I want to cook some gyros/ donner kebabs for a BBQ on the weekend. I was hoping to use chicken and I've got the the bread, sauces and salads organised. There's just a few things I'm not sure about, like cuts of meat and marinades
Was thinking of using chicken thighs and maybe some lamb, not sure what cut of lamb to use.....
Anyone have some tips or ideas on marinades or cuts of meat ?
Gyro's on the kettle
Gyro's on the kettle
Viva La Charcoal Revolution
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Team Go To Jail - Lifetime member!
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Re: Gyro's on the kettle
Try these
http://www.sbs.com.au/food/recipes/chic ... pped-salad
http://www.sbs.com.au/food/recipes/pork ... -skordalia
http://www.sbs.com.au/food/recipes/chic ... pped-salad
http://www.sbs.com.au/food/recipes/pork ... -skordalia
chilling while grilling
My 2c
Chicken cut: definitely use thighs or even boned Maryland (leg & thigh).
Chicken marinade: keep it simple, fresh garlic, olive oil, lemon zest peelings (not too much) fresh marjoram, maybe a dash of white.
Chicken Fuel: Charcoal, with a little of your favourite nut or stone fruit wood
Lamb cuts: Boned shoulder.
Lamb marinade: again KISS, fresh garlic, fresh rosemary, dash of red, olive oil, tiny bit of soy sauce.
Lamb Fuel: Charcoal, with perhaps a bit of olive wood, or redgum
Chicken cut: definitely use thighs or even boned Maryland (leg & thigh).
Chicken marinade: keep it simple, fresh garlic, olive oil, lemon zest peelings (not too much) fresh marjoram, maybe a dash of white.
Chicken Fuel: Charcoal, with a little of your favourite nut or stone fruit wood
Lamb cuts: Boned shoulder.
Lamb marinade: again KISS, fresh garlic, fresh rosemary, dash of red, olive oil, tiny bit of soy sauce.
Lamb Fuel: Charcoal, with perhaps a bit of olive wood, or redgum
Charcoal: 22.5" Weber OTP 2000 | Wood Oven: Al Forno Piemonte R8 | Portable: Weber GA 2006
Gasser: NG WeberQ 320 | Rotisserie: Gaganis custom dual spit | Smoker: 18.5" WSM 2004
Gasser: NG WeberQ 320 | Rotisserie: Gaganis custom dual spit | Smoker: 18.5" WSM 2004
Re: Gyro's on the kettle
I got a marinade from one of the old guys at work, sprinkle sparingly over both sides and refrigerate over night in Ziploc. Definitely use lamb shoulder.
3 part - Steak Pepper Seasoning
3 part - Oregano
5 part - Vegeta Gourmet Stock Powder
1 part - Margoram
2 part - Hungarian Sweet Paprika
5 part - Table Salt
3 part - Steak Pepper Seasoning
3 part - Oregano
5 part - Vegeta Gourmet Stock Powder
1 part - Margoram
2 part - Hungarian Sweet Paprika
5 part - Table Salt
Re: Gyro's on the kettle
Gnol has a stand out recipe on this forum. Involved puree red capsicum. Ive done it a few times and its best Ive had.
Here it is
http://www.aussiebbq.info/forum/viewtop ... ilit=gyros
Here it is
http://www.aussiebbq.info/forum/viewtop ... ilit=gyros
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
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http://www.aussiecue.com.au