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Kefi Lamb Gyro

By Michael Psilakis

4.3

(5)

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Very few people make their own gyro—it’s like making your own prosciutto or sausage. Homemade gyro makes a statement about how much you care about your food, and we are very proud of the gyro we make at Kefi. The gyro itself is actually a terrine that you might like to serve cold if you are making a charcuterie plate.

Cook's Note

Be sure the meat is finely ground, otherwise you will not get the proper dense result. If coarsely ground meat is all that’s available in the cold case, ask your butcher to put the meat through the grinder again.

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