How to Make Your Own Gyro Meat

Greek restaurants are known for their tasty gyro sandwiches, which are served on pita bread. Gyro meat is sometimes vertically shaved into thin slices from a roast prepared so that the meat is moist and crisp. Traditional gyro meat is also made by mixing together different meats, such as beef, veal, lamb or pork and spices, which are then roasted or baked. Like a meatloaf recipe there are countless variations to choose from.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Knife or garlic press
• 1 pound ground lamb (lean)
• 2 cloves garlic
• 1 1/2 teaspoons crushed dried oregano
• 1 teaspoon onion powder
• 1 teaspoon salt
• 3/4 teaspoon pepper
• Mixing bowl
• Broiler pan

1. Crush the garlic cloves in a bowl. If using fresh garlic, peel the cloves and finely dice the garlic or put through a garlic press.

2. Combine all the ingredients in the bowl with the garlic. Mix well. Make sure your hands have first been washed. Consider wearing food handler's gloves.

3. Shape the meat into ½-inch thick patties.

4. Set the patties on a broiler pan. Place the pan in the center of the oven and broil for 8 to 10 minutes, or until the meat is no longer pink.

5. Thinly slice the patties before serving.

References

• Utah Museum of Fine Arts: What's for Lunch; 2006

Resources

• Food Network: Gyro Meat with Tzatziki Sauce; Alton Brown; 2005
• All Recipes: Traditional Gyro Meat;
• Cooks: Gyro Recipes

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