R. B. Miller's Gyro Meat Recipe - Allrecipes.com
R. B. Miller's Gyro Meat Recipe
  • READY IN ABOUT 10 hrs

R. B. Miller's Gyro Meat

Recipe by  

"Full flavor gyro meat with a finished texture suitable for slicing and serving on pita with feta cheese, lettuce, sliced black olives, sliced onions and green peppers and served with tzatziki sauce. The time involved is well worth the effort."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 15 mins
  • READY IN

    9 hrs 45 mins

Directions

  1. Grind the ground chuck and lamb cubes through the coarse plate of a meat grinder twice to mix thoroughly. Place the onion, garlic, marjoram, rosemary, salt, and pepper into a food processor, and pulse until finely ground. Mix together the ground meat and onion mixture in a bowl. Regrind through a fine plate, and pack the mixture into a 3x7 inch loaf pan. Wrap tightly with plastic wrap, and refrigerate overnight.
  2. Preheat an oven to 325 degrees F (165 degrees C).
  3. Remove and discard the plastic wrap from the loaf pan, and bake the gyro meat in the preheated oven until the internal temperature reaches 140 degrees F (60 degrees C), about 1 hour. Drain away all of the liquid that has accumulated in the pan, then remove the loaf from the pan. Place the meat on a rack set above a baking dish to catch the drips, and continue baking until the internal temperature reaches 165 degrees F (75 degrees C), 15 to 30 minutes more. Remove from the oven, and allow to stand 15 minutes before slicing. The finished loaf should be firm and somewhat dry.
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Reviews More Reviews

Most Helpful Positive Review
Feb 01, 2010

Excellent recipe. My husband loves gyro's and has eaten them in many different countries. He says the taste rivals those. I made no changes other than I used already ground lamb. Still ran it through the meat grinder. Taste and texture were great. Wouldn't change a thing. Thank you R.B.

 
Most Helpful Critical Review
Feb 16, 2010

This recipe was not to my liking.

 

12 Ratings

Feb 04, 2009

The only changes I made were to add a little fresh mint, and I decreased the rosemary and marjoram. The meat turned out a little dry but that was nothing that a drizzle of tzatziki sauce couldn't fix. Served it sliced in pitas with tomato, onion and shredded lettuce. Very good. Thanks, R B Miller!

 
May 17, 2010

I am about 3 months in to teaching myself how to ccok... I was worried about this recipe - but it turned out wonderful! i used my hands to mix the lamb & beef (i bought ground lamb since i dont' have a meat grinder) wholefoods will actually grind your lamb for you at the meat counter. I would recommend this recipe to anyone!

 
Jul 29, 2010

An awesome gyro meat. Time consuming, but the steps were easier to follow than other recipes I'd found and it turned out great.

 
Aug 06, 2009

This turned out great. I used a bit less rosemary as I'm not crazy about it. It took a bit of time to make but was completely worth it. My family and friends love it. Thanks.

 
May 15, 2011

I did add a 1/2 tsp of oregano and thyme and didn't refrigerate overnight and it turned out just fine!!!

 
Nov 23, 2012

This is an awesome recipe. When I turned out the loaf for the second baking, I kept it inverted and it made the meat very juicy, not dry. I mean, it's not what you get from a rotisserie, but the flavor is the same. I made tzatziki on the side and added chopped tomato,red onion,lettuce and stuffed into pita. YUM!

 

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Nutrition

  • Calories
  • 226 kcal
  • 11%
  • Carbohydrates
  • 2.7 g
  • < 1%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 19.6 g
  • 39%
  • Sodium
  • 501 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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