Recipe

Gyro Meat Recipe

	Hippymom / All my dishes 1 year, 11 months ago I couldn't find a gyro recipe here, so I got one elsewhere (Alton Brown, Food Network) and put it here to share ! Top with Tzatziki Sauce and serve on flat bread (pita). NOTE: Prep and cook time doesn't include 2 hour chill time !!!! Prep:30m Cook:75m Servings:8	Hippymom
	greek gyro

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Ingredients

1 medium onion, finely chopped or shredded

2 pounds ground lamb

1 tablespoon finely minced garlic

1 tablespoon dried marjoram

1 tablespoon dried ground rosemary

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Directions

Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.

Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.

To cook in the oven as a meatloaf, proceed as follows:

Preheat the oven to 325 degrees F.

Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.

To cook on a rotisserie, proceed as follows:

Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.

Preheat the grill to high.

Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.

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Comments

dandelion 1 year, 11 months ago said:
Hey nice post. I'm going to give it a try. THX

kukla 1 year, 11 months ago said:
Anxious to give this one a try! I usually end up buying Gyro meat, and trust me - you really don't want to know what's in that stuff :) Great post, HippyMom :)[and, thank you Alton XO]

hippymom 1 year, 11 months ago said:
I am going to try it myself tonight...I will post pics and results !

dtour 1 year, 8 months ago said:
Wow! Thanks for posting. I love gyros. I am on my way to the store for some lamb...............

skystone 1 year, 7 months ago said:
I just went to our local Middle Eastern grocery store and bought sliced gyro meat, Tzatziki sauce and fresh, hot pita! Yum! I go frequently for the pita. I am going to try to cook the frozen meat slices on a griddle (or broil?) I can't decide. Clues anybody?

hippymom 1 year, 7 months ago said:
I think the griddle may be a good idea...however make sure you cook it slowly on low heat to avoid scorching the meat or making it too greasy. just my two cents...

rcramer7 1 year, 6 months ago said:
I am currently cooking "GYRO" meat. The recipe is close to exact. It smells so good!! I can hardly wait! I also made the cucumber/garlic/garlic/garlic dressing. It turned out great. I keep going to the fridge to re-taste-test it (keeps getting better by the way). I'm not a great cook by any means but, this was pretty easy. I decided to do this recipe because I love Gyro sandwiches but, it's hard to find a good place to get one. Ironically, the best Gyro I ever had was at a truck stop/bowling ally/diner (the owner was Greek :) Hello and good luck to everyone!

gottaluvit 1 year ago said:
Cool! I was looking for a gyro meat recipe and I'm gonna give this one a shot....Thanks for the post :)

cabincrazyone 6 months, 4 weeks ago said:
That episode of "Good Eats" was very recently re-aired. I went to FoodNetwork.com, printed this recipe, and baked it last night. It is great!
Hint: If you use your 40 year old Osterizer to process the ground lamb into a fine paste, the resulting smell is the motor overheating.

cabincrazyone 6 months, 4 weeks ago said:
Hey Hippymom, you can't just slap on some tzatzike sauce and stuff it into a pita. lol. Also there must be included gouda cheese, slices of tomato, onion, and I like to add lettuce, too.

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