Ready in 2 hours
This is a great spin on an old favorite..times may vary depending on your equipment. For some who don't care for the taste of lamb you can also just substitute lean ground pork. However I have found that this recipe if done right really taste great and close as possible to an authentic gyro meat, it is essentially like making a really dense kinda flat meatloaf and then slicing it in thin slices to go into your pita. Enjoy and let me know your thoughts they are always appreciated.
"The second time, I substituted ground turkey for the pork and then formed it into a loaf and cooked it in a crock pot on low for 8 hours. It was a a lot more moist and my husband preferred the flavor."- AntarcticCat
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Top-ranked recipe named "Careys Traditional Gyro Meat"
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.
Preheat oven to 325 degrees F (165 degrees C).
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.
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.
PREP TIME 15 Min
COOK TIME 45 Min
READY IN 2 Hrs
Original recipe yield 1 - 7x4 inch loaf pan
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dakotarussell 3 months agoI made this recipe for topping some Greek nachos, and it did the job admirably. It isn't exactly like gyro meat, but (as it says up top) it's as close as I could get making it myself.
AntarcticCat 8 months agoThe second time, I substituted ground turkey for the pork and then formed it into a loaf and cooked it in a crock pot on low for 8 hours. It was a a lot more moist and my husband preferred the flavor.
katyrogers79 11 month ago
OaxacaCookin 1 year ago
rickurban 1 year ago
Blushing_Unicorn 2 years agoMade this recipe about 4 months ago and my mom and I LOVED it! Tastes excellent. Am making it again tonight. Thanks for posting this recipe!
pdxbodyworx 4 years ago[I made edits to this recipe.]
IdolHanz 4 years agoSounds good, quick and easy to me! I'm going to attempt something like this and soon. I see the basic recipe calls for fat and bread crubs, 15% lamb, 85% beef with about 30% total fat content, dehydrated onion, pepper, cumin, thyme . I can't find Gyros meat in any store!
billgreer 4 years agoI could not find the lamb so I substituted the leanest pork I could find. Still came out great.
pdxbodyworx 5 years agoPREP TIME 15 Min COOK TIME 45 Min READY IN 2 Hrs Original recipe yield 1 - 7x4 inch loaf pan [I posted this recipe.]