Gyros (M. Payneopolis)

  • 2 lbs ground, IO Ranch lamb
  • 1 medium sweet onion (or half a big one), chopped
  • 1 tbs minced garlic
  • 1 tbs marjoram, dried
  • 1 tbs rosemary, dried (can be ground or whole, but dried)
  • 1 tbs fresh ground black pepper
  • 2 tsp sea salt
  • 2 tsp apple cider vinegar (prefer Bragg’s)

The above recipe results in a peppery gyro – but very tasty.  Use less pepper if you like.  All the spices are important – don’t be tempted to leave any out.

Add all of the above to a medium-sized food processor.  Process for a minute, or until everything is thoroughly mixed.

Remove the meat, place on Saran wrap.  Form a “log”, then roll in the wrap.  Place in the refrigerator for an hour or more.

Cook on a vertical, electric rotisserie:  Using a Sunbeam vertical electric rotisserie (Wal-Mart or Target, etc), remove the log from the Saran wrap and skewer it on the long axis.  Cook for 30 minutes (our rotisserie has just one heat setting).  Remove the meat from the skewer and place it on the skewer in the other direction, ie the top is now at the bottom. Cook for another 30 minutes or until done.  Remove the meat and slice vertically, like the gyro vendors do!

Can be cooked in a meatloaf pan in the oven, as well.

Leave a Reply

Your email address will not be published. Required fields are marked *