Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Servings: 8
Impress everyone at home with this homemade gyro meat. It is a pretty simple recipe that you can easily make with the restaurant-quality result. Super delicious and turned out to be authentic!
Ingredients
1 lb (0.45 kg) ground pork, or ground lamb
1 lb (0.45 kg) Lean Ground Beef
2 tsp dried rosemary
1 Red Onion, rough chopped
6 cloves Garlic
2 tsp Dried Oregano
2 tsp Ground Marjoram
2 tsp Ground Black Pepper
2 tsp Kosher Salt
How to make Gyro Meat
Step 1: Into a large food processor, place the onions and garlic. Process until the onions and garlic are finely chopped.
Step 2: Add the meat to the processor along with the seasoning and blend for an additional 3 to 5 minutes. Make sure not to skip this step, or else you’ll have weird seasoning in the ground beef. Alternately, you can use a stand mixer to do this.
Step 3: Pour the mixture into a foil pan and smooth out the top. Place in a 350 degrees oven and bake for about 60 minutes or until the internal temperature of the gyro meat reached 175 to 180 degrees.
Step 4: When done, remove the gyro meat from the oven and drain all the grease.
Step 5: Tent the pan with foil and add something heavy on top to compress it. Leave it to rest for about 30 minutes before slicing the gyro meat into thin slices.
Notes:
For this recipe, you can use any fatty ground meat such as beef, lamb, pork, or a combination. If using chicken or turkey, the result may be drier and leaner.
The secret is to paddle the mixture.
Put something heavy over the loaf pan to smoosh the mixture to achieve that restaurant gyro meat texture.
Wrap the leftovers with foil while still in a loaf. Place them into a plastic Ziptop bag, then freeze.
This gyro meat is perfect with tzatziki, hummus, baba ghanoush, and/or pita.
Nutrition Facts:
Calories: 236kcal | Carbohydrates: 2g | Protein: 22g | Fat: 15g
Ingredients
- 1 lb (0.45 kg) ground pork, or ground lamb
- 1 lb (0.45 kg) Lean Ground Beef
- 2 tsp dried rosemary
- 1 Red Onion, rough chopped
- 6 cloves Garlic
- 2 tsp Dried Oregano
- 2 tsp Ground Marjoram
- 2 tsp Ground Black Pepper
- 2 tsp Kosher Salt
Instructions
Step 1: Into a large food processor, place the onions and garlic. Process until the onions and garlic are finely chopped.
Step 2: Add the meat to the processor along with the seasoning and blend for an additional 3 to 5 minutes. Make sure not to skip this step, or else you’ll have weird seasoning in the ground beef. Alternately, you can use a stand mixer to do this.
Step 3: Pour the mixture into a foil pan and smooth out the top. Place in a 350 degrees oven and bake for about 60 minutes or until the internal temperature of the gyro meat reached 175 to 180 degrees.
Step 4: When done, remove the gyro meat from the oven and drain all the grease.
Step 5: Tent the pan with foil and add something heavy on top to compress it. Leave it to rest for about 30 minutes before slicing the gyro meat into thin slices
Notes
For this recipe, you can use any fatty ground meat such as beef, lamb, pork, or a combination. If using chicken or turkey, the result may be drier and leaner. The secret is to paddle the mixture. Put something heavy over the loaf pan to smoosh the mixture to achieve that restaurant gyro meat texture. Wrap the leftovers with foil while still in a loaf. Place them into a plastic Ziptop bag, then freeze. This gyro meat is perfect with tzatziki, hummus, baba ghanoush, and/or pita.
