How do I make gyro meat?

Question

I want to make gyro meat without a processor. I have access to ground lamb and beef, I know I can't get the gyro loaf texture without one but I'm more concerned with the flavor. How do I create thay "gyro" flavor? What all do I need? Anyone have a recipe?

Answer 1

Here is the recipe we use:



1 pound ground lamb

1/2 cup very finely chopped (or shredded) onion

2 teaspoons fresh minced garlic

3/4 teaspoon salt (preferably sea salt)

1/2 teaspoon dried ground marjoram

1/2 teaspoon dried ground rosemary

1/4 teaspoon black pepper



Mix everything together and let sit in the fridge for 1-2 hours.



Blend in a food processor for about 1 minute. (When cooked, this will help give it a more traditional gyro feel on your palate. Otherwise, it just looks like cooked minced meat.)



Form into an oblong around a spit, and slow cook over a grill for around 30-45 minutes, cooking far from the coals, and rotating slowly. Alternatively, bake in the oven in a meatloaf shape for about 45 minutes to 1 hour, at 325 degrees F. It should be a bit dry.

Answer 2

Alton Brown did Gyros on one of his Good Eats show I am sure the recipe and instructions are available at Food Network.

Answer 3

I know Greek and Turkish chefs here in Toronto who make there own, spiced as they please, if you make up the meat mix add some oregano, garlic, cumin and paprika, salt and pepper, a mix of lamb and beef is fine, roll it into a log, cover with plastic wrap and foil, freeze until half solid, unwrap and either cook in the oven or if you have spit, rotated on a gas/charcoal grill, slice with an electric carving knife if you have one for thin slice, or a long straight knife will do, the accompaniments to are important, the veg garnishes, tzatziki, pitas make sure there fresh and large enough to hold the meat and fixings, I even wrap mine in foil to form them

Answer 4

When I want those kinds of flavors but only have ground meat I usually use a kefta recipe. Kefta is SO easy and pretty much anything goes. You can put it in meatballs or do long strips like gyro meat. You can grill, pan fry or bake it...whatever you prefer.



Kefta is SO tasty and you can certainly serve it gyro-style in a pita with tzatziki or hummus, onion, feta, tomatoes, lettuce or cabbage, etc.

Answer 5

Here is the recipe I have used but I stop after mixing it all together and just make Gyro burgers.



Gyro meat



1/2 onion, cut into chunks



1 1/2 pound ground beef



1/2 pound ground lamb



1 tablespoon minced garlic



1 teaspoon dried oregano



1 teaspoon ground cumin



1 teaspoon dried marjoram



1 teaspoon ground dried rosemary



1 teaspoon ground dried thyme



1 teaspoon ground black pepper



1/4 teaspoon sea salt



Directions

1.Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.



2.Preheat oven to 325 degrees F (165 degrees C).



3.Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.



4.Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.