Dragon Fired Goat (Lamb) Gyros Ingredients 1 Large Red Onion 2 Tbsp Ground Garlic 2 Tbsp Dried Marjoram 2 Tbsp Dried Ground Rosemary 1 tsp Ground Pepper 2 tsp Ground Cumin 2 Tbsp Dried Ground Oregano 2 Tbsp Dried Thyme 4lbs Ground Lamb Toppings Pita Bread (6-8 pieces) Quartered Roma Tomatoes Cubed Feta Cheese Kalamata Olives Tzatziki Sauce 1 Julienned White Onion Equipment Food Processor Disposable Metal Pie Plate Rotisserie with Spit Rod with Tines Metal Bowl Method of Preparation 1. Large dice your red onion and combine with the garlic and all of the spices in a food processor. Puree the ingredients until you have a smooth paste. Mix the onion mixture with the ground lamb by hand. In small batches, return the meat and onion mixture to the food processor and puree until all of the lamb is a smooth, tacky paste. Place mixture in a metal bowl and mix by hand until all ingredients are incorporated. 2. Form your meat mixture into a cylindrical form. The easiest way to achieve this is to use a plastic form and stuff your meat mixture into it. We used the insert of a small crock pot. You can use many different plastic forms, but use what works well with the amount of meat you have. 3. Once your meat mixture is combined and in its form, refrigerate it for 12-24 hours. This will give the ingredients a chance to meld well and your form to hold its shape when it is on the spit. The longer you let it sit, the better the form will hold up during the cooking process. 4. When setting up your spit, use a disposable pie plate and punch three holes in the bottom of the pie plate. One hole will be in the center of the plate, and the other two will need to be placed so the tines can fit through the bottom and catch the meat form. This will catch any drippings and help hold the meat mixture in place during the cooking process. 5. After the meat cylinder has had a chance to set, transfer to the spit rod. This might be tricky, but the longer the mix has had a chance to set, the easier it will be to work with. Invert the pie plate on top of the meat form. Insert the spit rod through the center hole in the pie plate and the center of the meat, slide the tines onto the spit rod, through the remaining holes in the plate, and through the meat. Slowly flip the form, rod and plate over and pull the form away from the meat. Place the second set of tines in place to hold the top of the meat. 6. Turn your rotisserie on and set to a medium/high heat. This will take a few minutes to warm up and come up to temperature. 7. When the spit rod, tines and meat are secured, attach the spit rod to the motor. Turn your rotisserie motor on and check to see your meat is spinning smoothly. 8. Let your meat cook for 4-6 hours. This will take some time, so don’t rush this. Our meat cooked for 6 hours, but check your meat every hour. When the meat has reached an internal temp of 165°F, your meat is safe to eat. 9. Slice off five to six slices of gyro meat and place in a warmed pita. Top the meat with sliced tomatoes, tzatziki sauce, Kalamata olives, cubed feta cheese, and sliced white onion.
