Community Pick
Gyro Meat
"I got this recipe from the newspaper years ago, and make it frequently. I serve it with my cucumber yogurt sauce, which I'm also posting. Be warned- It is very garlicky. Also, use less pepper if you're using all beef instead of lamb. "
photo by Lavender Lynn
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
- 1 lb lean ground lamb (I frequently grind the lamb in my food processor or meat grinder and sometimes add beef)
- 2 cloves garlic (crushed)
- 1 1⁄2 teaspoons dried oregano (crushed)
- 1 teaspoon onion powder
- 1 teaspoon salt
- 3⁄4 teaspoon pepper
directions
- Combine ingredients in a bowl, and shape into 1/2 inch thick patties.
- Broil 8-10 minutes until no longer pink.
- Slice thinly and serve with pita bread, sliced tomatoes, thinly sliced onion, cucumber yogurt sauce.
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Reviews
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I can't believe how simple, yet flavorful this was! I won't have to go out for Gyros again - it's that good. I did use a combo of lamb & beef, but other than that I followed the recipe to a T. I did come up with a better (in my opinion) way to shape the meat though: Line a meatloaf pan with foil & press part of the mixture in the pan until it's about 1-1/2" thick. Pull up on the foil to remove it & place on a cookie sheet. Repeat with remaining mixture & cook as directed. This way you get the nice uniform shape & you can thinly slice the loaf when it is done for perfect gyro meat. You can't tell it didn't come off a spit. -
I've made a recipe similar using 3/4 ground beef and 1/4 ground pork. I also add 2 TBSP finely chopped fresh basil. I roll into the center of each "burger" sliced feta cheese and broil or fry on a grill pan. The added flavor of basil and feta is really yummy! -
I too was skeptical about how authentic this would taste. Gyros are by far one of my most favorite things to eat, and until now I was spending way too much money at an authentic family owned Greek Restaurant called King Davids. They have the best gyros ever. This gyro meat is almost exactly like it. it's sooo tender and flavorful. I loved it. I mixed it by hand for a long time to ensure it would be tender, and instead of broiling it, I baked it at 300 for about 6 minutes each side. This really makes it tender. I sliced it really thin and put it in warmed pocketless pitas with lettuce, chopped tomatoes, and tzatziki sauce, I make myself. Thank you so much! -
We didn't actually do this according to plan. Our son, a waiter and "food snob" (lovingly so-called by his brother), made a fat, colorful, wonderful, stacked-tall gyro-burger on a bun. He used Recipe#59336 generously. It was amazing to look at, marvelous to eat. -
I made this 2 ways- one with chicken and one with lamb. Although they are equally delicious, I think I will only make the chicken next time. A) It is cheaper and B) I will only have to prep/cook it once, since the Hubby and I both eat chicken. The Lamb has a stronger flavor overall, so the seasoning is not as strong in it. The 1 1/2 tsp of oregano in the chicken turns out very strong, which I liked. I formed 1 lb of meat into 4 burgers and cooked them in the cast iron skillet on the stovetop, and then I sliced it into thin strips. In the summer, I might grill these outside! Thanks for the great recipe; I will definitely be making this again and again!
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Tweaks
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Loved it!!! So easy to mix together and a breeze to slice... it did not crumble at all, like I thought it might. I used a combination of 3/4 lb veal and 1/4 lb pork. Instead of forming into patties, I used a mini loaf pan to form the meat on a baking sheet lined with foil. I didn't cook the meat in the pans... I just used it to form the loaf...and the grease just cooked away! It smelled so good while it was baking in the oven! I took it out and let it rest for about 5 minutes... that was all the time my BF gave me before he started picking at it! Sliced it really thin... Awesome!!! Thanks!
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I made the gyro meat as iinstructed, but made smaller finger-shaped patties (think kafta). I broiled them a little longer because I had the broiler set at a lower temperature. I served the meat on Arabic Pita bread and made Shaye's yogurt recipe with some small changes. I used low fat sour cream instead of yogurt and added a tablespoon of Tahina. DH LOVED this recipe and had seconds, and I loved it as well. Thanks Shaye!!! Update 1-25-09 "OMG I don't know how I forgot about this recipe, but I made it again today and my husband polished off nearly all the meat himself. This time I made it as instructed, I think. I formed the meat into 4 hamburger-like patties, then flipped them over half-way through broiling. When both sides looked beautiful and a little crispy, I allowed them to cool while I sliced up my tomatoes, then sliced up the meat into long thin strips. DH went crazy for this meal. *I never broil food, so is it normal for thick smoke to fill the house or did I do something wrong?
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Yummy! I used beef and pork instead of lamb and it was really really good. Loved it! -
smelled just like gyros. i had never cooked with lamb before so I was hesitant. I used 1/2 ground lamb and 1/2 ground beef. I cooked the meat like I was making tacos instead of making it into a loaf. Next time I will try the loaf. The pita bread split almost immediately, so we ended up adding lettuce, banana peppers and feta and having a gyro salad instead. -
This was great! I used this recipe with my students, they loved it! We used ground beef instead of lamb and made enough to serve 25 people. There wer e NO leftovers! Thanks for such a delicious and EASY recipe!
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