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My review
American Gyros
Chef John
"Authentic Greek gyros are made with pork and chicken, but I prefer this version. It uses the same spices but is made with ground lamb and/or beef. Plus it's perfect for making ahead of time and heating it when you make your gyros. Don't forget to make tzatziki!"
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Ingredients
1 h 55 m servings 255 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Line with parchment paper that extends up the sides. Turn the parchment paper over so the oiled side is up.
- Place ground lamb and beef in a mixing bowl. Add onions, garlic, rosemary, oregano, salt, pepper, cumin, paprika, cinnamon, cayenne pepper, and bread crumbs. Mix until well combined. Transfer to prepared baking dish and press the meat mixture firmly into the dish in an even layer that extends to the edges. Meat mixture should be packed and fairly dense.
- Bake in preheated oven until nicely browned, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool to room temperature. Transfer to a plate. Cover with plastic wrap and refrigerate until chilled, 1 to 2 hours.
- Transfer meat to a cutting board. Cut into 3 pieces crosswise. Slice each piece into 1/8-inch thick slices as you need them.
- Heat oil in a skillet over medium-high heat. Cook slices until browned, about 2 minutes per side.
Footnotes
- Chef's Note:
- To make the pickled red onions, simply slice them about 1/8-inch thick, and cover with red wine vinegar for a few hours, or overnight. They will turn into the beautifully colored garnish for these gyros.
- I like to serve the fried slices on flat bread that's been spread with tzatziki. Top with some shredded lettuce and chopped cherry tomatoes. Layer on the meat slices and top with pickled red onions.
- Get the recipe for Tzatziki Sauce.
Nutrition Facts
Per Serving: 255 calories; 17.8 g fat; 3.4 g carbohydrates; 19.3 g protein; 72 mg cholesterol; 549 mg sodium. Full nutrition
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Reviews
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9/23/2017
Finally! A recipe that's as good as people review that it is. I would have submitted a picture, but as soon as I set the platter down, hubby and two teenage son devoured it. Served with cucumbe...
7/16/2017
This version of gyro meat is very tasty. It was even better left over...but in our house there was very little left after the four kids inhaled it! Hubby made the pickled onions to go with as we...
3/7/2018
3.7.18 Followed this recipe to the letter, and there was one ingredient that I had reservations about, but I added it anyway, and that was cinnamon. After the meat came out of the oven, I slic...
9/18/2017
Was delicious. Made as written. Didn't last a day; no leftovers for lunch the next day.
8/20/2017
Wow - were these good. The way the meat was cooked first, chilled, sliced, and fried in olive oil is what makes them so crispy and delicious and authentic. Made twice as it is a new family f...
7/19/2017
I prepared these gyros without making any changes or substitutions to the recipe and was 100% happy with how they turned out! Out of curiosity, I am going to try it with a mix of pork and chick...