Make Your Own Gyros on the Grill
If you enjoy gyros, you are aware that cravings for them can occur occasionally. You no longer have to wait till you are in a major city where a restaurant will sell them or wait even longer for a festival to enjoy one because more and more establishments are starting to provide gyros.
You can now take pleasure in grilling your own gyros if you choose not to eat out. The meat may have been hanging at the eatery or the event. The entire lamb is not necessary. Only one pound of lamb meat and sirloin can be used to make a gyro.
What you’ll require is:
1 pound of sirloin ground
1 pound of lamb, ground
2 teaspoons of chopped onion
1 teaspoon dried oregano
1 1/2 teaspoons of minced garlic
1 teaspoon sea salt
1-teaspoon dried marjoram
Dry thyme, 1 teaspoon
freshly ground black pepper, one teaspoon
slices of Swiss cheese
sliced red onions
You will then prepare the delectable sauce for your gyro.
Greek yoghurt or drained plain yoghurt, 1 1/2 cups
1 medium cucumber and 1/8 cup honey
Sea salt and one teaspoon of dried dill
White pepper, ground, 12 tsp.
1/4 teaspoon of grated garlic
1/3 tsp. cumin powder
1/2 lemon juice
Verify the freshness of your dried herbs. It’s time to buy new, fresh dried herbs if your current supply of dried herbs is older than six months. Your food’s flavour will be affected, and it already has.
Cucumbers should first be peeled before being sliced in half and cut in half again. Now use a spoon to remove each and every cucumber seed. (The sauce will be extremely runny if the seeds are left in.) Cucumber should now be minced and wrapped in plastic. Add a little sea salt. Give it 30 minutes to sit.
Add all of the remaining ingredients and mix thoroughly in a medium bowl. Place in your refrigerator with a cover on.
Open one side of the plastic wrap after the cucumber’s 30 minutes are over so you can easily squeeze out any extra water. After completing this, you can mix the cucumber into the remaining sauce. Good stirring Place in the refrigerator with a cover on.
You can combine the meat, lamb, thyme, sea salt, oregano, marjoram, and black pepper in a sizable mixing bowl. Now thoroughly combine with your hands. Place onto a foil pan after all the ingredients have been thoroughly combined. Place the pan in the refrigerator for at least two hours with the cover on.
You can light your grill 30 minutes before to the completion of your meat. You want your fire to be between 325° and 350° regardless of whether you have a charcoal or gas grill. Cook for one hour over low heat.
The loaf should then be removed from the foil pan and placed on an indirect grill for an additional 45 minutes. Remove the bread from the grill, then cover it with foil. Give your meat one hour to rest. Very thinly slice.
If you’re using a charcoal grill, you might need to add more coals at this point. About 325o of indirect heat should be used to set the temperature. Wrap tinfoil around the grate. Each piece of pita bread should have two pieces of Swiss cheese and a slice of the thinly sliced meat.
Pita bread should be placed on the grill. Until your cheese is melted, grill over indirect heat. Take the meat off the grill, then top your pita bread with some tomato, Tzatziki sauce, and red onion. Enjoy!