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R. B. Miller's Gyro Meat

R. B. Miller

"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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9 h 45 m servings 226 cals
Original recipe yields 8 servings


  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 2.7g
  • < 1%
  • Protein:
  • 19.6 g
  • 39%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 501 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

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  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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Read all reviews 10
  1. 16 Ratings

Most helpful positive review

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...

Most helpful critical review

This recipe was not to my liking.

Most helpful
Most positive
Least positive

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...

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...

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'...

This recipe was not to my liking.

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

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.

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

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 t...

I made this the first time and it does match the meat you get in your gyro in a restaurants. I used ground lamb and ground beef, and pulsed it in my food processor, and it worked fine. My family...