Alton Brown's Gyro Meat Recipe Recipe - Greek.Food.com (2024)

FAQs

What is the binder in gyro meat? ›

To prepare gyros is just like making a meatloaf, but with the addition of cornstarch. That might seem like a strange ingredient in this recipe, but it acts as a binder and helps the meat stay together so when you cut the loaf into thin slices, the slices are flexible and will hold together, instead of crumbling apart.

In Greece, gyros are traditionally made with pork, but chicken is also common, and the slices of meat are stacked on a spit. American gyros, meanwhile, are typically made from a loaf comprised of ground beef and lamb.

Traditionally cooked on a vertical rotisserie, gyro meat is a juicy, extremely flavorful cone-of-meat (usually lamb, or lamb and beef) that's seasoned with salt, herbs and spices and then sliced to order.

2) It Offers Many Vitamins and Minerals

Plus, so many vitamins and minerals make gyro meat a healthy dish that is capable of maintaining the body's energy. This contributes to synthesizing several hormones, energy-generating enzymes, and red blood cells.

In this traditional kebab dish, the lamb is seasoned, pressed into a cylinder, and continuously rotated until fully cooked. When the lamb is too lean, layers of fat are sometimes added. Lamb is the most common and traditional meat used in Gyros.

Processing the meat in the food processor and overworking it ensures that the proteins in the meat stick together, like sausage. Essentially, this prevents the meat from falling apart.

Following World War II, Gyros made with lamb (called as döner kebab by some restaurants) was present in Athens. It was likely introduced by immigrants from Anatolia and the Middle East. The Greek version is normally made with pork and served with tzatziki, and became known as gyros.

It is believed that the Mexican Al pastor originated from the Arab's shawarma grilled meats. Having been derived from such a cooking style, tacos al pastor is similar to the Turkish döner kebab and Greek gyros.

Arby's Traditional Greek Gyro features a blend of beef, lamb and Mediterranean spices sliced from a spit rotisserie and placed on a warm flatbread with lettuce, tomatoes, red onions, tzatziki sauce and Greek seasoning.

What is Kronos gyro meat made of? ›

BEEF, WATER, BREADCRUMBS (WHEAT FLOUR, DEXTROSE, SALT, YEAST), CEREAL BINDER (CORN, WHEAT, RYE, OAT AND RICE FLOURS), LAMB, CONTAINS LESS THAN 2% OF MODIFIED FOOD STARCH, SEASONING (SPICES, GARLIC POWDER, ONION POWDER, SOYBEAN OIL), SALT, METHYLCELLULOSE, CANOLA OIL, CORN STARCH, CELLULOSE POWDER, SODIUM GLUCONATE, ...

One of the main concerns about gyro meat is its relatively high fat content, especially when made with lamb or a combination of lamb and beef. Saturated fat, in particular, increases LDL cholesterol levels and elevates the risk of heart disease. However, this issue can be mitigated by choosing leaner meat options.

Gyros get their distinctive taste not only from the slowly roasted meat but also from traditional Mediterranean seasonings. The meat is generously spiced with dried oregano, marjoram, thyme, rosemary, garlic, and black pepper before cooking.

Gyro meat is also low in carbohydrates, so it won't spike up your blood sugar levels, which is ideal for those on a keto diet. Gyro meat's low carbohydrate content can help to manage blood sugar levels. This is especially beneficial for people with diabetes, as it can help to prevent blood sugar spikes.

Soy protein concentrate, milk powder, whey, starches, and gums are all binders which are used to retain water which makes you think you are getting more. These binders are ineffective for the most part of holding water and the natural juices which are in the meat at temperatures in excess of 165°F.

Many times the gyro meat that is sold at the supermarket and even at your favorite Greek spot is more of a mystery meat than actual meat. It's loaded with binders and fillers and MSG.

A binding agent is a term referring to a wet ingredient you apply to meat before adding dry rubs or other spices. It is there to keep the spice coating on the meat and helps form that delectable crust on meats.

Binder meats-- Meats used for sausage products that have the ability to bind water and emulsify fat in a sausage product. Meats with high binding ability have a lot of lean skeletal tissues whereas meats with a low binding ability are high in connective tissue and fat.