That gyros meat
First off… I used Dax Phillips’ Gyros Meat recipe. I made about 1/4 of his recipe. (my gyros cooking post) I need to buy a proper meat mallet – I used my rolling pin – but oh, I was very happy with the result. I was surprised at the tenderness of these lean cuts and I think I can even improve by a more indirect low and slow grilling after the initial sear. But, the seasonings and method – RIGHT on the money!
First up was what I know as a pita gyros:
Good golly, Miss Molly!! – this was good. I made a Greek style grilled pita in a cast iron pan – stovetop with a bit of olive oil/butter. I used a cucumber dip recipe from a Greek cookbook sent to me by “Auntie Margaret and Uncle Tasos” – DIRECT from Greece! – and a few sweet grape tomatoes.
A “gyros” pizza.
And finally, all of the gyros sandwich ingredients over a baked potato.
I dipped into the meat a number of times for snacks and then these three full meals. Not bad for a half pound of lamb, a half pound of beef and a total of $6.00 for organic, humanely raised meat!