I traditionally make gyros at Christmas and this year is no exception. It has come up previously in another couple of threads and I thought I would show everyone how I do it.
Any questions fire away.
Greek style yiros
I'll try and add a few more tips and pictures. There are many ways of making Gyros and this is the way I have eaten it since I could eat meat. (I think that was about 3 months old ) so do not take it for gospel.
You can put whatever spices you want on it, but to make it genuinely Greek it must have 4 essential ingredients. Olive oil, Greek oregano and lemon juice. Salt is always close by and used extensively in this recipe.
The recipe was posted in this thread
http://www.aussiebbq.info/forum/viewtop ... f=8&t=7293
Here is 5kg of boned shoulders defrosting today.The recipe I use is.
For every 5kg meat
2 tomatos
1 large or 2 small onions,
1 red capsicum,
1 green capsicum,
1 cup red wine,
salt, (lots)
lemon juice, (at least 5 lemons)
oregano
1 cup olive oil
You then marinate for at least 24 hours.
When you have threaded the meat and started cooking it and it has started browning you baste it with a mixture that has been prepared beforehand.
Shoulder has a lot of fat and that helps with keeping it moist.
The juice of at least 10 lemons
the same amount of olive oil as the lemon juice
1 cup of dried oregano
and at least a quarter of a cup of salt.
As it starts to cook you cut a layer of and leave the rest to keep cooking.
A lot depends on the quality of the meat as to how tender it is. This is not low and slow so if you start of with tough meat it will stay tough.
When I got my meat from Tasman last Christmas it was total crap mutton.
I have since found a new butcher and am very happy with the quality they are providing.
Here is a link to the photo album from the last comp.
https://picasaweb.google.com/1034059991 ... directlink
Tomorrow I'll make the mix and leave it overnight.