gregbooras
Moderator
Marcus from England posted this recipe earlier in the year, but they cooked it on the grill.
My plan is to smoke it on my trusty #2. The seasoning I ordered from ebay, you will find the link below. It was shipped from overseas and the cost was about $6.00, it arrived in about 8 days.
http://www.ebay.com/itm/Doner-Kebab-Gyro-Donair-Shawrma-Seasoning-Spice-Mix-100g-/141651737141?hash=item20fb19fa35
I plan just to use a light amount of wood maybe 1.5 oz. and still trying decide between apple and cherry.
Since this is my first time at this, it should be interesting. If anyone have any suggestions, please let me know, I plan to smoke tomorrow.
Smoked Gyro – Doner Kebab
Ingredients:
2 lbs. ground lamb or veal
60 grams Doner seasoning (buy on ebay)
For wood use 1.5 oz. apple Wood, place half loaf pan ¾ full with water in smoker.
In a food processor add meat and seasoning and blend until smooth and like paste. Transfer your mixture into a disposable baking loaf tin and place in the refrigerator overnight.
Remove from refrigerator before you are ready to smoke and remove from the pan. If you have problems getting the meat to release, place in the freezer for about 30 minutes.
Place in smoker on a fish rack at 225 degrees and smoke until the meat reaches 165 degrees.
Greg
My plan is to smoke it on my trusty #2. The seasoning I ordered from ebay, you will find the link below. It was shipped from overseas and the cost was about $6.00, it arrived in about 8 days.
http://www.ebay.com/itm/Doner-Kebab-Gyro-Donair-Shawrma-Seasoning-Spice-Mix-100g-/141651737141?hash=item20fb19fa35
I plan just to use a light amount of wood maybe 1.5 oz. and still trying decide between apple and cherry.
Since this is my first time at this, it should be interesting. If anyone have any suggestions, please let me know, I plan to smoke tomorrow.
Smoked Gyro – Doner Kebab
Ingredients:
2 lbs. ground lamb or veal
60 grams Doner seasoning (buy on ebay)
For wood use 1.5 oz. apple Wood, place half loaf pan ¾ full with water in smoker.
In a food processor add meat and seasoning and blend until smooth and like paste. Transfer your mixture into a disposable baking loaf tin and place in the refrigerator overnight.
Remove from refrigerator before you are ready to smoke and remove from the pan. If you have problems getting the meat to release, place in the freezer for about 30 minutes.
Place in smoker on a fish rack at 225 degrees and smoke until the meat reaches 165 degrees.
Greg
