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    You are in: Home / Greek / Alton Brown's Gyro Meat Recipe
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    Alton Brown's Gyro Meat Recipe

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on November 20, 2013

      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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    • on June 06, 2013

    • on June 23, 2012

      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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    • on April 04, 2010

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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 22, 2009

      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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    • on March 31, 2009

    • on February 10, 2009

      It doesn't get any better than this!

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    Nutritional Facts for Alton Brown's Gyro Meat Recipe

    Serving Size: 1 (279 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 685.1
     
    Calories from Fat 371
    54%
    Total Fat 41.2 g
    63%
    Saturated Fat 17.6 g
    88%
    Cholesterol 121.1 mg
    40%
    Sodium 1057.1 mg
    44%
    Total Carbohydrate 42.5 g
    14%
    Dietary Fiber 2.3 g
    9%
    Sugars 6.2 g
    25%
    Protein 34.2 g
    68%

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