Description
This easy gyro meat recipe combines ground lamb and beef with traditional Mediterranean spices to create flavorful, tender gyro slices. Perfectly seasoned and baked to juicy perfection, these gyro meat slices are great for wraps, sandwiches, or Mediterranean-inspired meals.
Ingredients
Meat Mixture
- ½ yellow onion, grated
- 1 pound ground lamb
- 1 pound 80/20 ground beef
- 1 tablespoon minced garlic
- 1 tablespoon dried oregano
- 1½ teaspoons ground cumin
- 1½ teaspoons garlic powder
- 2 teaspoons ground thyme
- ½ tablespoon ground marjoram
- 1 teaspoon freshly cracked black pepper
- 1½ teaspoons kosher salt
- 2 tablespoons extra-virgin olive oil
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and position a rack in the center of the oven to ensure even cooking.
- Prepare the onion: Grate the yellow onion and place it in the center of a clean kitchen towel. Wring out excess moisture to avoid sogginess in the meat.
- Combine ingredients: Transfer the wrung-out onion to a large bowl. Add the ground lamb, ground beef, minced garlic, dried oregano, ground cumin, garlic powder, ground thyme, ground marjoram, freshly cracked black pepper, kosher salt, and extra-virgin olive oil.
- Mix the meat and spices: Using wet hands, thoroughly mix the meat and spices until everything is well incorporated.
- Pulse into a paste: Transfer the meat mixture into the base of a food processor and pulse for about 2 minutes until the mixture forms a smooth, consistent paste. This helps bind the meat and improves texture.
- Shape and bake: Firmly press the meat paste into a 9x5-inch loaf pan to form an even loaf. Place the loaf pan in the preheated oven and bake until the internal temperature reaches 165°F (74°C), approximately 50-60 minutes. This ensures the meat is fully cooked and safe to eat.
- Cool and slice: Remove the loaf from the oven and let it cool for 20-30 minutes. Once cooled, slice the gyro meat very thinly for the best texture and flavor. Serve as desired in wraps, sandwiches, or alongside your favorite Mediterranean dishes.
Notes
- Wringing out the grated onion removes excess moisture, preventing the meat from becoming too wet.
- Using a food processor to create a meat paste improves the binding and texture of the gyro meat slices.
- Letting the meat cool before slicing makes it easier to cut thin, uniform slices.
- For spicier gyros, consider adding a pinch of cayenne pepper or red pepper flakes to the spice mix.
- Store leftover gyro meat in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
