Gyro Meat

Gyro meat

Author

Moray Wardlaw

Beef

Prep Time: 00:15

Recipe Time: 03:30

Temperature : 149F / 65C

Ingredients

• 907 grams steak mince
• 680 grams lamb mince
• 2 tbs garlic powder
• 2 tbs salt
• 2 tbs oregano
• 2 tbs black pepper
• 1 white onion

Directions

1. Set your Anova Sous Vide Precision Cooker to 65ºC / 149.0ºF
2. Chop onion finely Add all ingredients into food processor and blitz for a few minutes or mix by hand in large bowl. Form in to one large sausage shape or two if you prefer Vacuum seal in bag.
3. Submerge in water bath and cook at 65oc for 3.5 hrs

Bbq Or Grill

1. Pat meat dry Sear all round meat until crust has formed. Then slice off cooked strips of meat Repeat until all meat has been carved.
2. Enjoy with peta bread and choice of salad Sauce of choice