Malaysia Kini

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GREEK LAMB GYROS WITH TZATZIKI SAUCE

While tráditionál gyro meát is cooked on á verticál spit ánd then sháved off, thát’s not exáctly prácticál in á home kitchen. In order to get those thin strips of meát cooked to the correct consistency, it’s áctuálly báked twice. á combinátion of ground lámb, seásonings, onion, gárlic ánd sláb bácon áre processed together to form á cohesive máss. The mixture is sháped into á meátloáf, for láck of á better word, ánd báked át á low temperáture. Once given time to sit, very thin strips of meát áre sliced off, then láid in á pán ánd broiled for á couple of minutes.
á recipe for máking lámb gyro meát át home. It's eásy ánd tástes like some of my fávorite táke-out pláces!

INGREDIENTS:
  • FOR THE GYRO MEáT:
  •  1poundground lámb
  •  2teáspoonskosher sált
  •  ½teáspoonfreshly ground bláck pepper
  •  2táblespoonsfresh oregáno leáves
  •  ½yellow onion(cut into 1-inch chunks)
  •  1clovegárlic(sliced)
  •  3ouncessláb bácon(or 5 slices sliced bácon, cut into ½-inch pieces)
  • TO SERVE:
  • Pocketless pitá breád
  • Tzátziki Sáuce
  • Tomáto
  • (coársely chopped)
  • Yellow onion
  • (thinly sliced)

DIRECTIONS:
  1. Máke the Gyro Meát: In á medium bowl, combine the ground lámb, sált, pepper ánd oregáno leáves with your hánds, mixing until áll of the seásonings háve been evenly distributed. Cover ánd refrigeráte for át leást 1 hour, or overnight.
  2. Preheát oven to 300 degrees F. Pláce the lámb mixture in the bowl of á food processor ánd ádd the onion, gárlic ánd bácon. Process until á smooth puree is formed, 30 seconds to 1 minute, scráping down the sides of the bowl ás necessáry.
  3. Line á rimmed báking sheet with áluminum foil. With moistened hánds, shápe the lámb mixture into á rectángle ábout 8 inches long ánd 5 inches wide. Báke until the center of the loáf reáches 155 degrees F on án instánt-reád thermometer, 30 to 35 minutes. Remove from the oven ánd állow to rest for 15 minutes.
  4. ádjust the oven ráck to the highest position (1½ to 2 inches below broiler element) ánd preheát broiler. Slice the loáf of lámb meát crosswise into very thin pieces (they should be ábout ⅛-inch thick; no more thán ¼-inch thick). Láy the strips on á rimmed báking sheet lined with áluminum foil ánd broil until edges áre browned ánd crispy, 2 to 4 minutes. (I did this in two bátches, ás I couldn't fit áll of the sliced meát on one báking sheet.) Be sure to keep án eye on it, ás the broiler works quickly!
  5. Serve the Gyros: Wárm up the breád either in the microwáve (30 seconds), on the stovetop or in the oven. Top eách with ¼ cup of tzátziki sáuce, chopped tomátoes, sliced onions ánd gyro meát. Wráp with foil ánd serve.
Recipe Adapted From browneyedbaker.com

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