Mock Gyros Recipe
Yield: 20 ServingsRecipe by luhu.jp
Ingredients:
1 each: 5-6 lb leg of lamb,
2 lbs: Boneless beef round steak,
1 tbsp: Salt,
2 tsp: Dried thyme, crushed
2 tsp: Ground coriander,
1 tsp: Pepper,
1/2 cup: Cooking oil,
1/2 cup: Lemon juice,
1/4 cup: Finely chopped onion,
4 each: Cloves garlic, minced
8 ounce: Plain yogurt,
1/2 cup: Chopped cucumber,
1 each: Clove garlic, minced
20 each: Pita bread rounds, halved
2 each: Medium tomatoes, chopped
1 cup: Snipped fresh parsley,
Directions:
o Have your butcher bone & butterfly the leg of lamb. Place lamb, cut
side up, and beef side by side on a work surface; cover with clear plastic
wrap. Using the smooth side of a meat mallet, pound each piece of meat to
a 16 X 12 inch rectangle, 1/2 to 1/4 inch thick. Cut and patch meats where
necessary to make the surface even.
o Combine salt, thyme, coriander, and pepper; sprinkle over meat. Pound in
seasonings. Place beef atop lamb, fitting meat to edges. Pound together.
Fold meat; place in a plastic bag set in a shallow dish.
o For marinade, in a small bowl combine oil, lemon juice, onion, and 4
cloves garlic; pour over meat and seal bag; marinate in the refrigerator
for 6 to 24 hours, turning occasionally.
o Remove meat from marinade, reserving marinade. Unfold meat and roll up,
jelly-roll style, beginning at narrow end. Tie meat securely with string,
first at center, then half-way between center and each end. Tie lengthwise.
Finish securing the roll by tying once more between each crosswise string
and 1" from each end.
o Insert spit rod; center the meat on the spit and test balance. Fasten
with holding forks. Arrange hot coals around a drip pan; test for MEDIUM
HOT heat where the meat will be. Attach spit, turn on the motor, and lower
the grill hood. Let the meat rotate over the drip pan for 1 to 2 hours or
till rare to medium rare (140 to 150 degrees), brushing with the reserved
marinade occasionally.
o Remove meat from the spit. For sauce, combine yogurt, cucumber, and 1
clove garlic. Thinly slice meat crosswise, removing strings as you slice.
Serve meat with Pita bread. Top with yogurt mixture, chopped tomato, and
parsley.
Source from luhu.jp
side up, and beef side by side on a work surface; cover with clear plastic
wrap. Using the smooth side of a meat mallet, pound each piece of meat to
a 16 X 12 inch rectangle, 1/2 to 1/4 inch thick. Cut and patch meats where
necessary to make the surface even.
o Combine salt, thyme, coriander, and pepper; sprinkle over meat. Pound in
seasonings. Place beef atop lamb, fitting meat to edges. Pound together.
Fold meat; place in a plastic bag set in a shallow dish.
o For marinade, in a small bowl combine oil, lemon juice, onion, and 4
cloves garlic; pour over meat and seal bag; marinate in the refrigerator
for 6 to 24 hours, turning occasionally.
o Remove meat from marinade, reserving marinade. Unfold meat and roll up,
jelly-roll style, beginning at narrow end. Tie meat securely with string,
first at center, then half-way between center and each end. Tie lengthwise.
Finish securing the roll by tying once more between each crosswise string
and 1" from each end.
o Insert spit rod; center the meat on the spit and test balance. Fasten
with holding forks. Arrange hot coals around a drip pan; test for MEDIUM
HOT heat where the meat will be. Attach spit, turn on the motor, and lower
the grill hood. Let the meat rotate over the drip pan for 1 to 2 hours or
till rare to medium rare (140 to 150 degrees), brushing with the reserved
marinade occasionally.
o Remove meat from the spit. For sauce, combine yogurt, cucumber, and 1
clove garlic. Thinly slice meat crosswise, removing strings as you slice.
Serve meat with Pita bread. Top with yogurt mixture, chopped tomato, and
parsley.
Source from luhu.jp