Beef Gyros in Greek Style
While chicken and lamb mixed gyros are always my "go-to" meat on a spit when I have to cater for a gathering, I do make beef gyros when we cater for charity events. People are lining up for miles to get their hands on roast beef gyros and gravy rolls! Simply bring your rotisserie skewers and gyros the day before your gathering and pick them up in the morning. This also eliminates the need to keep the meat at a safe temperature overnight.
- 10kg beef pieces
- 100g salt · 50g pepper
- 30g oregano
- 10g mixed herbs
- 5 cloves of garlic
- Rosemary sprig
- Juice from 1 lemon
- 100ml olive oil
- Marinate the beef in salt, pepper, oregano, and mixed herbs.
- Cut the garlic into thin slithers, then make incisions into the meat with a sharp knife and insert the garlic.
- Thread the beef onto a skewer and wedge with gyros plates or small prongs.
- Combine the lemon juice and oil, and baste the beef on a regular basis with the rosemary sprig.
Attaching it to the spit:
- You'll need a skewer, 2 prongs.
- Pass the skewer through the gyros, trying to keep it as balanced as possible on the skewer.
- Insert one prong through each side of the meat and tighten.
Many factors can affect your cooking time; however, to be on the safe side, allow 4 hours. If it's ready earlier, you can always push the charcoal to the side and raise the gyros to the top of the spit roaster to keep it warm but not cooking.
use an electric carving knife to slice the gyros
You can also check out other Gyros recipes here.
by: Rhiannon Peterson