American Gyros – Mystery Meat Demystified

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If you are from Greece, you are probably very confused right
now, and I wonder why I call these gyros. There, pork and chicken are
used, in non-soil form, and as the meat slowly turns on a fire, cooking,
The caramelized surface is shaved into thin slices.

This is an incredible thing, but
believe it or not, I prefer this approach of Americanized "mysterious meat", which
uses lamb on the ground and / or beef. The spices are similar, but the texture is totally
Different, and for me, more interesting. I can eat fresh and identifiable meats
at any time, so when I am in gaiety, I want the things you can not get
of some street vendors. Of course, as the meat is wet, you take
their word for which specific animals have made the ultimate sacrifice, this is why
these things became affectionately known as "mysterious meat."

This style is perfect for making the lead. Once this is done
cooled and sliced, all you have to do is to maroon it in a saucepan, and find a little
Flatbread for winding. Preferably, this would be Lebanese house
mountain bread, which I will try to show you in the near future. in the
Meanwhile, your favorite pita will do, as long as you will not forget do
Some
tzatziki. I really hope you gave it
try it soon. Enjoy it!

Ingredients for 8 servings:

1-pound earth lamb

1 pound ground beef

1/2 cup of yellow onion finely diced

4 cloves of garlic crushed

1 tablespoon of freshly chopped rosemary

2 teaspoons of dried oregano

2 to 3 teaspoons of Kosher salt, or to taste (you can cook one
small piece to test)

1 teaspoon of fresh black pepper

1 teaspoon of cumin

1 teaspoon of paprika

1/8 teaspoon of cinnamon

1/8 teaspoon of cayenne pepper

2 tablespoons of bread crumbs

– Bake at 350 F for 45 minutes, or until an internal temperature
of 160 F.

– Note: to make marinated red onions, simply cut about 1/8-inch thick and cover with red wine vinegar for a few hours or night. They will turn into the beautifully colored topping seen here.

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