What we are doing with this paddling is trying to extract protein. If you don't do that, you won't really have a loaf. But you want to get a sticky, pasty consistency to the meat. Either use a hand mixer, a stand mixer-or your hands. Either use a hand mixer, or just beat the heck out of the mixture with a wooden spoon.Ĥ. If you don't have a stand mixer, it's okay. Place ground meat, onions, garlic, and spices in a stand mixer. If you don't want to dirty a food processor, either chop then really finely, or grate the onion.ģ. Place onion and garlic in a food processorĢ.So I simplified and now we have this crazy easy recipe that tastes just like authentic Greek gyro meat-but I warn you, it's not made authentically. Several hours of internet research ensued and as usual, many of the other recipes out there were too complicated for me. So I decided I would just try to make my own gyro recipe at home. If I wanted to find authentic gyro meat near me? I would be driving about 30 miles round trip. Nothing makes me happier than walking down Manhattan with a big huge gyro dripping tzatziki sauce all over my suit. Forget using a rotisserie with my method. This gyro meat is only 2 carbs per serving. Use your stand mixer to make it in a snap.
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