Traditional Gyro Meat Recipe
This Greek/Lebanese style meatloaf is sliced and served with pita bread, tzatziki, and tomatoes for a delicious gyro that is the closest I've come to emulating my favorite Mediterranean restaurant.
Make your own traditional gyros at home by layering homemade gyro meat, hummus, tzatziki sauce, tomatoes, and feta cheese on a large pita bread.
I grew up next to a Greek restaurant and this is the closest to what I knew to be authentic. WONDERFUL combo on spices. I added a smidge extra salt. The cumin and rosemary meld to give it that smokey/flowery flavor that many Gyro recipes are lacking. I did add One pound of ground pork and it came out better than without. Many traditional Gyro recipes use pork so I thought I would try it. Awesome idea, adds bulk and the fat emulsifies the rest of the meat and spices into the desired paste consistency you need. We put ours on Naan bread w/ lettuce, tomatoe, feta, onion and tzaziki sauce. My family cannot get enough of this..I've made prob 6 loaves in the past month. So good I had to go reheat me one while writing this review lol Oh and it makes really easy, fast leftovers. Sear in a pan for a min and assemble...Viola !! Thanks for the deeelish dish !!
I followed the recipe. All I have to say is this ended up being a really weird way of making a meatloaf. After taking it out I tasted it. Tried cucumber sauce on it and it did not taste like gyro meat. I took some catch up and brown sugar and threw it back in the oven. Luckily I like meat loaf. Now I have to go buy a Gyro to feel better.
This ended up tasting very much like the gyros I used to eat in Cicero/Chicago. Since lamb isn't available in my area, I used venison and beef, it came out drier than it would with lamb, but the taste was excellent. I doubled the recipe and I also did not use a food processor, I mixed mine by hand. I followed the cooking directions but will try something different next time.
Changed a few things after reading ALL the reviews. 2lbs lean meat and 4tsp salt was too much. I used 2 tsp Italian seasoning 2tsp of Oregano 2tbsp garlic, no onion. I didn't use a food processor...don't have one. I pressed the meat in to a square pan VERY firmly. Baked it for 45 min. After cooling completely I was able to slice it fairly thin. Far less hassle, despite it being too salty, it was very good. I paired it off with the sweet sauce and it was as good as take out.
Just ate this and goodness, it is pretty darn close to what you can buy from a vendor! I made the meat mixture as stated, but DID NOT blend in a blender, and the meat "loaf" was fine after baking. I let the loaf sit for 2-3 hours, then baked at 325 for just over an hour (until the internal temp jived with the meat thermometer at 77 degrees F). Baked in a water bath (pan underneath my small loaf pan had hot water in it--this was per another recipe and seemed to keep the loaf from getting a hard crust). Refrigerated the baked loaf overnight. Sliced into thin slices and heated the meat up in a frying pan with 1 tsp. of canola oil, browing the meat. Served with grilled pita bread (did this in a separate frying pan), tzaziki sauce, and a mixture of chopped lettuce, red onion, tomato chunks, and chopped cucumber slices. Sprinkled a little spice blend on top of the prepared gyro (1 tsp. paprika, 1/2 tsp. garlic salt, 1/2 tsp cumin, and 1/2 tsp. sage). Added some feta, then rolled the gyro up! So YUMMY!!
I have made this gyros meat several times and Love it! First time could not find ground lamb in grocery store so I used 1-lb ground pork with 1-lb ground beef. Subsequent times I used the ground lamb/beef combo when a local grocer started carrying ground lamb and it was fabulous. I followed the directions for ingredients, but I do the following things differently, when I take the loaf out of the oven, I drain off whatever grease, then place a cold loaf pan on top, inside the 2nd loaf pan I placed 2 small hand bar-bell wieghts ( I didnt have a brick) this compresses the meat even further as it cools. I then place the loaf into the freezer. I happen to have a cheap meat slicer and slice the loaf as thin strips. Making sandwiches, I take the strips of gyros, then fry them lightly oiled skillet (your oil of choice). I like doing it that way, seems to replicate the texture and also a nice warm meat in the sandwich. Have had nothing but compliments on this receipe! Thank you sooo much for sharing this!! 10