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Homemade Gyros wrapped in foil on a wood board.
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5 from 2 votes

Gyro Meat Recipe

This Gyro Recipe will satisfy even the greatest craving for a freshly made gyro. No need to search all over town for that food truck!
Prep Time20 minutes
Cook Time1 hour
Resting Time30 minutes
Total Time1 hour 50 minutes
Course: Main
Cuisine: Greek
Servings: 20 servings
Calories: 101kcal
Author: Jeremy Klae

Ingredients

  • 1 lb Ground Beef 93/7
  • 1 lb Ground Lamb or Pork
  • ½ Red Onion - finely diced
  • 3 Tbsp. Minced Garlic
  • 2 tsp. Ground Marjoram
  • 2 tsp. Dried Rosemary
  • 1 Tbsp. Dried Oregano
  • 1 tsp. Ground Cumin
  • 2 tsp. Kosher Salt
  • 1 Tbsp. Black Pepper

Instructions

  • Preheat the oven to 350°f.
  • Using a handheld food processor or a knife, dice the onions very finely.
  • Add the meat, all the seasonings, onion, and garlic to a stand mixer fixed with the wire whisk attachment.
  • Whisk the gyro mixture until a paste-like consistency has formed.
  • Spray the inside of a loaf pan with cooking spray and spoon the meat into the loaf pan, firmly pressing and packing the meat into the pan.
  • Place the loaf pan in the oven and back for One Hour or until the internal temperature reads 190°f on an instant-read thermometer.
  • Remove the loaf from the pan, discard any remaining grease, and wrap the gyro meat in heavy-duty foil.
  • Place a cast iron skillet or any heavy dish on the loaf. Place a weight or large canned goods into the pan and allow the loaf to be pressed down for at least 30 minutes.
  • Once ready to serve, heat a cast Iron Skillet with a bit of olive oil over medium heat.
  • Slice 2-3 thin slices of meat per gyro from the loaf and place them in the skillet.
  • Lightly brown both sides, about 2 minutes a side.
  • Spread tzatziki sauce onto the center of a pita, lay the gyro meat on top of the sauce, then sliced tomato, red onion, and shredded lettuce.
  • Serve and Enjoy!

Video

Notes

  • If you need something heavy to weigh down the meat, I place an extra large cast iron skillet on top of the loaf with a 5lb dumbbell, which works perfectly.
  • Don't be afraid of really mixing the meat for these gyros. You want that paste-like consistency when you press it into the loaf pan. That's what will provide the consistency and texture of a traditional gyro.
  • I recommend chopping the onions as fine as possible, and this salsa master chopper is the best way to achieve that.
  • When you're ready to serve your Gyros, slice about 2-3 pieces for each gyro. Heat a cast Iron Skillet over medium heat with a bit of olive oil. Place the slices in the skillet to lightly fry each side for 2-3 minutes. Place the hot slices on a warm pita with tzatziki sauce, shredded lettuce, sliced tomatoes, and red onions.

Nutrition

Calories: 101kcal | Carbohydrates: 3g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 31mg | Sodium: 225mg | Potassium: 127mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg