Homemade Greek Gyros with Tzatziki
ID: 70ef239e...
A delicious and traditional Greek gyro recipe made at home using seasoned ground lamb. Cooked vertically on a skewer in a Pit Barrel Cooker for a perfect exterior crust, and served with a fresh, creamy homemade tzatziki sauce.
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🍳 調理の流れ
Puree the onion, squeeze out the liquid, then blend with the ground lamb and spices into a smooth paste. → Form the meat paste into a tight cylinder using plastic wrap and chill in the fridge to set. → Skewer the meat vertically between two onion halves over a drip pan and cook in the Pit Barrel Cooker until cooked through. → Combine and drain the tzatziki sauce ingredients to make it thick and creamy. → Slice the gyro meat thin and serve in warm pita bread with fresh vegetables and tzatziki.
調理手順
簡単な手順
Puree the onion, squeeze out the liquid, then blend with the ground lamb and spices into a smooth paste. → Form the meat paste into a tight cylinder using plastic wrap and chill in the fridge to set. → Skewer the meat vertically between two onion halves over a drip pan and cook in the Pit Barrel Cooker until cooked through. → Combine and drain the tzatziki sauce ingredients to make it thick and creamy. → Slice the gyro meat thin and serve in warm pita bread with fresh vegetables and tzatziki.
イントロ
A delicious and traditional Greek gyro recipe made at home using seasoned ground lamb. Cooked vertically on a skewer in a Pit Barrel Cooker for a perfect exterior crust, and served with a fresh, creamy homemade tzatziki sauce.
ステップ 1
Puree one medium onion in a food processor.
ステップ 2
Place the pureed onion in a kitchen towel and squeeze out as much excess liquid as possible.
ステップ 3
Return the squeezed onion to the food processor. Add ground lamb, minced garlic, dried rosemary, marjoram, salt, and pepper.
ステップ 4
Puree the meat mixture for about a minute until it forms a smooth, cohesive paste.
ステップ 5
Transfer the mixture to plastic wrap and roll it tightly into a compact cylinder log. Refrigerate for at least 2 hours or overnight.
材料リスト
重要なメモ
Squeezing the moisture out of the pureed onion is crucial to ensure the meat mixture stays compact and does not fall apart on the skewer.
Refrigerating the meat log for at least 2 hours (or overnight) helps it firm up so it holds its shape perfectly on the vertical skewer.
Using a pie pan at the bottom of the skewer protects the meat from direct charcoal heat and catches flavorful drippings.
Draining the mixed tzatziki sauce through a kitchen towel removes excess moisture from the cucumber and yogurt, resulting in a much thicker sauce.
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