Gyros

Anyone make them at home, they can give tips and technique?  Seems simple enough to cut slices of leftover roast (lamb, pork, beef), but temps are in the high 90's and I don't want to use my oven to cook a roast.
 
I'm thinking I can pan-sear some type of thin slices off a roast, but which cut of meat would work best, and in butter, olive oil? Any suggestions would be welcome. 

BelleReve


Anyone make them at home, they can give tips and technique?  Seems simple enough to cut slices of leftover roast (lamb, pork, beef), but temps are in the high 90's and I don't want to use my oven to cook a roast.
 
I'm thinking I can pan-sear some type of thin slices off a roast, but which cut of meat would work best, and in butter, olive oil? Any suggestions would be welcome. 

There's this if you want to make your own:
http://www.foodnetwork.com/recipes/alton-brown/gyro-meat-with-tzatziki-sauce-recipe/index.html
And then there are these if you want to save time and trouble:
http://www.parthenonfoods.com/gyro-meat-sliced-approx-p-1620.html
http://www.amazon.com/Gyro-Meat-LOAF-approx-2-5lb/dp/B000LRIJCS

I made Alton's version listed above, it was great and I will make it again! 

I remember a place on The Hill in Boulder Co.  It was a falaffel stand with mid-east specialties.  They had their version of a "gyro".  Nowadays I would call it a Schwrama.  They would take a skewer and push on a chicken breast, followed by a  pork cuttlet, then maybe a beef cutlett..  This would be repeated to a mini-tower size and then grilled.  As it cooked, they sliced it from the skewer.  While it grilled it was mopped with an olive oil marinade.
It looked quite easy to do as long as you were careful with the cooking.  I would probably finish it before slicing.
britt

I've made them with this recipe for years.  The woman who gave it to me was Lebanese.

GYROS
1 tsp. fennel seeds
2 Tbs. boiling water
1 Tbs chopped (very fresh) garlic
2 onions, finely chopped
½ cup dry whole wheat bread crumbs
2 eggs
1/4 tsp. dried thyme
1 tsp. dried sweet marjoram
1/4 tsp. ground cinnamon
1 tsp. cumin powder
1/8 tsp. cayenne pepper
2 1/2 lbs. ground lamb, at least 1/6 fat by weight
1/2 lb. ground beef
1/2 cup minced parsley
1/4 lb. fresh pork fat
pita bread
Slightly crush the fennel seeds and soak in the boiling water for 15 minutes.
Process the garlic and onions together in a food processor or blender. Add the bread crumbs and eggs and mix until just combined. Add the fennel seeds and water, thyme, marjoram, cinnamon, cumin and cayenne and blend for 1 minute.
Combine the garlic mixture with the lamb, beef and parsley. Mix until thoroughly combined but do not overmix. Fry a small amount to check the seasonings and add more if necessary.
Preheat the oven to 350 degrees. Thinly slice the pork fat and place a single layer on the bottom of a 9 X 5 inch loaf pan. Spoon in the meat mixture and top with another layer of pork fat. Cover the pan with foil. Crimp it near the top, or water could seep into the loaf.
Place the loaf pan in a roasting pan. Pour boiling water into the roasting pan to halfway up the sides of the loaf pan. Do not let the loaf pan float. You might need to put a custard cup weighted with dry beans on top if it floats. Bake for 1 ½ to 1 ¾ hours, until cooked through but not dry.
Remove the pork slices on top. Do not drain the fat that forms around the loaf, as it helps to preserve the meat. Replace the foil and set another loaf pan, right side up, on top of the loaf. Weight it by putting several cans, or a large peanut butter jar filled with water in the empty loaf pan.

Weight the loaf for 2 to 3 hours, then remove the weights.
Refrigerate, then unmold when chilled. Wrap in plastic wrap, then foil, and store in the refrigerator.
To serve, thinly slice the meat and grill or broil until the edges are slightly crispy. Some of the fat will melt out. Stuff into pita bread and serve with the usual accompaniments, like garlic yogurt sauce.
Gyro loaf will keep in refrigerator for up to 1 week if tightly wrapped or frozen up to 3 months.

Gyro meat is not a roast it is an emulsified type lamb sausage IE bologna, hot dog style grind then formed into a cylinder shape and cooked on a vertical rotisserie.

People bake the gyro meat in a loaf pan and get satisfactory results

Thanks everyone, and especially RubyRose  - I know what a lot of work it was to post your recipe, which looks fantastic.  I  really appreciate it, and had no idea the filling for a gyros wasn't sliced from a roast.

Love them!

We too enjoy gyros, and I really think this is an unappreciate sandwich....more publicity for gyros, please!

I've bought at the grocery store gyro "packs" made up of preformed slices you heat up yourself, some pita, and some gyro sauce.  The results really weren't that great.

It would be wonderful if you could buy a gyro loaf and either grill it or slice it and warn it up yourself; the balance of the gyro fixings, pits, sauce, onion, tomatoes, are easily obtained and/or put together.

I get the 5 lb. loaves from these guys all the time. Makes about 25 meaty gyros. It is shipped uncooked and has high quality lamb and beef 80/20. You just throw it in the oven per instructions.
http://parthenonfoods.com/gyro-meat-loaf-approx-p-1869.html

For those of you who live in In/Oh/Mi/IL of the midwest , Gordon Food Service (GFS) carries small packages ( 2 lb I think) of sliced gyro meat in their freezer section ready to go.

Obviously you'all, I'm in the wrong part of the country, but you got me to thinking. and there are a couple of specialty grocery stores in my area that probably carry what you describe -  the sauce I can make fresh, and it would be so good and refreshing this time of the year -
 

The sauce is a hell of a lot easier to make than what Ruby is describing to make the meat!  Jeez.

Baah Ben

The sauce is a hell of a lot easier to make than what Ruby is describing to make the meat!  Jeez.

Growing up in the 50's, we didn't have the availability of the wealth of different ethnic restaurant cuisines available today.  It wasn't until the first Lebanese family in our town moved onto our street that I ever tasted a gyro, baklava, smeed, or even hummus.
 
Now, I can just hop in the car and have a gyro at many places within a 10 minute drive but making them at home bridged the gap in the years when that wasn't a possibility. 

Looks like an excellent recipe Ruby. I will try it this weekend and report back with pictures...Russ

I personally haven't made the gyro meat, but have made that tzatziki to put on other sandwiches. I had a gyro sammie yesterday from the Submarine House here in Dayton, Ohio and it was so delicious, I could have ate 2  of them  lol
I have found if you use the seedless ( English) cucumber that they are less watery and your sauce isnt so thin.
Wish I had a gyro right now  hahahh
Pam

I never realized the lamb roll was 80/20 mix of lamb and beef - is this a uniform standard for this wonder?

BTW one of the best gyros our lunch group ever had may be found at http://www.activedayton.com/dayton/content/story/restaurants/reviews/2008/07/10/gyros_review.html

A Veggie Delight platter at Gyros Ethnic Greek Foods on 3020 S. Dixie Drive in Kettering.Click to enlarge

Gyros

• WHERE: 3020 S. Dixie Drive at West Dorothy Lane in Kettering [Map]
• HOURS: 11 a.m. to 9 p.m. Monday through Friday, 11 a.m. to 10 p.m. Saturdays, closed Sundays.
• COST: Sandwiches from $3.99, entrees from $9.99 to $12.99, salads from $3.99 to $6.99
• DISHES TO TRY: Gyro ($3.99 sandwich only, $6.75 for a combo that includes choice of Greek salad, rice pilaf or French fries and drink), Veggie Delight ($10.25), Hummus Dip ($3.99), Greek Salad ($3.99 for small, $5.99 for large)
• MORE INFO: (937) 294-9767