The gyro as we know it more or less today first arrived in Greece in 1922, with the hundreds of thousands of Greek and Armenian refugees from Asia Minor (present-day Turkey). Most came from Constantinople (Istanbul) and Smyrna (Ismir). The best gyro masters were Armenian, or so the lege...
I just made these, but I used ground turkey and Cavendar's seasoning blend. YUM! I also baked them in the oven at 375 for ten minutes, flipped them, then about five minutes more. I wrapped 2 balls each in a Trader Joe's low carb whole wheat wrap with tzatziki (my ...
Use any kind of relatively fatty ground meat like beef, lamb, pork, or a combination. If you use chicken or turkey, you may have a drier, leaner result. Paddle the living daylights out of that mixture. Let me tell you--it's all in the paddling of that meat. Without this, you just...
it is far less common in the US. Zo’s gyros are just excellent sandwiches; the pita is fresh, chewy, not drenched in oil, and properly griddled. The sliced meats are beautifully grilled with an edge of crispness, seasoned generoursly like an authentic gyro should be; and...
For example, try a combination of ground turkey and ground pork or ground lamb and ground pork. 2 Chill the lamb mixture for at least 1 hour. Cover the bowl of seasoned ground meat with plastic wrap. Refrigerate the meat for at least 1 hour. If you'd like to make the meat ahead of...