I've been wondering about the preparation of the meet that goes into gyros. Obviously, many of the products we get in the US are mass produced and far from the traditional preparation. However, does anyone know what goes into this meat (aside from the obvious lamb, beef, chicken, etc)? Any gluten products, harmful preservatives...? Any information other than what I can find on Wikipedia would be great.
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I don't know what-all they put in that delicious mystery meat, and I'm sure it varies, but after a millionyear hiatus from meat i was pretty excited to get me some gyro when the opportunity came up. As I was eating it I thought it seemed a lot more "mealy" than meaty... and got a little worried. Went home and worked some google-fu and found this: http://www.amazon.com/CorfuFoods-Gyro-Meat-SLICED-5lb/dp/B000LRH7HG money quote:
This is just one product, of course... But my experience with the stuff I ate and the way I felt a few hours later is enough to keep me off pre-fab gyros 4evs. blerg. Welcome to PH |
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Well, as an extremely general rule, it's safe to assume that almost any food you get from a restaurant (or gyro place, or sandwich shop, or whatever) has vegetable oil in/on it, at the very least. Plus there are often things like sugar or cornstarch/HFCS in commercial seasonings and spice mixes used for meat. I guess it would really depend on where you were buying the gyro. |
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Avoid any place that doesn't stack their own gyro meat. The places that do their own serve up a gyro loaded with what looks like Philly steak instead of meatloaf. You should be able to ask these places whether anything bready or otherwise non-Paleo goes into the meat, because they should know. Incidentally, prior to my Paleo days I was a gyro fiend. Earlier this year I set aside a cheat day for a grilling competition, and I made "Gyros on the half shell (Turtle power)" out of turtle meat, chicken stock, and spices, served on grilled flatbread made from slow-rise dough. They were fantastic. |
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I'm not seeing an issue here http://www.foodnetwork.com/recipes/alton-brown/gyro-meat-with-tzatziki-sauce-recipe/index.html Looks fine to me. This is like asking "are hamburgers remotely paleo?" Well that depends on who makes the burger and with what right? Yes, a high quality well cared for lamb meat is extremely paleo |
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http://www.kayotic.nl/blog/gyros-101 That is one of the best Gyro recipes I've found, and the site's photography is AMAZING (apparently all cooking blogs need to be side projects of professional photographers). Makes me hungry just browsing it all. The Taziki was spot on as well. Pita bread aside, you are all paleo. 1/2 tsp salt (or Lawry’s Seasoned Salt) 1 tbsp paprika powder 1/2 tsp curry powder 1/2 tsp ground cumin 1/4 tsp chili powder 1/4 tsp onion powder 1/4 tsp garlic powder 1/4 tsp black pepper 1/2 tsp dried oregano 1/2 tsp dried thyme 1/2 tsp dried rosemary 1/2 tsp cornstarch (tapioca or arrowroot work as well)
Toss meat with olive oil, add seasoning, maybe some lemon, wait 30 mins (or longer) and cook. For the spit style meat, grind the seasoned mixture and treat it like a meat loaf. |
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