For gyro lovers, there are moments when only one will do. Having to wait for a festival or drive to a major city in search of a restaurant that serves gyros restaurant is becoming a thing of the past.
Make at home on the grill
Grilled gyros are a great alternative to ordering them from a restaurant when you just want to eat in. The meat may have come from a nearby restaurant or a social gathering. No need to waste an entire lamb on this recipe. Each gyro may be made using just one pound of lamb and sirloin. Getting started requires you to have:
Sirloin steak ground to a consistency of 1 pound
Lamb meat, 1 lb.
Onion, finely minced, two table spoons
Oregano, dry, 1 teaspoon minced garlic, (1 and a half) tablespoons
A pinch of salt, or one-tenth of a teaspoon
1 tsp. of dried marjoram
Pita bread toasted with butter, a dash of dry thyme, a generous spoonful of freshly ground black pepper, Swiss cheese, tomato, and onion filling.
The next step is to prepare the gyro sauce.
The Greek Sauce Called Tzatziki Greek Yogurt, About 1 1/2 Cups (or plain drained yoghurt)
One large cucumber and a tablespoon of honey.
Salt from the sea and dried dill, to taste.
There should be exactly 12 teaspoons of white pepper that has been ground.
Tiny amount of grated garlic (around 14 tsp)
Ground cumin, 13.5 teaspoons
Approximately the juice of 1⁄2 a lemon
If you're using dried herbs, be sure they're still in good shape. After six months, dried herbs lose their potency and should be replaced. A shift in flavour is inevitable and may have already occurred in your dish.
Cucumbers need to be peeled, then cut in half lengthwise, and then again crosswise, before they can be used in the recipe. Cucumbers should have their seeds removed at this point. (The sauce will be quite runny if the seeds aren't taken out.) The next step is to finely dice the cucumber and place it in a plastic container. The dish would benefit from the addition of sea salt. Reserve judgement for 30 minutes.
Mix all the other ingredients together in a medium bowl until they are evenly distributed. Keep in mind that refrigeration is highly advised for storage.
When the thirty minutes are up, take the cucumber out of the plastic and use the opening in the plastic to squeeze out any excess liquid. The final step is to mix the cucumber into the remaining sauce. It was a wonderful awakening. Refrigerate after covering.
Put the meat, lamb, thyme, salt, pepper, oregano, marjoram, and black pepper in a big basin and mix well. Now, mix the ingredients together thoroughly with your hands. Once the ingredients are combined, place them in a foil pan. Let the meal rest in the fridge for at least two hours before serving.
Bring the grill to temperature 30 minutes before the meat is done cooking. In order to get the most out of your grilling experience, keep the fire between 325 and 350 degrees Fahrenheit, regardless of whether you're using charcoal or gas. Cook at a low simmer for one hour.
When the 45 minutes are up, remove the bread from the foil and continue cooking it on the grill with an indirect heat source. Remove the bread from the grill once it has reached the desired doneness and wrap it in foil. Don't eat the meat for an hour. as thin as possible, ideally paper.
Conslusion
This may be a good time to replenish the coals in your charcoal grill. Approximately 325 degrees Fahrenheit of indirect heat is optimal. Line the grate with aluminium foil. Pita bread should have two pieces of Swiss cheese and one piece of meat.
Prepare some pita bread by grilling it. Melt the cheese on a grill over low, indirect heat. Bring the meat in from the grill and put it on a pita with some tomato, Tzatziki sauce, and red onion. Enjoy!