Greek Gyro Meat Rotisserie Grill Or Oven
We love greek food, but gyros are a true hit in my house! Most of the gyros that we buy out are dry and the sauce never really tastes like it should. This is a fabulous recipe for those of us who love a real gyro. It is flavor packed and very versatile. If you do not have lamb, you can substitute with finely ground hamburger. It will not be as authentic as the lamb gyro, but the spices and seasonings used in this recipe will get you to where you are going! I serve this with recipe #296173. You can also wrap these up in foil and take along to a picnic or outing. Update 07/25/08: i was given this recipe from a neighbor who used to live in our neighborhood and made this meat on his bbq rotisserie. I had no idea it was an alton brown recipe until now. Please know this recipe was not posted in malice.
Steps
Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel.
Gather up the ends of the towel and squeeze until almost all of the juice is removed.
Discard juice.
Return the onion to the food processor and add the lamb , garlic , marjoram , rosemary , salt , and pepper and process until it is a fine paste , approximately 1 minute.
Stop the processor as needed to scrape down sides of bowl.
To cook in the oven as a meatloaf , proceed as follows:.
Preheat the oven to 325 degrees f.
Place the mixture into a loaf pan , making sure to press into the sides of the pan.
Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees f.
Remove from the oven and drain off any fat.
Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes , until the internal temperature reaches 175 degrees f.
Slice.
Ingredients
onion, lamb, garlic, dried marjoram, dried rosemary, kosher salt, black pepper