Best 4 Seitan Gyro Meat Recipes

SEITAN GYRO MEAT

Steps:

• Preheat oven to 350°F.
• Blend the onion, garlic, rosemary, basil, oregano, pepper, toasted sesame oil, tahini, salt, and soy sauce together in a food processor.
• Add the water to the food pro and continue to blend the mix until smooth.
• Put the gluten in a large bowl, and add the liquid ingredients. Stir well and knead for a few minutes. Add more gluten if it seems to wet.
• Form into a log and wrap tightly with aluminum foil, twisting at the ends. Bake for 60 minutes, flipping half way through.
• Once done baking, let it cool completely. Slice thinly and lightly fry on each side; use as desired.

GREEK GYRO MEAT

Steps:

• Add all the spices to a mixing bowl and stir well. Adjust the salt to your diet and taste. I use 1/2 tsp salt and 1 egg myself.
• in a food processor put 1/2 of each meat and 1/2 of the bread crumbs, 1tbsp of the oil and 1/2 the spices. pulse until well mixed and the meat forms a tight ball. Remove to a large bowl.
• Repeast step two with the rest of the ingredients.
• Mix the two batches toghther and spread out very thin on large oiled cookie sheets or food service cooking trays.
• Broil the meat until toasty, flip and repeat. usually 2-3 minutes on a side tops. watch closely so it doesn't burn.
• remove and cut in strips.
• If desired you can add an additional sear using a skillet and some oil on the stove.

ALTON BROWN'S GYRO MEAT RECIPE

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.

VEGAN SEITAN GYRO W/ CUCUMBER SAUCE

Steps:

• Peel and grate the cucumber. Put the grated cucumber into a strainer and set in the sink for 10 minutes to drain.
• Squeeze the cucumber to remove excess moisture and place into a small bowl. Add the remaining ingredients and stir well to combine. Cover and place in the fridge to let the flavors meld while you cook.
• Heat the oil in a pan over medium heat. Add the seitan bits and garlic and stir until the seitan begins to brown. Add all of the seasonings and stir well. Sautee until the seitan is well cooked and fragrant. Turn off the heat.
• Assemble the sandwich with the shredded lettuce, diced tomatoes and onions, cooked seitan and cucumber sauce. Eat open-face or fold up and hold on tight!