Yep, you can do it at home.
is one of those things that seems completely out of the realm of home cooking. Plus, they do it so well at the place down the street from you—so why bother?
Well, for starters, once you've learned how to make gyro meat, you never again have to leave the comfort of your own home to get your fix. Plus, you're totally in control of the ingredients, and you can adjust the type of meat, vegetables, seasonings, and spice levels to your taste., and we're hooked on his version, which uses both ground lamb and pork, and is baked in the oven rather than rotisserie'd on a spit.
Skewer the meat log on the rotisserie tines, and cook over high heat for 15 minutes. Reduce the heat to medium and cook until the center hits 150°F, about 20 minutes more.Either way you cook it, your best bet is to allow the gyro meat to cool completely before slicing to help the texture solidify—this could be as little as 3 hours, but ideally overnight in the refrigerator.
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