We are getting our guest bathroom rebuilt for our niece and guests to enjoy and I feel it always helps by keeping the guys that are doing the work to be well fed.
I have made Gyros many times before but always the thin slab method of stacking marinated lamb and beef on the rotisserie. It always has come out great but wanted to try the ground method. Just a few days ago Adamwitt on YouTube posted a recipe that looked really interesting to try out. Last night/today I tried it it.
I prepped the 2 Lb of ground lamb and 2.25 Lb of Angus burger last night in the food processor in two stages with all the seasonings and placed them in a large drink container to get the right shape.
Today I placed a pineapple chunk on the bottom of the rotisserie mount and the meat on top. This makes it easier to slice it when it's ready.
Getting started.
I should have taken more pics but there was a lot going on. What was served. This is only 1/4 of the Gyro meat in this photo. Once you slice the outer edge you let it keep spinning and slice more when it gets the proper searing. It is way more work then just popping it in the oven but the results are worth it. Even with four big dudes that got large plate fulls there are plenty of leftovers (just they Gyro meat).
Every one of them loved it. I did have to explain to add the veggies and tzatziki to get the best flavor since they were not use to it. Once they did they all loved it even more. The Pineapple at the base of the rotisserie is so good after absorbing all the meat juices. I will always to that from now on.
Now my house stinks like tar since they just wet mopped the shower bottom. Hard to see but it is full of water and it is holding.
I have made Gyros many times before but always the thin slab method of stacking marinated lamb and beef on the rotisserie. It always has come out great but wanted to try the ground method. Just a few days ago Adamwitt on YouTube posted a recipe that looked really interesting to try out. Last night/today I tried it it.
I prepped the 2 Lb of ground lamb and 2.25 Lb of Angus burger last night in the food processor in two stages with all the seasonings and placed them in a large drink container to get the right shape.
Today I placed a pineapple chunk on the bottom of the rotisserie mount and the meat on top. This makes it easier to slice it when it's ready.
Getting started.
I should have taken more pics but there was a lot going on. What was served. This is only 1/4 of the Gyro meat in this photo. Once you slice the outer edge you let it keep spinning and slice more when it gets the proper searing. It is way more work then just popping it in the oven but the results are worth it. Even with four big dudes that got large plate fulls there are plenty of leftovers (just they Gyro meat).
Every one of them loved it. I did have to explain to add the veggies and tzatziki to get the best flavor since they were not use to it. Once they did they all loved it even more. The Pineapple at the base of the rotisserie is so good after absorbing all the meat juices. I will always to that from now on.
Now my house stinks like tar since they just wet mopped the shower bottom. Hard to see but it is full of water and it is holding.
