Mix spices into the pork mince, shape into a thick sausage and sous vide at 62.5C for 2 hours.
Slice thinly and fry over high heat until crispy on each side.
Add to homemade pita with tzaziki (or ranch) and salad.
**=-=-=-=-=-=-=-=**
*- *”combined” isn’t perhaps the best word, as I commented below.* I used 1# ground pork, then used every ingredient listed in each of these recipes, with the larger of whichever measurement was included since I’d seen some feedback on a few recipes that said they needed more flavor.
I guess, looking at it now, the second recipe has everything the first one does, except that I used pork instead of the lamb & beef, so I could have just shown the second one, but it was how I had it set up when I was cooking, and I wanted to show my work (so to speak.)
Altrebelle
thanks for the recipe…I’ll have to give this a try. Think I’ll hard sear the exterior before slicing for yummy brown bits
pimpvader
After doing gyros with my SV for the first time, I have never done it any other way. Perfect every single time and in my opinion the flavors develop so much more
StandardCarbonUnit
Now I know what Im doing with my Friday night 👏
cherryventura
Beef and pork mince?
russcron
Thanks for this great idea. Wouldn’t a thunk. Any reason not to use 100% lamb? Too lean perhaps?
Simple-Purpose-899
I love gyros, and had two for lunch yesterday. Making them at home has always been a dream, but finding good pita is a real pita.
CallMeEggroll
I was just telling my wife last night that I’ve been craving a gyro so now I know what I’m doing this weekend! Thanks for the recipe
8 Comments
I combined* two recipes I found here:
RECIPE 1
* 400g pork mince
* 0.5 tbsp dried oregano
* 0.5 tbsp smoked paprika
* 0.5 tsp ground cumin
* 0.5 tsp garlic powder
* 0.75 tsp salt
* 0.5 tsp pepper
RECIPE 2
* 1 small onion, cut into chunks
* 1 pound ground lamb
* 1 pound ground beef
* 1 tablespoon minced garlic
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* 1 teaspoon dried marjoram
* 1 teaspoon dried thyme
* 1 teaspoon dried rosemary
* 1 teaspoon freshly ground black pepper
* ¼ teaspoon sea salt
Mix spices into the pork mince, shape into a thick sausage and sous vide at 62.5C for 2 hours.
Slice thinly and fry over high heat until crispy on each side.
Add to homemade pita with tzaziki (or ranch) and salad.
**=-=-=-=-=-=-=-=**
*- *”combined” isn’t perhaps the best word, as I commented below.* I used 1# ground pork, then used every ingredient listed in each of these recipes, with the larger of whichever measurement was included since I’d seen some feedback on a few recipes that said they needed more flavor.
I guess, looking at it now, the second recipe has everything the first one does, except that I used pork instead of the lamb & beef, so I could have just shown the second one, but it was how I had it set up when I was cooking, and I wanted to show my work (so to speak.)
thanks for the recipe…I’ll have to give this a try. Think I’ll hard sear the exterior before slicing for yummy brown bits
After doing gyros with my SV for the first time, I have never done it any other way. Perfect every single time and in my opinion the flavors develop so much more
Now I know what Im doing with my Friday night 👏
Beef and pork mince?
Thanks for this great idea. Wouldn’t a thunk. Any reason not to use 100% lamb? Too lean perhaps?
I love gyros, and had two for lunch yesterday. Making them at home has always been a dream, but finding good pita is a real pita.
I was just telling my wife last night that I’ve been craving a gyro so now I know what I’m doing this weekend! Thanks for the recipe