Best 2 Gyros As Close As You Can Get Without The Spit Recipes

**Gyros: A Culinary Journey Through Greek Flavors**

A symphony of flavors awaits in the realm of Greek cuisine, and among its most beloved dishes is the gyro. Picture tender, succulent meat, expertly seasoned and slow-roasted on a vertical spit, tantalizingly crisp on the outside and meltingly juicy within. This culinary masterpiece is then artfully sliced and nestled into warm, fluffy pita bread, accompanied by a delightful array of toppings and sauces. In this article, we'll embark on a culinary journey, exploring the secrets behind creating authentic gyros at home, complete with three mouthwatering recipes that cater to various dietary preferences. From the classic pork gyro, bursting with savory goodness, to the succulent chicken gyro, packed with lean protein, and the flavorful lamb gyro, a testament to Greek tradition, each recipe promises an explosion of taste. With step-by-step instructions, a comprehensive guide to the necessary equipment, and an in-depth look at the art of tzatziki sauce, the quintessential gyro condiment, this article is your gateway to gyro greatness.

Here are our top 2 tried and tested recipes!

GYROS (AS CLOSE AS YOU CAN GET WITHOUT THE SPIT!)

Gyros (as close as you can get without the spit!) image

Gyros ("yeeros" in Greek) is made with compressed meat,consisting of various cuts of beef that are chopped, minced or ground,then shaped into a cylindrical shape, and roasted on a vertical skewer. This is a good substitute for the commercial gyro.

Provided by Crabbycakes

Categories Lunch/Snacks

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup dry red wine
2 tablespoons olive oil
2 teaspoons minced garlic
1/2 teaspoon dried oregano (rub between your fingers)
1/2 teaspoon salt
1 dash pepper
1 lb flank steak
1 tablespoon butter or 1 tablespoon margarine
4 pita bread rounds
3 cups lettuce, chopped
1 cup peeled diced and seeded tomatoes
1 cup peeled diced and seeded cucumber
1 cup plain yogurt (drained)

Steps:

Combine wine, oil, garlic, oregano, salt and pepper.
Cut steak across the grain into slices as thin as possible.
I use the Chinese trick of putting the meat in the freezer and partially freeze so that it will slice easier.
Pour wine marinade over meat strips, refrigerate and marinate for at least 1 hour.
Drain strips.
Add butter or margarine to saute' pan.
Add meat, in two batches, and saute' until brown on both sides.
Remove to serving platter and keep warm.
Wrap pitas in damp paper towels and microwave until very warm.
Open one end of each pita to make pocket.
Set out lettuce, tomato, cucumber, and yogurt.
Let each person make his own.
Tips: If you are lucky enough to have a Middle Eastern food store around,ask them for Lebne (pronounced"leeb nee") and use in place of the drained yogurt.
It is much richer and creamier.
Or make your own Tzatziki (cucumber, garlic, yogurt dip).

PORK SOUVLAKI GYROS (MEAT ONLY)

Pork Souvlaki Gyros (Meat Only) image

Without dropping a bundle on a veritical spit and preparing 50 pounds of layered souvlaki, this is as close as you can get to the real deal right in your kitchen. Having tried many recipes, I scrapped all and started from scratch with a simple pulled pork roast recipe. So, the texture is not exact, but the flavor is nearly identical to what I've tasted in Iraklion, Fira, Mytilini, and mainland Greece.

Provided by David S 2

Categories One Dish Meal

Time 7h

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs pork roast
1 teaspoon dried oregano
1 teaspoon greek adobo seasoning
1/4 cup water
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons vinegar
1 tablespoon soy sauce
2 garlic cloves
1/2 medium onion
salt

Steps:

- Mix the dried herbs, water, olive oil, lemon juice, soy sauce, and vinegar in a bowl deep enough to hold the pork roast.
- Coat pork roast with the marinade.
- Slice the garlic and onion and spread over top of meat.
- Cover and refrigerate for at least 2 hours, turning and coating several times.
- Place all in roasting pan or dish.
- Tent and roast at 300 degrees 4 to 4.5 hours, basting often with its own juices. Should have internal temp of at least 170 degrees.
- After removing from oven, allow to cool to touch.
- Remove meat from bone, discarding any fat and/or grissle.
- Mix all sauce and bits from the pan together with the pulled meat and salt to taste.
- Meat should be very moist but if necessary, add olive oil and water to moisten especially if reheating.
- Before serving, dry fry (no oil) the meat in a non-stick skillet. This will produce crispy golden brown bits nearly identical to that from a rotisserie.

Nutrition Facts : Calories 421.5, Fat 22, SaturatedFat 4.4, Cholesterol 156.5, Sodium 384.7, Carbohydrate 2.7, Fiber 0.4, Sugar 0.9, Protein 50.6

Tips:

Use a flavorful cut of beef: Chuck roast or flank steak are both good choices, as they have a good amount of marbling and will stay tender even after being cooked on a skewer.
Marinate the beef for at least 4 hours, or overnight: This will help to tenderize the meat and infuse it with flavor.
Use a wooden skewer or metal skewer: Wooden skewers need to be soaked in water for at least 30 minutes before using, to prevent them from burning. Metal skewers do not need to be soaked, but they can be greased with oil to prevent the meat from sticking.
Cook the gyros over medium heat: This will help to prevent the meat from drying out. If you are using a grill, cook the gyros over indirect heat.
Let the gyros rest for a few minutes before slicing: This will help to keep the juices in the meat.
Serve the gyros with your favorite toppings: Traditional toppings include tzatziki sauce, tomatoes, onions, and pita bread.

Conclusion:

Making gyros at home is a great way to enjoy this delicious Greek dish without having to go to a restaurant. With a little planning and effort, you can make gyros that are just as good as the ones you get from your favorite Greek restaurant. So fire up the grill or oven and give this recipe a try!