Gyro slices
Dimitra's Dishes · ♥ 713 likes · 25.1K views · 33 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole onions
Peel and quarter the onions and pulse them in a food processor until finely chopped, working one batch at a time.
- 2 lb ground beef
- 1 lb lamb
- 4–5 cloves garlic cloves
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp thyme
Add the ground beef, the finely ground garlic, the coriander, cumin, thyme, oregano, red pepper flakes and salt.
- 1 tsp dried oregano
- 1 tsp crushed red pepper flakes
- 2 tsp salt
- fresh herbs
Puree until it is one smooth mixture, helping the machine with a spatula.
Crumple parchment paper, open it back out and nestle it into a loaf pan.
Pack all the meat into the pan and compress it well, which keeps the slices from falling apart later.
Let it cool completely without draining the liquid in the pan, which carries a lot of flavor.
Chill it well before slicing for restaurant-thin slices; room temperature is good enough for chunkier slices that char on one side.
Dip the slices in the reserved juices and transfer them to freezer safe bags or containers -- four days in the refrigerator, two to three months in the freezer.