Best 3 Gyros Spice Mix With A Kick Recipes
**Discover the tantalizing flavors of the Mediterranean with our exquisite gyros spice mix and an array of delectable recipes.**
Embark on a culinary journey to the heart of the Mediterranean with our authentic gyros spice mix. This aromatic blend of spices, including paprika, garlic, oregano, cumin, and a hint of cayenne pepper, will transport your taste buds to the vibrant streets of Greece. Unleash your inner chef and create mouthwatering gyros sandwiches, featuring tender, juicy meat enveloped in warm pita bread and topped with crisp vegetables, tangy tzatziki sauce, and a sprinkle of fresh herbs.
**Indulge in a symphony of flavors with our diverse selection of gyros recipes:**
* **Classic Gyros Sandwich:** Experience the traditional gyros sandwich, where succulent lamb or chicken is marinated in our aromatic spice mix, grilled to perfection, and nestled in a soft pita pocket.
* **Loaded Gyros Pita Wrap:** Elevate your gyros experience with a loaded pita wrap, featuring a generous filling of gyros meat, roasted vegetables, feta cheese, and a drizzle of garlic-infused tzatziki sauce.
* **Gyros Bowl:** For a lighter and healthier option, opt for a gyros bowl, where seasoned gyros meat is served over a bed of quinoa or rice, accompanied by fresh veggies, tangy dressing, and a dollop of tzatziki.
* **Gyros Fries:** Satisfy your cravings with gyros fries, a delightful combination of crispy fries, seasoned gyros meat, melted cheese, and a zesty tzatziki drizzle.
**Prepare to embark on a culinary adventure with our gyros spice mix and explore the diverse gyros recipes, promising an explosion of flavors in every bite.**
TRADITIONAL GYRO MEAT
This Greek/Lebanese style meatloaf is sliced and served with pita bread, tzatziki, and tomatoes for a delicious gyro that is the closest I've come to emulating my favorite Mediterranean restaurant. The preparation time seems long, but most of it is resting time, so you can be doing other stuff! You can substitute pork or chicken for the ground lamb and beef if you prefer.
Provided by The Dread Pirate Paramour
Categories Meat and Poultry Recipes Lamb Ground
Time 2h
Yield 10
Number Of Ingredients 11
Steps:
- Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.
- Preheat oven to 325 degrees F (165 degrees C).
- Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.
- Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 1.9 g, Cholesterol 58.7 mg, Fat 11.7 g, Fiber 0.5 g, Protein 15.7 g, SaturatedFat 4.7 g, Sodium 96.7 mg, Sugar 0.5 g
GREEK GYRO MEAT - ROTISSERIE, GRILL OR OVEN
We love Greek food, but Gyros are a true hit in my house! Most of the Gyros that we buy out are dry and the sauce never really tastes like it should. This is a fabulous recipe for those of us who love a REAL Gyro. It is flavor packed and very versatile. If you do not have lamb, you can substitute with finely ground hamburger. It will not be as authentic as the lamb Gyro, but the spices and seasonings used in this recipe will get you to where you are going! I serve this with recipe #296173. You can also wrap these up in foil and take along to a picnic or outing. UPDATE 07/25/08: I was given this recipe from a neighbor who used to live in our neighborhood and made this meat on his BBQ rotisserie. I had no idea it was an Alton Brown recipe until now. Please know this recipe was not posted in malice.
Provided by Brandess
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
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, 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 the 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 warm pita bread with recipe #296173 sauce, chopped onion, tomatoes and shredded lettuce.
- To cook on a Kitchen or BBQ Grill 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. (Follow your Kitchen Rotisserie manual for time and temperature.).
- 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 warm pita bread with recipe #296173 sauce, chopped onion, tomatoes, and shredded lettuce.
Nutrition Facts : Calories 179, Fat 11.3, SaturatedFat 4.7, Cholesterol 60, Sodium 264, Carbohydrate 2.2, Fiber 0.5, Sugar 0.6, Protein 16.2
GYROS - AN AUTHENTIC RECIPE FOR MAKING THEM AT HOME
Yes, you can make authentic gyros at home --> the texture and flavor of this meat is as good as you get in a good Greek restaurant, without the traditional rotating spit.. but this is just the recipe and technique for making the meat, for I'm assuming you know the drill on making the classic gyro sandwich - stuff the meat in a grilled pita with sliced tomatoes, onions and tzaziki sauce.. Enjoy!
Provided by steve in FL
Categories < 4 Hours
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl, and mix well.
- Knead the mixture on the counter for 10 minutes - just like you're kneading bread. You may want to use a dough-scraper to help keep the counter clean. (I do). Pick that meat up and SLAM it into the counter, continuing to do so for the 10 minutes. This is key to getting the correct texture. I'm no Alton Brown, but I think the thing we're doing here is melting the fat so that we get a nice smooth texture in the end.
- Form into a flat loaf - I like to put the meat onto a piece of wax paper, and flattening it into a 3" high slab rectangle. I cover it with another piece of wax and use a rolling pin to flatten it out, just make sure you straighten out the edges to form a rectangle so that when it comes time to slice, they are nice and even.
- Bake the loaf on a broiler pan (or pan with raised edges, because it will leak grease!) at 350 for about an hour. Alternatively, you can grill it over coals, that's my favorite way, just be sure to turn often so as to distribute the juices.
- Allow to cool for at least 10 minutes before slicing thin.
Tips:
- Make sure to use fresh, high-quality ingredients for the best flavor.
- If you don't have a food processor, you can grind the spices in a mortar and pestle or with a spice grinder.
- Store the spice mix in an airtight container in a cool, dark place for up to 6 months.
- Use the spice mix to flavor gyros, souvlaki, grilled chicken, fish, or vegetables.
- Experiment with different proportions of spices to create your own unique blend.
Conclusion:
This gyros spice mix is a delicious and versatile seasoning that can be used to add flavor to a variety of dishes. With its combination of aromatic spices, it's sure to become a favorite in your kitchen. Whether you're grilling gyros, souvlaki, or chicken, or simply want to add some extra flavor to your vegetables, this spice mix is the perfect way to do it. So next time you're looking for a way to spice up your meals, give this gyros spice mix a try. You won't be disappointed.
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