Full flavor gyro meat with a finished texture suitable for slicing and serving on pita with feta cheese, lettuce, sliced black olives, sliced onions and green peppers and served with tzatziki sauce. The time involved is well worth the effort.

Recipe Summary

prep:
30 mins
cook:
1 hr 15 mins
additional:
8 hrs
total:
9 hrs 45 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grind the ground chuck and lamb cubes through the coarse plate of a meat grinder twice to mix thoroughly. Place the onion, garlic, marjoram, rosemary, salt, and pepper into a food processor, and pulse until finely ground. Mix together the ground meat and onion mixture in a bowl. Regrind through a fine plate, and pack the mixture into a 3x7 inch loaf pan. Wrap tightly with plastic wrap, and refrigerate overnight.

    Advertisement
  • Preheat an oven to 325 degrees F (165 degrees C).

  • Remove and discard the plastic wrap from the loaf pan, and bake the gyro meat in the preheated oven until the internal temperature reaches 140 degrees F (60 degrees C), about 1 hour. Drain away all of the liquid that has accumulated in the pan, then remove the loaf from the pan. Place the meat on a rack set above a baking dish to catch the drips, and continue baking until the internal temperature reaches 165 degrees F (75 degrees C), 15 to 30 minutes more. Remove from the oven, and allow to stand 15 minutes before slicing. The finished loaf should be firm and somewhat dry.

Nutrition Facts

226 calories; protein 19.6g 39% DV; carbohydrates 2.7g 1% DV; fat 14.7g 23% DV; cholesterol 70.8mg 24% DV; sodium 501.2mg 20% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/01/2010
Excellent recipe. My husband loves gyro's and has eaten them in many different countries. He says the taste rivals those. I made no changes other than I used already ground lamb. Still ran it through the meat grinder. Taste and texture were great. Wouldn't change a thing. Thank you R.B. Read More
(24)

Most helpful critical review

Rating: 1 stars
02/16/2010
This recipe was not to my liking. Read More
(9)
22 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/01/2010
Excellent recipe. My husband loves gyro's and has eaten them in many different countries. He says the taste rivals those. I made no changes other than I used already ground lamb. Still ran it through the meat grinder. Taste and texture were great. Wouldn't change a thing. Thank you R.B. Read More
(24)
Rating: 5 stars
05/17/2010
I am about 3 months in to teaching myself how to ccok... I was worried about this recipe - but it turned out wonderful! i used my hands to mix the lamb & beef (i bought ground lamb since i dont' have a meat grinder) wholefoods will actually grind your lamb for you at the meat counter. I would recommend this recipe to anyone! Read More
(18)
Rating: 4 stars
02/04/2009
The only changes I made were to add a little fresh mint and I decreased the rosemary and marjoram. The meat turned out a little dry but that was nothing that a drizzle of tzatziki sauce couldn't fix. Served it sliced in pitas with tomato onion and shredded lettuce. Very good. Thanks R B Miller! Read More
(16)
Advertisement
Rating: 1 stars
02/16/2010
This recipe was not to my liking. Read More
(9)
Rating: 4 stars
07/29/2010
An awesome gyro meat. Time consuming but the steps were easier to follow than other recipes I'd found and it turned out great. Read More
(6)
Rating: 5 stars
05/15/2011
I did add a 1/2 tsp of oregano and thyme and didn't refrigerate overnight and it turned out just fine!!! Read More
(6)
Advertisement
Rating: 5 stars
08/06/2009
This turned out great. I used a bit less rosemary as I'm not crazy about it. It took a bit of time to make but was completely worth it. My family and friends love it. Thanks. Read More
(6)
Rating: 5 stars
11/23/2012
This is an awesome recipe. When I turned out the loaf for the second baking I kept it inverted and it made the meat very juicy not dry. I mean it's not what you get from a rotisserie but the flavor is the same. I made tzatziki on the side and added chopped tomato red onion lettuce and stuffed into pita. YUM! Read More
(5)
Rating: 5 stars
02/28/2018
We have made this numerous times and it always comes out perfect. Make sure you serve it with pitas and Tzatziki Sauce. Thanks for the great recipe. Read More
(1)