Traditional Gyro Meat

Traditional Gyro Meat

188
The Dread Pirate Paramour 9

"This Greek/Lebanese style meat loaf is sliced and served with pita bread, tzatziki, and tomatoes for a delicious gyro that is the closest I've come to emulating my favorite Mediterranean restaurant. The preparation time seems long, but most of it is resting time, so you can be doing other stuff! You can substitute pork or chicken for the ground lamb and beef if you prefer."

Ingredients

2 h servings 179 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.
  4. Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.
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Reviews

188
  1. 231 Ratings

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I had a craving for gryos last week but have never attempted to make them at home. This recipe is really easy and very good. They tasted very similar to gyros I have had at greek restaurants. T...

Excellent! I made this recipe using a few modifications. I deleted the marjoram because I didnt' have any and I upped the garlic to 4 cloves. I know that it sounds like a lot, but I love garl...

This was excellent! Easy to make. Didn't change a thing about the recipe. Sliced it on an angle, very thin and it looked almost like we had just cut it off the "spit". Found a good recipe fo...