Gyros are a beloved Greek street food, known for their savory, spiced meat that’s often served in pita bread with fresh toppings. This traditional gyro meat recipe combines ground lamb and beef, seasoned with a blend of herbs and spices to create a flavorful, juicy filling. Here’s a detailed guide to making your own gyro meat at home, bringing that authentic Greek taste right to your kitchen!

Full Recipe:

Ingredients:

• ½ medium onion: Cut into chunks. The onion adds moisture and a hint of sweetness to the meat mixture.
• 1 pound ground lamb: Provides a rich, flavorful base with its distinct taste and natural fat, crucial for the juicy texture of the gyro meat.
• 1 pound 80/20 ground beef: The blend of 80% meat and 20% fat gives a good balance of flavor and moisture. If you prefer a leaner mix, you can use 90/10 ground beef, but the gyro meat may be less juicy.
• 1 tablespoon minced garlic: Adds depth and a savory punch to the seasoning.
• 1 teaspoon dried oregano: A classic Greek herb that provides a fragrant, slightly bitter taste.
• 1 teaspoon ground cumin: Adds a warm, earthy flavor that complements the other spices.
• 1 teaspoon dried marjoram: Enhances the meat with a mild, aromatic quality.
• 1 teaspoon ground dried rosemary: Gives a piney, robust flavor that pairs well with lamb.
• 1 teaspoon ground dried thyme: Adds a subtle, earthy taste to the meat mixture.
• 1 teaspoon ground black pepper: Adds a touch of heat and complexity.
• 1½ teaspoons fine sea salt: Enhances all the flavors and helps with the seasoning balance.
• Cooking spray: For greasing the baking dish and ensuring the meat doesn’t stick.

Instructions:

1. Prepare the Meat Mixture:

1. Process the Onion: Place the chunks of onion in a food processor and pulse until finely chopped. This will help distribute the onion throughout the meat mixture evenly.
2. Combine Ingredients: In a large mixing bowl, combine the ground lamb and ground beef. Add the minced garlic, chopped onion, dried oregano, ground cumin, dried marjoram, ground rosemary, ground thyme, ground black pepper, and fine sea salt. Mix well to ensure that all the ingredients are thoroughly combined.

2. Form the Gyro Meat:

1. Shape the Meat: Transfer the seasoned meat mixture onto a baking sheet or a loaf pan lined with parchment paper. Use your hands to shape the mixture into a loaf or rectangle, about 1 inch thick. If using a loaf pan, press the mixture firmly into the pan.
2. Smooth the Surface: Use a spatula or the back of a spoon to smooth the top of the meat mixture, creating an even surface.

3. Cook the Gyro Meat:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Bake: Place the baking sheet or loaf pan in the preheated oven. Bake for 45-50 minutes, or until the internal temperature reaches 160°F (71°C). The meat should be cooked through and have a nice, crispy exterior.
3. Rest the Meat: Remove the gyro meat from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute and makes slicing easier.

4. Slice and Serve:

1. Slice Thinly: Use a sharp knife to slice the gyro meat thinly. For authentic gyro slices, aim for ¼ inch thick slices.
2. Serve: Serve the sliced gyro meat in pita bread with your favorite toppings such as sliced tomatoes, red onions, cucumbers, lettuce, and tzatziki sauce. You can also serve it over a salad or with a side of rice.

Tips for Success:

• Blend the Spices Well: Ensure all the spices and seasonings are evenly distributed throughout the meat mixture for a consistent flavor.
• Use a Food Processor: If you have one, using a food processor to blend the onions and meat mixture can help achieve a more uniform texture.
• Rest the Meat: Letting the gyro meat rest before slicing helps it retain its juices and makes it easier to cut into thin slices.
• Adjust Spices to Taste: Feel free to adjust the amounts of spices according to your preference. Adding a pinch of cayenne pepper can give it an extra kick if desired.

Storage Tips:

• Refrigerate: Store leftover gyro meat in an airtight container in the refrigerator for up to 4 days. It can be reheated in the oven, skillet, or microwave.
• Freeze: For longer storage, wrap the cooked gyro meat tightly in plastic wrap or foil and freeze for up to 3 months. Thaw in the refrigerator before reheating.

Nutritional Information (Per Serving Estimate):

• Calories: Approximately 280-320 kcal
• Protein: 22-25 g (from lamb and beef)
• Fat: 20-24 g (from lamb and beef fat)
• Carbohydrates: 2-4 g (mainly from seasoning)
• Fiber: 1-2 g (from onion and spices)
• Sodium: 600-800 mg (from salt and seasoning)

Frequently Asked Questions (FAQs):

1. Can I use only lamb or only beef?
   • Yes, you can use just lamb or just beef if you prefer. However, combining both provides a balanced flavor and texture.
2. Can I make this gyro meat in advance?
   • Absolutely! You can prepare the gyro meat in advance and store it in the refrigerator or freezer. Just reheat it before serving.
3. Can I cook this on the grill?
   • Yes, you can grill the gyro meat if you shape it into patties or use a grill-safe pan. Grill over medium heat until fully cooked.
4. What can I use if I don’t have all the spices?
   • You can use a pre-made Greek seasoning blend or adjust the spices based on what you have available. Experiment with different combinations for a unique flavor.
5. Can I make a vegetarian version?
   • While traditional gyro meat is made with lamb and beef, you can create a vegetarian version using plant-based ground meat or a mixture of lentils and mushrooms for a similar texture.