Gyro Recipe With Lamb and Beef

Make restaurant worthy homemade gyro meat and gyros -flat breads filled to bursting with garlicky, herbed, crisped strips of Greek/Lebanese meatloaf in the comfort of your ain home.

You know when you lot get stuck thinking near a sure food and that's all y'all tin think about eating? For example, accept gyros. I collection to the city and went out for lunch at a Mediterranean eatery with my mom, one of my sisters, and my sister-in-police force a couple weeks ago.

I ordered a lamb and beefiness gyro platter. My vegetarian mom and sis joked that I chose that so I wouldn't have to share with them, and information technology turned out that my meat-eating sis-in-law had given upwards meat for Lent, so there I sat in forepart of a salad the size of my trunk.

Information technology was brimming with an enormous quantity of thin strips of crisped gyro meat. For one brief moment, I thought, "I will never be able to swallow all of this." So I took a seize with teeth.

At that moment, gyro meat became my new obsession. I had NO problems at all finishing off the whole salad and generous portion of gyro meat.

It was  well-baked on the exterior and full of garlic and herbs. I couldn't go it out of my head the residuum of that mean solar day or any other day afterward.

I kept talking well-nigh it to anyone who would listen. I mentioned it far too often to my married man. I certainly couldn't and wouldn't drive to the city every time I wanted ane.

Bootleg Gyros

That was out of the question. The only solution was to brand bootleg gyro meat and brand it in vast enough quantities that I could convince myself I wouldn't have to go without it always again.

The process of creating a eating place worthy homemade gyro meat version of this classic presented a couple of hurdles. I wanted to get that super fine, dense texture and keep it moist.

I bought lamb and beef, because I wanted my bootleg gyro meat to match the gyros I had eaten. Then I combined them with goodly amounts of garlic and herbs.

The super fine texture was an easy, if weird fix… After letting the meats, garlic, and herbs rest in the refrigerator for a few hours to let the flavours mingle and ally, I put it through the nutrient processor in batches, pulsing until the meat was a tacky, thick paste.

This I pressed downwardly into loaf pans a piffling at a time to be sure I wasn't leaving air pockets. I put the loaf pans in a larger roasting pan, poured humid water in the outer roasting pan to come near two-thirds of the manner up the sides of the loaf pans and popped it in the oven to cook for about an hr.

When the internal temperature of the loaves reached 165°F, I removed the loaf pans from the roasting pan, poured off all the backlog fat that had built up around the loaves, then laid foil wrapped bricks directly on the surface of the meat – à la Alton Brown- to compress it into that super fine texture that I loved then much from the restaurant gyros.

I removed the bricks, so took the loaves from the pans, wrapped them tightly in plastic wrap, and refrigerated them until they were cool and firm. This was my fundamental to getting the thin slices from the loaves.

When information technology came fourth dimension to eat (and that could Non come up soon enough), I cut thin strips of my bootleg gyro meat, then browned them in a reasonable amount (okay, indecent corporeality) of ghee. The smell was driving me wild.

Garlicky, oniony, herbed, beefiness and lamb meatloaf crisping in what was essentially browned butter? Ugh. It's making me crazy hungry just to think about it now.

My firm smelled like a Mediterranean eatery! The meat came out of the frying pan and was given a brief absurd downwards rest before existence piled into a flat-bread pita with some salad greens, chopped cherry tomatoes, sweet onion slices, cucumber yogurt sauce, crumbled Feta cheese, smashed Greek olives, and a drizzle of Greek dressing.

I folded it up, wrapped it in foil to proceed all those mouthwatering components together and sunk my teeth into one of the best gyros I've ever had. I had done it.

With a little planning, I could take them whenever I wanted. Equally for the guys, they're now simply as obsessed as I am. They ask for the crispy meatloaf strips at regular intervals. I am more than happy to oblige.

Cook's Notes:

-Do not exist deterred past the length of time it takes to brand homemade gyro meat. The majority of that time is "expect fourth dimension" and the payoff is so enormously gratifying.

-It might seem fussy to chop the onion finely and so squeeze it in a towel to remove backlog moisture. This is, though, a big part of the terminal texture of the finished gyro loaf. Don't skip it.

-You can choose to use all beefiness or all lamb. It will change the season and texture of the end product, of course. That's okay if you prefer all 1 or the other!

-This recipe makes a large corporeality. You can certainly halve the quantities. Continue in listen that it'due south a bit of a lengthy process to create this and it freezes well. Having a frozen gyro loaf at your beck and telephone call is not a bad affair.

-You can opt to bake the thin strips of gyro meat until crispy, just I adopt the flavour of browning them in ghee (1st choice), butter (second choice), or olive oil (3rd pick).

-The foil wrapped bricks laid on peak of the cooked loaves of homemade gyro meat are not absolutely crucial. They do get a long way to compressing the finished loaves into that fine, dense texture that is and so prized in eating house gyros, though.

Tin't find a brick or don't want to bother? It'll however be super tasty!

Gyro Recipe

Place the onion chunks in the food processor and blitz them until they are super finely chopped. Scrape into the center of a clean tea or flour sack towel, twist and squeeze information technology over the sink to remove any actress wet.

Use your hands to combine them with the remaining gyro meat ingredients. Embrace with plastic wrap and permit the mixture rest for at least 1 hour but up to overnight in the refrigerator.

Preheat the oven to 325°F and bring a pot of water to a eddy.

Working in batches, pulse the meat mixture for a minute, or until it is a tacky, thick paste. Press it a trivial at a time into the loaf pans, taking intendance to eliminate any air pockets.

Yous should have enough meat to fill 2 standard breadstuff loaf pans. Printing down firmly on the surface of the meat to fifty-fifty it out.

Identify a moisture kitchen towel on the lesser of a large roasting pan and position the loaf pans on top of information technology. Pour the boiling h2o into the roasting pan.

It should be ii/3 of the manner up the outsides of the loaf pans. Advisedly transfer the roasting pan into the oven and bake for fifty-70 minutes, or until the meat measures 165°F on an instant read thermometer inserted into the center of the loaf.

Carefully remove the loaf pans from the roasting pan and pour off whatsoever fatty that accumulated. Put the loaf pan on a rut-proof surface (a cooling rack or a pan on top of the oven) and place a foil wrapped brick directly on the surface of the meat.

Let the meat rest like this for 20 minutes. After xx minutes, remove the brick, run a knife effectually the edge of the loaves, then gently turn the loaves out. Wrap them tightly with plastic wrap and arctic for several hours or overnight to allow them to chill and firm for easier slicing.

To Brand the Gyros:

-Unwrap the gyro loaf and use a precipitous pocketknife to cut long strips no thicker than ane/4-inch. Cook at least 2 teaspoons of ghee or olive oil over medium oestrus in a heavy-bottomed frying pan.

-Lay the strips downward into the ghee or olive oil and fry for at to the lowest degree 1 i/2 minutes on each side.

-Use tongs or a pocket-sized flexible spatula to flip them, or until they are crisped and browned to your liking. Gently transfer them to a plate to absurd briefly.

-Then assemble in your preferred order with the remaining gyro ingredients on a gently warmed flat-bread pita. Fold, wrap in foil to assist hold information technology together, and dig in!

Bootleg Gyro Meat and Gyros

Rate Recipe

Prep Time 30 mins

Melt Time fifty mins

Full Time i hour xx mins

Cook Fashion Prevent your screen from going night

Garlicky, oniony, herbed beef and lamb meatloaf crisping in brown butter? Your house will smell like a Mediterranean eating house!

For the Gyro Meat:

• 2 pounds ground beef between 80/20 and ninety/ten
• 2 pounds basis lamb
• 1 large onion peeled and cut into 1-inch chunks
• 2 tablespoons minced garlic
• 1 tablespoon stale oregano
• 1 tablespoon stale thyme
• 2 1/ii teaspoons ground cumin
• two teaspoons kosher salt
• ii teaspoons footing black pepper
• 1 teaspoon stale rosemary

For the Gyros:

• Gyro meat fully cooled
• ghee or extra virgin olive oil
• flatbread pitas
• mixed salad greens
• cucumber yogurt sauce
• halved cherry tomatoes or chopped large tomatoes
• thinly sliced sweetness onions
• crumbled Feta cheese
• Optional only tasty: Greek dressing and chopped or smashed Greek olives

To Make the Gyro Meat:

• Identify the onion chunks in the food processor and rush them until they are super finely chopped. Scrape into the center of a clean tea or flour sack towel, twist and squeeze it over the sink to remove any extra wet. Use your easily to combine them with the remaining gyro meat ingredients. Cover with plastic wrap and let the mixture remainder for at least i hour just upwardly to overnight in the refrigerator.

• Preheat the oven to 325°F and bring a pot of water to a boil.

• Working in batches, pulse the meat mixture for a minute, or until information technology is a tacky, thick paste. Press it a piddling at a fourth dimension into the loaf pans, taking care to eliminate whatever air pockets. You should have plenty meat to fill 2 standard bread loaf pans. Press down firmly on the surface of the meat to even information technology out. Place a wet kitchen towel on the bottom of a large roasting pan and position the loaf pans on top of it. Pour the humid h2o into the roasting pan. It should be 2/three of the fashion upwards the outsides of the loaf pans. Carefully transfer the roasting pan into the oven and bake for 50-seventy minutes, or until the meat measures 165°F on an instant read thermometer inserted into the center of the loaf.

• Carefully remove the loaf pans from the roasting pan and pour off any fat that accumulated. Put the loaf pan on a heat-proof surface (a cooling rack or a pan on meridian of the oven) and place a foil wrapped brick straight on the surface of the meat. Permit the meat residuum similar this for twenty minutes. Later xx minutes, remove the brick, run a knife around the border of the loaves, and so gently turn the loaves out. Wrap them tightly with plastic wrap and chill for several hours or overnight to permit them to chill and firm for easier slicing.

To Brand the Gyros:

• Unwrap the gyro loaf and use a sharp pocketknife to cut long strips no thicker than one/iv-inch. Melt at least 2 teaspoons of ghee or olive oil over medium heat in a heavy-bottomed frying pan. Lay the strips downward into the ghee or olive oil and fry for at least 1 1/ii minutes on each side, using tongs or a small flexible spatula to flip them, or until they are crisped and browned to your liking. Gently transfer them to a plate to cool briefly, then assemble in your preferred guild with the remaining gyro ingredients on a gently warmed flat-breadstuff pita. Fold, wrap in foil to assistance hold it together, and dig in!

Calories: 495 kcal Carbohydrates: 34 g Protein: 25 g Fat: 27 1000 Saturated Fat: xi g Cholesterol: 85 mg Sodium: 735 mg Potassium: 396 mg Fiber: i yard Carbohydrate: 1 g Vitamin A: 105 IU Vitamin C: 3.one mg Calcium: 106 mg Iron: 3.v mg

Nutritional data is an estimate and provided to you as a courtesy. You should calculate the nutritional data with the actual ingredients used in your recipe using your preferred diet reckoner.

Do you love this Homemade Gyro Meat recipe? You might dig these, too.

• Greek Salad Gyro Salad Plate
• Greek Dressing
• Cardamom Pistachio Baklava
• Greek Tzatziki Dip
• Greek Stuffed Sweetness Potatoes
• Greek Chicken Pasta Skillet

This recipe for Homemade Gyros was originally published March 2014, updated April 2019 with video and improved notes.

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Source: https://www.foodiewithfamily.com/homemade-gyro-meat-and-gyros/

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