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My 7 yr old is the pickiest eater on the planet but for some reason LOVES gyro meat. For his birthday cake he requested me to have a cake made of gyro meat for him because he doesn't like cake (told you he was picky, lol). I found the recipe and made up a batch, gave him a taste and his eyes got so big! He LOVED it! Said it was the best gyro meat he has ever had. wow! Glad he liked it...lets try my 14 yr old son.....yep....he grabbed the entire plate out of my hand and ate it all! Thank you Alton for this recipe, I will be using it quite often I'm sure!

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Julie D. November 20, 2013

Made this recipe whole recipe tonight, while I had the grill on cooking shrimp and summer veggies, I cooked the meatloaf and prepared the Tzatziki sauce for tomorrow. I wIll let you know how it goes.

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dazaspicymeatball June 23, 2012

Can't go wrong with an Alton Brown recipe. This one is fabulous!

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Schooter April 04, 2010

My first review was one star. I tired the rotisserie method and I ended up with expensive lamb shoe leather!! I didn't have a problem with the lamb staying on the rotisserie like many on the Food Network site did, but the direct heat was too high and too long. I then read a modification to Alton's recipe: (http://www.poubelle.com/butterpig/archives/000170.html) and tried again. I used 1 pound of lamb that I got from deboning 1.6 pounds of "lamb neck for stew"-- I wasn't willing to risk experimenting with any more expensive meat. I prepared 1/2 an onion as directed, then processed the onion, meat chunks, 2 cloves garlic, and 1.5 teaspoons each of kosher salt, pepper, marjoram, oregano, and rosemary. I processed it really well, probably for 4 minutes or so. I wrapped it tightly and chilled it 3 hours, then wrapped it tightly in double layer foil. Cooked it on indirect heat in the BBQ at 400 degrees, turning 1/4 turn every 6-8 minutes, for 25 minutes (I was cooking other things as well). Then I unwrapped it, lowered the temperature, and cooked it -still sitting on the foil- for another 5 minutes or so, turning often, until the internal temperature reached 150. I wrapped it back up and let it rest for 20 minutes and the temperature came up as expected. It was great!!! Moist, flavorful, and "gyros-like" texture. Can't wait to make the pita and tzatziki!!

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MarySC June 22, 2009

It doesn't get any better than this!

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Stacey in BG!!! February 10, 2009
Alton Brown's Gyro Meat Recipe