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Mock Gyros

Mock Gyros recipe image
This Greek main features Lb leg of lamb, Boneless beef round steak, Salt, Dried thyme, crushed. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 2316
Description
This Greek main features Lb leg of lamb, Boneless beef round steak, Salt, Dried thyme, crushed. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Directions
  1. 1
    Have your butcher bone and butterfly the leg of lamb.
  2. 2
    Place lamb, cut side up, and beef side by side on a work surface; cover with clear plastic wrap.
  3. 3
    Using the smooth side of a meat mallet, pound each piece of meat to a 16 x 12 inch rectangle, 1/4 to 1/2 inch thick.
  4. 4
    Cut and patch meats where necessary to make the surface even.
  5. 5
    Combine salt, thyme, coriander, and pepper; sprinkle over meat.
  6. 6
    Pound in seasonings.
  7. 7
    Place beef atop lamb, fitting meat to edges.
  8. 8
    Pound together.
  9. 9
    Fold meat; place in a plastic bag set in a shallow dish.
  10. 10
    For marinade, in a small bowl combine oil, lemon juice, onion, and 4 cloves garlic.
  11. 11
    Pour over meat and seal bag.
  12. 12
    Marinate in the refrigerator for 6 to 24 hours, turning occasionally.
  13. 13
    Remove meat from marinade, reserving marinade.
  14. 14
    Unfold meat and roll up, jelly-roll style, beginning at narrow end.
  15. 15
    Tie meat securely with string, first at center, then half-way between center and each end.
  16. 16
    Tie lengthwise.
  17. 17
    Finish securing the roll by tying once more between each crosswise string and 1 inch from each end.
  18. 18
    Insert spit rod; center the meat on the spit and test balance.
  19. 19
    Fasten with holding forks.
  20. 20
    Arrange hot coals around a drip pan; test for MEDIUM HOT heat where the meat will be.
  21. 21
    Attach spit, turn on the motor, and lower the grill hood.
  22. 22
    Let the meat rotate over the drip pan for 1 to 2 hours or until rare to medium rare (140 to 150 degrees F), brushing with the reserved marinade occasionally.
  23. 23
    Remove meat from the spit.
  24. 24
    For sauce, combine yogurt, cucumber, and 1 clove garlic.
  25. 25
    Thinly slice meat crosswise, removing strings as you slice.
  26. 26
    Serve meat with pita bread.
  27. 27
    Top with yogurt mixture, chopped tomato, and parsley.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 2316kcal
% Daily Value *
Total Fat 84.5g130%
Saturated Fat 27.2g136%
Cholesterol 232mg78%
Sodium 2450mg103%
Total Carbohydrate 285g95%
Dietary Fiber 15.4g62%
Sugars 16.3g
Protein 118.2g237%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: gyros, lamb, beef, greek, grilled, marinated, pita, tzatziki, yogurt, main course, spit roast, herbs, lemon, dinner
Read it online: https://www.chefs-mate.com/recipe/mock-gyros/