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. But as you’ve already guessed: it is.

With just a handful of ingredients and a clever method, it’s easy to make delectable, homemade gyro meat (pronounced YEE-roh). No fancy equipment or culinary degree required – just a few simple steps that transform everyday ingredients into that unmistakable, crave-worthy gyro flavor. (See my recipe video below – with more than 211,000 views on YouTube – to see the exact process.)

“I’m Greek and I approve! I moved to the country in upstate NY, and it’s difficult to continue finding authentic Greek food. So I tried this lamb gyro recipe, and its excellent! With or without the bacon, you will not be disappointed.”

angela

Ingredients You Need to Make Gyro Meat

• Ground Lamb: The star of authentic gyros. Look for meat with a good balance of lean and fat. If lamb isn’t your thing, 85% lean ground beef makes a great substitute, or use a mixtyre of the two.
• Dried Oregano: Greek oregano is ideal here. It has a more pungent, earthy flavor than the Mexican variety. Either will work though.
• Ground Cumin: This warm, earthy spice adds depth to the meat. Make sure your cumin is fresh – old spices lose their potency.
• Onion: I prefer white or yellow onions for their sharp flavor. Choose one that’s firm with no soft spots. The papery skin should be intact and free of blemishes.
• Fresh Garlic Clove: Look for firm, plump cloves with tight, unbroken skin. Avoid any that are starting to sprout or feel soft.
• Bacon: This is a key ingredient for the best flavor and texture. Choose a good quality bacon – it makes a difference. The fat content helps keep the gyro meat moist and adds a subtle smoky flavor.
• Kosher Salt and Freshly Ground Black Pepper: As always, I recommend adjusting seasoning to your own taste. Some readers have found the version I like best a bit too salty – so if you’re concerned, start with less. You can always add more, but can’t take it away!The kosher salt’s larger grains distribute more evenly, and freshly ground pepper has a much better flavor than pre-ground.

Recipe Testing Notes

I came across this recipe from Serious Eats’, J. Kenji Lopez-Alt, who had tried and been disappointed with the same complicated recipe I followed on my first try. 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 instead 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.

Tips for the Best Texture and Flavor

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.

How to Make a Gyro

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!

How to Make Gyro Meat

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

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

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.

Preheat broiler with oven rack adjusted to highest level. Slice loaf crosswise into 1/8-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.

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.