Traditional Gyro Meat
Indulge in the authentic flavors of the Mediterranean with this traditional gyro meat recipe, blending ground lamb and beef with aromatic herbs and spices. The result is a savory, tender meatloaf, perfect for slicing into succulent layers.
Enjoy each bite wrapped in warm pita, topped with creamy tzatziki and fresh tomatoes. While the preparation may seem lengthy, most of the time is hands-off, allowing the flavors to meld and develop beautifully.
This recipe brings the comforting, rich taste of a classic gyro right to your kitchen—ideal for impressing guests or treating yourself to a homemade Mediterranean feast.
Traditional Gyro Meat: Ingredients Section
- Ground Lamb – Rich, flavorful lamb brings authentic depth and tenderness, capturing the essence of a true Mediterranean gyro.
- Ground Beef – Adds a balanced texture and juicy richness, blending seamlessly with the lamb for a heartier bite.
- Onion – Freshly pulsed onion infuses sweetness and a touch of acidity, balancing the savory profile of the meat.
- Garlic – Aromatic garlic enhances each slice with its bold, robust flavor, harmonizing with the spices.
- Herb Medley (Oregano, Cumin, Marjoram, Rosemary, Thyme) – This blend of dried herbs infuses the meat with earthy, warm, and slightly peppery notes, creating the gyro’s signature aroma and flavor.
- Fine Sea Salt & Black Pepper – Essential seasoning that brings out the natural flavors, ensuring each bite is balanced and satisfying.
Recipe Tips for Traditional Gyro Meat
- Chill the Meat Mixture
Refrigerating the meat mixture for one to two hours allows the flavors to meld, ensuring every slice is infused with the herbs and spices. This resting time also makes the meat easier to handle, especially when you transfer it to the food processor for a tacky, dense consistency essential for that authentic gyro texture. - Use a Water Bath for Moisture
Placing the loaf pan in a water bath as it bakes helps the meat stay juicy and tender, preventing it from drying out. Ensure the water reaches halfway up the loaf pan’s sides for optimal steam circulation. This trick locks in moisture, resulting in a succulent texture that holds up beautifully when sliced. - Thin, Even Slices for Serving
After baking, allow the meat to cool slightly before slicing to avoid crumbling. Using a sharp knife, cut thin, even slices, similar to traditional gyro meat shaved off a rotisserie. Thin slices are perfect for layering in pita or flatbread, providing a balance of texture and flavor in each bite.
What to Serve with Traditional Gyro Meat
- Warm Pita Bread
Serve gyro meat with fresh, warm pita bread to create a classic handheld meal. The softness of the pita balances the meat’s rich texture, while its neutral flavor lets the herbs and spices shine. Toast the pita lightly for added warmth and structure, making it the ideal vehicle for layering meat, vegetables, and sauces. - Tzatziki Sauce
Tzatziki, a creamy yogurt-based sauce with cucumber, garlic, and dill, is a must-have with gyro meat. Its cool, tangy flavor contrasts perfectly with the warm, spiced meat, refreshing the palate with every bite. Drizzle generously or serve on the side for dipping. - Greek Salad
Pairing gyro meat with a Greek salad offers a fresh, crisp complement to the savory meat. Traditional ingredients like cucumber, tomato, red onion, Kalamata olives, and feta cheese add brightness and texture, making it a refreshing side that balances the dish.
FAQ
- Can I substitute lamb with another meat?
Yes, if lamb isn’t available or preferred, you can use an all-beef mixture. However, using lamb brings a unique, authentic Mediterranean flavor to the gyro meat. - How do I store leftover gyro meat?
Place leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid drying it out. - What’s the purpose of the water bath?
The water bath keeps the meat moist by providing gentle, even heat. It prevents the outer layer from drying out, ensuring a tender texture throughout. - Can I make this gyro meat in advance?
Absolutely. Prepare and bake the meat up to a day ahead, then slice and reheat before serving. This is especially convenient for meal prep or gatherings.
Traditional Gyro Meat
Enjoy each bite wrapped in warm pita, topped with creamy tzatziki and fresh tomatoes. While the preparation may seem lengthy, most of the time is hands-off, allowing the flavors to meld and develop beautifully.
Ingredients
- Cooking spray
- 1 pound 80/20 ground beef
- 1 pound ground lamb
- ½ medium onion cut into chunks
- 1 tablespoon minced garlic
- 1½ teaspoons fine sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon dried marjoram
- 1 teaspoon ground dried rosemary
- 1 teaspoon ground dried thyme
Instructions
- Prepare all ingredients, including preheating the oven to 325°F (165°C) and greasing a 9×5-inch loaf pan with cooking spray.
- In a food processor, pulse the onion into a fine chop, using about five one-second pulses. Place the chopped onion onto a towel, gather the towel ends, and squeeze out any excess moisture.
- In a large mixing bowl, combine the squeezed onion, lamb, beef, garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and sea salt. Blend thoroughly with your hands until well mixed. Cover the bowl and refrigerate for 1 to 2 hours, allowing the flavors to infuse.
- Once chilled, transfer the meat mixture in batches to a food processor and pulse each batch for about 1 minute, until the texture becomes tacky and uniform.
- Press the processed meat mixture firmly into the prepared loaf pan, ensuring there are no air pockets. Place a damp towel in a medium roasting pan and position the loaf pan in the center. Pour boiling water into the roasting pan until it reaches halfway up the sides of the loaf pan.
- Bake in the preheated oven for approximately 1 hour to 1 hour and 25 minutes, or until an internal thermometer reads at least 160°F (70°C), indicating doneness.
- Carefully drain any fat from the pan, allow the meat to cool slightly, then slice thinly.
- Serve the gyro meat warm and enjoy.
