traditional gyro meat

Traditional Gyro Meat

Cuisine Recipes

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This scrumptious gyro meat is the nearest I've come to copying my number one Mediterranean café's recipe. The Greek/Lebanese-style meatloaf is cut and presented with pita bread, tzatziki, and tomatoes. The planning time appears to be long, yet a large portion of it is resting time, so you can be doing different things!

Cooking Ingredients

    • ½ medium onion, cut into chunks

    • 1 pound ground lamb

    • 1 pound 80/20 ground beef

    • 1 tablespoon minced garlic

    • 1 teaspoon dried oregano

    • 1 teaspoon ground cumin

    • 1 teaspoon dried marjoram

    • 1 teaspoon ground dried rosemary

    • 1 teaspoon ground dried thyme

    • 1 teaspoon ground black pepper

    • 1½ teaspoons fine sea salt

    • cooking spray

Cooking Direction

    Assemble all fixings.

    Fixings to make conventional gyro meat
    DOTDASH MEREDITH FOOD STUDIOS
    Beat onion in a food processor until finely hacked, around 5 (1-second) beats. Scoop onions onto the focal point of a towel, get together the towel finishes, and crush to eliminate fluid.

    Two hands wringing fluid out of a towel loaded up with handled onion
    DOTDASH MEREDITH FOOD STUDIOS
    Join onions, sheep, meat, garlic, oregano, cumin, marjoram, rosemary, thyme, pepper, and salt in a huge bowl. Blend in with your hands until very much consolidated. Cover and refrigerate 1 to 2 hours to permit the flavors to mix. Preheat the stove to 325 degrees F (165 degrees C). Uniformly cover a 9x5-inch portion dish with cooking shower.

    A bowl of prepared ground meat and ground sheep combination
    DOTDASH MEREDITH FOOD STUDIOS
    Working in 2 bunches if vital, place meat blend into a food processor and heartbeat until finely hacked and the surface feels shabby, around 1 moment.

    A food processor with handled prepared ground meat
    DOTDASH MEREDITH FOOD STUDIOS
    Move combination into arranged portion container, and pack down to ensure there are no air pockets. Line a medium cooking dish with a soggy kitchen towel. Place the portion container in the focal point of the towel-lined broiling skillet, and move it into the preheated stove. Cautiously empty bubbling water into the cooking dish until it comes mostly up the sides of the portion skillet.

    A portion container with handled meat in a towel lined baking dish
    DOTDASH MEREDITH FOOD STUDIOS
    Prepare in the preheated stove until gyro meat is at this point not pink in that frame of mind, around 1 hour to 1 hour 25 minutes. A moment read thermometer embedded into the middle ought to peruse no less than 160 degrees F (70 degrees C).

    A portion skillet with prepared gyro meat, sitting in a towel-fixed cooking container loaded up with water
    DOTDASH MEREDITH FOOD STUDIOS
    Pour off any amassed fat, and permit to cool somewhat prior to cutting meagerly and serving.

    A portion of custom made gyro meat on a cutting board, with dainty cuts close to a blade

    Serve and appreciate!