Yesterday, we had sous vide carnitas as per Kenji. While I was ok with the flavor I really enjoyed the soft texture with the crispy, caramelized edges and decided to repeat immediately, but this time in a greek direction …
So, sous vide Gyros. Definitely one of my best attempts to make Gyros at home. Sadly, this method yields a better texture for me that my spit-roasted versions. It might not be authentic, but the soft and aromatic meat with the crunchy-crisp edges make for an excellent faux Gyros.
Served on (commercial) pita bread (just lazy today), with veggies, feta and tzaziki …
