Gyros
Ingredients
- 1 1/2 lb Shoulder lamb*
- 1 lb Beef chuck*
- 3 oz onions
- 1/2 pt Water
- 1 tbsp Salt
- 1 tsp Sugar
- 2 tsp Oregano
- 2 tsp Black pepper; coarsely ground
- 1 tsp Cumin
- 1 tsp Hot paprika
- 1/2 tsp Cinnamon
- 2 Cloves garlic; pressed or minced
- 2 tbsp Vegetable oil
- Butter
Directions
Grind lamb and beef together, using large hole plate on meat grinder. Regrind using small hole plate. Sweat off the onions. In another small bowl combine next 6 ingredients and mix thoroughly. In large bowl combine meat, onions and spice mix. Add garlic and vegetable oil; mix thoroughly with hands until spices are evenly distributed; refrigerate, covered for several hours. In a small skillet, fry a small amount of the meat mixture in a little butter. Taste for seasoning and adjust, if desired. Blanch bacon by simmering in hot water about 3 minutes. If pork belly is used, blanching is not necessary. Drain on paper towels. Line loaf pan (8 1/2 x 5 x 3") with bacon or pork slices, covering sides and bottom; pack gyros meat into pan, filling to the top of the pan. Cover with remaining slices of bacon or pork. Place filled pan in hot water bath, reaching 3/3/4 of the way up the loaf pan. Bake at 375 F (190C.) for 20-30 mins. Reduce heat and continue baking 30 mins longer. Remove pan from oven; remove loaf pan from hot water bath and place on wire rack to cool. Cover with aluminum foil and weigh with about 2 lbs weight to compress loaf. Cool to room temperature; refrigerate meat, covered with weight 12 hrs or overnight to ripen and increase flavor. Meat will keep for up to 4 days refrigerated.
