Gyro

A Gyro is a Greek sandwich specialty. A proper Greek gyro is made with meat cut off a big cylinder of well-seasoned lamb or lamb and beef. (This meat is on a slowly rotating vertical spit the name gyro, implying the circular spinning motion of a gyroscope)

• 3/4 pound lean, finely ground chuck
• 3/4 pound lean, finely ground lamb.
• 4 teaspoons dried oregano, crumbled.
• 2 3/4 teaspoons onion powder
• 1 3/4 teaspoon garlic powder
• 1 3/4 teaspoon freshly ground black pepper
• 5/8 teaspoon thyme, crumbled
• 1/2 teaspoon salt or to taste

METHOD

Pre-heat oven to 350°F. Be sure meats are ground very fine. The gyro mixture needs to be very dense in texture.

Put all ingredients in a large mixing bowl or pot. Using your hands, mix ingredients together to thoroughly incorporate the two meats, flavoring herbs and spices. If he mixture feels too stiff, add a tablespoon or two of ice water to help soften it. The completed mixture needs to be stiff and dense; so, don't be concerned about over mixing.

Place meat mixture in meatloaf pan; firmly packing it down. Smooth top surface. Drizzle cooking oil over top and place in pre-heated 350°F oven. Bake for about 45 to 60 minutes.

Meat should be well done and internal temperature should register about 175-180°F. on an instant read thermometer. Juices should run clear.

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

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