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High Heat Gyros on the WSM w/pics

post #1 of 12
Thread Starter 
Im a big fan of gyros, and decided to take a stab @ homemade gyros yesterday.

-2# ground lamb
-1 onion
- oregano
- garlic
- lemon juice
- marjoram
- kosher salt
- black pepper

ran the onion through the food processor, and turned it into a mush, then drained the onion. In batches I ran the onion, spices, and ground lamb through the food processor turing it into a paste. Formed a loaf, rolled in plastic wrap and tossed it int he fridge for 5 hours. Pulled it out, and set up the WSM for a high heat cook, no water in the waterpan. WSM held 350 degrees with just lump(no wood), and I took the loaf to 165 degrees, then took it off and let it rest for 15 minutes. Sliced nicely, had a surprising smoke ring.

Made some great sandwiches, and will make a good dinner of gyros and eggs later this week.

Served the gyros last night on pita with homemade tzatziki, raw onion & tomato. Also a homemade greeks salad with cucumber, green pepper, olives, tomato, and feta.


on the WSM midway through:




my plate:

thanks for looking.
post #2 of 12
I'm gonna have to find some lamb, I don't go to the big city stores very often so I don't even know where to begin, but how can I resist something like that? What kinda topping is that on the meat ? Cheese of some sort?
post #3 of 12
Thread Starter 
I actually found that lamb @ Super Walmart about $5.79/lb.

The topping is tzatziki sauce(thickened plain yogurt, cucumber, garlic, lemon juice, black pepper and salt).
post #4 of 12
You done it again Jim!! Gave me something new to try.... I love gryos, and man those look awesome. Giving my new WSM a workout last night and today. Going to have to do some gyro meat soon!

PDT_Armataz_01_37.gif and points.gif for a great idea!
post #5 of 12
Thread Starter 
thanks man,

I was going to not use the WSM this weekend, but caught the bug to use it yesterday, now I am deciding what i want to do today..PDT_Armataz_01_12.gif
post #6 of 12
Yes gyros are really good and yours looks greta there Jim. Have you tried Joels (solaryellow) gyro sausage yet?? I need to try it too. But you just keep coming up with theses great recipes thou Jim.PDT_Armataz_01_34.gif
post #7 of 12
Nice looking gyros.... love those things!
post #8 of 12
Thread Starter 
thanks guys, I bet the gyros sausage is good.

today after we take a tour of a local organic farm, I am doing al pastor tacos, high heat again on the WSM, maybe a chunk of mesquite tossed in for flavor. Ill post pics of how I am going to do this later.
post #9 of 12

my recipe is about the same but I leave out the lemon juice.  I bought some netting from the sausagemaker and I partially freeze the roll and insert into the netting, I let it defrost some and put on my rotisserie . Once it reaches 160ish I turn off the heat and let it keep spinning for about 15-20, I use this as  the rest period. MMmmGood. What ever's left  I slice and freeze for future gyros.

post #10 of 12

looks was the texture?

post #11 of 12

These look great....


I found a great looking recipe for gyros and it's similar to your recipe except it calls for 50/50 lamb and beef (but the herbs/seasonings are exactly the same as yours). I'm hoping to try and do one this weekend. Great pics. Thanks for taking the time to share this.

post #12 of 12

Your gyro looks really good. I've use Alton Brown's recipe which also works very well.

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