Community Pick
Gyros - an Authentic Recipe for Making Them at Home
"Yes, you can make authentic gyros at home --> the texture and flavor of this meat is as good as you get in a good Greek restaurant, without the traditional rotating spit.. but this is just the recipe and technique for making the meat, for I'm assuming you know the drill on making the classic gyro sandwich - stuff the meat in a grilled pita with sliced tomatoes, onions and tzaziki sauce.. Enjoy!"
photo by mis liz
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
-
10
ingredients
- 1 lb ground beef
- 1 lb ground lamb (optional, you can use all ground beef if you're weirded out by lamb) (optional)
- 1⁄2 cup breadcrumbs
- 2 garlic cloves, finely minced
- 3 teaspoons oregano
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoon pepper
directions
- Combine all ingredients in a bowl, and mix well.
- Knead the mixture on the counter for 10 minutes - just like you're kneading bread. You may want to use a dough-scraper to help keep the counter clean. (I do). Pick that meat up and SLAM it into the counter, continuing to do so for the 10 minutes. This is key to getting the correct texture. I'm no Alton Brown, but I think the thing we're doing here is melting the fat so that we get a nice smooth texture in the end.
- Form into a flat loaf - I like to put the meat onto a piece of wax paper, and flattening it into a 3" high slab rectangle. I cover it with another piece of wax and use a rolling pin to flatten it out, just make sure you straighten out the edges to form a rectangle so that when it comes time to slice, they are nice and even.
- Bake the loaf on a broiler pan (or pan with raised edges, because it will leak grease!) at 350 for about an hour. Alternatively, you can grill it over coals, that's my favorite way, just be sure to turn often so as to distribute the juices.
- Allow to cool for at least 10 minutes before slicing thin.
Questions & Replies
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I have never had or seen one before & was wondering what piece of beef do use? How do I prepare it? Should I, Cook, Slices, ground, I don't know.
Reviews
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I researched the making of Gyros online and found a recipe with more authentic spices and so I made this recipe, but decreasing the oregano to 1 t., and adding 1 t. of Marjoram, and 1 t. of crushed Rosemary. Everything else I kept the same. It was wonderful and tasted just like the real thing! I like the techniques and cooking method suggested in this recipe. It does yield a compact loaf that is easily sliced into thin slices. -
I made this for a potluck. Instead of serving it in the usual pita pocket method, I prepared the meat in the food processor, just added all together and let it run for about 4 minutes scrapping down the bowl three times. What I ended up with was a very smooth textured paste I shapped into the loaf. Then I cooked for an hour as described. After cooling I chopped the loaf into a course cut, and mixed with the tzazki. <br/><br/>It was then spread on flour tortillas, added lettace and tomato and rolled up. Sliced into about 2 inch pinwheels, and chilled for about 4 hours to allow it to seal together. It was a huge hit, and much easier to serve and eat then the pitas when you don't want that much at one time. -
I am completely in awe...I never ever thought you can take ground beef and turn it into a gyro! I didn't have the lamb, so I purchased 2 lbs of ground beef and wow.. I had a gyro. I was sooo SCARED at first! I was getting company on a Saturday and wanted to try something different. I truthfully was sweatin' this one out. It came out awesome! I let my meat cool down though for at least 45 min..maybe a bit longer, then I put it on a cutting board. I cut it in half (in the center) then I took each half and cut them into thin strips. I got a lot of meat strips doing it like that to put in the pita's I just wish I was able to find more authentic gyro bread. I used a Greek Yogurt/Cucumber sauce, lettuce, tomatoes and bought a small container of crumbled feta cheese to sprinkle on top... PERFECT! MANY MANY THANKS FOR THIS WONDERFUL RECIPE!! -
We liked this. I used my kitchenaid instead of slamming it and it worked fine. -
Wow!!! I really really like this recipe. I did it slightly differently: I used 1 pound ground turkey and 1 pound ground pork, omitted the bread crumbs, and added a half teaspoon of paprika. Then, just because I like it brown, after I sliced it, I grilled it in a non-stick pan (no oil). It was really good the first night, but when I heated it up the second day, It tasted just like I had gone and bought lunch at my local greek cafe! Thanks for a FABULOUS recipe!
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Tweaks
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Changes I make: I use 1 lb. lamb, 1/2 lb bison. Bison is very lean, so does make it a little bit drier, but a little bit healthier. Make up for the dryness with extra tzatziki sauce if need be. Add a little Cumin. I use 1 tablespoon Oregano, 1 tablespoon Marjoram (2 total since I am using 1 1/2 lbs meat, not 2).
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This recipe is really good! The first time I made this I was kinda surprised that a recipe wish so few ingredients could yield such a wonderfully flavorful loaf. I did change a few things the second time I made this recipe mostly to suit my family's tastes. I added about 6 sprigs of minced mint to the meat(this was on a whim since I had some leftover from my tzatziki sauce), and about a 1/2 teaspoon of cumin for that unique aroma it gives the meat. I might also add that I used panko soaked in some milk instead of the bread crumbs. After mixing all the ingredients together I kneaded and slammed the heck out of the meat for about an hour and it made one compact blob of meaty goodness. Dropped the loaf into my 9x9 cake pan and flattened it out nicely. I baked it then took it out and I basted it with its own juices. I then put a weight on top to help further compact the meat and let the meat sit until cool. After slicing it I pan fried it in some butter and served it in gordita shells with lettuce, shaved onions and tzatziki sauce. Really really tasty.
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The only time we have gyros is when we travel to San Diego. Husband was hungry for one and so he purchased some lamb. After researching I decided to use this recipe. The lamb was not ground so I cut it into small pieces, put on a plate and in freezer for 20 minutes just to toughen up the edges. Ground the pieces in small batches in my small food processor. Combined the lamb with the beef as recommended in the recipe. My modification to the recipe...used Italian Bread Crumbs, 4 cloves of garlic instead of 2, reduced salt to 1 teaspoon, but everything else the same. Served on Kangaroo Flat Bread that was heated in a little olive oil prior to plating. Tossed on some diced tomatoes, red onion, and Tzatziki Sauce with a salad on the side. Don't be hesitant to try this recipe. You won't be sorry! It's crazy good!
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