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Recipe: Mock Gyros
Similar Categories: Mock, Gyros
Mock Gyros
Yield: 20 Servings
1 ea 5-6 lb leg of lamb
2 lb Boneless beef round steak
1 tb Salt
2 ts Dried thyme, crushed
2 ts Ground coriander
1 ts Pepper
1/2 c Cooking oil
1/2 c Lemon juice
1/4 c Finely chopped onion
4 ea Cloves garlic, minced
8 oz Plain yogurt
1/2 c Chopped cucumber
1 ea Clove garlic, minced
20 ea Pita bread rounds, halved
2 ea Medium tomatoes, chopped
1 c Snipped fresh parsley
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.
Yield: 20 Servings
1 ea 5-6 lb leg of lamb
2 lb Boneless beef round steak
1 tb Salt
2 ts Dried thyme, crushed
2 ts Ground coriander
1 ts Pepper
1/2 c Cooking oil
1/2 c Lemon juice
1/4 c Finely chopped onion
4 ea Cloves garlic, minced
8 oz Plain yogurt
1/2 c Chopped cucumber
1 ea Clove garlic, minced
20 ea Pita bread rounds, halved
2 ea Medium tomatoes, chopped
1 c Snipped fresh parsley
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.
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