Leftover Gyro meat....creative uses?
I might do the pizza thing gordeaux suggests. I've been having some good luck grilling pizzas lately. Plus I have some feta...
Recipe is as follows...i got it on the web, didn't follow it exactly for measurements:
5 cloves garlic, minced or pressed
2 t minced or finely grated lemon zest
2 t dried thyme
2 t dried Greek oregano
1 1/2 t dried marjoram
1 1/2 t minced fresh rosemary
1 T Kosher salt
1/2 t ground black pepper
1/4 t ground white pepper
1 medium onion, peeled
3 lbs ground lamb (or 50/50 beef and lamb combo)
Combine the first 9 ingredients in a small bowl; mix well and reserve.
Grate the onion using a medium grater or use the processor to process the onion to a minced onion mush. Scrape the onion onto a smoothly woven towel (not terrycloth) or several thickness of paper towel. Gather the towel around the onion and, holding it over the sink, squeeze gently but somewhat firmly to press out the juices. Unwrap the onion and mix it with the herbs in the bowl.
If you used the processor for the onion rinse the bowl and dry it, if not set it up for use. Remove the ground meat from the fridge (either the meat you ground or the store bought).
Process the meat in 4 batches (i.e., use 1/4 of the meat you've ground or 1/4 each of the ground lamb and ground beef if purchased already ground) with 1/4 of the contents of the reserved herb-onion mix. Process till very pasty, about 1-2 min total, stopping the processor and scraping down the sides of the bowl several times during processing. Remove to a large bowl; repeat till all is processed; mix very well.
Lay two 2-foot lengths of Saran wrap on the counter or cutting board overlapping on a long side by 3-4 inches so you end up with about an 18x24-inch piece with which to work. As noted above, I split the mix in two to cook each separately--if you wish you could do this as well and cook them together (one to eat now, one one to save). Form the meat into a thick freeform loaf shape along the long side closest to you, packing well with our hands, then roll up the loaf in the plastic. Twist the excess plastic on each end very tightly to tighten the plastic well around the loaf and compress it. Refrigerate several hours or overnight.
You can put it on a rotisserie, need to secure it somehow. And cook it until internal temp of 165. Or, do as I did, and roast it on my BBQ at 350. Slice it thin...watch out for flare-ups, so definitely cook indirect and put a roasting pan underneat to catch fat drippings.
omelet with feta and tomato.
Pizza with feta, tomato and mozzarella- if you have pita, individual pizzas work well.
Use it in a lettuce salad.
I'd also think about using it in that greek eggplant dish kind of like lasagna - I forget the name.
It's generally highly spiced meat. Think about the spice profile you've used and what other things you'd use those spices in to come up with some creative uses - although when you think about it, they are really not that creative - just different than what you might be used to. Just because some things are not what you're used to does not mean that they are not extremely complimentary.
Another cooking technique is to roll the gyro "loaf" in cheesecloth, making each loaf to fit in a large breadloaf pan. Tie the ends to make a firm loaf, then put it in the bread pan, add beef broth, and poach on the stovetop at a simmer for about an hour. Then chill to firm. Now you can grill the loaf, cut long slices or rounds and brown in a skillet, or rotisserie to get that additional grilled flavor.