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Homemade Gyros are by far one of my favorite foods to make. In fact, Gyros are easily one of my most favorite foods of all time. That said, I don't have a giant spit to cook all the delicious layers of meat on. So, I had to make this Gyro Meat Recipe without a rotisserie.
Jump to:
- Why You'll Love This Recipe
- Ingredients
- Step-by-Step Instructions
- Expert Tips
- Recipe FAQs
- More Recipes You'll Love
- 📖 Recipe
Why You'll Love This Recipe
When there isn't an excellent Greek restaurant or gyro stand nearby, you're in luck!
You can still feed that craving for that well-seasoned, satisfying meat and fresh veggies all wrapped up in a warm pita. Just follow this simple Gyro Recipe, and you'll be able to have gyros for a week.
And don't forget, an incredible gyro isn't complete without Tzatziki Gyro Sauce!
Ingredients
The ingredients for these gyros are perfect. They have the ideal flavor you expect from any of the best gyro stands.
Meat: I use a mixture of Lamb and Beef or Pork and Beef for this recipe. I have a few family members who aren't all that crazy about the flavor of lamb. I am crazy about it, however. So, I typically make two batches, one for my wife and kids and one for myself.
Vegetables: The only vegetables you'll need for these homemade gyros are red onion and garlic.
Seasonings and Spices: This is where these gyros genuinely shine. Grab some Ground Marjoram, Dried Rosemary, Dried Oregano, Kosher Salt, Black Pepper, and Ground Cumin. Combine them, and you've got a perfect Gyro Seasoning mix.
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
Step 1: Begin by preheating the oven to 350°f, then add the ground meat to the bowl of a stand mixer.
Step 2: Add all of the herbs, spices, onion, and garlic to the stand mixer.
Step 3: Fix the stand mixer with the whisk attachment and mix the meat and gyro seasonings until a minced meat texture has formed.
Step 4: Spoon the minced meat into an oiled, non-stick loaf pan and press it down as tightly as possible.
Bake the Gyro Meat for about an Hour or until the center of the loaf reads 180°f.
Remove the loaf of gyro meat from the pan, discard the grease, and Wrap the loaf in heavy-duty aluminum foil.
Press and rest the Gyro loaf using a cast iron skillet and weight. (See Expert Tips)
Expert Tips
- 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.
Recipe FAQs
What is a gyro made of?
A gyro is made of meat, typically lamb, beef, pork, or chicken, with lettuce, tomatoes, onions, and tzatziki sauce served on a warm pita.
What is gyro meat?
Gyro meat is typically lamb, beef, pork, chicken, or a combination traditionally cooked on a spit and then sliced off in thin, tender sheets with crispy edges.
Why does gyro meat taste so good?
Gyro meat is often a mix of two proteins and is highly seasoned to provide extra flavor. Beyond that, it is cooked slowly on a spit to make it very tender on the inside from the fats rendering down and through the meat. Plus, you get an incredible crisp on the outside layers.
Is gyro meat always lamb?
No. Many gyros are also made of chicken, beef, and pork. Some are a combination—for example, lamb and pork or pork and beef.
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📖 Recipe
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!
5 from 2 votes
Print Pin Rate
Course: Main
Cuisine: Greek
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour
Resting Time: 30 minutes minutes
Total Time: 1 hour hour 50 minutes minutes
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 thissalsa master chopperis 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
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