Gyro Meat Recipe

Ingredients

• 454 g (1 pound)ground lamb (or 85% lean ground beef)
• 2 teaspoonskosher salt
• ½ teaspoonfreshly ground black pepper
• 1 teaspoondried oregano
• ½ teaspoonground cumin
• ½onion, cut into 2.5 cm (1-inch) chunks
• 1 clovegarlic, sliced
• 85 g (3 ounces)bacon, cut into 2.5 cm (1-inch) pieces

Instructions

1. 1

   Season the meat

   Put the lamb, salt, pepper, oregano and cumin in a medium bowl. Mix thoroughly with your hands, cover and refrigerate for 1 hour.

2. 2

   Preheat the oven

   Heat the oven to 150°C (300°F).

3. 3

   Process the mixture

   Put the onion and garlic in a food processor and pulse several times until minced, scraping down the sides with a rubber spatula. Add the lamb mixture and bacon, then process to a smooth purée, scraping the sides as needed.

4. 4

   Shape the loaf

   Line a baking sheet with foil and place the meat mixture in the centre. Wet your hands and shape it into a rectangle about 20 cm (8 inches) long, 13 cm (5 inches) wide and 4 cm (1½ inches) high.

5. 5

   Bake and rest

   Bake for 30–35 minutes, until an instant-read thermometer registers 68°C (155°F). Take it out of the oven and leave it to rest for 15 minutes before slicing.

6. 6

   Prepare the grill

   Move the oven rack to its highest position and preheat the grill. Line a baking sheet with foil.

7. 7

   Slice and broil

   Move the loaf to a chopping board and carefully cut it crosswise into slices about 3 mm (⅛ inch) thick. Arrange them on the prepared baking sheet with a little space between each. Broil for 2 minutes, until hot with crisp edges, then take them out and loosely cover with foil.

8. 8

   Assemble the gyros

   Warm pita bread and spread each with a thick layer of tzatziki. Add the gyro meat and top with thinly sliced onion and chopped tomato.

What is gyro meat?

Gyro is a Greek dish of seasoned meat, traditionally cooked on a vertical rotisserie and sliced to serve. This home version takes a different route: the mixture is formed into a loaf, baked, then sliced and broiled.

Lamb, oregano and cumin bring a savoury, herb-forward flavour, while processing the mixture gives the slices a cohesive texture. The final blast under the grill helps mimic the browned edges of rotisserie meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 418 calories, 22g protein, 2g carbs, 35g fat.

The listed nutrition is per serving: protein comes mainly from the lamb and bacon, while most of the fat comes from those same ingredients. The listed carbohydrates are minimal; pita, if served, adds most of the meal's carbs. Add tomato or other vegetables alongside, and choose a pita portion that suits your meal.

Choosing the meat

Lamb: ground lamb gives the loaf its rich, distinctive flavour. The recipe also allows 85% lean ground beef as an alternative.

Bacon: processing bacon into the mixture adds fat and savouriness. Cut it into the specified pieces so it can be incorporated evenly.

Why chill the mixture

Seasoning first and refrigerating the meat for an hour gives the salt and spices time to disperse through it. Keep the bowl covered while it chills.

The stated 50-minute total time does not include this one-hour chilling period, so allow extra time before you plan to serve.

Getting a smooth texture

Onion and garlic first: pulse them until minced, stopping to scrape down the sides. This helps prevent larger pieces from remaining in the finished loaf.

Meat and bacon next: process until the mixture is smooth, scraping the bowl as needed. Shape it with wet hands to make the mixture easier to handle.

Shaping and checking doneness

Even dimensions: form the mixture into a rectangle about 20 cm long, 13 cm wide and 4 cm high. Keeping to those dimensions helps it bake as directed.

Use an instant-read thermometer to check the centre for 68°C. Rest the loaf for 15 minutes before slicing so it is easier to handle.

Finishing the slices

Cut the rested loaf crosswise into thin slices, about 3 mm thick, and leave a little space between them on the lined tray. Crowding makes it harder for the edges to crisp.

Broil for 2 minutes, keeping an eye on the slices. They are ready when hot with crisp edges; cover loosely with foil while preparing to serve.

Serving the gyros

Warm pita and add a thick layer of tzatziki, then pile on the meat. Finish with thinly sliced onion and chopped tomato for freshness and contrast.

You can also serve the meat alongside pita and the toppings, letting everyone assemble their own. Keep the meat warm and add the crisp slices just before serving.

Recipe notes & tips

• Chill the seasoned meat for the full hour, keeping the bowl covered.
• Scrape down the food processor bowl during both processing stages for an even mixture.
• Wet your hands before shaping the loaf to make the meat easier to form.
• Rest the baked loaf for 15 minutes before attempting to slice it thinly.
• Leave space between slices on the baking sheet so their edges can crisp under the grill.
• Warm the pita just before assembly so it is pliable.

Variations

• Use beef: substitute 85% lean ground beef for the lamb, as suggested in the recipe.
• Add the classic toppings: serve in pita with tzatziki, thinly sliced onion and chopped tomato.
• Serve as a plate: arrange the meat with pita and the toppings on the side for diners to assemble.
• Adjust the seasoning: add a little more black pepper or oregano while keeping the listed proportions as a starting point.

Common mistakes to avoid

• Skipping the chill: the method calls for a full hour in the fridge, so plan for it before cooking.
• Leaving large pieces: pulse the onion and garlic until minced and scrape down the processor bowl.
• Shaping by eye alone: use the stated loaf dimensions so it bakes as directed.
• Slicing too soon: wait the full 15 minutes after baking to make the loaf easier to cut.
• Crowding the tray: leave a little room between slices so they can crisp under the grill.
• Broiling unattended: check at the 2-minute mark, since the slices need only a brief finish.

How to store

Refrigerate leftover meat in an airtight container and use within 3 days. Reheat slices in a hot oven or frying pan until warmed through; broil briefly if you want to refresh the edges.

Frequently asked questions