Search thousands of recipes reviewed by home cooks like you.

Traditional Gyro Meat

Traditional Gyro Meat

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    2 h
The Dread Pirate Paramour

The Dread Pirate Paramour

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

Add to list

Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Candice
240

Candice

9/14/2008

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. The prep is a little timely and I actually didn't have the time to let the meat sit in the refrigerator before putting it in the oven and I was impressed at the flavor the meat had. The only thing I did different is I added 1/2 tsp. allspice per another recipe and did not use thyme. Another recipe called for 1/2 tsp coriander but I didn't have it and will probably add that next time. My picky husband loved the meat and actually ate it leftover and he NEVER eats leftovers. I will definitely make this again. Thanks!

anita
196

anita

9/21/2008

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 garlic and it totally worked. I also upped the salt as well. Not sure exactly how much I used, but it was more than the recipe called for. Not much, but I actually wanted it to taste salty like the gyros that you'd get from a restaurant. One more thing I did was grill it on the barbeque outside. I started it wrapped in foil and after 20 mins ( I turned it to ensure even cooking during this time) I took the foil off and grilled it on the open grill. It was WONDERFUL! Not exactly like what you'd get at a gyro place, but pretty close. All of my friends couldn't believe that I made them at home. To answer the reviewer who wondered whether or not the food processor makes a difference, I have to say that it definitely does! Processing the meat till it's paste-like makes a HUGE difference! the texture is completely different than it would have been if I'd just left it as it was. I gave it 4 start because of the mods I made to it, but I really liked this recipe and I will definitely be making this again!

OODLES_OR
149

OODLES_OR

9/2/2008

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 for pita bread also on another site so made that to go with it. Sure beats the store bought pita bread. Also used the easy cucumber sauce from this site. All in all it was a grrrreat meal.

More reviews

Similar recipes

ADVERTISEMENT