Greek Gyros

All Meats Including BEEF, PORK, LAMB & GAME
gnol
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Joined: Sun Jan 22, 2012 1:33 pm
Location: Werribee

Re: Greek Gyros

Post by gnol » Mon Jan 07, 2013 6:05 pm

Meat and eat wrote:
Al_ wrote:what is the idea behind threading lots of slices of meat onto the spit rather than using one full piece of meat?
I don't know for sure but I always thought it might be so that when you cut slices off you end up with small yiros size bits that fit in the wrap, rather than full size slices.

Cheers

Meat and eat
Pretty much M&E, also easier to marinate.


Al_
Posts: 216
Joined: Fri Oct 22, 2010 9:26 pm
Location: Darwin

Re: Greek Gyros

Post by Al_ » Mon Jan 07, 2013 6:12 pm

thanks fellas

Meat and eat
Posts: 681
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Location: elsewhere

Re: Greek Gyros

Post by Meat and eat » Mon Jan 07, 2013 6:13 pm

I still haven't got to try your recipe yet gnol,
but it's gonna happen soon.

Cheers

Meat and eat
"My mind is made up. Please don't confuse me with facts."

dales133
Posts: 1690
Joined: Fri May 18, 2012 2:11 pm

Greek Gyros

Post by dales133 » Mon Jan 07, 2013 6:19 pm

Gotta build a roti ring for my weber, got the motor but need a ring then I'm making this

Robbo5252
Posts: 60
Joined: Wed Jul 06, 2011 1:25 pm

Re: Greek Gyros

Post by Robbo5252 » Thu Jan 17, 2013 1:18 pm

This looks awesome & I have just ordered the meat for Saturday.
Going to do it on my gasser rotisserie with the rotisserie burner. Just wondering how long after I start will I be able to start carving some meat off and what would be the overall cook time.
Cheers in advance
Robbo

2browndogs
Posts: 403
Joined: Wed Jan 18, 2012 2:42 pm
Location: Melbourne - Bayside

Re: Greek Gyros

Post by 2browndogs » Thu Jan 17, 2013 2:04 pm

First cut you're looking 1.5 - 2 hrs, total cook 3 - 4 - depending of course on thickness of gyros & fire temp.

Robbo5252
Posts: 60
Joined: Wed Jul 06, 2011 1:25 pm

Re: Greek Gyros

Post by Robbo5252 » Fri Jan 18, 2013 3:25 pm

Ok, next question:
What do I need to tell the butcher to do to get the Steaks from the shoulder? I went in and told him I wanted a shoulder boned & cut in to steaks & when I just went and got it, I have a boned & rolled shoulder which he didnt cut into steaks as he didn't think it would work. He charged me $36 for just over 2kg of meat that I don't think I am going to be able to use for this.
Cheers
Robbo

2browndogs
Posts: 403
Joined: Wed Jan 18, 2012 2:42 pm
Location: Melbourne - Bayside

Re: Greek Gyros

Post by 2browndogs » Sat Jan 19, 2013 10:55 am

I usually ask for gyros meat, lamb or chicken, and it can be marinated or non-marinated (i usually get marinated)
The lamb i believe is from the shoulder and cut thinly - the chicken is butterflied thigh fillets.
Place em on the skewer together - as in, lamb/chicken/lamb/chicken/lamb etc. Delicious !

Most butchers should know what gyros meat is.

<edit> I pay $15kg for lamb and $9 for chicken.

Smokey
Posts: 5959
Joined: Fri Jun 26, 2009 5:47 pm
Location: Terranora- Tweed

Re: Greek Gyros

Post by Smokey » Sat Jan 19, 2013 12:06 pm

Its a long shot, But Im going to unroll an Aldi boneless lamb shoulder and try this out tomorrow.
Birthday lunch so pending on fire bans on how I cook it.
With any small piece, do I just slice them thin and sandwitch them in with the larger pieces?
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au

2browndogs
Posts: 403
Joined: Wed Jan 18, 2012 2:42 pm
Location: Melbourne - Bayside

Re: Greek Gyros

Post by 2browndogs » Sat Jan 19, 2013 12:19 pm

yeah i would, as long as its all compressed together with the rotiss spikes so it turns as a whole 'log' then it'll all cook.

Smokey
Posts: 5959
Joined: Fri Jun 26, 2009 5:47 pm
Location: Terranora- Tweed

Re: Greek Gyros

Post by Smokey » Sat Jan 19, 2013 12:28 pm

Thank you sir
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au

Robbo5252
Posts: 60
Joined: Wed Jul 06, 2011 1:25 pm

Greek Gyros

Post by Robbo5252 » Sun Jan 20, 2013 8:35 am

Ended up buying a leg of lamb and boning it myself then cut it up into steaks to marinade. Made up the full marinade but only had 2kg of meat. The 100g of salt was too much and the outside bits were almost inedible.
Will scale this back next time but will def do this recipe again.

Cheers

Robbo

skuzy
Posts: 631
Joined: Sat Jun 20, 2009 9:15 pm

Re: Greek Gyros

Post by skuzy » Sun Jan 20, 2013 2:52 pm

let us know how u go..

my plans are to get boned lamb shoulder and cut fillets myself to fit
Image

Meat and eat
Posts: 681
Joined: Wed Aug 15, 2012 9:17 pm
Location: elsewhere

Re: Greek Gyros

Post by Meat and eat » Sun Jan 20, 2013 4:03 pm

Hi gnol
A bit late, but Happy New Year.
I'm just getting around to making your gyros recipe.
Just bought the meat - lamb shoulder.
I'm going to do this in the Weber 320Q rotisserie I just bought.
I was wondering about what 'oven' temp you might suggest I set the Q at to rotisserie this.
Looking forward to this feed.
Thanks gnol

Cheers

Chris
"My mind is made up. Please don't confuse me with facts."

Meat and eat
Posts: 681
Joined: Wed Aug 15, 2012 9:17 pm
Location: elsewhere

Re: Greek Gyros

Post by Meat and eat » Sun Jan 20, 2013 6:34 pm

Also need to know, is there any point in brining a lamb shoulder prior to using the Gyros marinate.
Not sure if it would enhance or destroy the Giros flavor.
Anyone got any thoughts?

Cheers

Meat and eat
"My mind is made up. Please don't confuse me with facts."


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