Best Gyro Meat Recipe

Healthy Sliced Chicken Gyro Sweet Savory and Steph

WebApr 3, 2021 · How to cook the meat. To cook the meat, preheat your oven to 325F. This is going to cook on a low temperature to remain as moist …

Rating: 5/5(31)
1. Add the garlic and onion to a food processor and pulse until they are minced.
2. Add the ground chicken and the spices and pulse until a thick paste-like mixture is formed.
3. Place into a bowl covered in the fridge until ready to cook. I did this the night before and let it sit for 12 hours, but this is optional. It cuts down on last-minute prep time.
4. Spray a loaf pan with cooking spray.

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Gyro Meat Recipe Make Greek gyro meat at home!

WebJun 20, 2017 · Place ground meat, onions, garlic, and spices in a stand mixer. If you don't have a stand mixer, it's okay. Either use a hand mixer, …

1. Place onions, garlic into a large food processor and process until finely chopped but not liquefied.
2. Add meat and all the seasonings and grind for another 3-5 minutes. Do not skip this step. If you do, it will be like ground beef with some weird seasonings in it. Grind it until it's a big, huge, sticky mess that you wonder how you will ever clean up.
3. Since writing this recipe I've discovered a faster way to do this, which is to use your stand mixer with the paddle. Paddle the living daylights out of the meat with the spices until it's a sticky mess. This is a lot easier to clean up than a blender, and the end result is the same. So use whatever you have that works for you.
4. Put into a foil pan, and smooth out the top, and bake at 350 for 60 mins, or until it reaches an internal temperature of 175-180

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Homemade Gyro Meat and Gyros Foodie with Family

WebApr 3, 2020 · To Make the Gyros: -Unwrap the gyro loaf and use a sharp knife to cut long strips no thicker than 1/4-inch. Melt at least 2 teaspoons …

1. Place the onion chunks in the food processor and blitz them until they are super finely chopped. Scrape into the center of a clean tea or flour sack towel, twist and squeeze it over the sink to remove any extra moisture. Use your hands to combine them with the remaining gyro meat ingredients. Cover with plastic wrap and let the mixture rest for at least 1 hour but up to overnight in the refrigerator.
2. Unwrap the gyro loaf and use a sharp knife to cut long strips no thicker than 1/4-inch. Melt at least 2 teaspoons of ghee or olive oil over medium heat in a heavy-bottomed frying pan. Lay the strips down into the ghee or olive oil and fry for at least 1 1/2 minutes on each side, using tongs or a small flexible spatula to flip them, or until they are crisped and browned to your liking. Gently transfer them to a plate to cool briefly, then assemble in your preferred order with the remaining gyro ingredients on a gently warmed flat-bread pita. Fold, wrap in foil to help hold it together, and dig in!

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