Best 2 Alton Browns Gyro Meat Recipes

**Discover the Art of Making Authentic Gyro Meat at Home: A Culinary Journey into Greek Flavor**

Indulge in the delectable flavors of Greece with this comprehensive guide to crafting authentic gyro meat in the comfort of your kitchen. This flavorful dish, a staple of Greek cuisine, is traditionally made from a blend of ground lamb and beef, expertly seasoned and cooked to perfection. With a focus on simplicity and authenticity, this meticulously curated collection of recipes provides a step-by-step approach to creating mouthwatering gyro meat.

From selecting the right cuts of meat and preparing the flavorful spice blend to expertly cooking the meat on a rotisserie or in a pan, this guide covers every aspect of gyro meat preparation. Additionally, you'll find an array of recipes to accompany your homemade gyro meat, including traditional tzatziki sauce, fluffy pita bread, and a refreshing cucumber and tomato salad.

Embark on a culinary adventure as you explore the art of making authentic gyro meat. This comprehensive guide, encompassing a variety of recipes, will transform your kitchen into a Greek taverna, allowing you to savor the authentic taste of gyro meat in the comfort of your own home.

Check out the recipes below so you can choose the best recipe for yourself!

ALTON BROWN'S GYRO MEAT RECIPE

Alton Brown's Gyro Meat Recipe image

This is a good version of gyro meat. I like to mix in a little ground beef with the lamb. Cooking times are approximate and include resting times. There are a lot of steps but it is easier than it looks. And the end result is worth it.

Provided by Alskann

Categories Lunch/Snacks

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 medium onion, shredded
2 lbs ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
6 -8 pita bread (homemade is best)
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
1 pinch kosher salt
4 garlic cloves, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 -6 mint leaves, finely minced

Steps:

Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel.
Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
Return the onion to the food processor and add the lamb (and beef if using), garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
TO COOK IN OVEN as a meatloaf, proceed as follows:
Preheat the oven to 325 degrees F.
Place the mixture into a loaf pan, making sure to press into the sides of the pan.
Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F.
Remove from the oven and drain off any fat.
Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F.
Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
TO COOK ON ROTISSERIE proceed as follows:
Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long.
Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets.
Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
Preheat the grill to high.
Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings.
Cook on high for 15 minutes.
Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F.
Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees.
Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
Tzatziki Sauce Directions:
Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid.
In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint.
Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week. Yield: 1 1/2 cups sauce.

Nutrition Facts : Calories 685.2, Fat 41.3, SaturatedFat 17.6, Cholesterol 121.2, Sodium 1057.2, Carbohydrate 42.5, Fiber 2.4, Sugar 6.2, Protein 34.2

ALTON BROWN MARINADE FOR BEEF

Alton Brown Marinade for Beef image

This came out of one of Alton Brown's book. I can't remember the title, but this is hands down, for our family, the BEST marinade for all cuts of beef. This recipe makes enough for 1 to 1.5 lbs of beef.

Provided by 2ChinaGirls

Categories Low Cholesterol

Time 10m

Yield 1 Cup, enough to marinate 1 to 1.5 pounds of meat, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 tablespoons soy sauce
4 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
2 tablespoons teriyaki sauce (we use Yoshida's sweet & savory)
2 tablespoons lemon juice
2 garlic cloves, slightly crushed
1 tablespoon Dijon mustard
1 tablespoon oil (I use extra virgin)

Steps:

Whisk all ingredients together.
Use as a marinade for almost all cuts of beef. The longer the meat sits in the marinade (in the frig, of course) the better. I try to let it marinate a minimum of 24 hours. For large tri-tip roasts I try for 72 hours.
Cook as desired -- the grill is best, though.

Nutrition Facts : Calories 70, Fat 3.6, SaturatedFat 0.5, Sodium 1560.5, Carbohydrate 7, Fiber 0.3, Sugar 3.5, Protein 2.7

Tips:

Use a sharp knife to thinly slice the meat against the grain. This will help it cook evenly and make it more tender.
Don't overcrowd the pan when cooking the meat. This will prevent it from cooking evenly.
Use a meat thermometer to ensure that the meat is cooked to your desired doneness. For medium-rare, cook the meat to an internal temperature of 135 degrees Fahrenheit.
Let the meat rest for a few minutes before serving. This will help the juices redistribute and make the meat more tender.
Serve the meat with your favorite toppings, such as tzatziki sauce, tomatoes, onions, and feta cheese.

Conclusion:

Alton Brown's gyro meat is a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you're making gyros, tacos, or sandwiches, this recipe is sure to please. With its simple ingredients and easy-to-follow instructions, Alton Brown's gyro meat is a great option for any home cook.