Gyro Meat Recipe

When I set out to create a Gyro Meat recipe, I assumed it would be a complicated process. At first, it was. It involved smushing a pulverized meat mixture into a loaf pan, then baking in a water bath before draining and weighing it down with a brick. A good deal of effort that led to a mediocre result. I was beginning to wonder if making gyro meat at home was worth it.

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• Recipe Testing Notes and Changes
• Gyro Assembly Suggestions
• More Must Try Mediterranean Recipes
• How to Make Gyro Meat
• Recipe Video
• Gyro Meat Recipe
• 💬 Comments

Recipe Testing Notes and Changes

But then I came across this recipe from Serious Eats', J. Kenji Lopez-Alt, who had tried and been disappointed with the same recipe I followed. Applying the scientific approach he's famous for, he simplified the process while improving the outcome. He found that adding some fat (in the form of bacon), along with salting and chilling the meat mixture ahead of pureeing and baking, produced a reliably superior gyro meat, both in texture and flavor.

I admit my skepticism about free forming the meat puree into a rectangle on a baking sheet in lieu of pressing it into a loaf pan, imagining it disintegrating into a bubbly mess. But it holds together beautifully. He also added the clever step of broiling thin slices of the baked loaf to warm and crisp the edges. Not only does this add to the flavor and texture of the gyro meat, it transforms any leftovers into a 5 minute meal in the refrigerator just waiting for assembly.

Though I stuck with Kenji's basic technique, I did make a few changes. I finely chopped the garlic and onion in the food processor before adding the meat mixture and bacon to avoid any chunks of onion in the finished meat. I also increased the amount of oregano and added a little cumin for flavor depth. And, because I love Tzatziki sauce on my gyros, I slathered it on instead of the yogurt and mayonnaise based sauce he suggests.

In my recipe testing, the gyro meat consistently took 35 minutes to reach 155˚F with an instant read thermometer (instead of the 30 minutes directed in the original recipe), but that could be a difference in ovens, so I've offered a range.

Gyro Assembly Suggestions

To make the perfect Gyro: start with soft, warmed pita bread spread with a thick layer of Tzatziki sauce. Pile on several broiled gyro meat slices and top with thinly sliced red onion (or pickled red onions) and chopped tomato. Devour!

More Must Try Mediterranean Recipes

• Greek Salad
• Lamb Kabobs
• Lamb Shawarma
• Baba Ganoush
• And a whole collection of other delicious Mediterranean Recipes

How to Make Gyro Meat

Step 1: Combine ground lamb with salt and spices in a medium bowl. Cover and refrigerate 1 hour.

Step 2: Mince onion and garlic in food processor. Add cold meat mixture and bacon pieces; process until smooth, scraping down sides as necessary.

Step 3: Preheat oven to 300˚F. With moist hands, shape meat mixture into a 8-inch long by 5-inch wide rectangle on a foil lined baking sheet. Bake for 30-35 minutes until center registers 155˚F on an instant read thermometer. Remove from oven and let rest 15 minutes before slicing.

Step 4: Preheat broiler with oven rack adjusted to highest level. Slice loaf crosswise into ⅛-inch thick slices and arrange in a single layer on foil lined baking sheet. Broil 2 minutes until edges are crispy. Remove from oven and tent with foil.

Step 5: Assemble gyros: Spread a thick layer of tzatiki sauce onto warm pita bread. Pile with gyro meat slices and top with thinly sliced onion and chopped tomato. Serve.

Recipe Video

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