"Posted this recipe for Zaar World Tour II"
photo by Tinkerbell photo by Tinkerbell
photo by Tinkerbell
photo by barefootmommawv photo by barefootmommawv
Ready In:
18hrs 20mins




  • In small bowl combine the salt, oregano, pepper, cumin, cayenne and cinnamon and mix thoroughly.
  • 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.
  • 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.
  • Pack gyros meat into pan, filling to the top of the pan. Cover with remaining slices of bacon
  • 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.
  • Remove pan from oven. Remove loaf pan from hot water bath and place on wire rack to cool.
  • 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.
  • Slice very thin and serve in pita bread with sliced onions, tomatoes and tzatziki sauce.

Questions & Replies

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  1. Chef Emstar
    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!
  2. Chef Booshman
    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.
  3. barefootmommawv
    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.
  4. Tinkerbell
    Very well seasoned meat. I made homemade tzatziki sauce & homemade pita rounds. My family just gobbled these down commenting that the meat was so tasty. This was my first time making my own gyro meat so forgive me if it should be clear, but I would have liked some added direction after weighing down & chilling the meat. The next day I had a loaf pan full of grease, cold bacon stuck to the meat & I ended up having to reheat the whole thing in the oven while I was baking the pita dough in order to get it released from the pan. Once it was free I peeled off the bacon, used paper towels to soak up the remaining grease & then sliced the meat thin & microwaved it on a platter to heat through. Yes, I have to admit that this was a lot of work over two days but if you don't have access to restaurant gyros then this is the next best thing! Thanks for sharing this recipe, Karen! Made for Karen's cookathon.
  5. kymtattrie
    This recipe makes the best gyro meat I have ever had and that includes gyros from the fairs and resturants.


My name is Karen. I love to cook. I collect cookbooks, my favorite being ones you can get from churches or schools that have peoples personal favorites in them. Whenever I visit out of state I try to find 1-2 of these kinds of cookbooks. My hobbies are painting, cross stitch, scrapbooking and spending time with my 3 children. Megan 21 years old, Jeremy 16 Years old, and Clayton 8 years old. People love my pizza Swirls. I love all foods. I love to try complicated recipes for fun and I make alot of my own breads. My kids love to help me cook I think its a great time to get to communicate with our kids especially when life can get so crazy with school and such, this is a great habit we have gotten into, cooking and chatting LOL. We now have a smoothie night where we make an assortment of smoothies as a dessert, and on occasion we have had smoothies for dinner but that is a rare occasion. Its kids choice and they have fun on recipezaar because I have dedicated a cookbook just to smoothies. My daughter is getting creative in her smoothie endeavors and coming up with some incredible ideas! In Jan 09 I was diagnosed with Breast Cancer and have just began the treatments to get myself back up to speed. *UPDATE* November 2009 I have finished my radiation and chemotherapy and am on the mend. Chemo caused nerve damage in my leg so I am unable to walk without a cane and a brace but otherwise doing great!!!!!!!! <li><a href="">Cooking Q & A Forum Host</a></li> <li><a href="">Desserts Forum Host</a></li> In september of 2009, The Pink ribbon tour came through Wickenburg. The pink ribbon tour are 2 Pink Fire Trucks with the firefighters wearing pink. I had the honor of being one of the people that got to sign my name on the firetrucks as it was beginning a long tour of the United States. It was such an incredible expierience, I could feel the love and healing in the air (Even thought it WAS raining lol) For more information on these incredible people: Here is their web site <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="" height="300" width="400"> Family Pictures. <embed type="application/x-shockwave-flash" wmode="transparent" src="" height="360" width="480"></embed> Some photo's I have taken here on Recipezaar. <embed type="application/x-shockwave-flash" wmode="transparent" src="" height="180" width="600"></embed> <embed type="application/x-shockwave-flash" wmode="transparent" src="" height="180" width="600"> These are some of the fun events here on Zaar that I have participated in and had so much fun with!! <img src="" border="0" alt="Photobucket - Video and Image Hosting"> <img src="" border="0" alt="Photobucket - Video and Image Hosting"> <img src="" border="0" alt="Image hosting by Photobucket"> <img src=""> <img src=""><a href="" target="_blank"> <img src="" border="0" alt="Photobucket - Video and Image Hosting"></a> <img src=""> <img src=""> <img src=""> <img src=""><img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src=""> <img src="">
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