Greek Gyros

All Meats Including BEEF, PORK, LAMB & GAME
gnol
Posts: 1141
Joined: Sun Jan 22, 2012 1:33 pm
Location: Werribee

Greek Gyros

Post by gnol » Mon Dec 24, 2012 12:11 am

Hi Everyone.
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 :D ) 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
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
Here is 5kg of boned shoulders defrosting today.
Tomorrow I'll make the mix and leave it overnight.

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

Re: Greek Gyros

Post by Meat and eat » Mon Dec 24, 2012 1:18 am

gnol wrote: 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
Thanks gnol.
About how much salt and oregano would that be?

Cheers

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

gnol
Posts: 1141
Joined: Sun Jan 22, 2012 1:33 pm
Location: Werribee

Re: Greek Gyros

Post by gnol » Mon Dec 24, 2012 7:33 am

Meat and eat wrote:
gnol wrote: 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
Thanks gnol.
About how much salt and oregano would that be?

Cheers

Meat and eat
Hard to say Meat and eat as I have never measured it. Salt I would say about 200gm and oregano about half a cup.

I'll make the mix today and try and measure it for you.

gnol
Posts: 1141
Joined: Sun Jan 22, 2012 1:33 pm
Location: Werribee

Re: Greek Gyros

Post by gnol » Mon Dec 24, 2012 11:35 am

Must have tzatziki with the yiros so I've started making it today.
It is good to strain it to get the water out. This way it is more creamy. Not straining is fine as well but it is more runny.

It's only our family here this year. No visitors so I'm only making a kilo.

Pour into a muslin cloth.

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Tie in the spare fridge and let the water out till tomorrow morning.

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peteru
Posts: 487
Joined: Thu Jan 26, 2012 1:16 am
Location: Sydney, Australia

Re: Greek Gyros

Post by peteru » Mon Dec 24, 2012 1:01 pm

Nice. I suppose you could just use labneh instead of straining the yoghurt, if you are in a hurry.
____________
"Beauty lies in the hands of the beer holder."

gnol
Posts: 1141
Joined: Sun Jan 22, 2012 1:33 pm
Location: Werribee

Re: Greek Gyros

Post by gnol » Mon Dec 24, 2012 1:08 pm

peteru wrote:Nice. I suppose you could just use labneh instead of straining the yoghurt, if you are in a hurry.
Yes. I am straining the yoghurt. I've never seen labneh around for sale.

And I would prefer to strain my own, thanks. :evil:

gnol
Posts: 1141
Joined: Sun Jan 22, 2012 1:33 pm
Location: Werribee

Re: Greek Gyros

Post by gnol » Mon Dec 24, 2012 6:11 pm

Meat has been marinating since about 2pm.
these pieces of meat were on the large side so I had to cut them up a bit to make the gyro thinner.
I wont get a full 24 hour marinate but it will be enough.

The marinade after everything was liquidised.

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lamb steak

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add a layer of meat to the bow then top with the marinade.

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Leave overnight then in the morning thread onto spit.

gnol
Posts: 1141
Joined: Sun Jan 22, 2012 1:33 pm
Location: Werribee

Re: Greek Gyros

Post by gnol » Tue Dec 25, 2012 7:48 am

The mini spit is anxiously awaiting some action.

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awwwww...I "heart" you".

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Better crack a brew open and get into action mode.

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

Greek Gyros

Post by dales133 » Tue Dec 25, 2012 8:03 am

Another early starter!

The Backyarder
Posts: 24
Joined: Sat Sep 04, 2010 9:11 am
Location: Albury NSW

Re: Greek Gyros

Post by The Backyarder » Tue Dec 25, 2012 10:04 am

Hi Gnol

I am watching how you do this very closley as yiros is one of my favourites. I will no doubt be making this before the week is out. In fact i will go past your place on the way to geelong on the weekend.
Cant wait for the finished product.

The Backyarder
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gnol
Posts: 1141
Joined: Sun Jan 22, 2012 1:33 pm
Location: Werribee

Re: Greek Gyros

Post by gnol » Tue Dec 25, 2012 10:09 am

meat is on as of about 20 minutes ago.

All threaded.

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Waiting for the fire. I'm using a lot of leftover charcoal and a few heatbeads.

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And it is on.

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

Greek Gyros

Post by dales133 » Tue Dec 25, 2012 10:15 am

Looking good g ok I might have to try this!

gnol
Posts: 1141
Joined: Sun Jan 22, 2012 1:33 pm
Location: Werribee

Re: Greek Gyros

Post by gnol » Tue Dec 25, 2012 10:19 am

I'll be making the basting juice and tzatziki soon.
Don't look if you do not like olive oil. :lol: :lol:

gnol
Posts: 1141
Joined: Sun Jan 22, 2012 1:33 pm
Location: Werribee

Re: Greek Gyros

Post by gnol » Tue Dec 25, 2012 2:04 pm

Whoa..is everyone starting to get a bit full now?

I've been pigging out on the gyros for the last hour as layers are slowly starting to get sliced of it. I'm trying to take a plated shot but it is too hard as it gets eaten as soon as it is sliced.
We have no visitors today so everything is pretty informal.
I want to make a souvlaki for desert. :)

Mrs made the tzatziki.



I made the basting sauce.
1 1/2 cups lemon juice, olive oil, salt and lots of oregano. This is used to baste the meat as it cooks to keep it moist.

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For the ultimate woggy experience you must baste with a half lemon that has had the juice squeezed out.

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Meat is tender as. Very happy with the quality of it.

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beermee
Posts: 406
Joined: Mon Oct 11, 2010 9:27 pm

Re: Greek Gyros

Post by beermee » Tue Dec 25, 2012 2:30 pm

looks great gnol, top work! keep the pics coming....

you make your own pittes? or gerrys pittes?
Note that: Gary is posting on the Aussie BBQ Forum as: 'SmokeKingBBQs' (as a vendor) and 'beermee' (as a personal account)

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