Chef Greg’s Gyros Recipe | Medusa's Kitchen

Chef Greg’s Gyros
Here is the recipe for Chef Greg’s Gyros
Gyro Meat:
20 oz lamb fat, ground
1 lb lamb, ground
12 oz lean ground beef
6 oz Spanish onion or red onion
2 oz garlic
1/4 oz Greek oregano
1/2 tbsp kosher salt
2 oz cornstarch
1 tbsp fresh oregano
2 tsp black pepper
Fresh thyme (optional)
Gyro Assembly:
Warm pita bread
Tzatziki sauce    • Tzatziki Sauce Recipe  
Tomatoes, sliced thick
Red onions, sliced
Parsley, chopped
Feta cheese, crumbled
Lemon wedge, squeezed over cooked gyro


Instructions:
Place the lamb fat, lamb, and beef in a mixing bowl.
Puree the seasonings (Spanish onion or red onion, garlic, Greek oregano, kosher salt, cornstarch, fresh oregano, black pepper, and fresh thyme) in a blender. Add 2 oz of water and blend until a smooth paste forms.
Add the blended puree to the meat mixture and mix until well combined. Use a paddle attachment on your mixer to avoid breaking the whip.
Over mix the mixture to create a mousse-like texture, which is key to creating a firm and stretchy texture.
Pat the mixture onto a small sheet pan Roast in a 300°F oven for 45 minutes. We Roast at a low temperature to prevent cooking out all the fat.
Let it cool, then slice into thick strips. Use a sharp knife to slice the gyros.
Preheat a non-stick pan on high heat. Add olive oil and heat the pita bread until it puffs up. Set it aside on a plate. (towel to remove excess oil optional)
Cook the sliced gyros in the hot pan with olive oil to brown and caramelize. (cooked already …)
Assemble your gyro with tzatziki sauce, tomatoes, red onions, parsley, and feta cheese. Add a squeeze of lemon juice.
Additional Tips:
You can freeze the cooked and sliced gyro meat for at least 3 months.

This recipe can be used for:
Greek-style omelet
Mediterranean skillet
Gyro burgers
Grilled skewer kabobs
Koobideh (ground meat kabob)