Pronounce it how you want. I know it's supposed to be "Yee-dddoo", but we have a diner in town owned by Greek's and all the waitresses (I'm sorry, I let my old fashioned creep in there, I mean "servers") are mostly local rednecks that love to call you "Hon" and "Sweetie". When I said to one, one day, "is it pronounced "Yee-dddoo""? She shifted to her other hip and said, "we call it a "Jiy-roh"! So there you have it, straight from a Greek owned diner...those guys with massive chest hair and all the jewelry dont care what you call it, and the place is packed 24-7...for good reason. They definitely dont call it a "Donair" in these parts though!
Anyhoo...
I've learned to make are real good lamb gyro loaf. I know it looks shaggy, but trust me its delicious and as close to proper gyro meat as I've had anywhere off of a spit.
Slices up real nice although this one had an air pocket in it
Makes three two person servings for me and the wife
A two serving batch of my Tzatziki sauce and some real nice thick Greek pitas
I pan fry the slices in pork fat for a quick sear that replicates that "off the spit" flavor and texture, then keep them warm covered with foil in the toaster oven till ready to build.
Spray the pitas with olive oil and in to a 325 oven for 5 minutes or so till they are hot and pliable
Then on to a corner of a sandwich wrapper, the Tzatziki in a piping bag, starting with a layer of the Tzatziki
Gyro meat, more Tzatziki
This time I went blue cheese. Feta isn't working for my palate these days for some reason and I know I love blue cheese with lamb
Sweet onions and yep, more Tzatziki
Tomatoes and the rest of the batch of Tzatziki
Forgot to take a pic of the lettuce "cap" and squeeze of lemon juice. I know it flies against all traditional build layering, but I always thought building a sandwich like a Gyro and topping it with the sauce or condiments that then squeeze and ooze all over the place except the sandwich was...I'll politely say "counterintuitive". I totally confound the people in the sub shops as I instruct them how to build my subs...properly!
Anyway, lettuce, last, helps to contain everything in this case. Wrapped up all nice and tight, tear away the wrapper as you eat. Not a piece falls away if you eat it right!
Anyhoo...
I've learned to make are real good lamb gyro loaf. I know it looks shaggy, but trust me its delicious and as close to proper gyro meat as I've had anywhere off of a spit.
Slices up real nice although this one had an air pocket in it
Makes three two person servings for me and the wife
A two serving batch of my Tzatziki sauce and some real nice thick Greek pitas
I pan fry the slices in pork fat for a quick sear that replicates that "off the spit" flavor and texture, then keep them warm covered with foil in the toaster oven till ready to build.
Spray the pitas with olive oil and in to a 325 oven for 5 minutes or so till they are hot and pliable
Then on to a corner of a sandwich wrapper, the Tzatziki in a piping bag, starting with a layer of the Tzatziki
Gyro meat, more Tzatziki
This time I went blue cheese. Feta isn't working for my palate these days for some reason and I know I love blue cheese with lamb
Sweet onions and yep, more Tzatziki
Tomatoes and the rest of the batch of Tzatziki
Forgot to take a pic of the lettuce "cap" and squeeze of lemon juice. I know it flies against all traditional build layering, but I always thought building a sandwich like a Gyro and topping it with the sauce or condiments that then squeeze and ooze all over the place except the sandwich was...I'll politely say "counterintuitive". I totally confound the people in the sub shops as I instruct them how to build my subs...properly!
Anyway, lettuce, last, helps to contain everything in this case. Wrapped up all nice and tight, tear away the wrapper as you eat. Not a piece falls away if you eat it right!
