Light Spam Gyro Meat Recipes

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.

LIGHT SPAM GYRO MEAT

Steps:

• Slice the entire block of Spam thinly along the narrow side.
• Blend the remaining ingredients thoroughly, and mix in with sliced Spam so that each piece is coated.
• Chill in refrigerator, covered, for at least 30 minutes.
• Cook in a medium-hot pan in a single layer, turning each piece over after a few minutes.
• Place on freshly-made Gyro bread (http://www.food.com/recipe/greek-pita-bread-60108), and top with chopped tomato, onions, and tzatziki sauce.

EASY LAMB AND BEEF KABOBS OR GYROS

Steps:

• Soak skewers in water for 30 minutes while you prepare the meat mixture.
• In a large bowl, combine all the other ingredients. Mix well with hands (use rubber gloves).
• Dry off the skewers so they aren't dripping wet, then form an oblong "sausage" around the skewer, securing firmly.
• Cover and refrigerate skewered meat for 30 minutes.
• If possible, use a veggie or fish grill (that has a smaller grate); brush or spray grill grate with oil.
• Set grill to medium-off-medium and grill each side for 5 minutes, turning only once, or until the outside of the meat is charred and the inside is medium.

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.

GYRO MEAT

Steps:

• Combine ingredients in a bowl, and shape into 1/2 inch thick patties.
• Broil 8-10 minutes until no longer pink.
• Slice thinly and serve with pita bread, sliced tomatoes, thinly sliced onion, cucumber yogurt sauce.

BEST HOMEMADE LAMB GYROS

Steps:

• Two to three days before:.
• Cut the meat into small cubes, removing only large pieces of fat. Grind rosemary until fine, add the garlic, oregano, rosemary, salt, pepper, and lemon zest (fine grated from one lemon) and process a bit. Do not add the onion!
• Place the meat and spice mixture in a plastic bag, mix well, seal tightly and chill, turning now and then.
• 8 to 18 hours before serving:.
• Coarsely chop the onion and process it in the food processor until it is mushy with no onion pieces in it. Pour it out onto a clean fine weave cloth, gather the cloth up around the onion and squeeze out the liquid very well until the onion is very dry.
• Working in batches, grind the meat cubes in the food processor until finely ground. Add the onion to all the meat and mix well. Then re-process in batches until the mixture is reduced to a fluffy paste -- this may take two or more minutes per batch. Knead the meat mixture very well, form into a compact log 8-10 inches long with blunt ends, and wrap very tightly in plastic wrap (see picture). Chill for 3 to 18 hours.
• 1.5 to 2 hours before serving:.
• Remove plastic wrap and re-wrap tightly in foil. Put on indirect heat on the BBQ 375-400 degrees, turning every 15-20 minutes for about 60-70 minutes until the internal temperature reaches 150 degrees. Remove from grill and leave in foil for at least 20 minutes. Final temperature should be 160-165.
• Slice very thin horizontal slices. If you like your gyros meat crispy, saute the slices in a hot skillet for a few minutes before serving (I like mine soft, so I just zap it very briefly if I need to warm it up!).
• Serve with tzatziki (try #59336) and warm pita.