Saturday, November 5, 2011


There are things I like about living in Arizona: It never snows, I can afford my mortgage payment, I can grill 90% of the time (and when I can't it's because it's too windy, not because it's too cold.) and my job is pretty cool most of the time. However, I was born and raised in New York City and spent a few years living inside the D.C. Beltway, so I'm more accustomed to things like great restaurants and ethnic diversity - things you can't find in Arizona. In NYC, every diner is open 24-7 and you can get gyros any time of the day. And there was that place, Fontanas, on Northern Blvd that had the best gyros. You could watch them cut slivers of lamb off a slab of gyro meat on a stick. This recipe was inspired by homesickness. I did a google search and found Alton Brown's gyro recipe. It had a video. I recommend you watch it. I didn't do mine exactly like his, but close enough. Close enough to wonder why they heck mine fell off the spit and his didn't. It got messy. I ended up cooking it on foil on the grill and flipping it on four sides. It tasted awesome, but the presentation was lacking. I just couldn't slice it thin enough.

1 lb ground lamb
1.5 Tbsp Penzey's Lamb Seasoning
1 small onion, chopped
4 cloves of garlic, minced or pressed.

Place chopped onion in food processor until it turns to mush. Strain excess liquid. You want it as dry as possible. put onion back in food processor with garlic, lamb and seasoning and process for about 5-10 minutes, scraping the sides periodically.

Set plastic wrap on counter and place lamb on plastic wrap. Wrap tightly and refrigerate for at least 2 hours, preferably more.

When ready, put meat on spit and roast over fire for about 30-45 minutes.

Slice thin and serve with tzatziki. I made Spinach Scallion Pancakes to have instead of pita bread.

1 comment:

  1. I found this site after searching for how much Penzeys Lamb Seasoning to use to make gyros. Oddly, it was for this exact same recipe! I've made it before, using the herbs Alton specified, and it was great. But that lamb seasoning is amongst one of my Penzeys favorites. I don't have a rotisserie, so I'll be baking my meat using Alton's other method, using a water bath, and pressing the cooked loaf with a foil-wrapped brick. It's a great recipe, and thank you, Kat, for answering my question about the seasoning.