Gyro sandwiches, once only popular in Greek culture, have become a mainstay of American sandwich shops. The meat is typically lamb, although gyros are now also made using chicken, beef or veal. The word gyro means "to turn," and gyros are traditionally cooked on a rotisserie. As the fat drips off the meat, the meat gains a crispy exterior while remaining moist.
Salt and Pepper
Kosher salt, or coarse salt, is frequently used to season gyro meat. Pepper is also a common seasoning, and Tellicherry black pepper, a peppercorn that is allowed to ripen fully on the plant and has a slightly less pungent pepper taste, is particularly good on gyros.
The Food Network's Alton Brown's recipe for gyro meat calls for one finely diced medium onion for every 2 lbs. of meat. If you don't have an onion, use onion powder or onion salt. If using onion salt, cut back on the amount of kosher salt you use.
Garlic and Oregano
One tbsp. of fresh garlic, finely chopped, and 1 tbsp. of oregano should be added to every 2 lbs. of meat. Garlic powder may be used in place of fresh garlic. Garlic and oregano add pungent and mellow spice tones to the meat.
For a taste of citrus, use powdered lemon peel or lemon zest, along with a bit of lemon juice.
Try adding other spices to create your own blend. Rosemary, paprika, poblano chilies, which are mild chili peppers, Cubanelle sweet peppers and cumin are all good additional spices that give gyros an extra kick of flavor.
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