Carey's Traditional Gyro Meat
This is a great spin on an old favorite. Times may vary depending on your equipment. For some who don't care for the taste of lamb, you can also substitute lean ground pork. However, I have found that this recipe, if done right, tastes great and as close as possible to an authentic gyro meat. It is essentially like making a really dense, kinda flat meatloaf and then slicing it in thin slices to go into your pita. Enjoy and let me know your thoughts; they are always appreciated.
This is a great spin on an old favorite. Times may vary depending on your equipment. For some who don't care for the taste of lamb, you can also substitute lean ground pork. However, I have found that this recipe, if done right, tastes great and as close as possible to an authentic gyro meat. It is essentially like making a really dense, kinda flat meatloaf and then slicing it in thin slices to go into your pita. Enjoy and let me know your thoughts; they are always appreciated.
- 1 pound ground beef
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon sea salt
- 1 tablespoon garlic minced
- 1 teaspoon black pepper ground
- 1 teaspoon dried marjoram
- 1/2 each onion cut into chunks
- 1/2 pound ground lamb
- 1/2 pound ground pork (lean)
- 1 teaspoon ground dried rosemary
- 1 teaspoon ground dried thyme
- Carbohydrate 1.69361375042655 g
- Cholesterol 125.928569375 mg
- Fat 41.6469331249879 g
- Fiber 0.45748749841188 g
- Protein 27.4517431280849 g
- Saturated Fat 16.4903171499212 g
- Serving Size 1 1 Serving (179g)
- Sodium 165.191409475256 mg
- Sugar 1.23612625201467 g
- Trans Fat 8.24700149224916 g
- Calories 499 calories
Step-by-step
- Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.
- Preheat oven to 325 degrees F (165 degrees C).
- Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.
- Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.
The Substitution Trap
Swapping the lamb for an equal weight of lean ground pork alters the fat profile significantly and changes the final taste of the loaf. Lamb provides a distinct richness that pork simply cannot replicate without additional rendered fat. If adjusting the meat ratio, ensure the total weight remains balanced across the beef, pork, and lamb blend so the loaf cooks evenly.
Texture Through Technique
Processing the raw meat mixture in a food processor for a full minute is mandatory for achieving the correct dense consistency. Skipping this step results in a standard crumbly meatloaf rather than the tightly bound structure required for shaving thin slices. Pack the mixture firmly into a 7x4 inch loaf pan to eliminate internal air pockets that cause structural failure during slicing.
Controlled Thermal Cooking
Baking the loaf inside a water bath shields the proteins from harsh direct heat and keeps the internal temperature stable at 325 degrees Fahrenheit. Pouring boiling water halfway up the sides of the loaf pan creates a gentle steaming environment inside the oven. Monitor the center with a meat thermometer until it reaches 165 degrees Fahrenheit, usually requiring 45 to 60 minutes.
