Coming from the Detroit area and missing Greektown, I've been searching for a good gyro, but I can't find one. So I figured I’d make my own. This was a great recipe, which I modified a bit by combining with Alton Brown's version to create what I'm looking for. - .
Taste: 9 out of 10;
Texture: 9 out of 10 ; . - .
1 whole medium onion;
No Oregano (might try a bit next time);
1 tablespoon dried marjoram;
1 tablespoon ground dried rosemary;
1/4 teaspoon Thyme;
1/8 teaspoon Cumin;
2 teaspoons salt; . - .
The end result didn’t suffer from some of the problems others are reporting (dry, loose texture, etc). - .
After letting the meat rest (10-15 minutes), Slice the Gyros meat and place it under a HOT broiler to get the meat nicely browned/caramelized. You won’t regret it! . - .
Save the drippings from cooking. This can be sprinkled over the meat while broiling.
I used to gauge a good Gyro by how much it made you stink after eating it—literally, could you smell it coming out of your skin?. That’s Greektown Gyros! This modified recipe was excellent, but it needs a small kick from one of the ingredients to take it over the top. Just a bit more tinkering and I think it will be there.
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Coming from the Detroit area and missing Greektown, I've been searching for a good gyro, but I...