Smokin-It User Forum!
Recipes => Lamb => Topic started by: gregbooras on September 11, 2015, 03:26:37 PM
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Marcus from England posted this recipe earlier in the year, but they cooked it on the grill.
My plan is to smoke it on my trusty #2. The seasoning I ordered from ebay, you will find the link below. It was shipped from overseas and the cost was about $6.00, it arrived in about 8 days.
http://www.ebay.com/itm/Doner-Kebab-Gyro-Donair-Shawrma-Seasoning-Spice-Mix-100g-/141651737141?hash=item20fb19fa35
I plan just to use a light amount of wood maybe 1.5 oz. and still trying decide between apple and cherry.
Since this is my first time at this, it should be interesting. If anyone have any suggestions, please let me know, I plan to smoke tomorrow.
Smoked Gyro – Doner Kebab
Ingredients:
2 lbs. ground lamb or veal
60 grams Doner seasoning (buy on ebay)
For wood use 1.5 oz. apple Wood, place half loaf pan ¾ full with water in smoker.
In a food processor add meat and seasoning and blend until smooth and like paste. Transfer your mixture into a disposable baking loaf tin and place in the refrigerator overnight.
Remove from refrigerator before you are ready to smoke and remove from the pan. If you have problems getting the meat to release, place in the freezer for about 30 minutes.
Place in smoker on a fish rack at 225 degrees and smoke until the meat reaches 165 degrees.
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi375.photobucket.com%2Falbums%2Foo191%2Fgregbooras%2Fgyro%2520ready%2520to%2520start_zpsuerxsiab.jpg&hash=c4045411905cb1d656e89e3e7ba9311aa65ea759) (http://s375.photobucket.com/user/gregbooras/media/gyro%20ready%20to%20start_zpsuerxsiab.jpg.html)
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi375.photobucket.com%2Falbums%2Foo191%2Fgregbooras%2Fgyro%2520ready%2520to%2520blend_zps5nziajpg.jpg&hash=d57c93cbacbd2a3332fc1c6aae50e9bbe493d186) (http://s375.photobucket.com/user/gregbooras/media/gyro%20ready%20to%20blend_zps5nziajpg.jpg.html)
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi375.photobucket.com%2Falbums%2Foo191%2Fgregbooras%2Fgyro%2520blended_zpssxhscwx9.jpg&hash=62f6f016c1709bfd8223ef85d350d8f1f4b285c2) (http://s375.photobucket.com/user/gregbooras/media/gyro%20blended_zpssxhscwx9.jpg.html)
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi375.photobucket.com%2Falbums%2Foo191%2Fgregbooras%2Fgyro%2520loaf%2520pan_zpsr88w1rxe.jpg&hash=0c6f4b24c408f48ced7f0097766fb8f7ea70ee6c) (http://s375.photobucket.com/user/gregbooras/media/gyro%20loaf%20pan_zpsr88w1rxe.jpg.html)
Greg
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Marcus would be proud, Greg! I miss Marcus - haven't heard from him in awhile. :(
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Marcus would be proud, Greg! I miss Marcus - haven't heard from him in awhile. :(
Hopefully my smoked version will be as good as his!
Greg
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No doubts, Greg! ;)
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I placed the Gyro mixture in the smoker about an hour ago with 1.5 oz. of cherry wood.
Right now it is at 130 degrees, I plan to pull it when it hits 165 degrees.
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi375.photobucket.com%2Falbums%2Foo191%2Fgregbooras%2Fgyro%2520in%2520smoker_zpsehq1tfqq.jpg&hash=14907279e0c292011d02ff8dad3efdca6e855643) (http://s375.photobucket.com/user/gregbooras/media/gyro%20in%20smoker_zpsehq1tfqq.jpg.html)
Greg
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I pulled the Gyro block out of the smoker at about 3 hours, temp was 168 degrees. Placed it on a wire rack to cool and then will put in the refrigerator before slicing.
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi375.photobucket.com%2Falbums%2Foo191%2Fgregbooras%2Fgyro%2520ready%2520to%2520slice_zpssysacl31.jpg&hash=0d925a9d34d85c17a3c004b11968361a74574b69) (http://s375.photobucket.com/user/gregbooras/media/gyro%20ready%20to%20slice_zpssysacl31.jpg.html)
Greg
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I allowed the Gyro brick to cool, but had to slice a few pieces. The taste was really good and the meat was moist.
I wrapped it in foil and will allow it to setup overnight before slicing tomorrow. This will be lunch for a few days and the rest will go into the freezer.
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi375.photobucket.com%2Falbums%2Foo191%2Fgregbooras%2Fgyro_zpso26pv9jg.jpg&hash=8b1d9fed984eba5939e50f11000b7e28c43296f1) (http://s375.photobucket.com/user/gregbooras/media/gyro_zpso26pv9jg.jpg.html)
Greg
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We had Gyro's for lunch today and they were tasty. The first photo is the slices under the broiler for about 4 minutes per side.
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi375.photobucket.com%2Falbums%2Foo191%2Fgregbooras%2Fgyro%2520done%2520oven_zpsonttixga.jpg&hash=c19eb709b280da05040a4db715868fb66e638b82) (http://s375.photobucket.com/user/gregbooras/media/gyro%20done%20oven_zpsonttixga.jpg.html)
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi375.photobucket.com%2Falbums%2Foo191%2Fgregbooras%2Fgyro%2520lunch_zpsobg7bmm4.jpg&hash=32d949d1438d6a504bd50623b7703aa58368e616) (http://s375.photobucket.com/user/gregbooras/media/gyro%20lunch_zpsobg7bmm4.jpg.html)
Greg
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What does the spice mix taste like?
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What does the spice mix taste like?
Good question.....
It is made with salt, oregano, garlic powder, pepper, cinnamon, ginger, chili powder and maybe a few other things. For me it tastes very similar to the mix that Shan puts out (Seekh Kabab BBQ Mix) but not as spicy. I think you could use 1 - 1.5 t of the Shan mix. I use 1.5 T in my kababs and they are on the spicy side (found in Indian grocery stores). Or pick up greek seasoning blend and you would be close.
Greg
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I hope Marcus sees this! 8)