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Homemade Gyro Meat Recipe

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4 from 63 reviews

This gyro meat recipe combines ground lamb and beef with a blend of aromatic Mediterranean herbs and spices, resulting in a flavorful, tender loaf that can be sliced thin and pan-fried for crispy edges. Perfect for wraps or served with your favorite toppings, this dish captures authentic gyro flavors with a homemade touch.

  • Total Time: 3 hours 10 minutes
  • Yield: 8 servings

Ingredients

Meat and Vegetables

  • 1 medium Onion (cut into chunks)
  • 4 cloves Garlic
  • 1 lb Ground lamb
  • 1 lb Ground beef

Herbs and Spices

  • 1 tbsp Dried oregano
  • 2 tsp Dried marjoram
  • 2 tsp Dried thyme
  • 2 tsp Dried rosemary
  • 1 tsp Cumin
  • 2 tsp Sea salt
  • 1/2 tsp Black pepper

Instructions

  1. Preheat Oven: Preheat the oven to 300 degrees F (148 degrees C). Line a loaf pan with parchment paper or foil to prepare for baking the meat mixture.
  2. Prepare Garlic and Onion Paste: In a food processor, puree the garlic and onion until a smooth paste forms, scraping the sides as needed to ensure uniform texture.
  3. Remove Excess Liquid: Transfer the onion-garlic paste into a kitchen towel, twist the ends tightly and squeeze to remove about half a cup of liquid. Discard the liquid and return the dried paste to the food processor.
  4. Mix Meat and Spices: Add the ground lamb, ground beef, dried oregano, marjoram, thyme, rosemary, cumin, sea salt, and black pepper to the processor. Process for 1-2 minutes until the mixture forms a homogeneous paste, stopping to scrape down the sides as needed.
  5. Shape and Bake: Transfer the meat paste into the prepared loaf pan, pressing it down firmly to compact the mixture. Bake in the oven for 45-55 minutes, until internal temperature reaches 165 degrees F (74 degrees C).
  6. Rest the Meat: Remove the meat from the oven, drain any fat from the pan, tent the loaf with foil, and let it rest until it reaches 175 degrees F (79 degrees C) to allow juices to redistribute.
  7. Cool and Refrigerate: Remove the gyro meat from the pan and allow to cool completely. Refrigerate for 2-3 hours until cold and firm for easier slicing.
  8. Slice Thinly: Slice the chilled gyro meat as thinly as possible for authentic texture and flavor.
  9. Pan Fry: Preheat a large nonstick skillet over medium-high heat. Optionally, add a little oil. Working in batches, fry the sliced gyro meat for 2-3 minutes per side until browned and crispy on the edges.
  10. Serve: Serve the pan-fried gyro meat slices with your favorite toppings or in a wrap. Enjoy the authentic gyro experience at home!

Notes

  • Serving size: Approximately 3-4 slices or 1/8 of the entire recipe.
  • Tips: For the best texture, ensure you squeeze out the onion and garlic liquid well and slice the meat thinly after chilling.
  • Storage: Store leftovers in an airtight container in the refrigerator for 3-5 days.
  • Meal Prep: Fully cook the gyro meat loaf ahead of time and simply pan fry the slices before serving.
  • Reheat: Pan fry slices with a little oil to maintain crispiness and moisture.
  • Freezing: Slice the gyro meat before freezing in zip lock bags; freeze for up to 3 months for convenience.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://flavorhug.com/homemade-gyro-meat-recipe/