Monday Meal: Lamb Gyros | Buzz Blog

Monday Meal: Lamb Gyros

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I love the flavor of Greek-style gyro sandwiches, but the gyro meat I've purchased frozen from stores hasn't proven to be very good. 

So, I decided recently to try making gyro meat at home. Surprisingly, it's a lot easier than you might think. 

I used lamb for my gyros, but most Greek-American restaurants and gyro shops use a mixture of lamb and beef. So, feel free to use half ground beef (85% lean) and half lamb, or whatever combination you'd like if you're not a lamb lover. 

I like to just put hot sauce on my gyros, but you can find lots of easy recipes for tzatsiki sauce online if you'd prefer that. 

Ingredients: 

1 lb. ground lamb (or a mixture of lamb at 85% lean ground beef)

2 Tbs. fresh oregano leaves

1 tsp. freshly ground black pepper

2 tsp. kosher salt

3 oz. sliced bacon, cut into small pieces

1 clove garlic, chopped

1/2 yellow onion, chopped into chunks

Pita-style flatbread (not pocket pitas)

Finely sliced red onion

shredded lettuce

chopped tomato

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Method: 

Place the ground lamb (or lamb and beef) into a bowl with the oregano, salt and pepper. 

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Mix with your hands until well-blended. Cover and refrigerate for at least an hour or as long as overnight to allow the flavors to meld. 

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Preheat the oven to 300 degrees F. 

Place the cold meat mixture into a food processor along with the onion, garlic and bacon. 

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Process the mixture for a minute or so, until it is fairly smooth and pureed. 

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Using a spatula, dump the meat mixture onto a piece of foil atop a rimmed baking sheet. 

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Wet your hands with water and form the gyro meat mixture into a rectangle, roughly 8 inches long, 5 inches wide, and 1 1/2 inches high.

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Bake the meat in the oven on the middle oven rack until it reaches an internal temperature of 155 degrees F. This should take from 30 to 40 minutes.

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Remove the loaf from the oven and allow it to rest at room temperature for at least 15 minutes.

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To make the gyros, slice the loaf into thin strips, crosswise, about one-eighth to one-quarter of an inch thick. Gyro meat freezes well so if you don't use it all, just wrap it up tight and freeze it for later. 

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Place gyro strips flat onto foil on a rimmed baking sheet. 

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Broil the gyro strips on high until the edges are crispy and browned. 

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Heat the pitas briefly under the broiler to warm through. 

Serve with garnishes such as lettuce, onion and tomatoes. 

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Photos by Ted Scheffler


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