Massage to make sure the oil and nostimini has. I'm talking about the genuine article: a pork gyros with house-made dip and char-grilled pita, just like you'd find in Greece. "In Greece, it's all pork gyros Deliopoulos was confused by Melbourne's so-called "souvlaki", made with lamb and "pita from Lebanos", and Gabriel says their Greek-Australian. They still have gyros but I prefer the tender seasoned rare chunks of lamb.

Ingredients of Gyro Lamb genuine Australian Souvlaki

  1. It's of main ingredients.
  2. It's 1 of leg of lamb.
  3. It's 1 of onion.
  4. You need 1 bunch of fresh parsley.
  5. Prepare 1 of lemon.
  6. Prepare 2 tbsp of olive oil.
  7. Prepare of Spice Rub.
  8. Prepare 2 tbsp of sea salt.
  9. It's 1 tbsp of black peppercorns.
  10. It's 1 tbsp of smoked spanish paprika.
  11. It's 1 tbsp of dried sumac.
  12. You need 1 tbsp of red chilli flakes.
  13. It's 1 tbsp of dried oregano.
  14. You need 1 tbsp of garlic flakes.
  15. It's 1 tsp of tumeric.
  16. Prepare 1 tsp of dried cumin.
  17. It's 1 tsp of dried coriander seeds.
  18. You need 1 tsp of cinnamon.

Gyro Lamb genuine Australian Souvlaki step by step

  1. this will make souvlaki like you get in australian fish and chip shops. except much healthier and tastier..
  2. add all ingredients from spice rub into spice grinder or mixer.
  3. grind until fine.
  4. cut leg of lamb with a paring knife or short blade. cut along the bone, keeping meat in one piece..
  5. seperate the meat from the bone and give the bone to your dog.
  6. flatten lamb out by making extra cuts if necessary. avoid cutting too far into the meat. want a consistent piece of lamb to aid cooking.
  7. go nuts by slashing or scoring the fatty side of the meat. dont go too deep but extra cuts means more surface area and more crispy bits.
  8. press and rub meat with the powdered spice mix..
  9. ensure an even colour across the meat and place it into a large bowl.
  10. finely chop parsley and onion together. place this mix on top of the lamb in the bowl.
  11. cover with cling wrap to seal and marinate in fridge for about two hours.
  12. remove loose onion and parsley.
  13. heat up grill or bbq.
  14. place lamb on heat and sizzle turning occassionally.
  15. use olive oil whilst cooking by adding small amounts as you turn the meat..
  16. while cooking, you can keep the meat moist and full of flavour by squeezing handfulls of the parsley and onion on it. the juices will add flavour. dont leave any solid pieces of onion or parsley on the lamb as it will burn and taste bad..
  17. cook lamb for about 25 mins. check lamb by testing how squishy it is. it should firm up when ready. otherwise check by slicing into thickest portion. colour of outside should be a bbqed brown..
  18. once off the heat, squeeze lemons onto cooked meat..
  19. let rest for 10 minutes under foil.
  20. cut into thin slices and add special garlic sauce.
  21. this is greek souvlaki/gyro done the australian way. amazing taste. see flatbread and garlic sauce recipes for full story..

Gyro vs Souvlaki Gyro or gyros is a special Greek delicacy consisting of meat, onion, tomato and tzatziki sauce served with pita bread. On the other hand, souvlaki though originally prepared with pork in Greece, in recent times chicken, lamb, beef and even fish is also used for preparing this fast. No need for a traditional, rotating spit, make authentic wood-fired gyro lamb meat in your outdoor kitchen. Gyros are packed with flavor and will make you To the food processor bowl, add the ground beef, lamb, Souvlaki Rub, oregano, marjoram, and cayenne. Our meat was not as fatty as some.

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