12 of 12
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