Gyro Meat
Equipment
- 1 loaf pan
- 1 oven
- 1 large mixing bowl
- 1 Colander
Ingredients
- 1 medium red onion – cut into 4 pieces
- 1 lb ground lamb
- 1 lb ground beef – 80/20
- 6 cloves garlic – minced
- 2 teaspoons dried oregano
- 2 teaspoons dried marjoram
- 2 teaspoons dried thyme
- 2 teaspoons ground black pepper
- 2 teaspoons salt
- 2 tablespoons olive oil
Instructions
- Preheat the oven: Set the oven to 350°F (180°C).
- Prepare the onion: Place the quartered red onion in a food processor and pulse until very finely minced. Transfer it to the center of a thin kitchen towel set over a colander. Gather the ends of the towel and squeeze out as much liquid as possible over the colander or sink.
- Combine the ingredients: Transfer the drained onion to a large mixing bowl. Add the ground lamb, ground beef, garlic, oregano, marjoram, thyme, salt, black pepper, and olive oil. Mix thoroughly with your hands.
- Process the meat: Transfer the mixture to the food processor and pulse until finely minced, about 2 minutes. It should resemble a coarse paste.
- Fill the loaf pan: Pack the meat mixture firmly into a 9 × 5-inch loaf pan. Press down well to remove any air pockets.
- Bake: Place the pan in the preheated oven and bake for 50–60 minutes, or until the center reaches 165°F on an instant-read meat thermometer.Note: The meat will shrink during baking and release juices. You can reserve the pan juices for browning the slices in a skillet before serving.
- Cool and slice: Set the loaf pan on a cooling rack and let the meat cool in the pan for 20–30 minutes. Use a sharp knife to cut it into very thin slices.
- Brown the slices, if desired: Heat a little of the reserved pan juices in a skillet over medium heat. Briefly fry the slices until lightly browned. Avoid overcooking, which can dry out the meat.
- Serve: Arrange the gyro meat in warm pita bread with Greek salad and tzatziki sauce for sandwiches. For a lower-carb meal, serve the slices with Greek salad and tzatziki without the pita.
Recipe Notes
Storage and Reheating
Refrigerator: Store leftover gyro meat in an airtight container for up to 3 days. Refrigerate within 2 hours of cooking to keep it safe for later meals. Freezer: Let the cooked meat cool, then slice and divide it into meal-sized portions. Pack in freezer-safe bags, squeeze out excess air, and freeze for up to 3–4 months for best quality. Thawing: Transfer frozen gyro meat to the refrigerator and let it thaw overnight. Keep it refrigerated until you're ready to reheat. Reheating: Heat a little olive oil in a skillet over medium heat. Add the slices and turn them occasionally until heated through and the center reaches 165°F. Avoid heating them longer than necessary to prevent dryness.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
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