Shuley Posted January 31, 2017 Report Posted January 31, 2017 Sounds fancy, huh?I tried out some gyros on the rotisserie today and followed Rak's recipe. I really wasn't too sure about mixing the meat with a mixer but I decided to just try it out. Turned out excellent so there really was something to it. The smell was making me bonkers at this point. And the pitas wouldn't fold so I made some gyro "wedges". This was perfectly acceptable. Tasty! 6
Pequod Posted January 31, 2017 Report Posted January 31, 2017 (edited) Oh...that looks like something I need to do. Where do I find Rak's recipe for gyros? Never mind...found it! Edited January 31, 2017 by HalfSmoke
MacKenzie Posted January 31, 2017 Report Posted January 31, 2017 Shuley, i never thought of doing my donair meat in the rotisserie, that is what we call gyros. Next time you just bet I'll do mine in the rotisserie, too.
tinyfish Posted February 1, 2017 Report Posted February 1, 2017 That looks really good. I guess the meat is firm enough not to fall apart before it's cooked.
Aussie Ora Posted February 1, 2017 Report Posted February 1, 2017 Looking good Outback Kamado Bar and Grill
ckreef Posted February 2, 2017 Report Posted February 2, 2017 Looks awesome. I've spun that recipe before. The rotisserie is as close as you can get to the traditional stand up rotisserie that is commonly used. I used ground lamb and bison. Bison works good since it's a nice lean beef.
bosco Posted February 5, 2017 Report Posted February 5, 2017 Gyro = Greek Donnair = Turkish Shawarma = middle Eastern they are just different names for essentially the same thing. Each recipe has some different meat source and seasoning, however the concept is essentially the same.
ckreef Posted February 5, 2017 Report Posted February 5, 2017 On 2/1/2017 at 4:36 AM, tinyfish said: That looks really good. I guess the meat is firm enough not to fall apart before it's cooked. Stick it in the freezer for 30-60 minutes just prior to putting it in the basket. Firms it up a little so it helps hold its shape better. I've used this method, Rak's recipe and spun it on my 19" using the 6" KK basket. I rolled it long so you get the most outside crust. Pictures are on here somewhere just too lazy to find them.
