Description
This homemade Gyro Meat Recipe combines ground lamb and beef with aromatic herbs and spices to create a flavorful, tender gyro meat loaf. The mixture is blended into a smooth paste, baked until perfectly cooked, and then sliced thinly for authentic gyro sandwiches or platters. Ideal for bringing classic Greek flavors to your kitchen with a simple and reliable method.
Ingredients
Scale
Gyro Meat
- ½ yellow onion, grated
- 1 pound ground lamb
- 1 pound 80/20 ground beef
- 1 tablespoon minced garlic
- 1 tablespoon dried oregano
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons garlic powder
- 2 teaspoons ground thyme
- ½ tablespoon ground marjoram
- 1 teaspoon freshly cracked black pepper
- 1 ½ teaspoons kosher salt
- 2 tablespoons extra-virgin olive oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position a rack in the center of the oven. This ensures even baking of the gyro meat loaf.
- Prepare Onion: Grate the yellow onion and place it in the center of a clean kitchen towel. Wring out the excess moisture thoroughly to prevent sogginess in the meat mixture.
- Mix Ingredients: Transfer the wrung-out onion to a large mixing bowl. Add the ground lamb, ground beef, minced garlic, oregano, cumin, garlic powder, thyme, marjoram, freshly cracked black pepper, kosher salt, and extra-virgin olive oil. Use wet hands to mix all ingredients thoroughly until well combined.
- Process Meat Mixture: Transfer the combined meat mixture to the base of a food processor. Pulse repeatedly for about 2 minutes until the mixture becomes a smooth paste. This step helps create the signature gyro meat texture.
- Shape and Bake: Firmly press the meat paste into a 9×5-inch loaf pan, smoothing the top. Place in the preheated oven and bake until the internal temperature reaches 165°F (74°C), about 50 to 60 minutes.
- Cool and Slice: Remove the gyro meat loaf from the oven and allow it to cool for 20-30 minutes to make slicing easier. Once cooled, slice very thinly to mimic traditional gyro meat slices.
Notes
- Wringing out the grated onion is essential to prevent excess moisture, which can affect the texture of the gyro meat.
- Using a food processor to blend the meat into a paste creates the signature dense and tender gyro texture.
- Ensure the gyro meat reaches an internal temperature of 165°F for safe consumption.
- Allowing the loaf to cool before slicing results in cleaner, thinner slices perfect for sandwiches.
- If you don’t have marjoram, substitute with additional oregano or thyme for similar flavor.
Nutrition
- Serving Size: 1 slice (approximately 1/8th of loaf)
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 25 g
- Cholesterol: 85 mg
