Traditional Gyro Meat

Traditional Gyro Meat

190
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."
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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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

190
  1. 236 Ratings

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Most helpful positive review

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...

Most helpful critical review

We thought this recipe was a little bland. I used a whole onion (since I hate having half an onion lying around) and doubled the garlic and thought it could use even more. I think the biggest ...

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...

We thought this recipe was a little bland. I used a whole onion (since I hate having half an onion lying around) and doubled the garlic and thought it could use even more. I think the biggest ...

I have made this gyros meat several times and Love it! First time could not find ground lamb in grocery store so I used 1-lb ground pork with 1-lb ground beef. Subsequent times I used the grou...

I like to make this ahead of time and then grill the slices before serving.

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 ...

We can't get decent Gyros here in the suburbs of Philadelphia since moving from NY, so I tried this recipe and found the flavors very very close to the real thing. The only change I made is I no...

Really really good. My fiance and I had been craving gyros and love to cook and try new things, so we decided to give it a shot. Only thing we think we'd change is more garlic and more salt. ...