Cook Your Own Gyros on the Grill

Gyros on the Grill

If you're a fan of gyros, you know you'll want to try them from time to time. More and more restaurants are starting to serve gyros. So you don't have to wait until you're in a big city for a restaurant to serve them or wait even longer for a festival to eat them.

If you choose to dine in a gyros restaurant or you can now make your own gyros on the grill. You may have seen the meat at a restaurant or festival hanging. You don't have to eat the whole lamb. You can make your own gyros from a loin and a pound of lamb meat.

Gyros

What You Will Need:

1 pound of ground lamb loin.

1 pound ground lamb

2 teaspoons of granulated onions

2 teaspoons dried oregano

1-1/2 teaspoons granulated garlic

1 teaspoon sea salt

1 teaspoon dried marjoram

1 teaspoon dried thyme

1 teaspoon freshly ground black pepper

pita bread

Slices of Swiss cheese.

Sliced tomatoes

Sliced red onion

Next, you'll make a delicious sauce for your gyro.

Tzatziki sauce

1 1 honey

1 medium cucumber

1 teaspoon dried dill

1 teaspoon of sea salt

1/2 teaspoon ground white pepper

1/4 teaspoon granulated garlic

1/4 teaspoon ground cumin

1/2 lemon juice

You need to make sure your dried herbs are fresh. If your dried herbs are more than six months old, it's time to buy new fresh dried herbs. It really makes a difference and will make a big difference in the taste of your dishes.

Recipe Preparation:

First, peel the cucumber and cut it into long slices by cutting it in half. Now take a spoon and scrape out all the seeds from the cucumber. (If you leave the seeds out, the sauce will be very watery). Now crumble the cucumber and put it in plastic wrap. Sprinkle with sea salt. Leave for 30 minutes.

In a medium bowl, add all the other ingredients and whisk well. Cover and place in the refrigerator.

After 30 minutes, open one side of the plastic wrap so you can easily squeeze out the excess water. After this time, you can add the cucumber to the remaining sauce. Stir well. Cover and place in the refrigerator.

Take out a large bowl and add the beef, garlic, onion, oregano, marjoram, black pepper, lamb, thyme and sea salt. Now mix all the ingredients well with your hands. When all the ingredients are well mixed, transfer them to the pan with the foil. Cover the pan and put it in the refrigerator for two hours or more.

30 minutes before the meat is ready, you can turn on the grill. Whether you have a charcoal or gas grill, the fire should be at 325º-350º. Cook on indirect heat for one hour.

Then remove the bread from the foil and cook over indirect heat for another 45 minutes. Remove the bread from the grill and cover it with aluminum foil. Let the meat rest for one hour. Slice very, very thinly.

At this point, you may need to add more coals to the grill if you are using a charcoal grill. The temperature should be about 325º in indirect heat. Cover the grill with aluminum foil. Place two slices of Swiss cheese and thinly sliced meat on each piece of pita.

Place pita on grill. Grill over indirect heat until cheese is melted. Remove from the grill and arrange some tomato, tzatziki sauce and red onion on the pita. Enjoy!

 

 

 

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