Ingredients3 h 15 m servings 425
- Place onion in a food processor and blend until finely chopped. Transfer onion to a piece of cheese cloth and squeeze out the liquid. Place onion in a large bowl.
- Mix lamb, beef, garlic, oregano, cumin, marjoram, thyme, rosemary, black pepper, and salt with the onion using your hands until well mixed. Cover bowl with plastic wrap and refrigerate until flavors blend, about 2 hours.
- Preheat oven to 325 degrees F (165 degrees C).
- Place meat mixture in a food processor and pulse until finely chopped and tacky, about 1 minute. Pack meat mixture into a 7x4-inch loaf pan, ensuring there are no air pockets. Place loaf pan into a roasting pan and pour enough boiling water around the loaf pan to reach halfway up the sides.
- Bake in the preheated oven until no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour off any accumulated fat and cool slightly.
- Thinly slice the gyro meat mixture.
- Spread 1 tablespoon hummus onto each pita bread; top each with gyro meat mixture, lettuce, tomato, red onion, feta cheese, and tzatziki sauce.
- Cook's Note:
- I use homemade pita bread, hummus, and tzatziki sauce.
Per Serving: 425 calories; 40.8 42.8 22.4 61 620 Full nutrition
ReviewsRead all reviews 7
I've always wondered how to make that meat that they use in gyros, and I'm glad that I found this recipe. The meat in the gyro "kits" that I usually buy is SO greasy, that I would only buy them ...
Made this for Sunday dinner. Super easy to mix up the meat ahead of time and keep in fridge. We used lamb and lamb sausage instead of beef. Turned out spicier and the three teens loved it. F...
Used main recipe and made it as a Greek salad instead of gyro roll. Was very good, but need suggestions to "spice" meat up a notch.
TOO Good! Now my family wants them once a week. I make them with stuffed grape leaves as a side. Yummy!
I did not put the loaf pan in a roasting pan with water because my loaf pan is a porous Pampered Chef loaf pan and I was afraid it would be soggy. So I am assuming that the texture is different...
Came out fantastic. Couldn't get the lamb this time so doubled the beef. I can't imagine how much better it would have been with the lamb.