Gyros

I’ll help you create that specific “street cart” style gyro meat that has that distinctive texture and flavor. This recipe aims to replicate the commercial gyro meat blocks you find in diners and food carts.

Ingredients:

• 1 pound ground lamb
• 1 pound ground beef (80/20 fat content)
• 1 slice white bread, torn into small pieces
• 2 tablespoons dried minced onion
• 1 tablespoon dried minced garlic
• 1 tablespoon Cavender’s Greek Seasoning
• 1 teaspoon salt (if your Cavender’s is the salt-free version)

Instructions:

1. Place the torn bread in a food processor and pulse until you have fine crumbs. This will help create that dense, uniform texture.

2. In a large bowl, combine the ground lamb and beef. Using a stand mixer with a paddle attachment (or very clean hands), mix the meats together until they become sticky and paste-like, about 1-2 minutes.

3. Add the bread crumbs, dried onion, dried garlic, and Cavender’s seasoning. Continue mixing until everything is thoroughly combined and the mixture becomes tacky and starts sticking to the sides of the bowl - this is crucial for achieving the right texture.

4. Pack the mixture very tightly into a standard loaf pan, pressing down firmly to eliminate any air pockets. Cover with foil.

5. Place the loaf pan in a larger baking dish filled halfway with hot water (water bath method).

6. Bake at 300°F for 45 minutes, then remove the foil and continue baking for another 15 minutes to help develop a crust.

7. Let it rest for 15 minutes, then carefully drain off any accumulated fat.

8. Weight the meat down with another loaf pan filled with cans while it cools completely - this helps achieve that dense, sliceable texture.

9. Once completely cool, slice as thinly as possible against the grain.

10. To serve, either quickly sear the slices on a flat top or under the broiler until they get slightly crispy edges.

The key to the institutional flavor and texture is:

• Using dried seasonings instead of fresh
• The bread as a binder
• Extensive mixing to develop the proteins
• Cooking at a relatively low temperature
• Weighting while cooling
• Very thin slicing

This makes enough for about 8-10 generous gyro portions.