I bet it was a really tasty meaty gravy. Take the boneless, skinless chicken thighs and bash them out using a rolling pin and some cling film. I’v tried Gyros in Corfu, Mykonos, Halikidiki, Athens and even at The Mad Greek in Baker, between LA and Las Vegas which featured on Diners, Drive-ins and Dives. One of the most recognized Greek foods has to be the Souvlaki. Thanks Jayne, glad you enjoyed it . Learn how your comment data is processed. Love this recipe have done this for big party's and everybody loved it ....doing this for the 4 th time today...cooked in my pizza oven can not wait 10/10, That is pulled pork,you NEED a rotisserie for gyro, been looking for this recipe for years cant wait to try it out Thank you. https://www.kitchensanctuary.com/crispy-pork-gyros-homemade-tzatziki Traditionally, Tzatziki is made at least one day before consuming it. Mix together the celery salt, cumin, garlic salt, ground coriander, oregano, paprika, salt and black pepper on a plate. NOTE: Do not overcook the Pita Bread. To finish, add honey, cover the bowl, and place it into the fridge for at least 2 hours, and preferably overnight. Mine is a slightly different approach to get that juicy/crispy/salty taste. Add the garlic and stock to the pan. Uncategorized September 22, 2018 Sante Blog 0. The nutritional information provided is approximate and can vary depending on several factors. I'm Fotini and cooking is my job as well as my passion. 2 Heat a large, non-sticking pan. You can also use 1/2 lamb and 1/2 beef in this recipe for a Lamb and Beef Gyros recipe… Use a sharp knife and make 4 deep slits into the meat, 2 slits evenly on each side and push a piece of fresh garlic down deep into the meat. If you use belly though, make sure you remove the outer layer of fat. Pork - Rolled boneless shoulder of pork (skin on) is a great cut of meat for homemade gyros. https://howtobbqright.com/2015/09/01/rotisserie-pork-loin-roast-recipe No need to go out to by a rotisserie! Super delicious. Add garlic, onion, olive, oil, vinegar and herbs and combine squeezing with your hands. Most of you know Gyros as a Pita Bread wrap. It’s in fact pieces of fatty meat, that are added on a tall vertical rotisserie which turns slowly in front of an electric broiler. If you want my opinion though Pork meat makes the best Gyros. Pork Gyro Ingredients: 2 lbs Pork Roast, shoulder or butt thinly sliced Pita Bread. (as we say in Greece). Using the Bull pit mitts, place the rotisserie spit with positioned chicken thighs into the rotisserie brackets. And that is, in a form of a meaty pyramid, that sits on top of a Pita Bread that’s cut into triangles. NOTE: Do not cook the Pita too crispy as it won't wrap easily later on. Put pork shoulder on a plate, and place in the freezer for approximately 1 hour, or until it is firm to … This site uses Akismet to reduce spam. Pork Gyros Recipe Rotisserie. Slice away the outer layers as they brown, and use them to make your gyros. In Greece, Gyros refers to the meat. Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. - Coat pork roast with the marinade. Hey, I tried this and it was a 10/10 hit! Turn the two outside burners to low and the infrared back burner on low heat, around 380 degrees F. Check that the chicken thighs rotate properly and close the lid. Spices - The spices are mixed to form a rub which coats the pork before being sealed in a hot pan. Check out my Chicken Gyros Recipe for a lighter version! Recipe: If you're a newbie to cooking gyros and you're not quite sure how to marinate the meat, you could ask the butcher to marinate it for you. Or to Rock and Roll. - Cover and refrigerate for at least 2 hours, turning and coating several times. Thinly slice an onion and add it to the pan. This is something that doesn’t happen at once, it’s something you have to do a few times in order to understand how it’s done. Add some potato chips, 2 slices of tomato, and a bit of onion. Time to see how to make it also…. Really what is it? Either way you cook it, your best bet is to allow the gyro meat to cool completely … Cook on high (500*F or higher) for a half an hour to 45 minutes, until the pork belly is starting to brown. This sealing process, followed by the slow-cooking process means the flavour really permeates through the meat. Place loaf pan with pork on cool side of grill, cover, and cook until center of meat registers between 196-203°F on an instant read thermometer, about 1 1/2 to 2 hours, replenishing coals as needed to maintain a medium heat in the grill. Add it back to the pan to soak any remaining juices until you are ready to wrap the Pita Gyros. You may need to do this in two batches, depending on the size of your pan. Add this to the pork shoulder along with the lemon … Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Gyro meat is a ground combination of meats that usually includes lamb among others. If you prefer to use beef instead of lamb, you can use this Beef Gyros recipe. Turn the heat down to medium-low (325*F). Cover and store in the refrigerator for four to eight hours. .....I think it's better than anything you can get at a restaurant. In a small bowl add the yogurt. Another thing you definitely must do is, to have all the ingredients for the Pita Gyros prepared and ready to use. Heat over medium-high heat. Don't forget to make tzatziki! Once you start slicing off the outer parts of the meat, the meat keeps turning and cooking to create another crispy crust. All you need is some store-bought Pita Bread (refrigerated or frozen) and a non-stick pan along with a splash of olive oil. Toppings Red Onion, chopped Tomatoes, sliced Baby Spinach Squeeze everything to come together and close the wrap. I’ve seen people add Tzatziki along with mustard, ketchup, and the mayonnaise sauce, which really makes me wanna throw up when I see it. Bring to a boil over high heat. It’s like rolling a cigarette, it takes some practice to take it in (so here is your excuse to make more ;)) Do not worry though, as I have a solution for you. roast by rinsing under cold water and pat dry with paper towels. Actually so easy but so tasty. Plus it's perfect for making ahead of time and heating it when you make your gyros. Because it keeps turning. Definitely on our meal rotation now, absolutely fab. Slice and serve. In same bowl, grate the cucumber using a hand grater (not too thick not too thin). Wrap the entire log in heavy-duty plastic wrap, then poach it in 180 F water until its internal temperature reaches 160 F. Let the log cool, then transfer it to your rotisserie's spit. But it works!! Cook for about 50 minutes to 1 hour. Usually authentic gyros is make from skewering heavily seasoned meat (often chicken or lamb, sometimes pork) and cooking it slowly on a rotisserie (gyro actually translates to rotation). Spread a spoonfull of Tzatziki all over the Pita Bread. So know you know what it is, how to serve it, how to spell it and maybe even how to sing it. Add 2 tbsp of the oil to a large oven-proof pan or dutch oven and heat over a medium-high heat. See more ideas about pork, rotisserie, pork recipes. As for the type of meat, in Greece, we make Pork Gyros and Chicken Gyros. Fry, turning a few times during cooking, until golden brown (about 6-8 minutes). Add a splash of olive oil in a non-stick frying pan. Get the barbecue hot or preheat the grill to high. Hey or Yiasou! Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). In a Grill house or Greek Taverna, they usually have tons of Tzatziki prepared for the whole week-since it lasts long and doesn’t spoil (due to the garlic preserving it). I also went a bit off recipe and made a gravy out if the juices. I love to cook and I want to share with you my favourite, delicious family friendly recipes. Place the thinly sliced pork shoulder in a bowl. You can then defrost and continue on with the recipe from there. Sounds soo good Karl, I will have to give the gravy trick a go next time we make these. You can slow-cook the pork ahead of time, then shred, cool, cover and refrigerate for up to two days. Traditional Greek Gyros made with Chicken thigh and Pork Shoulder. Ahh, them were the days! To learn more just click here... (adsbygoogle = window.adsbygoogle || []).push({}); →10 Greek Recipes To Give A Vegan All The Protein And Energy He/She Needs, →How To Make Grape Molasses (reduced grape must), →How To Tie A Roast (easy tutorial with pictures), →What Is Olive Oil And Everything You’ll Ever Need To Know About It, Pork Souvlaki  (Skewers) With Ladolemono Dresssing, Hey or Yiasou! Okay, so back to the gyros recipe. Bring to the boil, place a lid on and place in the oven to cook for 2 ½ - 3 hours – until the, Remove the meat from the oven, place on a chopping board, remove and discard the rind, then, Serve the crispy pork and tzatziki as part of a, Try crispy lamb instead of pork - I LOVE these. Add the pieces of Pancetta into a food container . Bring to the boil, place a lid on and place in the oven to cook for 2 ½ - 3 hours – until the meat is tender and will flake with a fork. The perfect hangover cure after a few too many cocktails . Take one piece of parchment paper on your palm. And there are of course other stuff you can add to your Gyros wrap. Mix with a wooden spoon to coat. Serve the pork on flatbreads with lettuce, tomatoes, red onion, tzatziki and a few french fries if you like. how about a crispy chicken Gyros at some point, I love chicken, Never miss a recipe and sign up for our completely FREE recipe eBook, Nicky Corbishley is the recipe creator for Kitchen Sanctuary. Add some pieces of Gyros, a few potato chips, 2 slices of tomato, a few onions, sprinkle some chopped parsley on top. It needs to be soft in order to roll easily. Mix the olive oil, oregano, chilli flakes, lemon zest and a good pinch of salt in a shallow dish. 3 large garlic cloves chopped. Then cut the pieces first in half and then to long strips. The other popular Greek street food has to be the Gyro: slabs of marinated meat stacked high on a vertical rotisserie and allowed to rotate, render … Instructions Preheat the oven to 350f. Then turn it and finish off by cooking it on the other side. The flavor was more oregano-forward than your typical restaurant gyros. Place on a chopping board and carefully remove and discard the rind. Required fields are marked *. If you wrap isn't tight enough, add a piece of aluminum foil to hold it together. My favourite though, has to be in Rhodes town. Remove pork from loaf pan and place on hot side of … Discard the stems and finely chop the fresh herbs and add them to the pan. Prepare your pork roast by rinsing under cold water and pat dry with paper towels. The difficulty with wrapping it with parchment paper is, that in order to hold it together, you have to press it tightly.
Submerge the pork in the brine. if you can't find Pancetta you can instead use pork neck or pork belly. Roll the pork joint in the spice mix … Followed your recipe almost to the letter to the letter with a little change at the end. Roll the parchment paper all around the wrap . It uses the same spices but is made with ground lamb and/or beef. Instructions. and mum to Lewis and Gracey. Add the rest of the Tzatziki ingredients and mix well. I love all of the seasonings that go into making gyro meat for that Greek gyro taste. The Gyro aka: “j-eye-row”, “gee-row”, “guy-row, “yee-row” is quite similar to shawarma. This was a pretty decent gyro recipe, although it doesn’t quite capture the gyro flavor that you will find at most restaurants. Pita is the flatbread in which Gyros is wrapped in. Pork gyros better than chicken gyros. 2. 1 Begin with preparing the pork gyros: cut the tenderloin into thin strips and place them in a large bowl. It’s the closest flavor I have found for a home gyro recipe… My son & I tried this today. I then fried it in batches but didn't need any more salt. Seemed a shame to waste all that flavour so I shredded the pork and mice it in the pot with all that lovely flavour. - Place all in roasting pan or dish. One of the oldest and healthiest cuisines in the world. Place it right at corner of the paper. See the full recipe https://thesmokeycarter.com/gyros-on-the-weber-rotisserie/ We use cookies to ensure that we give you the best experience on our website. Currently making it on an English break away . Sprinkle the celery salt, cumin, garlic salt, ground coriander, oregano, thyme, paprika, salt and black pepper on a chopping board. This recipe was first posted in November 2017. This sealing process, followed by the slow-cooking process means the flavour really, (4 - 4.5lb) boneless rolled pork shoulder joint with rind, Small portion approx 150g/2 cups cooked french fries (optional). Turn the rotisserie motor on. Then fry the pork as per the recipe when you're ready to make the gyros. cubes of meat skewered and grilled over glowing embers. Fold the excess parchment paper at the bottom of the wrap into a strip. Truss and spit the pork: Before heating the grill, remove the pork from the brine and pat dry with paper towels. 4. « Sponge Cake Baklava Recipe (Greek Style Pudding), Traditional Greek Honey Cookies (Melomakarona) ». If you continue to use this site we will assume that you are happy with it. Form the meat into a log shape, wrap it in parchment paper, and then in foil. From different meats like souvlaki and kebabs to different types of sauces like spicy cheese dip, or a mustard-mayo sauce (that they usually add to the Chicken Gyros wrap). Read More…, Copyright © 2020 LoveFoodCreative Ltd - Privacy Policy - Cookie Policy - Terms & Conditions. Sprinkle on red onion slices and a few french fries if you like. 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