AG'S GREEK GYRO MIX
INGREDIENTS:
---1 lb. ground lamb
---1 lb. ground beef 85/15 or 80/20 (DO NOT use anything else! Leaner and the gyro meat will turn out dry and pasty; higher fat and it is too greasy)
---1 small onion or 1/2 medium onion; cut into large dice
--- 6-8 large cloves of garlic; chopped roughly
--- 2 Tbsps. dried oregano
--- 1 Tbsp. dried thyme
--- 1 tsp. dried sage (or use savory if you do not have sage)
--- 2 tsps. dried marjoram
--- 2 tsps. dried cumin
--- 3 tsps. salt
--- 2 tsps. black pepper
--- EVOO for cooking
--- ingredients for Pitas: Pita bread pockets, onion, cucumber, tomato, lettuce, Feta, tzatziki, onions, etc.
INSTRUCTIONS:
1. Place onions and garlic in food processor or blender. Puree until you have an almost liquid pulp. You should have a 1/2 cup and you will need it.
2. Place the beef and lamb in a large bowl.
3. Add the onion-garlic puree to it and ALL of the spices, salt and pepper.
3. Mix very, very well. You want this meat at almost a paste consistency and void of air pockets.
Now you can cook this two ways. If cooking on the grill go ahead and preheat your grill and get it ready. Shape into paddies, brush with some EVOO and grill just like a burger. Cook until thoroughly done (sorry--no such thing as MR Gyro) and it has a nice crust on both sides. Enjoy.
If you can not make this on the grill you can make this in the oven.
4. Preheat the oven to 350F
5. Lightly brush a 9 x 13 baking dish with EVOO
6. Line the pan with parchment paper that extends up the sides and then turn the paper over so the 'oiled side' is now face up.
7. Put the meat and onion mixture onto the oiled paper and press it down very, very firmly. You want to flatten it and press out all air pockets. You want the meat in an even layer and extending to the edges. It should be packed down and fairly dense.
8. Bake about 40-45 minutes until it is browned and temps at 165F.
9. When done transfer to a platter/large plate and cover with plastic wrap.
10. Chill in the fridge for 2 hours.
11. Remove from fridge and put on a cutting board. Cut it into 3 pieces lengthwise and then slice off each piece 1/8" thick as you need/want them.
12. Heat a small amount of EVOO in a skillet and pan cook the slices about 2 minutes per side to brown and finish cooking. Serve immediately.
Enjoy.
Not hard to make this way just a little fussy and takes some time. Yes. You can cook Gyro meat ahead of time and then pan fry when you want it. It will keep 2-3 days in the fridge. You can freeze the Gyro meat for 2-3 month but I suggest you slice it before freezing it then you can take out as much as you need/want. Just reheat the pre-sliced meat in a skillet with some EVOO.
