Cooking Stuff

Where Stuff Is Cooked


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  • 1/2 cup lemon juice
  • 1/4 cup olive oil
  • 2 tsp dry oregano
  • 3-4 cloves of garlic, minced
  • 1 tsp red wine vinegar
  • salt and pepper to taste

Mix it all together, marinade chunks of meat in it for several hours. Skewer and grill.


I finally paid attention and measured things when I made souvlaki! It’s wicked simple and frigging awesome. All you do is take the ingredients and mix them up.006Then pour the resulting marinade onto some kind of meat and let it sit, refrigerated of course, for a couple hours. 009Oh and here’s a tip, don’t throw out those squoozen lemons. That zest is still good so toss them in the freezer. 011

You can also zest the lemons first and just freeze the zest, but I never think of that. Anyway, souvlaki. You can use pretty much any meat that can be cut into cubes, lamb is my favorite but pork is pretty traditional I’ve been told. Beef and chicken also work well, this time I’m doing chicken because that’s what I have. Heh. And sweet merciful crap I finally have a grill! Words can’t express my joy adequately. It’s been something like 6-7 years since I’ve had a grill of my own. So expect to see lots more grilled stuff from now on. I’m also building a smoker in my sisters back yard, if that works I’ll definitely by talking about that too.

Anyway, back to souvlaki again. I didn’t have pita or tzatziki unfortunately, but I did have rolls, Greek yogurt, lettuce and onion. So that’s what I did.038 - CopyI could have gussied up the yogurt some, but I didn’t think of it until after the souvlaki was cooked and by then I just wanted to eat. It was still wicked good. Now I need to find some ground lamb and make grilled gyros.



Filed under: chicken, Greek

Lamb and Beef Gyros


  • 1/2 cup chopped onion
  • 1/2 lb ground lamb
  • 1/2 lb ground beef
  • 1 clove minced garlic
  • 1 tsp dried marjoram
  • 1 tsp dried ground rosemary
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
Preheat the oven to 325. Whiz onion around in a food processor (chopping blades) for about 5 seconds then put it in a towel or cheese cloth, squeeze out the juice and put the onion back in the processor. Toss the juice, unless you have some kind of use for it. Put everything else in the processor and whiz it around until it’s a fine paste, about a minute and you’ll want to scrape the sides periodically. Press the mixture firmly into a loaf pan and bake in a water bath for 60-75 minutes. or until it’s about 170. Place the pan on a cooling rack and put a foiled wrapped brick or similar heavy thing on the meat. Let it sit for 15-20 minutes, you want the internal temp to be 175. Slice and serve, or slice, fry and serve, with pita, tzatziki and anything else you like.
Adapted from Alton Brown
Gyros! Pronounced like “hero”, just so you know. They are one of my very most favorite things ever and yet I had never made them until just a little while ago. They aren’t hard to make, although they do dirty up a big machine and a bunch of other stuff. But the meat also freezes well and reheats like a champ so it’s something you can make a big batch of without having to worry about waste. Enough talk, here’s the tutorial.
First, onions. You must whiz them(and yes, that’s a technical culinary term).
Then plop them in a towel or in my case cheesecloth, and squeeze out the liquid. 255
Feel free to throw out the juice, although if you have a use for it I’d love to hear it. Waste not, etc. Squeezing the onion is a step that some recipes call for and some don’t. I did it because I was aping Alton Browns version and he does it, but I have a hard time imagining that not doing it would make things too wet. There’s plenty of other liquids already and with the pressing at the end any excess will come out, I assume. Next time I make them I won’t do it and I’ll let everyone know how it works. Alright, now everything else.
Oh, wait, no.
My stupid grocery store doesn’t carry ground lamb. So I need to make my own. This is about half a pound of lamb shoulder chops (for stew) that I pulled off the bone and trimmed of fat and other stuff (which I then froze to make stock with, that’s another post though). 267
I whizzed it around until I felt I could call it ground.
Then I put everything else is. 269
After that got pasted I filled this little Pyrex pan thing I have that isn’t really a loaf pan but I don’t have one so who cares.
I also like to fill my sentences with more words than they can hold. Heh. Into the 325 degree oven, then out of the same.
Mmm, lovely. Sort of. So, I don’t have a culinary brick like Alton or Shane , but I do have something similar.
Hey, it’s just about as thick, heavy and unreadable as a brick. Heh. Anyway, that wrapped in foil and a couple cans performed the same function.
Then it’s just wait (the hardest part, like the song says), slice, brown and eat. 008
Yeah baby. 017Browning the slices is technically optional, but really why skip it? It’s so marvelously delightful. So that’s how gyros get made, at least one way. The traditional way involves a spit, slices of meat and fat, a marinade and at least 24 hours. I don’t have the equipment for that, although I wish I did. So if anyone wants to send my an upright spit roaster I’ll be more than happy to do a post about making them like that! Just putting it out there. Heh.

Filed under: beef, Greek, lamb, sandwich

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