The texture was much better than my first attempt. I tried to keep the meat as cold as I could and was worried about over working the meat. The texture isn’t as springy as bologna like the restaurants near me, but that could either be me not salting it long enough (6.5hrs) or using beef instead of lamb because none of the markets near me carried any of it today.
Could be anything.
I now have a lot of gyro meat. I will prob freeze half of it after slicing it up and eat it for lunch for the rest of the week.
DoctorMumbles
I keep saying I want to try this but lamb is expensive where I am. I wonder how it would work with beef/pork.
RzaAndGza
Gyros can be difficult and expensive and time consuming to make. Meanwhile, going to your local Greek spot and buying cooked gyros by the pound is cheaper, easier, quicker, and most importantly, tastier.
greenbeanparallel
I used the recipe on the website, it was too bacony for my taste.
LionOfNaples
*Beef Your Own Meat
lumin0va
I thought this was underproofed sourdough bread for a second
7 Comments
I posted earlier asked for advice for this [recipe](https://www.seriouseats.com/greek-american-lamb-gyros-recipe) and decided to make a second post for the results.
The texture was much better than my first attempt. I tried to keep the meat as cold as I could and was worried about over working the meat. The texture isn’t as springy as bologna like the restaurants near me, but that could either be me not salting it long enough (6.5hrs) or using beef instead of lamb because none of the markets near me carried any of it today.
Could be anything.
I now have a lot of gyro meat. I will prob freeze half of it after slicing it up and eat it for lunch for the rest of the week.
I keep saying I want to try this but lamb is expensive where I am. I wonder how it would work with beef/pork.
Gyros can be difficult and expensive and time consuming to make. Meanwhile, going to your local Greek spot and buying cooked gyros by the pound is cheaper, easier, quicker, and most importantly, tastier.
I used the recipe on the website, it was too bacony for my taste.
*Beef Your Own Meat
I thought this was underproofed sourdough bread for a second
Baking soda gives a springy texture.