Greek Gyros

Recipes and tips for Steaks, Roast, Lamb, Chops
hermolt
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Re: Greek Gyros

Post by hermolt » Sun Nov 22, 2015 8:00 am

Thankfully it turned out a treat - I think helped by a salt free basting liquid. A big hit, thanks gnol.

Next purchase - an electric knife. I'm buggered from all the slicing!

Bentley
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Re: Greek Gyros

Post by Bentley » Mon Nov 23, 2015 1:05 am

Do they ever use ground lamb for the Gyro's like over here? Or is it always the "whole" meat? I tried a combo of beef and lamb several years ago and it came out good!

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Muppet
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Greek Gyros

Post by Muppet » Mon Nov 23, 2015 4:26 am

The gyros shops sure sell this Bentley, what our local one calls 'Donner Kebab'
As you said a mix of Beef, Lamb and spices.
This Greek Styled marinate is an entire different flavour. I quite like it.


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Groovy Gorilla
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Re: Greek Gyros

Post by Groovy Gorilla » Mon Nov 23, 2015 9:47 am

Bentleys one is a Doner Kebab
I had one in Adana in Turkey were the name and dish came from.
Adana Kebab becomes A doner kebab
I think its supposed to be the hottest part of Turkey and this was the hottest Kebab.
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noidea
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Re: Greek Gyros

Post by noidea » Fri Feb 12, 2016 1:58 am

I hope you don't mind me bringing this thread but back up but I'm planning on having this for dinner tomorrow night with a few friends and was after a few tips on cooking it as I don't have a rotisserie. I've just made up a half batch of the marinade and salted it for 1% on a whole 1.7kg boned out shoulder.

Cooking options are a kettle that's currently set up for smoking with fire bricks (but I can take all that out and go with a traditional direct / indirect cook) or a gasser. The problem is I have to work tomorrow and don't want to be eating at midnight if I start cooking when I get home from work. So if a 3-4 hour cook is needed then I need to get the kettle on whilst I'm at work which could end up being a non starter, as I work in the a/c industry and its been 40 all week in Perth and I've been lucky to get a lunch break so coming home at lunchtime to light the kettle is probably a pipe dream. Otherwise I could get the wife to start it in the gasser and then finish it off in the kettle when I get home

Any ideas on cooking time / temps would be appreciated, thanks for your help.

Groovy Gorilla
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Re: Greek Gyros

Post by Groovy Gorilla » Fri Feb 12, 2016 12:15 pm

I think the point of this is the outside gets cooked, you cut it off and eat it and cook the next surface, cut and eat ,etc,etc.
Its designed for rotisserie or you just make a meat loaf and slice it.
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gnol
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Re: Greek Gyros

Post by gnol » Sat May 28, 2016 2:36 pm

Haven't cooked one in ages. Was going to use the Joetiserrie but the kamado has been unused for a long time and i need to burn it in slowly.

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gnol
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Re: Greek Gyros

Post by gnol » Sat May 28, 2016 3:05 pm

Progress

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hoddo
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Re: Greek Gyros

Post by hoddo » Sat May 28, 2016 6:47 pm

WOW, that looks tasty, whats in the marinade/sauce?

gnol
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Re: Greek Gyros

Post by gnol » Sun May 29, 2016 10:18 am

hoddo wrote:WOW, that looks tasty, whats in the marinade/sauce?

Recipe is on the first page hoddo. :)

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gnol
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Re: Greek Gyros

Post by gnol » Tue Dec 27, 2016 6:50 pm

Putting on another one tomorrow.
I'll post a few pics so you can all salivate...lol

gnol
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Re: Greek Gyros

Post by gnol » Thu Dec 29, 2016 9:18 pm

Cooked yesterday.
Let the pics speak for themselves. 6kg.

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