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Categories:Viewed: 69 - Published at: 5 years ago
Ingredients
- 1 1/2 pounds lamb shoulder
- 1 pound beef chuck
- 1/4 cup dehydrated onions
- 13 cup water
- 1 tablespoon salt
- 1 teaspoon sugar
- 2 teaspoons oregano
- 2 teaspoons black pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 2 cloves garlic pressed
Method
- Grind lamb and beef together, using large hole plate on meat grinder.
- Regrind using small hole plate.
- In small bowl reconstitute onions in water.
- In another small bowl combine next 6 ingredients and mix thoroughly.
- In large bowl combine meat, onions and spice mix.
- Add garlic and vegetable oil; mix thoroughly with hands until spices are evenly distributed; refrigerate, covered, several hours.
- In a small skillet, fry a small amount of the meat mixture in a little butter.
- Taste for seasoning and adjust, if desired.
- Blanch bacon by simmering in hot water about 3 minutes.
- If pork belly is used, blanching is not necessary.
- Drain on paper towels.
- Line loaf pan with bacon or pork slices, covering sides and bottom; pack gyros meat into pan, filling to the top of the pan.
- Cover with remaining slices of bacon or pork.
- Place filled pan in hot water bath, reaching 3/4 of the way up the loaf pan.
- Bake at 375F (190C).
- for 20 to 30 minutes.
- Reduce heat to 325F (160C) and continue baking 30 minutes longer.
- Remove pan from oven; remove loaf pan from hot water bath and place on wire rack to cool.
