Greek-American Gyro Meat
I put this under Beef…….
Greek-American Gyro Meat
Beef, Lamb
Servings: Yield: 6
Description:
This recipe is just for the meat.
Ingredients:
1 medium onion, quartered
1-pound ground lamb
1-pound ground beef
5 garlic cloves
2 teaspoons salt
1 heaping teaspoon dried oregano
1 teaspoon finely chopped rosemary
1 heaping teaspoon cumin powder
½ teaspoon ground black pepper
Pinch of crushed red pepper flakes
Ingredients from Adam Witt
1 pound Ground Beef
1 1/2 pounds Ground Lamb
3 Garlic cloves, chopped
1/2 Onion, chopped
1 tsp Dried Parsley
1 tsp Dried Thyme
1 tsp Dried Oregano
1 tsp Black Pepper
1 tsp Paprika
1/4 tsp Cinnamon
1 Tbsp Kosher Salt
Directions:
Preheat oven to 325 °F, 160 °C.
Place the garlic cloves in a food processor and pulse until very finely chopped.
Add onion and puree until smooth.
Add ground beef/lamb with all of the spices. Pulse until the mixture becomes like a paste. Scrape down the sides of the bowl in between pulses.
Place the mixture in a loaf pan. Compact it as much as possible.
Bake for 45 minutes to 1 hour or until the internal temperature registers 165 °F.
Allow the pan to cool at room temperature completely. Refrigerate at least 2 hours before removing from the pan.
Remove from pan onto a cutting board. Using a sharp serrated knife, slice it thinly. Pour all of the pan juices over the slices along with any of the fat that has gelatinized. It adds so much flavor when heating it up for the sandwiches.
At this point, the gyro slices can be placed in a freezer-safe bag and frozen for future use.
Notes:
Freezer Instructions: Place the cooked gyro slices in a freezer bag or an airtight (freezer-safe) container and store in the freezer for up to 3 months. When ready to use thaw and pan-fry until golden.
Source: https://www.dimitrasdishes.com/the-u...can-gyro-pita/
Greek-American Gyro Meat
Beef, Lamb
Servings: Yield: 6
Description:
This recipe is just for the meat.
Ingredients:
1 medium onion, quartered
1-pound ground lamb
1-pound ground beef
5 garlic cloves
2 teaspoons salt
1 heaping teaspoon dried oregano
1 teaspoon finely chopped rosemary
1 heaping teaspoon cumin powder
½ teaspoon ground black pepper
Pinch of crushed red pepper flakes
Ingredients from Adam Witt
1 pound Ground Beef
1 1/2 pounds Ground Lamb
3 Garlic cloves, chopped
1/2 Onion, chopped
1 tsp Dried Parsley
1 tsp Dried Thyme
1 tsp Dried Oregano
1 tsp Black Pepper
1 tsp Paprika
1/4 tsp Cinnamon
1 Tbsp Kosher Salt
Directions:
Preheat oven to 325 °F, 160 °C.
Place the garlic cloves in a food processor and pulse until very finely chopped.
Add onion and puree until smooth.
Add ground beef/lamb with all of the spices. Pulse until the mixture becomes like a paste. Scrape down the sides of the bowl in between pulses.
Place the mixture in a loaf pan. Compact it as much as possible.
Bake for 45 minutes to 1 hour or until the internal temperature registers 165 °F.
Allow the pan to cool at room temperature completely. Refrigerate at least 2 hours before removing from the pan.
Remove from pan onto a cutting board. Using a sharp serrated knife, slice it thinly. Pour all of the pan juices over the slices along with any of the fat that has gelatinized. It adds so much flavor when heating it up for the sandwiches.
At this point, the gyro slices can be placed in a freezer-safe bag and frozen for future use.
Notes:
Freezer Instructions: Place the cooked gyro slices in a freezer bag or an airtight (freezer-safe) container and store in the freezer for up to 3 months. When ready to use thaw and pan-fry until golden.
Source: https://www.dimitrasdishes.com/the-u...can-gyro-pita/
Comment