Careys Traditional Gyro Meat
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."Made 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!" - Blushing_Unicorn
Yield: 8 Ready in 2 hours
132 people trying soon
Verified by stevemur
|1/2 eachonion; cut into chunks|
|1/2 poundground lamb|
|1/2 poundGround pork (lean)|
|1 poundGround beef|
|1 tablespoonGarlic; minced|
|1 teaspoonDried Oregano|
|1 teaspoonGround cumin|
|1 teaspoondried marjoram|
|1 teaspoonground dried rosemary|
|1 teaspoonground dried thyme|
|1 teaspoonBlack Pepper; ground|
|1/4 teaspoonSea salt|
Careys Traditional Gyro Meat Preparation
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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