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grilled turkish gyros recipe
| then i thought it was over but i still felt something in my bowels so i pushed, and a fucking string of brown slime dangled from my anus left and right for a solid five seconds. i have no idea what it was and i don't know why it did that. it's not like i ate anything weird beforehand, not even taco bell. what the fuck was that all about?
| so, anyways. anyone want a recipe for grilled turkish gyros? it's kind of the same as greek kebab, except the dish really originated in anatolia. perfect thing to eat on a summer afternoon.
| yeah I'd love it. are these the results of the recipe or unrelated?
| >>564585
probably unrelated.
you will need
1 pound ground lamb
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons fresh oregano leaves
½ yellow onion (cut into 1-inch chunks)
1 clove garlic
(sliced)
3 ounces slab bacon
(or 5 slices sliced bacon, cut into ½-inch pieces)
| Make the Gyro Meat: In a medium bowl, combine the ground lamb, salt, pepper and oregano leaves with your hands, mixing until all of the seasonings have been evenly distributed. Cover and refrigerate for at least 1 hour, or overnight.
Preheat oven to 300 degrees F. Place the lamb mixture in the bowl of a food processor and add the onion, garlic and bacon. Process until a smooth puree is formed, 30 seconds to 1 minute, scraping down the sides of the bowl as necessary.
| Line a rimmed baking sheet with aluminum foil. With moistened hands, shape the lamb mixture into a rectangle about 8 inches long and 5 inches wide. Bake until the center of the loaf reaches 155 degrees F on an instant-read thermometer, 30 to 35 minutes. Remove from the oven and allow to rest for 15 minutes.
| Adjust the oven rack to the highest position (1½ to 2 inches below broiler element) and preheat broiler. Slice the loaf of lamb meat crosswise into very thin pieces (they should be about ⅛-inch thick; no more than ¼-inch thick). Lay the strips on a rimmed baking sheet lined with aluminum foil and broil until edges are browned and crispy, 2 to 4 minutes. Be sure to keep an eye on it, as the broiler works quickly!
| Serve the Gyros: Warm up the bread either in the microwave (30 seconds), on the stovetop or in the oven. Top each with ¼ cup of tzatziki sauce, chopped tomatoes, sliced onions and gyro meat. Wrap with foil and serve.
| source: https://www.browneyedbaker.com/greek-gyro-recipe/
slightly different than mine because i use japanese soy sauce instead since i'm a heretic
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| so i just unleashed a nagasaki in the shitter.
it didn't feel like anything at first, but when i pushed the first nug, it went pop and it was as if you opened an over-pressurized bottle of coke.
a fucking mudslide just rushed out and i looked down just in time to see a literal stream of liquid collapse into the toilet water. it was like nothing i had ever shat before.