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Greek Gyro


Now you're talking. Seriously this is the best street food going. This recipe uses the best of many recipes and really tastes spot on! if you double the recipe you can bake it in a standard loaf pan and which is the perfect size for slicing the finished meat.


For the Gyro Meat:
1 pound ground lamb
1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons fresh oregano leaves (or dried)
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 sweet onion, cut into 1-inch chunks
2 cloves garlic, sliced
3 ounces thick sliced bacon cut into1/2-inch pieces
(makes about 5 large gyros.)

1. Make the Gyro Meat: In a medium bowl, combine the ground lamb, spices and oregano leaves with your hands, mixing until all of the seasonings have been evenly distributed. Cover and refrigerate for at least 1 hour, better yet overnight.

2. Preheat oven to 300 degrees F. Place the lamb mixture in a food processor and add the onion, garlic and bacon. Process until a smooth puree is formed about 1 minute, it should look like pate.

3. Line a loaf pan with aluminum foil. Press the mixture evenly into the pan. Bake for 30 to 35 minutes. Remove from the oven and drain off grease, place a foil wrapped brick on top to help make the loaf dense. I used a cast iron bacon press. Allow to rest at least 15 minutes. If you have time refigerate. After it cools a bit, it will be much easier to slice.

4. Slice the loaf of lamb meat crosswise into very thin pieces (they should be no more than (1/4-inch thick). Lay the strips on a preheated skillet to brown up the edges. Or brown in a broiler for a few minutes.

5. Lay out a pita and top each with tzatziki sauce, chopped tomatoes, sliced onions, lettuce and gyro meat. Wrap with foil and serve



BrianDonnaMcBride's picture

Save your money and make these at home. FABULOUS!

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