I love traditional lamb gyros. The crispy exterior, soft meat, the bread, the veggies, and the tzaziki sauce. What I wanted to do was be able to make some at home, but I've never had a rotisserie to be able to cook the meat and shave it off. I developed these smaller rolls that would cook in the oven, and crisp up under the broiler when I was craving this lamb dish.
This recipe will make 4 logs / kababs. I tend to freeze up a couple so that I have some for another month with little effort. I wrap them in plastic wrap, and then freeze in a freezer bag. Once they are solid, if I wanted to store them longer than a month, I could transfer them to a vacuum bag as they wouldn't get flattened by the sealing process.
The recipe is not yet complete. I added this recipe from what I had scribbled on a couple sheets of paper, but I want to make this recipe again before I finalize the ingredients and instructions. Plus, I will get a chance to take new pictures!
This recipe will make 4 logs / kababs. I tend to freeze up a couple so that I have some for another month with little effort. I wrap them in plastic wrap, and then freeze in a freezer bag. Once they are solid, if I wanted to store them longer than a month, I could transfer them to a vacuum bag as they wouldn't get flattened by the sealing process.
The recipe is not yet complete. I added this recipe from what I had scribbled on a couple sheets of paper, but I want to make this recipe again before I finalize the ingredients and instructions. Plus, I will get a chance to take new pictures!
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Ingredients
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More pictures coming soon...
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Other Items Needed
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Directions
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More Images to come...
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Customize to your tastes:
- If you are not a fan of lamb, try this with beef or chicken.
- Add other condiments like feta cheese, peperoncinis, or sliced onions or tomatoes.
Packaging the Leftovers, and Reheating
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last updated 11/19/2021