Original Gyropalooza
There’s basically 3 ways to make gyro meat at home.
Assemble a vertical spit and shave off pieces as the exterior cooks
Make a well-seasoned, well-done meatloaf, and cut off strips :
1/2 medium onion, cut into chunks
1 pound ground lamb (or pork also works)
1 pound 80/20 ground beef
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon dried marjoram
1 teaspoon ground dried rosemary
1 teaspoon ground dried thyme
1 teaspoon ground black pepper
1.5 teaspoons fine sea salt
pulse onion in processor, squeeze liquid out
combine everything in food processor, pulse until pastified
cover and chill 1-2 hours.
press into 9×5 loaf pan, on paper towel, bain marie preheated 325 85 mins
IT 160F
Marinade thin slices of meat 1-2/overnight, pan fry until caramelized and cooked
2 lbs flank steak cut across grain, or chicken breast cut into thin strips
½ cup of plain or Greek yogurt, or plain yogurt
2 tablespoons freshly lemon juice
½ teaspoon ground black pepper
1 teaspoon salt
1 tablespoon olive oil + 1 tablespoon for cooking
1 tablespoon of red wine vinegar
4 garlic cloves, peeled and minced
1 small onion or shallot peeled and sliced
4-ish tsp of spices to make it more of a shwarma
1/2 teaspoon cumin, ground
1/2 teaspoon Allspice, ground
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon clove, ground
1/2 teaspoon ginger, ground
1/4 teaspoon turmeric, ground
1/4 teaspoon cinnamon, ground
1/4 teaspoon cardamom, ground
1/4 teaspoon coriander, ground