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.
Serve with shredded lettuce or leaf lettuce such as butter lettuce, thinly sliced tomatoes, thinly slice red onions then drizzle with tzatziki sauce.
Keywords: gyros, tzatziki sauce, doner kebab, lamb