How do you make a Gyro (a greek sandwich)?

Question

I absolutely love the gyro. However, there is not really a place close to where i live that i could get one so i'm wondering how to make them. Is there a way of making the gyro meat at home, or do you have to have special equipment? What store near Dallas Texas would carry it, Or can most meat markets in grocery stores special order it for you? I work for Brookshires grocery company and they can sometimes order special items like that, but when i asked the market manager about it, he looked at me like i was crazy. also how do you make tzatziki?

Answer 1

You need 2 1/2 pounds of boneless pork loin, shoulder, or fresh ham, and some white wine vinegar for the meat, and 3 tablespoons sea salt, 1 1/2 teaspoons sweet paprika, 1/4 teaspoon black pepper and 1/4 teaspoon finely powdered Greek oregano for the gyros seasoning.



Slice the meat against the grain as thinly as you can and pound with a meat mallet. Try to get it under 1/4 inch thick. Arrange one layer of slices in a flat-bottomed container and sprinkle generously with gyros seasoning, then with a little vinegar.



Spread the vinegar over the meat so that all pieces are moistened. Add layers, spices, and vinegar until all the meat has been marinated. Cover and refrigerate for 30 minutes to 2 hours.



Slice the meat into strips about 1/2 to 3/4 of an inch wide and around 2 inches long. Dry fry (without any oil) in a non-stick frying pan until well browned and a little crisp. Stuff the cooked meat strips into warmed pita bread, adding tomatoes, lettuce, tzatziki and sliced onion.



For the tzatziki, blend 16 oz plain yogurt with 2 peeled, sliced and seeded cucumbers, 2 tablespoons olive oil, the juice of 1/2 lemon, 3 peeled garlic cloves, 1 tablespoon fresh dill weed, and some salt and black pepper to taste in your food processor, then chill for an hour before serving.

Answer 2

How to Make Gyro Sandwiches























By Brooke Turner, eHow Contributor

updated June 04, 2011







Print this article



Gyro sandwiches are on almost any Mediterranean restaurant menu and have become a popular street food. These Greek sandwiches are eaten hot or cold and are served at both lunch and dinner. With their special pita bread, they are also easier to hold onto, enclosing all of the ingredients in an edible pouch.





Read more: How to Make Gyro Sandwiches | eHow.com http://www.ehow.com/how_8539963_make-gyro-sandwiches.html#ixzz1iehB9ABK







Instructions

Things You'll Need

1 lb. Lamb, ground

1 cup Onion, minced

2 tbsp. Water

1 tbsp. Lemon juice

1 tsp. Salt

1 tsp. Oregano, dried

1 tsp. Cumin, ground

1 cup Cucumber, diced and seeded

1/2 tsp. Black pepper

1/2 cup Yogurt, plain

2 cloves Garlic, crushed

2 tbsp. Vegetable oil

1 tbsp. Mint leaves, chopped

4 Pita breads

2 cup Lettuce, shredded

1 cup Tomato, diced





Read more: How to Make Gyro Sandwiches | eHow.com http://www.ehow.com/how_8539963_make-gyro-sandwiches.html#ixzz1ieh2uiTA

1





Combine the ground lamb, water, lemon juice, salt, cumin, oregano, pepper, garlic and onion in a bowl and mix thoroughly.



2





Pound the mixture into four separate patties until they are thin and flat. Broil the patties in the oven for three to five minutes.



3





Mix the sugar, mint, yogurt and cucumber in a separate bowl until combined.



4





Slice the pita bread halfway around, making an opening for the ingredients.



5





Layer each pita pocket with a lamb patty, lettuce, tomato and then finally the cucumber sauce.







Read more: How to Make Gyro Sandwiches | eHow.com http://www.ehow.com/how_8539963_make-gyro-sandwiches.html#ixzz1ieh6cuAl

Answer 3

That sounds like a major expense and costly wastage as if you just think of the amount of meat used each day just for one you would be eating it for days, sliced and packed and put away and frozen.

Have a look at this, and then see what would be involved to make them. Even if you were to make one smaller than the pic you would have to buy a machine or make one, or if you were to do that on a rotisserie you would be cooking the whole thing in one go.



Think of the number of lamb boned leg chops or chicken breast go into each one of them and the cost.



I would suggest you obtain a good sharp knife and try shaving a ham whist it was hot.

Answer 4

Commercial gyro meat is chopped pressed mixture of beef and lamb that is roasted over an open fire. It is seasoned with salt and oregano. I have made lamb burgers with oregano and charcoaled them for a similar flavor but it's not nearly the same as a real Gyro.