🇬🇷Restaurant-Style GYROS (At the Crib!)🇬🇷 Over the years, I’ve attempted a few times to make gyro at home, and while the outcomes have invariably been delicious, my efforts fall significantly short of the quality found at the family-owned fast-food establishments I went to as a kid. Until now… This recipe requires some not-so-average ingredients that you might want to cop from our boy Bezos, but I assure you it’s worth it… especially if you’re looking for a fun kitchen project for the weekend or something. Big shoutout to @modernistpantry. This is my version of their recipe and technique and I really didn’t change too much. I hope you dig. Ingredients: 1 pound Ground Beef 1 1/2 pounds Ground Lamb 3 Garlic cloves, chopped 1/2 Onion, chopped 1 tsp Dried Parsley 1 tsp Dried Thyme 1 tsp Dried Oregano 1 tsp Black Pepper 1 tsp Paprika 1/4 tsp Cinnamon 1 tsp Tripolyphosphate, 10 grams 3 tsp Transglutaminase RM (meat glue) 10 grams 1. Add onion and garlic to a food processor. Pulse the vegetables 5 times making sure most chinks are gone. 2. Add the ground meats to the processor along with dried parsley, thyme, oregano, black pepper, paprika, cinnamon black pepper and kosher salt. Blitz for 15 seconds. 3. Add the meat glue and Tripolyphosphate and blitz for another 15 seconds. 4. Transfer the forcemeat to a plastic wrap-linedconical container like a quart deli container and press it down. Let it set in the fridge overnight. 5. The next day, spike the meat onto an al pastor-style meat stand and roast in the oven for 30ish minutes at 300F until the internal temperature reads 165F. Remove the gyro from the oven and allow to rest for 15 minutes before slicing. #gyro #sandwich #cooking #greektiktok