Careys Traditional Gyro Meat

Careys Traditional Gyro Meat

10 reviews, 4 star(s). 67% would make again

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.


1/2 each onion; cut into chunks
1/2 pound ground lamb
1/2 pound Ground pork (lean)
1 pound Ground beef
1 tablespoon Garlic; minced
1 teaspoon Dried Oregano
1 teaspoon Ground cumin
1 teaspoon dried marjoram
1 teaspoon ground dried rosemary
1 teaspoon ground dried thyme
1 teaspoon Black Pepper; ground
1/4 teaspoon Sea salt

Original recipe makes 8




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.





Original recipe yield 1 - 7x4 inch loaf pan

Verified by stevemur
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Calories Per Serving: 499 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Gyro is nothing like a meatloaf, its closer to a Kebab as it is a Greek dish of meat roasted on a vertical spit cut thin and served with vegetables. If this is going to be like a meatloaf then it should be called a Greek Meatloaf not Gyro.
sarahlongc9k6i8 1y ago

I 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.
dakotarussell 2y ago

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 2y ago

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 4y ago

[I made edits to this recipe.]
pdxbodyworx 6y ago

Sounds 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!
IdolHanz 6y ago

I could not find the lamb so I substituted the leanest pork I could find. Still came out great.
billgreer 7y ago

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