Gyros anyone?

[SeniorCoot]

made some yesterday and today--I really like them and they are easy to make.
GYRO-Meat
1 1/2lb Gr venison,moose or 1/2lb lamb & lb beef
1/4C dehydratesd onions
1/3C water
1Tbsp salt
1Tbsp sugar
2tsp oregano leaves
2tsp black pepper
1tsp gr cumin
1tsp Tony's or Slap yo Momma--
1/2tsp gr cinnamon
3 cloves garlic mashed
2tsp veg oil
method:
1)mix water and onions- let onions rehydrate-mix all spices together and sprinkle over gr meat-
2) add onions and veg oil-mix by hand well. cover and refrigerate 2-4 hrs or overnite to bleand flavors
3) put meat mix in loaf pan- place in water bath about 3/4 of way up pan. bake at 375F for 35 min,reduce heat to 335F and c0ook about 1 hr till internal temp reaches 160F
4) remove pan from oven- take loaf pan out of water-cover with foil and put on rack-i use another loaf pan and about 3lb to weight it as it cools to room temp then place with weight in frig till cold.
To serve--
Toast Pits pocket bread- nuke thin slices of meat and add some slices of tomato- onions and Tzatziki Sc.
Questions pm or post.

[crawfish]

I had my first gyro at the fleet landing at 3AM waiting for the liberty boat to take me back to my ship in Athens Greece way bake in 1967. We have to local Greek restaurants that serve then. Have a couple a month.

[tincan]

local Greek restaurants

if there's a diner nearby, the chances are there's a Greek in there somewhere:D

[SeniorCoot]

Right on Tin can-- when i was growing up in NJ every diner i went to was greek opwned and also shoe repair shop in my town- food was good cheap and plaentiful. Not lalala-like today imitation diners but good- one ectioned plate with meat pot gravety and veg- some small dessert and bun or bread.

[tincan]

I get down to coastal NC frequently throughout the year, and danged if there isn't a Greek diner (camouflaged, of course;)) in Elizabeth City- "The Circle" restaurant.

Here in NYC (and everywhere else, I expect) a gyro is made with "lamb loaf", which is quite tasty; there's a high-end Greek restaurant nearby that has it with real grilled lamb, and it's to die for... put some lemon roasted taters on the side and it's killer.

To get on topic, I have some venison and antelope in the freezer- I've made over a period of time a lot of "Ground Ventalope Stroganoff Over Wide Noodles", your Gyro recipe sounds like where some of meat will get diverted to, thanks.

You know, "GYRO" is actually pronounced, "HERO", I think...

Back again- Thanks for jogging my memory, I forgot I have half a lamb I bought in Montana last year that's residing in my brother-in-law's freezer...