What kind of meat and seasoning is used in Gyro meat?

Gyros are wonderful and I think a healthy alternative to a lot of fast food choices available today. I'm also very fond of lamb and this is one of the most common forms in the U.S. The loaf used to roast and slice is generally made of lamb, though in the US the commercial loaves sometimes have a combination of beef and lamb. Alton Brown on his "Good Eats" program did a demonstration of how to make this loaf, the proper seasonings, and then how to use the loaf to make the wonderful gyro sandwich.

You can't view the episode online that I am aware, though there may be some subscription method that lets you download it. Look for the episode called "My Big Fat Greek Sandwich. " They posted a recipe and directions for the loaf, and I'm picking it up from (and giving all credit to) Alton Brown's page with the sandwich and sauce recipe: foodnetwork.com/recipes/alton-brown/gyro... Ingredients * 1 medium onion, finely chopped or shredded * 2 pounds ground lamb * 1 tablespoon finely minced garlic * 1 tablespoon dried marjoram * 1 tablespoon dried ground rosemary * 2 teaspoons kosher salt * 1/2 teaspoon freshly ground black pepper * Tzatziki Sauce, recipe follows Directions Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel.

Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice. Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute.

Stop the processor as needed to scrape down sides of bowl. To cook in the oven as a meatloaf, proceed as follows: Preheat the oven to 325 degrees F. Place the mixture into a loaf pan, making sure to press into the sides of the pan.

Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F.

Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese. To cook on a rotisserie, proceed as follows: Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets.

Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up. Preheat the grill to high.

Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes.

Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.

Tzatziki Sauce: 16 ounces plain yogurt 1 medium cucumber, peeled, seeded, and finely chopped Pinch kosher salt 4 cloves garlic, finely minced 1 tablespoon olive oil 2 teaspoons red wine vinegar 5 to 6 mint leaves, finely minced Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator. Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint.

Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week. Yield: 1 1/2 cups http://www.foodnetwork.com/good-eats/my-big-fat-greek-sandwich/index.html.

Lamb, beef, or a combination of lamb and beef are the usual meats for gyros in the US. Here and elsewhere veal and chicken are possible alternatives. There is no particular cut of meat.

The spices vary but characteristic and typical are oregano and paprika. What makes it gyro meat is the preparation and cooking. It is either sliced and fit together or ground and pressed into shape.

The meat is then cooked on a vertical broiler which causes the fat from the top part to drip onto the lower part as it cooks. The meat is then sliced off as it rotates, giving a mixture from above and below.

Lamb is traditionally the meat of choice to use in a Gyro. I found a good recipe of Foodnetwork.co.uk. Ingredients: 1 medium onions 2 lbs lamb 1 tablespoon garlic 1 tablespoon dried marjoram 1 tablespoon dried rosemary 1 teaspoon kosher salt 0.5 teaspoon black pepper Process the onion in a food processor for 10 to 15 seconds.

Turn out into the center of a tea towel and gather the ends of the towel and squeeze until almost all of the juice is removed. Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and mix approximately 1 minute (should be a fine paste). To cook as a meatloaf: Preheat the oven to 325 degrees F.

Place and press the mixture into a loaf pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or the mixture is 165 to 170 degrees F. Remove from the oven and drain off any fat.To cook on a Kitchen or BBQ Grill Rotisserie:.

Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Preheat the grill to high.

(Follow your Kitchen Rotisserie manual for time and temperature. ). Place the meat onto the rotisserie skewer.

Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 mi Slice and serve on warm pita bread with sauce, chopped onion, tomatoes, and shredded lettuce.

I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.