Gyros

May 15, 2015

593

Making it as authentic as possible without the traditional gyro rotisserie spit.

3.5 pounds beef bottom round roast, well marbled and with a good layer of fat on top.
3 1/4 to 3.5 pounds boneless leg of lamb
3/4 pound lamb stew meat with fat
1 large + 1 medium yellow onions, rough chop
2 to 3 tablespoons of fresh garlic, chopped
2 tablespoons of Cavender's® All purpose Greek seasoning
1 1/2 teaspoon salt
1 teaspoon freshly cracked pepper
1 teaspoon oregano
1 teaspoon crushed rosemary
1 teaspoon thyme

Cut the beef into 1 1/2 inch cubes and run - in small batches - through the food processor using the metal blade. You want what amounts to unrecognizable bits of beef which are much smaller than ground...
See the full directions on my site

Nutritions

Calories
970

Sodium
851mg
35% DV

Fat
79g
121% DV

Protein
14g
28% DV

Carbs
44g
14% DV

Fiber
1g
7% DV