Total Time
18hrs 20mins
Prep 20 mins
Cook 18 hrs

Posted this recipe for Zaar World Tour II

Ingredients Nutrition

Directions

  1. In small bowl combine the salt, oregano, pepper, cumin, cayenne and cinnamon and mix thoroughly.
  2. In large bowl combine meat, onions and spice mix. Add garlic and vegetable oil, mix thoroughly with hands until spices are evenly distributed. Refrigerate covered several hours.
  3. In a small skillet, fry a small amount of the meat mixture in a little butter. Taste for seasoning and adjust, if desired. Blanch bacon by simmering in hot water about 3 minutes. Drain on paper towels. Line loaf pan (8 1/2 x 5 x 3") with bacon covering sides and bottom.
  4. Pack gyros meat into pan, filling to the top of the pan. Cover with remaining slices of bacon
  5. Place filled pan in hot water bath, reaching 3/4 of the way up the loaf pan. Bake at 375°F for 20-30 minutes. Reduce heat to 325°F and continue baking 30 minutes longer.
  6. Remove pan from oven. Remove loaf pan from hot water bath and place on wire rack to cool.
  7. Cover with aluminum foil and weigh down with about 2 lbs. weight to compress loaf. Cool to room temperature, refrigerate meat, covered with weight 12 hours or overnight to ripen and increase flavor. Meat will keep for up to 4 days refrigerated.
  8. Slice very thin and serve in pita bread with sliced onions, tomatoes and tzatziki sauce.

Reviews

(5)
Most Helpful

Wow! These flavors were right on. I've been craving gyros and the closest Greek restaurant is about 400 miles away. I didn't bother with the bacon. I don't eat pork. It worked beautifully anyway and totally fulfilled my desire for an authentic gyro flavor. Thanks, kzbhansen!

Chef Emstar June 20, 2011

Sensational. I checked out the other recipes on the Zaar for gyros and decided on this one for its spices and ingredients list. I made this a week ago and I am still thinking about it. I admit that I was intimidated when I first read the instructions. Blanch bacon? Wrap the loaf pan with bacon? Anyway, I rolled up my sleeves and took it one step at a time. I used 2 lbs ground lamb and 1-1/2 lbs ground beef. Adjusted the seasonings proportionately to the original instructions. It was amazing. I thought it would all crumble apart when I went to slice it. Lo and behold, I could cut the slices wafer thin, just like at the carryout! Awesome flavor. Everybody I shared them with were impressed. I'll be making them again for sure.

Chef Booshman June 04, 2010

I have never had gyro's before so I have nothing to judge this against. My DH on the other hand has. He spent sometime in Germany while on tour with the military. He said this tastes nothing like what he remembers that he had but he really does enjoy this recipe. I have to agree with him it was very good. I did make some minor changes in how I prepared it. I couldnt find ground lamb so I took a leg shank and deboned it; cut it into chunks and gave it a whirl in my food processor. It chopped up nicely. I mixed it up well with spices and burger boiled my bacon and assembled it in the dish. Let sit in fridge for most of the day. I then baked in oven as directed. I cooked for an addition 30 minutes to ensure it was done. And served after letting it cool for about 30 minutes. It all worked out and tasted wonderful. Thanks for sharing your recipe.

barefootmommawv February 13, 2009

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