Only 0.7g net carbs per serving. Place in a water bath and cook at 325°F for 15-20 minutes or you have an internal temp of 175°F-180°F. Add half of the lamb and cook, tossing constantly, until cooked through and liquid is absorbed, 5 to 7 minutes; transfer to a plate. I looked at many recipes and made this recipe a few times to get it to my liking, flavor and texture-wise. Flatten and smooth the meat into a nice meatloaf. Process until a smooth paste is formed, about 1 minute total. Serve immediately. Knead until a light film forms on … Traditional Greek gyro, from what I have read, is made with whole cuts of pork, slowly cooked rotisserie style, and thinly shaved, while Americanized Greek gyro is the pressed, almost sausage-like, thinly sliced minced beef and/or lamb blend. Gather up the ends of the towel and tightly squeeze until almost all of the juice is removed. Fill your bowls with salad greens, top with cooked gyro meat, cauliflower rice or other grain, tomatoes, red onions, kalamata olives, sprinkle freshly crumbled feta and fresh dill. Stop the processor to scrape down the sides with rubber spatula, as needed. I used Whole Foods 365 brand which was super easy to make – just put in a non-stick pan and cook for about 6 minutes. Gyro Spice Blend: In a small bowl add 1 tbsp ground coriander, ½ tbsp Garlic powder, 2 tsp dried Oregano, 1 tbsp Basil, 2 tsp Thyme, 2 tbsp Chili powder, 1 tsp Cinnamon, and ½ tbsp Paprika. Drain. Simmer for 20 minutes until water is absorbed and rice is tender. Thank you for this! 8. This easy slow cooker lamb recipe is so tender it melts in your mouth! Whisk together the vegetable oil, 2 tablespoons lemon juice, brandy, crushed garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, marjoram, thyme, rosemary, and oregano in a bowl, and pour into a resealable plastic bag. Also sadly, these pre-made gyro meats tend to be very processed and they almost always contains gluten, so naturally I won’t touch them. Mix the lamb and meatball spices together in a small mixing bowl. Cover and refrigerate for at least 1 hour or up to overnight. It makes me sad that we aren’t making it ourselves. Bake until the center of the loaf reads 160°F on an instant read thermometer, about 30-40 minutes. Place the cold meat mixture into the bowl of food processor with the drained onion, garlic, and bacon. Sadly while my dad makes THE best lamb you’ll ever eat, neither he nor anyone else in our family has ever mastered homemade gyro. Let’s get started… Aside from the awesome gyro flavor, the best part of this Greek gyro recipe is less than 30 minute prep time! Once the yogurt has drained for at least one hour, discard the liquid. Using a tablespoon sized scoop, form the mixture into balls, it should make 12 – 13 meatballs. Mix the lamb and meatball spices together in a small mixing bowl. Make the Gyro Meat: In a medium bowl, combine the ground lamb, salt, pepper and oregano leaves with your hands, mixing until all of the seasonings have been evenly distributed. Our recipe for incredibly easy, deliciously zesty Gyros with Homemade Lamb Gyro Meat has everything you want in an authentic Greek gyro. Meh. While the loaf is baking, make the tzatziki sauce (recipe below). Let stand 5 minutes. Marinate for at least an hour, but ideally overnight. In a 6-quart slow cooker, add the lamb. Our Favorite Greek Flavors, In One Gorgeous Bowlful. Step 2 Sign up for the Tasty Yummies email list and receive notifications when new posts go live, plus get you’ll get exclusive offers, downloads, recipes and more! Place the chopped cucumber in a tea towel or a bunch or sturdy paper towels and squeeze to remove the liquid; discard liquid. When the lamb is done roasting, remove from oven and let rest about 30 minutes as the lamb continues to cook outside the oven. Cover and refrigerate at least 1 hour or up to over night. Lay the strips of gyro on the line baking sheet and broil directly under the broiler until the edges are browned and a little crispy, 2 to 3 minutes. The spice rub for the meat marries just as well with fish fillets, shrimp, or lean ground lamb or beef. These Mediterranean Lamb Bowls are an easy and healthy ground lamb recipe with exotic Mediterranean flavors to spice up dinner any night of the week! In a large skillet over medium-high heat, cook lamb, onion and Greek seasoning until This dissolves the proteins in the meat to create the proper texture. Weigh all of the gyro meat and then divide by 8 in order to know how many ounces of cooked meat to serve on each flatbread. In same skillet on medium-high, cook beef, Italian seasoning, rosemary, cumin, pepper and remaining pinch salt. To make the meat mixture, thoroughly combine the ground lamb, red onion, garlic, lemon juice, salt, cumin, pepper, oregano, and nutmeg in a mixing bowl. Rather than tucked into a warm pita (which I have yet to master gluten or grain-free, but don’t worry, I will), and served in a wrap, which would certainly be incredible, the gyro meat is the star of the show in these veggie loaded bowls. Mix with hands until well mixed. I will be making these gyro bowls for everyone this Sunday, for our big Sunday Family Fun Day. These Greek Lamb and Cabbage Bowls are a simple one-pot weeknight paleo meal, ready in about 15- 20 minutes and loaded with so much Greek-inspired flavor. Your email address will not be published. Repeat process with remaining oil and lamb. Add the oregano and continue to mash until incorporated. I am home in New York right now, with my family, visiting and meeting my brand new nephew Keaton James, born just three weeks ago. Aside from the awesome gyro flavor, the best part of this Greek gyro recipe is less than 30 minute prep time!! Cook until browned, flip the patty and cook on the other side. Please seek professional help regarding any health conditions or concerns. Serve on top of the gyro bowls. This makes a great packable lunch. Dutch oven, filling it about 3 inches up the sides. Place mixture in a glass baking dish. Greek food is my comfort, it’s what I crave at the holidays, when I am homesick or when I come down with a bug. My husband is Greek and we look forward to making this. With moist hands, form the meat mixture into rectangle about 1 1/2 inches high, about 9-inches long, and 4 to 5-inches wide. Whenever my parents serve up gyro, which isn’t super often, it usually comes already prepared and frozen. Cookie Policy. Doing it this way saves tons of The gyro meat, while not shaved from a big spinning rotisserie of spinning slow cooked meat, it totally has the same classic flavor and texture, without the hassle and with no additives. Adjust oven rack to middle position and preheat oven to 300°F. Content should not be considered a substitute for professional medical expertise. It talks about why salting and letting the meat sit is important, the role that the fat from the bacon plays and lots more. There are 8 servings, and thus 8 gyros total. Cook until browned, breaking into small pieces as it cooks with a spatula. The Best Greek Burger (Gyro Burger) is a juicy tasty burger recipe that tastes just like a gyro! Top with onion and garlic. This sounds amazing! Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel or a few paper towels. Bring to a boil; cover and reduce heat to medium-low. Call it whatever you want, just make sure you eat it. Refrigerate, covered, until ready to use. If taking this to work, or storing any leftovers, leave the tzatziki sauce and pita chips off until just before serving. Whisk together the vinegar, oil, dried herbs, garlic granules, cinnamon and pepper. *. Discard juice. Meanwhile, place yogurt in fine-mesh strainer set over small bowl. © TASTY YUMMIES 2020 // BETH MANOS BRICKEY. Recipes All Recipes Low Carb Appetizers/Beverages Breads Breakfast Desserts Soups Sides Main Courses Holidays/Seasonal Rosh Hashanah Halloween Thanksgiving Chanukkah Sold on the streets of Greece, this Instant Pot Greek Gyros recipe made with beef and lamb will make you feel like you are on a Greek island. Toast the pitas in a toaster or oven until heated. A big Greek feast needs to come with a side of very loud chatter, tons of laughs, stories from back in the day and it needs kids running around the very same living room that my dad ran around as a little kid. Combine lamb, salt, pepper, marjoram and rosemary in medium bowl. Using a tablespoon sized scoop, form the mixture into balls, it should make 12 – 13 meatballs. Put the garlic-oregano paste in a small bowl, add the lemon juice and 1 cup of olive oil; season with salt and pepper. Meanwhile, place the Greek yogurt in fine-mesh strainer lined with paper towels, set over small bowl. Pour the canola into a 6-qt. Thanks for the great recipe! I adore Greek food! My mom is an incredible baker, while not Greek herself she has mastered Greek desserts and pastries, baklava, koulourakia cookies. Add the lemon juice and stir until combined. Cooking gyros a great fun way to cook for large groups of people, in particular 18 and 21st birthdays where the guests tend to keep straggling in hours after the official start time.