Description
This homemade Gyro Meat Recipe brings the authentic flavors of traditional Greek gyros right to your kitchen. Featuring a blend of ground lamb and beef seasoned with a fragrant mix of garlic, oregano, cumin, thyme, and marjoram, this gyro meat is pulsed into a smooth paste and baked to juicy perfection. Thinly sliced after baking, it’s perfect for stuffing into pita bread with your favorite toppings or serving alongside a fresh salad.
Ingredients
Scale
Gyro Meat
- ½ yellow onion, grated
- 1 pound ground lamb
- 1 pound 80/20 ground beef
- 1 tablespoon minced garlic
- 1 tablespoon dried oregano
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons garlic powder
- 2 teaspoons ground thyme
- ½ tablespoon ground marjoram
- 1 teaspoon freshly cracked black pepper
- 1 ½ teaspoons kosher salt
- 2 tablespoons extra-virgin olive oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position a rack in the center of the oven to ensure even cooking of the gyro loaf.
- Prepare Onion: Grate the yellow onion and place it in the center of a clean kitchen towel. Twist and wring it firmly to remove excess moisture, which helps prevent the meat mixture from becoming too wet.
- Mix Ingredients: Transfer the squeezed onion to a large mixing bowl. Add the ground lamb, ground beef, minced garlic, dried oregano, ground cumin, garlic powder, ground thyme, ground marjoram, freshly cracked black pepper, kosher salt, and extra-virgin olive oil. Use wet hands to mix everything thoroughly until well combined.
- Process the Meat: Transfer the mixed ingredients to the base of a food processor. Pulse continuously for about 2 minutes until the mixture forms a smooth paste, which helps achieve the traditional gyro texture.
- Shape and Bake: Press the meat paste firmly and evenly into a 9×5-inch loaf pan to ensure it cooks uniformly. Place the pan in the preheated oven and bake for about 50-60 minutes, or until the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
- Cool and Slice: Remove the loaf from the oven and allow it to cool for 20 to 30 minutes. Once cooled, slice the gyro meat very thinly to replicate the authentic gyro style.
Notes
- Removing moisture from the grated onion prevents a soggy meat mixture, ensuring better texture and binding.
- Using a food processor to create a paste is crucial for the authentic gyro texture—take your time pulsing until smooth.
- Cook to the precise internal temperature of 165°F to ensure food safety while keeping the meat juicy.
- Letting the loaf cool before slicing helps maintain the shape and allows for thinner, more manageable slices.
- Serve the sliced gyro meat in pita bread with tzatziki, tomatoes, onions, and lettuce for a classic gyro experience.
Nutrition
- Serving Size: 1/8 of loaf (approximately 100g)
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 18 g
- Cholesterol: 75 mg
