Reviewed: Mar. 20, 2009

I followed the recipe. All I have to say is this ended up being a really weird way of making a meatloaf. After taking it out I tasted it. Tried cucumber sauce on it and it did not taste like gyro meat. I took some catch up and brown sugar and threw it back in the oven. Luckily I like meat loaf. Now I have to go buy a Gyro to feel better.

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Lexam

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Reviewed: Mar. 11, 2009

This was so much better than I had hoped! It isn't as solid or dry as the meat I am used too but it's great to be able to make such a close proximity when there isn't a gyro place within 300 miles! We used the grill and it was perfect!

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EMIRELLI

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Reviewed: Mar. 3, 2009

Easy and very good. This was my first time making gyro meat and I ran into no problems.

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Franklin

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Reviewed: Feb. 25, 2009

This recipe was excellent i wouldn't change anything. can't wait to have it again.

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Feb. 23, 2009

Wonderful! Very easy to make. I didn't use the ground lamb and it still turned out great.

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Diamondgirl

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2009

It needs a lot more salt than the amount listed in the recipe and I had to cook it for about 1.25 hours. I also substituted the lamb with ground turkey for health reasons, and it was very bland but moderately tasty when covered with tzatziki sauce and greek salad in pitas. I wouldn't recommend substituting turkey.

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sailshonan

Cooking Level: Expert

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Reviewed: Jan. 15, 2009

Pretty decent. Spices are a bit strong, but certainly still okay. It was a lot easier than I thought it would be, and made a great substitute for eating out. Only slightly more involved than making a meatloaf, really. Also, I subbed dehydrated onion flakes and grilled the slices before serving.

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PeaceLoveJoy

Cooking Level: Expert

Home Town: Warsaw, Missouri, USA

Living In: Columbus, Ohio, USA

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Reviewed: Dec. 7, 2008

This ended up tasting very much like the gyros I used to eat in Cicero/Chicago. Since lamb isn't available in my area, I used venison and beef, it came out drier than it would with lamb, but the taste was excellent. I doubled the recipe and I also did not use a food processor, I mixed mine by hand. I followed the cooking directions but will try something different next time.

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mmpaints

Cooking Level: Expert

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Reviewed: Nov. 11, 2008

I have to say, after making this I just couldn't eat it. My husband, however, loved it. I did take one bite and it was really flavorful but just too gamey for me.

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TARAWVU

Cooking Level: Expert

Home Town: Wheeling, West Virginia, USA

Living In: South Charleston, West Virginia, USA

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Reviewed: Oct. 13, 2008

This was easy to make and also tastes very close to what I get at the restaurant. I upped the salt to a teaspoon, though, as I thought 1/4 tsp would have left the meat bland. Mine took longer to cook than the directions stated. I found that a paper towel was an excellent way to squeeze the water from the onions. The onions came right out and did not stick to the paper towel and then I only had to throw the paper towel away for easy clean-up. The next time I make this meat, I'll save the juice that bakes off and cover the meat with it in the fridge to keep it moist. Live and learn!

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kris

Living In: Lawrence, Kansas, USA

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Reviewed: Oct. 8, 2008

Eh I had problems with this recipe. I followed it exactly but in the end it resembled meatloaf, not gyro meat. I put it in the food processor and let it do its thing but it kept wading up into balls and not chopping...I dunno why I had problems with this...it was good...but not gyros :(

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Baby Pop

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Sep. 30, 2008

Awesome!!! I can't wait to make this for our Sunday family dinner (I married Greek.) I took the suggestion to grill slices after baking--next time I think I will just chill and grill. Also I'll add more salt but that is just me--I love this recipe thanks (and also I love your picture--great!)

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smartcookie

Cooking Level: Intermediate

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Sep. 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!

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anita

Cooking Level: Expert

Home Town: Chicago Heights, Illinois, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Sep. 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!

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Candice

Cooking Level: Intermediate

Living In: Plainfield, Indiana, USA

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Reviewed: Sep. 14, 2008

This didn't come out like I was hoping. I don't have a food processor, so I'm wondering if that step made a significant difference.

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schasel

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Reviewed: Sep. 7, 2008

This was good. I had to cook the meat for about 30 minutes longer than what was stated- and I am not sure why. For the last 10 minutes I increased the temp to 345. After slicing, I fried the meat in a skillet until browned so it was more like the restaurant version. The flavor was really good. Goes great with Greek Tzatziki from this site.

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FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: Sep. 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.

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