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Traditional Gyro Meat

Delicious gyros made with homemade gyro meat. This is the closest I've come to emulating my favorite Mediterranean restaurant's recipe. The Greek/Lebanese-style meatloaf is sliced and served with pita bread, tzatziki, and tomatoes. The preparation time seems long, but most of it is resting time, so you can be doing other things! 
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 10 people
Calories 2601.1 kcal

Equipment

  • 1 Food Processor
  • 1 Large Mixing Bowl
  • 1 9x5 inch Loaf Pan
  • 1 Roasting pan
  • 1 Instant-Read Thermometer

Ingredients
  

Main

  • ½ medium onion cut into chunks
  • 1 pound ground lamb
  • 1 pound 80/20 ground beef
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon dried marjoram
  • 1 teaspoon ground dried rosemary
  • 1 teaspoon ground dried thyme
  • 1 teaspoon ground black pepper
  • 1½ teaspoons fine sea salt
  • cooking spray

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Pulse onion in a food processor until finely chopped, about 5 (1-second) pulses. Scoop onions onto the center of a towel, gather up the towel ends, and squeeze to remove liquid. Dotdash Meredith Food Studios
  • Combine onions, lamb, beef, garlic, oregano, cumin, marjoram, rosemary, thyme, pepper, and salt in a large bowl. Mix with your hands until well combined. Cover and refrigerate 1 to 2 hours to allow the flavors to blend. Preheat the oven to 325 degrees F (165 degrees C). Evenly coat a 9x5-inch loaf pan with cooking spray. Dotdash Meredith Food Studios
  • Working in 2 batches if necessary, place meat mixture into a food processor and pulse until finely chopped and the texture feels tacky, about 1 minute. Dotdash Meredith Food Studios
  • Transfer mixture into prepared loaf pan, and pack down to make sure there are no air pockets. Line a medium roasting pan with a damp kitchen towel. Place the loaf pan in the center of the towel-lined roasting pan, and transfer it into the preheated oven. Carefully pour boiling water into the roasting pan until it comes halfway up the sides of the loaf pan. Dotdash Meredith Food Studios
  • Bake in the preheated oven until gyro meat is no longer pink in the center, about 1 hour to 1 hour 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Dotdash Meredith Food Studios
  • Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving. Dotdash Meredith Food Studios
  • Serve and enjoy! Dotdash Meredith Food Studios

Notes

The food processor is key to achieving the distinctive, finely textured gyro meat. Ensure the onion is thoroughly drained to prevent a watery loaf. The second pass in the processor, creating a tacky paste, is vital for the proper emulsification and slice-ability of the finished product. The water bath provides gentle, even cooking, preventing the meatloaf from drying out and promoting a tender, cohesive result. For optimal flavor, consider a pinch of ground allspice or a bay leaf in the water bath. Allow the loaf to cool almost completely before slicing thinly; this ensures clean, uniform slices. For a traditional crispy edge, flash-sear the sliced gyro meat in a hot pan or under a broiler before serving.