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Easy Gyro Meat Recipe

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3.9 from 7 reviews

This Easy Gyro Meat Recipe combines ground lamb and beef with aromatic spices to create a flavorful and tender gyro meat loaf. Baked to perfection and sliced thinly, it's perfect for making authentic gyro sandwiches at home.

Ingredients

Meat Mixture

  • ½ yellow onion, grated
  • 1 pound ground lamb
  • 1 pound 80/20 ground beef
  • 1 tablespoon minced garlic
  • 1 tablespoon dried oregano
  • 1½ teaspoons ground cumin
  • 1½ teaspoons garlic powder
  • 2 teaspoons ground thyme
  • ½ tablespoon ground marjoram
  • 1 teaspoon freshly cracked black pepper
  • 1½ teaspoons kosher salt
  • 2 tablespoons extra-virgin olive oil

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and position a rack in the center of the oven for even cooking.
  2. Prepare the onion: Place the grated yellow onion in the center of a clean kitchen towel and wring it out to remove excess moisture. This step prevents the meat mixture from becoming too wet.
  3. Mix the meat ingredients: Transfer the wrung-out grated onion to a large 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. Mix thoroughly with wet hands until all ingredients are well combined.
  4. Process the meat mixture: Transfer the combined meat mixture to the base of a food processor. Pulse the mixture for about 2 minutes until it forms a smooth paste; this helps develop the gyro meat's unique texture.
  5. Shape and bake the meat: Press the processed meat mixture firmly into a 9x5-inch loaf pan, ensuring it's compacted evenly. Place the pan in the preheated oven and bake until the internal temperature reaches 165°F (74°C), about 50-60 minutes.
  6. Cool and slice: Remove the gyro meat from the oven and allow it to cool in the loaf pan for 20-30 minutes. Once cooled, slice the meat as thinly as possible for authentic gyro-style servings.

Notes

  • Wringing out the grated onion is crucial to avoid excess moisture in the meat mixture.
  • Using a food processor to create a meat paste ensures the gyro meat holds together and has the traditional dense texture.
  • Make sure to use an instant-read thermometer to verify the internal temperature reaches 165°F for food safety.
  • Thinly sliced gyro meat is best served with pita bread, tzatziki sauce, fresh vegetables, and your choice of toppings.
  • Leftover sliced gyro meat can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://simpleplatter.com/easy-gyro-meat-recipe/