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.
Gyro Meat Recipe
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 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.
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.
Gyro Meat Recipe Video
Gyro Meat Recipe
Ingredients
- 1 pound ground lamb or 85% lean ground beef
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 onion cut into 1-inch chunks
- 1 clove garlic sliced
- 3 ounces bacon cut into 1-inch pieces
Instructions
- To a medium bowl add lamb, salt, pepper, oregano and cumin. Mix with your hands until thoroughly combined. Cover and refrigerate 1 hour.
- Preheat oven to 300˚F.
- Add onion and garlic to the bowl of a food processor and pulse several times to mince; scrape down sides with a rubber spatula. Add lamb mixture and bacon pieces; process to a smooth puree, scraping down sides as necessary.
- Line a baking sheet with foil. Transfer meat mixture to center. Wet hands and form meat into a rectangle, approximately 8-inches long, 5-inches wide and 1 1/2-inches high.
- Bake 30 to 35 minutes until an instant read thermometer reads 155˚F. Remove from oven and let stand 15 minutes before slicing.
- Adjust oven rack to highest position and preheat broiler. Line baking sheet with foil.
- Transfer loaf to a cutting board and carefully slice crosswise into 1/8-inch thick slices. Arrange slices on prepared baking sheet, leaving a little room between each one. Broil 2 minutes, until slices are hot and edges are crispy. Remove from oven and tent with foil.
- Serving Suggestion: Warm pita bread and spread with a thick layer of tzatziki sauce, pile on gyro meat slices and top with thinly sliced onion and chopped tomato.
Notes
- Note that nutrition information does not include pita or toppings.
- An easy way to warm pita bread is to broil on a baking sheet for 30 to 45 seconds per side.
I made this last night and it was a big hit with everyone in the family. (With 4 kids, that’s a tall order!). I used 2 lbs of beef and 2 lbs of lamb and more garlic; this made 3 loaves – one for dinner and 2 for the freezer for future dinners. I was originally going to try the first recipe you mentioned with the brick and all that non-sense. I’m so glad I found your recipe before getting into all of that! Your method worked great. I will definitely be making this again!
You made my day with this note, Meredith. Thank you! I’m so glad this was a big hit and such a great idea to make extra for easy meals later!
I just tried the recipe you mention in your post lol. Found this on my mission to find how to make it better (it was close!). I have the tzatziki down and I’ve saved your recipe to try next time. Never give up lol
Funny! I hope you’ll give this a try!
We love lamb. This is a meal my family would love!
I love to hear that, Balvinder! Thank you.
Yes please! Gyros are such an underestimated food especially when you can actually make them at home, you’ve proved it!
aww…thanks so much my friend!
I love a good gyro, but I’ve never made one myself. I wonder how it would work if you put the meat mixture onto a skewer and BBQ’d it?
I love that idea, Matt! Thank you. Totally going to try it!!
I’ve never attempted making Gyro meat and this has totally inspired me to try it. I love eating it, after all. 🙂 Your detailed instructions are great. I love how it crisps under the broiler. Delicious! ~Valentina
All about that crispiness! Definitely worth the extra step… Thanks, Valentina!
I do love a good gyro, these look so tasty. I just want to reach through the screen and grab one to eat it now!
Wouldn’t that be dangerous to our waistlines if we could reach through our screens!! 😉 Thanks, Matt!
Totally craving this right now Marissa! Love all the detailed instructions and wish I had one piled high for lunch right now with allllll the toppings….extra onion for me please 🙂
Thanks so much, Dawn!
Yes! This looks amazing, Marissa. I’ve been thinking about how to make gyros at home for a while, so I totally need to try this recipe out. I’d love to figure out how to do the kind where you carve it off of a spit…kinda like the ones in the windows of all the gyro shops. Either way, this is definitely going on the menu soon! 🙂
I’m so glad you were already thinking about trying this, David! I know what you mean about the spit – that would make it extra fun. If you give this a try, I’d love to hear what you think!
I’ve never tried authentic Gyro meat; however, I made donair meat – the Maritimes twist inspired by the Gyro. Now I need to give this version a try (Of course, with an addition of bacon!) Needless to say, this looks beautiful and so delicious.
I had to look up donair meat, Ben. Yes, very similar! I’m excited for you to give this a try too. Thank you, my friend!
Saw the video for these on Facebook and this sounds amazing! Wonder if this would work with ground chicken too?
Thanks, Vicky! The fat content in this recipe is important to the texture and to the loaf holding together. If you use chicken, I’d be sure to use thigh meat. If you try it, I’d love to hear how it goes!
We adore gyros and I often use the gyro spices to make the meatloaf. Next time I am going to add some bacon in it. Thank you for sharing, Marissa.
My pleasure, Angie! 🙂
Kenji is a scientific culinary genius! However, I absolutely love the tweaks and adjustments you made!! And, I’m with you on tzatziki – the more, the better! I can’t wait to try your recipe, Marissa! This homemade gyro meat looks like perfection!! Pinned!