A recipe for homemade gyro meat! Making gyros as authentic as possible without the traditional gyro rotisserie spit. It’s much easier than you think to prepare tasty gyro meat for a crowd.
- 3 ½ pounds beef, round, roast ( bottom, well marbled and with a good layer of fat on top )
- Three and a quarter pounds leg of lamb ( boneless, up to 3.5 pounds )
- 3/4 pound stew meat ( lamb stew meat with fat )
- 2 yellow onions ( large, + 1 medium roughly chopped )
- Fresh garlic, 2 tablespoons ( 2-3 Tbsp. fresh and chopped )
- 2 tablespoons Greek seasoning
- 1 ½ teaspoons salt
- Black pepper, 1 teaspoon or to taste ( freshly cracked )
- Oregano, 1 teaspoon
- Fresh crushed rosemary, 1 teaspoon
- Thyme, 1 teaspoon
- Cut the beef into 1 1/2 inch cubes and run – in small batches – through the food processor using the metal blade. You want what amounts to unrecognizable bits of beef which are much smaller than ground meat. Add the beef to a large bowl and season with half the spices.
- Cut the lamb into 1 1/2 inch cubes and process in the same way as the beef. Add to a second bowl and season with the remaining spices.
- Process the onions, garlic and herbs until nearly rendered into a paste. Add salt and pepper. Pulse to combine well.
- Flip the lamb over in its bowl and spread the onion mixture evenly over it.
- Flip the bowl of minced beef over the layer of onions and lamb.
- With your hands, combine the two meats and the onion/garlic mixture until completely blended. Pound down with your fists until the meat becomes almost of a “spreadable” texture.
- Cover and allow to rest while you prepare the pans: 3 large loaf pans.
- This amount of meat will make enough Gyro mixture to nearly fill 3 large loaf pans. You do not want them to be completely filled as the fat will melt and overflow.
- If you have a fourth loaf pan, use it to press the meat down into the pans. You want to compact it as much as possible to create a nearly homogeneous mixture that cuts into a neat slice.
Heat The Oven To 375 degrees.
- Place all three loaf pans on a sturdy cookie sheet and bake for about 45 minutes to an hour or until golden brown on the surface and cooked just until done. I use a meat thermometer. Remove from the oven.
- Once cool enough to handle, carefully invert the loaf pan onto a rack and allow the fat to drain off completely. Do the same for all 3 loaf pans and place the “loaves” back on the cookie sheet.
- Raise the oven temperature to 400* or set the 375* oven to convection and roast the inverted meat loaves for about 20 to 30 minutes or until well grilled.
- Before the meat is completely cool, wrap tightly in foil and refrigerate until ready to use.
- When ready to prepare your gyro sandwiches, cut thin slices of the meat and pan fry for a minute or so per side to heat through and “grill”. Assemble sandwich.