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Old 03-09-2007, 06:08 AM   #1
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Carbs in gyro meat?

I love greek food, i was wondering if there were any carbs in that wonderful mystery meat they carve off those meat logs in the greek restaurants.
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Old 03-09-2007, 06:11 AM   #2
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Traditional gryro meat is basically Lamb and beef sometimes mixed in with spices so the carbs would be 0. BUT commercially prepared gyro meat may have fillers added to "hold together" so I'd be careful on the outside.
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Old 03-09-2007, 06:13 AM   #3
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OMG my beloved Soulvaki..... GYROS are so good! But I have been too afraid to order them so Im not sure...
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Old 03-09-2007, 06:21 AM   #4
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Most "restaurants" .. greek... don't add fillers. When I say commercially prepared I mean "fast food gyros" and those you buy at the markets. I eat gyro meat on occassion (and did back the first time) and had no problems.
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Old 03-09-2007, 06:29 AM   #5
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I am gonna try it, with a la low carb tortilla and ditch the pita.
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Old 03-09-2007, 06:36 AM   #6
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I searched on a site, most servings of 4oz of gyro meat 6-8 carbs.
I work at a gyro restaurant and we serve Kronos meat, a mixture of beef and lamb. I do know there are some fillers, but I can eat the meat without the usual carby reaction of sleepiness..Just don't over do it, you can eat some..
I love eating it, but the garlic in it gives me the repeats all day..
I usually eat some meat with onions, tomatoes and the sauce plus some kalamata olives and feta..yummy! HTH.
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Old 03-09-2007, 06:39 AM   #7
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I saw the box that a restaurant got it in once and the ingredients list caught my eye. I don't remember what all it was, but there were many of the things that make me put grocery store items right back on the shelf. HFCS, Partially hydrogenated whatever, chemical names a mile long. Kinda ticked me off. I was sitting there going, "It's MEAT, people! Why'd you have to go and mess with it?" My DH was treated to a rant (it's OK though; he was pretty much singing harmony with me on this). I think like a lot of things, you would have to ask at the individual restaurant.

Oh, yes, for those who are gluten intolerant, that's in there too. Thanks for reminding me that I have to warn FIL about that in case he thinks he can just order one and pick out the meat.
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Last edited by Stellar; 03-09-2007 at 06:41 AM..
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Old 03-09-2007, 07:24 AM   #8
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I make my own Gyro meat using beef and Emeril's recipe. I also make my own sauce but I substitute sour cream for the yogurt and you can't tell the difference (less carbs). This is a regular in my house..DH, who is very picky when it comes to this kind of stuff likes it better than the gyros at the restaurant that we normally go to. I eat mine on plate but he eats his with tortillas instead of the pita.
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Old 03-09-2007, 08:20 AM   #9
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Quote:
Originally Posted by ProudTruckersWife View Post
I make my own Gyro meat using beef and Emeril's recipe. I also make my own sauce but I substitute sour cream for the yogurt and you can't tell the difference (less carbs). This is a regular in my house..DH, who is very picky when it comes to this kind of stuff likes it better than the gyros at the restaurant that we normally go to. I eat mine on plate but he eats his with tortillas instead of the pita.

Recipe??
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Old 03-09-2007, 08:22 AM   #10
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Yum...I'm going to have to go get a gyro tonight (sans pita bread) and a greek salad! I've never had any issues with gyro's kicking me out of ketosis...and they are darn yummy!
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Old 03-09-2007, 08:40 AM   #11
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Here's the original recipe that I used. I have tweaked it some to fit mine and my husbands tastes. The last few times I have made it with beef instead of lamb and it was just as good. I also generally put mine in the roaster rather than the grill.

Greek Grilled Leg of Lamb: Gyros Recipe courtesy Emeril Lagasse, 2002
Show: Emeril Live
Episode: International Street Fair

1 (4 to 5-pound) boneless leg of lamb, trimmed of visible fat
5 cloves garlic, peeled and cut into 20 slivers
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
4 cloves garlic, minced
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Essence, recipe follows
16 pita breads
Tzatziki Sauce, recipe follows
Chopped tomatoes

With a sharp knife, make 20 slits across 1 side of the lamb and insert the garlic slivers. Place in a large non-reactive dish.
In a bowl, whisk together the oil, lemon juice, garlic, oregano, rosemary, salt, and pepper. Pour over the lamb and rub evenly across the surface. Cover with plastic wrap and marinate, refrigerated, for at least 2 and up to 6 hours, turning occasionally.
Remove from the refrigerator and let come to room temperature. Season lightly on all sides with Essence. Brush a grill lightly with olive oil and preheat to medium heat.
Remove the lamb from the marinade and place on the grill. Cook, turning occasionally until the meat reaches an internal temperature of 145 degrees F for medium-rare, about 1 1/2 hours. Remove from the grill and transfer to a platter. Tent with foil and let rest for 12 minutes before carving.
Thinly slice the lamb and place the meat in the center of the pita breads. Top with Tzatziki Sauce and chopped tomatoes, and serve.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Tzatziki Sauce:
1 medium cucumber, peeled, seeded and finely chopped
1 cup plain yogurt
1 tablespoon olive oil
1 teaspoon lemon juice or white wine vinegar
1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon minced garlic

In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
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Old 03-09-2007, 08:48 AM   #12
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Thanks PTW!!!
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Old 03-09-2007, 03:43 PM   #13
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I bring my own LC tortilla to my favorite Greek/Mediterranean places and fill it with gyro meat, and I've never had a problem.
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Old 03-09-2007, 04:11 PM   #14
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Alton Brown has a wonderful recipe ont the food network. It is made like a meatloaf. Recipezaar also has several interesting ones too.
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Old 03-09-2007, 05:01 PM   #15
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I ate gyros once a week while I was losing my original weight. I just got the plate without the pita, which is how I prefer it anyways. It never kicked me out of ketosis, but its also a traditional place without most of the fillers.
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Old 03-09-2007, 05:16 PM   #16
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Boy do I love gyros. When I made them at home, I made the meat and it doesn't have anything real carby, just chopped up onion and garlic. The sauce, I LOVE the sauce. I'll have to try it again sometime sans pita.
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Old 03-09-2007, 07:47 PM   #17
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I hope not! I eat a gyro salad with creamy garlic dressing at least once a week and it doesn't seem to hurt! OOOOOOOOpa!
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Old 03-12-2007, 07:31 AM   #18
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I usually play it safe and order a jumbo chicken gyro and eat the filling out of it. I have just heard too many people who said they tried to do low carb and it didn't work. And when I asked what they were eating they always listed gyro meat on salads. I have had it a few times and it didn't seem to hurt me too much but I like the chicken with the sauce almost as well.
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Old 03-12-2007, 07:42 AM   #19
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Our favorite Lebanese restaurant has the best salad with gyro meat. I eat it a couple of times a month. I love that salad.
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Old 01-19-2010, 05:44 PM   #20
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Recipe I use for Gyro meat

Here is a recipe I found for gyro meat that is sooooooooo good and low carb too. I put the slices in a low carb pita I found that only has 7 net carbs.

* 1 medium onion, finely chopped
* 2 lbs lamb, finely ground (hamburger can be substituted)
* 1 tablespoon garlic, finely minced
* 1 tablespoon dried marjoram
* 1 tablespoon dried rosemary, ground
* 1 teaspoon kosher salt
* 1/2 teaspoon black pepper, freshly ground

1. Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
2. Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
3. To cook in the oven as a meatloaf, proceed as follows:.
4. Preheat the oven to 325 degrees F.
5. Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve
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Old 01-19-2010, 05:53 PM   #21
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I pretty sure this is what we call kababs in Australia, you can get chicken (thigh fillets usually) or this pressed meat stuff. I only like the chicken, mostly as the pressed/processed meat has never look appealing. But I only ever get these on a plate with the salad, no wrap/tortilla or good forbid rice as some take-away places like to add if you go san bread. So basically it's a tossed salad with yummy warm chicken on top.
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Old 01-19-2010, 06:14 PM   #22
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I just want people to pronounce gyro correctly. :-P

YEAR-O.

Not hero. Not gy-ro. not jeer-o.
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Old 01-19-2010, 09:07 PM   #23
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Oh man, now I've got gyros on the brain! Gotta talk DH into our cooking homemade gyro meat!!
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Old 01-20-2010, 04:47 AM   #24
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i always have 2 or 3 at a time ....

no problems to date. i guess it depends on the source. I may have some tonight. (needless to say w/o the pita)Love & Profits: FLATFERENGHI
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Old 01-20-2010, 06:13 AM   #25
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Quote:
Originally Posted by Brown View Post
I just want people to pronounce gyro correctly. :-P

YEAR-O.

Not hero. Not gy-ro. not jeer-o.
Depends on where you're from.
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Old 01-20-2010, 01:18 PM   #26
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Greece?
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Old 01-20-2010, 04:21 PM   #27
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Quote:
Originally Posted by yvonne326 View Post
Traditional gryro meat is basically Lamb and beef sometimes mixed in with spices so the carbs would be 0. BUT commercially prepared gyro meat may have fillers added to "hold together" so I'd be careful on the outside.
Quote:
Originally Posted by yvonne326 View Post
Most "restaurants" .. greek... don't add fillers. When I say commercially prepared I mean "fast food gyros" and those you buy at the markets. I eat gyro meat on occassion (and did back the first time) and had no problems.
Real gyro in Greece is just pork. Or chicken gyro. And it's just pieces of seasoned meat and fat layered high on a rotating spit where chunks are sliced off to order. Nothing remotely close to the pressed crap they have here. And oh sooooo yummy!!!! DROOL! All the stuff they sell here comes either in slices in a box (tons of carbs) or a log on a rotating spit (same stuff different shape, and tons of filler). I've actually checked the boxes and these are carby! Honestly, I haven't seen any filler-less gyro here in America. Any place that might, might have homemade real gyro would also have souvlakia (kebabs) and that's what I would order anyway.

Quote:
Originally Posted by PghPALady1974 View Post
Depends on where you're from.
There's really only one way to prounounce "gyro" correctly, and it's "yeehroh." Of course, there's no letter "gamma" in english, and it should never have been spelled with a "G" when translated from greek, so "jyro" really doesn't bother me at all. /end of lesson
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Old 01-20-2010, 06:13 PM   #28
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Originally Posted by anipomoni View Post
Real gyro in Greece is just pork. Or chicken gyro. And it's just pieces of seasoned meat and fat layered high on a rotating spit where chunks are sliced off to order. Nothing remotely close to the pressed crap they have here. And oh sooooo yummy!!!! DROOL! All the stuff they sell here comes either in slices in a box (tons of carbs) or a log on a rotating spit (same stuff different shape, and tons of filler). I've actually checked the boxes and these are carby! Honestly, I haven't seen any filler-less gyro here in America. Any place that might, might have homemade real gyro would also have souvlakia (kebabs) and that's what I would order anyway.

There's really only one way to prounounce "gyro" correctly, and it's "yeehroh." Of course, there's no letter "gamma" in english, and it should never have been spelled with a "G" when translated from greek, so "jyro" really doesn't bother me at all. /end of lesson
Thanks...but seriously, everyone I know here doesn't pronounce it "yeehroh." they use "jyro" ...even at the Gyro shop near my house and they are deff. Greek! I grew up hearing it that way! But hey, us Pittsburghers are strange (in a good way) and have our own language!!
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Old 01-20-2010, 07:15 PM   #29
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Quote:
Originally Posted by PghPALady1974 View Post
Thanks...but seriously, everyone I know here doesn't pronounce it "yeehroh." they use "jyro" ...even at the Gyro shop near my house and they are deff. Greek! I grew up hearing it that way! But hey, us Pittsburghers are strange (in a good way) and have our own language!!
PA here also, but from Philly area. My dad has a pizza shop and has always sold gyro, and I tend to pronounce it the "jyro" way with customers bc that's what most people call it anyway. So yes, even though I am Greek I do say it the wrong way sometimes. "Technically" there is no "j" sound in the Greek language. No "j," no "ch," and no "sh."
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Old 01-12-2012, 10:38 AM   #30
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Nutritional facts on Kronos Gyro Meat

I contacted Kronos customer service and they sent me the nutrition facts for their popular gyro meat.

Traditional Gyro Meat
Nutrition Facts
Serving Size 7 Slices 3.5 oz (99 g)
Servings Per Cone approx 29

Amount Per Serving
Calories 380 Calories from Fat 300

Total Fat 34g
Saturated Fat 14g
Trans Fat 0g
Cholesterol 60mg
Sodium 690mg
Total Carbohydrate 7g
Dietary Fiber 0g
Sugars 1g
Protein 13g

Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 10%


BEEF, LAMB, WATER, BREAD CRUMBS (BLEACHED WHEAT FLOUR, WATER, DEXTROSE, SALT & YEAST, MAY CONTAIN SOYBEAN OIL, CALCIUM PROPIONATE), SOY PROTEIN CONCENTRATE, SALT, SPICES, GARLIC & ONION POWDER, MONOSODIUM GLUTAMATE
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