Gyros Sous Vide
Courtesy of SousVide Supreme recipe contest winner Colin Byxbee
For the spice mixture
- 3 tablespoons (45 ml) Kosher salt
- 4 teaspoons (20 ml) black pepper
- 2 tablespoons (30 ml) dried marjoram
- 2 tablespoons (30 ml) ground cumin
- 4 teaspoons (20 ml) dried oregano
- 1 teaspoon (5 ml) ground nutmeg
For the gyro meat
- 3 pounds (1.3 kg) ground beef (80/20 works best)
- 1 pound (454 g) ground lamb
- 8 cloves garlic, peeled and minced
- ½ medium red onion, peeled and diced (about 1 cup)
- Juice from two lemons
- 1 teaspoon lemon zest, minced (if desired, gives it more bite)
- Fill and preheat the SousVide Supreme water oven to 160F/71C.
- Grind all seasonings together in a spice/coffee grinder or using a mortar and pestle.
- In a large bowl, use your hands (with gloves, if preferred) to mix the gyro meat ingredients and spice mixture until fully blended, almost paste-like.
- Once mixed, create four equal balls of meat and put each into a small (quart/0.9 liter) cooking pouch. Before sealing flatten the meat in each pouch to a very large patty, no more then about 2 inches thick, so that it cooks evenly. Vacuum seal the pouches.
- Submerge the pouches in the water oven to cook for at least 2 and up to 6 hours.
- Preheat the traditional oven broiler.
- Remove and open the pouches. Discard the accumulated liquid, pat the patties dry with paper towels and slice into thin slices.
- Lay the slices on a baking sheet and sear under the broiler for about 2 minutes per side (or until they are well browned).
- Wrap in your favorite pita bread with tomatoes, lettuce, feta, red onion and top with your favorite tzatziki sauce recipe.
Should there happen to be leftovers the meat can be repackaged, labeled with date and contents, vacuum sealed, and stored in the refrigerator for up to three days or frozen indefinitely.
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