Name: Greek Gyro Meat
Prep time: 10 min
Cook time: 25 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Greek
Ingredients: 1 medium red onion cut into 4 pieces; 1 lb ground lamb; 1 lb ground beef 80/20; 6 cloves garlic minced; 2 teaspoon dried oregano; 2 teaspoon dried marjoramo or ginger powder (Optional); 2 teaspoon dried thyme; 2 teaspoon ground black pepper; 2 teaspoon salt; 2 tablespoon olive oil

Yield: 8 Servings

Greek Gyro Meat

Make homemade Greek gyros without the need for a rotisserie grill. Just combine ground beef, ground lamb, and a mix of seasonings, then bake in the oven. Once cooked, slice thinly and serve on pita bread with your favorite sauce and a Greek salad.

Prep Time 10 minutes

Cook Time 25 minutes

Cooling Time 55 minutes

Total Time 1 hour 30 minutes

Ingredients

1 medium red onion cut into 4 pieces
1 lb ground lamb
1 lb ground beef 80/20
6 cloves garlic minced
2 teaspoon dried oregano
2 teaspoon dried marjoramo or ginger powder (Optional)
2 teaspoon dried thyme
2 teaspoon ground black pepper
2 teaspoon salt
2 tablespoon olive oil

Instructions

1. Preheat the oven to 350°F (180° C).

2. In a food processor, pulse red onions until it's very finely chopped. Then, dump them onto a thin kitchen towel set over a colander. Gather up the ends of the towel and squeeze out the excess liquid from the onions over the colander or sink. Make sure to squeeze it well!

3. Combine minced onions, ground lamb, beef, garlic, oregano, marjoram, thyme, salt, pepper, and olive oil in a large mixing bowl and mix evenly.

4. Transfer the meat mixture to the food processor and pulse until it's finely minced (about 2 minutes) until it makes a paste.

5. Pack the pasty meat mixture firmly into a 9x5-inch loaf pan to eliminate any air pockets.

6. Bake for about 50-60 minutes or until or until internal temperature of 165° with a meat thermometer.

7. Let meat cool for 20-30 minutes, make thin slices, serve and enjoy!

Notes

Refrigerating leftovers in an airtight container will last for up to 3 days.

To freeze, make sure meat is slices to desired thinness, place in Ziplock bag and remove excess air. When you're ready to use, simply thaw it in the fridge overnight.

For reheating pre-sliced gyro meat, heat a small amount of olive oil in a frying pan over medium heat and evenly heat slices before serving.

This protein packed recipe was created by: Denise Browning.

Link to Original recipe: https://www.easyanddelish.com/gyro-meat/

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 347Total Fat 28gCarbohydrates 3gProtein 20g

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