Gyros are a Mediterranean dish where meat is cooked on a vertical rotisserie (similar to Doner kebab), sliced and served in pitas, along with other ingredients such as tomato, onion, fried potatoes, and tzatziki. Local restaurants generally have a few different rotisseries, often including: chicken, lamb, pork, etc. with the lamb one either being whole pieces of lamb or ground lamb. This is a super easy (lazy) homemade ground lamb version where the lamb is mixed with spices and baked, meatloaf style, before being sliced thinly. Normally meatloaf is pretty crumbly and what makes this version capable of being thinly sliced is processing it in a food processor first. When ordering gyros, they generally thinly slice the moist and tender meat off of the rotisserie and fry it unit it gets crispy on the edge before throwing it into the pita. Speaking of the gyros, I like to fill them with cool and creamy tzatziki, lettuce, tomato, cucumber, fets, olives, and onions. If I’m in the mood I also like to throw in some fires or even better, lemon roasted potatoes.
Gyros filled with moist, tender, and crispy lamb that are so easy to make at home!
- 2 pounds ground lamb (or beef)
- 1 onion, cut into 8 pieces
- 4 cloves garlic, grated/minced
- 4 teaspoons salt (or to taste)*
- 2 teaspoons pepper
- 2 teaspoons dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 2 teaspoons ground cumin
- 1/2 teaspoon cinnamon (optional)
- 8 pitas (gluten-free for gluten-free)
- 2 cups lettuce, sliced
- 1 cup tomatoes, sliced
- 1 cup cucumber, sliced
- 1/2 cup tzatziki
- 1/4 large red onion, thinly sliced
- 1/4 cup feta, crumbled
For the lamb:
For the gyros:
- Place everything into a food processor and process until mixed, the meat will be sticky.
- Place the meat into a loaf pan (or form a loaf shape on a baking sheet) and bake in a preheated 350F/180C oven until it reaches 160F, about 50-60 minutes, before letting the loaf rest for 10-15 minutes.
- Slice the meat thinly, optionally frying the slices until crispy, before enjoying in gyros!
- Assemble the gyros and enjoy!
For the lamb:
For the gyros:
Option: Add 1/2 cup pork rinds.
Option: Assemble and roast in a vertical spit and roast in the oven.
Option: Form the meat into small, hot dog sized logs, skewer and grill.
Note: I like to save any fat left in the loaf pan after baking to use to fry the slices in!
Option: Use your favourite gyro fillings!
Note: * This recipe calls for a decent amount of salt, and the salt helps with the texture of the meat and with rendering the fat as it cooks. You can use less salt if you prefer!
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