Gyro Meat

Ingredients

• 1 mediumred onion, cut into 4 pieces
• 454 g (1 lb)ground lamb
• 454 g (1 lb)ground beef (80/20)
• 6 clovesgarlic, minced
• 10 ml (2 tsp)dried oregano
• 10 ml (2 tsp)dried marjoram
• 10 ml (2 tsp)dried thyme
• 10 ml (2 tsp)ground black pepper
• 10 ml (2 tsp)salt
• 30 ml (2 tbsp)olive oil

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F).

2. 2

   Drain the onion

   Pulse the red onion in a food processor until very fine. Tip it into the centre of a thin kitchen towel set over a colander, gather the towel’s ends and squeeze the onion firmly over the colander or sink to remove as much liquid as possible.

3. 3

   Mix the meat

   Put the drained onion in a large mixing bowl with the lamb, beef, garlic, oregano, marjoram, thyme, salt, pepper and olive oil. Mix thoroughly with your hands.

4. 4

   Process the mixture

   Transfer the meat mixture to the food processor and pulse for about 2 minutes, until finely minced and resembling a coarse paste.

5. 5

   Fill the loaf pan

   Pack the mixture into a 23 × 13 cm (9 × 5-inch) loaf pan, pressing firmly to eliminate air pockets.

6. 6

   Bake the meat

   Bake for about 50–60 minutes, until the centre reaches 74°C (165°F) on an instant-read meat thermometer. The meat will shrink as it cooks; keep the juices from the pan.

7. 7

   Cool and slice

   Set the pan on a cooling rack and leave the meat to cool for 20–30 minutes before slicing it very thinly.

8. 8

   Fry if desired

   For an optional finishing step, fry the slices in a little of the reserved pan juice in a skillet over medium heat before serving. Avoid cooking them for too long or they may dry out.

9. 9

   Serve the gyro

   Serve with pita, Greek salad and tzatziki as a gyro sandwich, or serve with Greek salad and tzatziki without pita.

What is gyro meat?

Gyro is a Greek dish traditionally made from seasoned meat cooked on a vertical rotisserie and shaved into thin slices. This home version uses a loaf pan and oven, so it does not require a rotisserie grill.

Lamb and beef bring a rich, savoury flavour, while herbs and garlic provide the familiar Greek-inspired seasoning. Processing the mixture after combining helps give the loaf a finer, more cohesive texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 347 calories, 20g protein, 3g carbs, 28g fat.

The beef and lamb provide most of the protein and fat, while the onion and seasonings contribute a small amount of carbohydrate. Serve a portion with Greek salad, and add pita if you want the meal to include a more substantial carbohydrate component.

Why drain the onion?

Onion moisture: pulsing the red onion finely releases liquid that can make the mixture wetter. Squeezing it out helps the meat mixture hold together in the loaf pan.

Fine pieces: a very finely processed onion blends evenly into the meat, rather than leaving large chunks in each slice.

Getting the texture right

Mixing: combine the ingredients thoroughly by hand first, then pulse the mixture for about 2 minutes until it resembles a coarse paste. This second processing step is what makes the texture more compact than loosely mixed minced meat.

Packing: press the mixture firmly into the pan and work out air pockets. A tightly packed loaf is easier to slice neatly once it has cooled.

Check the centre and let it cool

Doneness: the stated baking time is about 50–60 minutes, but the reliable cue is a centre temperature of 74°C (165°F) on an instant-read thermometer. The loaf will shrink during cooking, so retain the pan juices.

Slicing: allow 20–30 minutes of cooling on a rack before cutting. The meat is easier to slice thinly when it has had time to settle.

Serving the slices

Sandwich: tuck the thin slices into pita with Greek salad and tzatziki for a gyro-style meal. The salad adds freshness alongside the seasoned meat.

Skillet finish: briefly frying the slices in a little reserved pan juice is optional. Keep them moving over medium heat and take care not to overcook them, as they can dry out.

Plan the timing

The recipe takes about 90 minutes in total, including baking and cooling. The loaf needs the full cooling period before slicing, so allow for it rather than cutting straight from the oven.

While the meat cools, prepare the accompaniments if you are serving it with pita, Greek salad and tzatziki.

Recipe notes & tips

• Squeeze the pulsed onion firmly to remove as much liquid as you can.
• Use an instant-read thermometer to check the centre of the loaf.
• Press the mixture firmly into the pan so there are no air pockets.
• Keep the pan juices for the optional skillet finish.
• Let the loaf cool for 20–30 minutes before slicing it thinly.
• Fry the slices briefly over medium heat to help prevent them from drying out.

Variations

• Pita sandwich: serve the slices in pita with Greek salad and tzatziki.
• Without pita: serve the meat with Greek salad and tzatziki on the side.
• Herb balance: adjust the proportions of oregano, marjoram and thyme while keeping the total seasoning suited to your taste.
• Skillet finish: briefly fry the sliced meat in a little reserved pan juice before serving.
• Thin slices: cut the cooled loaf as thinly as you can for a closer shaved-meat style.

Common mistakes to avoid

• Leaving the onion wet: squeeze it firmly in the towel so excess liquid does not loosen the mixture.
• Skipping the second processing: pulse the combined mixture for about 2 minutes to achieve the intended coarse-paste texture.
• Packing loosely: press the mixture into the loaf pan to avoid air pockets in the cooked loaf.
• Guessing doneness: check that the centre reaches 74°C (165°F) with an instant-read thermometer.
• Slicing too soon: cool the meat for 20–30 minutes first so it is easier to cut thinly.
• Frying too long: warm the slices briefly over medium heat so they do not become dry.

How to store

Refrigerate cooled gyro meat in a covered container for up to 3–4 days. Reheat slices gently in a skillet with a little reserved pan juice, taking care not to overcook them.

Frequently asked questions