No good (or groaningly bad) punny post names today. I made gyros following the Cook's Illustrated recipe from the July/August 2007 issue. I wasn't sure what to expect. Traditionally, gyros are made to order by cutting strips of meat off a rotating cylinder of meat, which is a little challenging for the home cook. CI had a very different, well-researched techinique to try.In this method, you make little gyro-meatball-patties and pan fry them. The recipe was a lot like the method I use for keftedes (Greek meatballs), except CI used a lot more bread than I would have.
The results were quite good. Instead of stuffing everything into pita bread, I served the whole kitandkaboodle plated as a DIY sandwich making plate. (We were joking that this picture looked a little like a shot from The House of Apollo Menu Specials page - hey you get the point though. Yasou!)
I made the lamb patties on Sunday and fried them up to order on Monday. While they were cooking, I made the tzaziki (garlic yogurt sauce) and set up the plates with feta, tomatoes, olives and salad.
Gyros (adapted from Cook's Illustrated)
- most of a piece of pita bread or 2 slices of bread, torn into pieces
- 1 large shallot, rough chopped
- 1 clove garlic, pressed or minced
- big squeeze of lemon
- 1 tablespoon fresh oregano or 1 teaspoon dried Greek oregano
- salt and pepper
- 1 pound ground lamb
Heat a large skillet over medium-high heat. Fry patties about 4 minutes per side. You want them deeply browned and cooked all the way through. Drain on paper towels and serve.
Depending on how many garnishes you use, this will serve 3-4 people.
Gyro Fixings
- slices of feta cheese
- tomato wedges
- Kalamata olives
- pita bread
- salad dressed with a super lemony dressing (lemon juice and oil in a 1:3 ratio, Greek oregano, salt and pepper)
- tzaziki (stir together 1 cup full fat yogurt, 1 seeded and diced cucumber, 1 pressed clove of garlic, handful chopped mint and dill, salt to taste)
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