Gyros
Total Time
1 Hour, plus 10 minutes to rest
Prep Time
15 Minutes
Cook Time
45 Minutes
Rating
5 out of 5 stars
(21)
Ingredients
4-6 servings
- 1 pound 80% lean ground beef
- 1 pound ground lamb
- ½ cup plain bread crumbs
- 1½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- Olive oil
- Pita bread
- Tzatziki sauce
- Thinly sliced tomatoes and red onion
- Lettuce
- Feta cheese
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Preparation
Step 1
Preheat the oven to 300°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
Step 2
Place the beef, lamb, bread crumbs, salt, pepper, oregano, onion powder, garlic powder, and cumin in the bowl of a food processor fitted with the steel blade. Process until the mixture is well combined and paste-like, scraping down the bowl as necessary, about 1 minute.
Step 3
Using moist hands, form the mixture into two free-form loaves about 1 inch high, 8 inches long, and 4 inches wide directly on the prepared baking sheet.
Step 4
Bake for 40 to 45 minutes, or until meat is firm in the center and reaches an internal temperature of 160°F. Let sit for about 10 minutes, or chill until ready to slice, up to 4 days. Transfer the loaves to a cutting board and slice between ⅛ and ¼ inch thick.
Step 5
The gyro loaves (or unbrowned slices) can be prepared up to 4 days ahead of time and refrigerated, or frozen for up to 3 months. Thaw overnight in the refrigerator before browning and serving.
Step 6
To serve, working in batches, heat about 1 tablespoon of oil in a nonstick skillet over medium heat. Cook the gyro slices in a single layer until lightly browned, 30 to 60 seconds per side.
Step 7
Serve the gyros with pita bread, tzatziki sauce, tomatoes, onion, lettuce, and feta.
Step 8
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Chef's notes
Make-Ahead Instructions:
The gyro loaves (or unbrowned slices) can be prepared up to 4 days ahead of time and refrigerated, or frozen for up to 3 months. Thaw overnight in the refrigerator before browning and serving.
Note:
Nutritional information is for gyro meat only.
The meat will taste a bit salty on its own but needs the extra salt for flavor when added to sandwiches and salads.
