Gyros

[geetrue]

Any Greeks in here?

Great Greek food is Gyros, wonderfull in restaurants, but I want to make it at home. Tried several attempts but none is what it should be.

So is here someone from Greece, who knows how to make it at home, when one doesnt have that spinning grill?

Any ideas are welcome, also the killer recipe for Tzaziki.

 

[akascottb]

go to foodnetwork.com
you can use the search fuction to find what you want.
Good Eats, is the name of the show. i have used the reciepe for the yogurt sauce and it was very good.

good luck!

 

[cookiebear]

not Greek, here but I love Gyros and Greek foods!

 

[GrinningDwarf]

There is a great gyro place I used to go to in the Bay Area. There are no good gyros up here in Redding, so I hit the one I used to go to in the Bay Area every time we're visiting family. I got to talking to the owner's son one day (the family is Greek), and he told me that the key is actually in the lamb itself. The lamb needs to be slaughtered and butchered in a particular way. He told me that you will find no good gyros in the United Kingdom, because UK food laws prevent the meat from being prepared the proper way.

So I guess my point is....you're probably not gonna get a gyro right unless you can be sure the meat has been properly prepared.

 

[VickiY]

OTOH, my suggestion to you if you simply want the average gyro that you find at most Greek festivals and Greek restaurants is to contact the closest Greek Orthodox Church in your area and ask them which restaurant supplier supplies them with the frozen gyro meat for their festival. It make take a bit, but I'm sure they will answer you. Then a quick call to the supplier will tell you who in the area sells them.

 

[nashotchayil]

I like to make a "version" of gyros with ground lamb. I combine the ground lamb with rosemary, garlic, finely chopped onion or spring onions, salt & pepper, oregano, onion powder, marjoram, basil, and/or anyother spices you think would be good.

After the spices and onions are mixed thoroughly into the meat, roll the mixture into a log. Seal tightly with saran wrap and chill for about 4 hours.

In the meantime, make your cucumber sauce and set aside to chill.

When ready to serve, slice the lamb log into 1/4 inch slices and panfry like sausage. Place in a warmed pita or flat bread, and top with cucumber sauce.

I think they are good even though they aren't "real" gyros. Hope you enjoy them.

 

[GrinningDwarf]

I like to make a "version" of gyros with ground lamb. I combine the ground lamb with rosemary, garlic, finely chopped onion or spring onions, salt & pepper, oregano, onion powder, marjoram, basil, and/or anyother spices you think would be good.

After the spices and onions are mixed thoroughly into the meat, roll the mixture into a log. Seal tightly with saran wrap and chill for about 4 hours.

In the meantime, make your cucumber sauce and set aside to chill.

When ready to serve, slice the lamb log into 1/4 inch slices and panfry like sausage. Place in a warmed pita or flat bread, and top with cucumber sauce.

I think they are good even though they aren't "real" gyros. Hope you enjoy them.

That sounds really, really good!!

 

[TealTuesday]

Is this the same as Perogi?

 

[geetrue]

I like to make a "version" of gyros with ground lamb. I combine the ground lamb with rosemary, garlic, finely chopped onion or spring onions, salt & pepper, oregano, onion powder, marjoram, basil, and/or anyother spices you think would be good.

After the spices and onions are mixed thoroughly into the meat, roll the mixture into a log. Seal tightly with saran wrap and chill for about 4 hours.

In the meantime, make your cucumber sauce and set aside to chill.

When ready to serve, slice the lamb log into 1/4 inch slices and panfry like sausage. Place in a warmed pita or flat bread, and top with cucumber sauce.

I think they are good even though they aren't "real" gyros. Hope you enjoy them.

Sounds great nashotchayil ...

How do you make the cucumber sauce?

 

[VickiY]

Tzatziki

Ingredients
1 container (16 ounces) plain lowfat yogurt
1/2 English (seedless) cucumber, not peeled, seeded and finely chopped
1 1/2 teaspoons salt
2 garlic cloves, chopped
1 tablespoon chopped fresh dill
1 tablespoon extra virgin olive oil
1/2 teaspoon red wine vinegar
1/4 teaspoon ground black pepper

Instructions
Spoon yogurt into strainer lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.
Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. This is imporant, so your sauce isn't too watery! Pat dry with paper towels, then add to bowl with yogurt.
With flat side of chef's knife,mince finely then mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint, oil, vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or up to 4 hours.
Note: You cannot use jarred minced garlic, it must be fresh. If you can find Greek yogurt, even better!

 

[geetrue]

Tzatziki

Note: You cannot use jarred minced garlic, it must be fresh. If you can find Greek yogurt, even better!

Thank you kindly VickiY ... are you single? I didn't notice a ring ... You see I am way too old for you (maybe 20 years older) lol, but I have shared your recipe with a very large international audience ...

Hope you don't mind they may be interested in more than Tzatziki, but I wouldn't trust them they are submarine sailors ...

 

[VickiY]

LOLOL....no ring, share all the recipes you like!

 

[PeppermintTea]

Oh my, this post has made me hungry!

 

[cheftom]

For those that don't like Gyro meat...

Chicken Souvlaki

4 boneless, skinless chicken breasts, cut into pieces
4 pieces flat bread or pitas
2 tomatoes, cut into wedges
1/2 small red onion, thinly sliced
3/4 cup crumbled Feta
1/4 cup kalamata olives, pitted
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1/4 teaspoon freshly ground black pepper
2 1/2 teaspoons red wine vinegar
1 tablespoon fresh lemon juice
5 tablespoons extra-virgin olive oil
Tzatziki Sauce

Heat oven to 200° F. Wrap the bread in foil and place in oven.

In a medium bowl, combine the tomatoes, onion, Feta, and olives.

In a large bowl, combine the oregano, thyme, pepper, 1 1/2 teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil in a steady stream, whisking constantly until incorporated. Pour 2 1/2 tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.

Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken but not the liquid to the skillet and heat, turning occasionally, until cooked through, about 5 minutes.

Spread the bread with some of the Tzatziki (yogurt sauce) and top with the chicken. Add the tomato salad and fold.

Makes 4 servings