GREEK GYRO RECIPE WITH HOMEMADE GYRO MEAT
Make your favorite American-style Greek gyros at home! This gyro meat recipe combines ground beef and lamb to get that distinctive flavor you find at Greek restaurants. The texture is meatloaf-style rather than restaurant-style, but the flavors are on point. Doing it this way saves tons of time. Top with Tzatziki Sauce, tomatoes, onions, and cucumbers!
Provided by Karen
Categories Main Course
Time 35m
Number Of Ingredients 22
Steps:
- Start by making the Tzatziki Sauce. It needs time to marinate, so get it done first so it can sit in the fridge while you make the rest.
- Make the gyro meat. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Or line with foil and spray with nonstick spray.
- If you have a food processor, use it to finely chop the onion and garlic. If not, use a knife to chop finely.
- In a large bowl, add all gyro meat ingredients: 1 pound ground beef, 1 pound ground lamb, 2 tablespoons butter OR bacon grease,* 2 eggs, 1/2 cup milk, 2 tablespoons lemon juice, 1 cup Panko crumbs, chopped onion, minced garlic, 4 teaspoons kosher salt (see note), 2 teaspoons black pepper, 2 teaspoons oregano, 1/2 teaspoon rosemary, 1 teaspoon thyme, 2 teaspoons cumin, 1 teaspoon marjoram. (It's ok if you don't have the marjoram.)
- Combine the meat using your hands. I like to wear disposable gloves when I do this. Using your hands feels a little weird, but it mixes the meat so much faster and more evenly than using a spoon, resulting in nice tender meat (as opposed to being overworked.)
- Shape the meat into about 10 oval patties. See photos. Line them up on the pan making sure they are not touching each other.
- Bake at 350 for about 15-20 minutes, or until a meat thermometer reaches 160 degrees F. Remove from the oven and keep warm.
- Meanwhile, prepare the gyro toppings: Thinly slice a red onion. Slice the tomatoes. Slice the cucumbers. Warm the pita bread either in the microwave or in the still-warm oven. Chop extra fresh dill, if you want.
- How to construct your gyro: Add a layer of Tzatziki Sauce to a warm pita. Slice a gyro patty in half lengthwise for easier eating, and place on top of Tzatziki. Garnish with red onion, tomatoes, cucumbers, and fresh dill. Devour!
- Gyros are traditionally served with french fries, or you could try it with these 3 ingredient Roasted Potatoes. It would also be great served with this Greek Salad!
Nutrition Facts : ServingSize 1 g, Calories 726 kcal, Fat 43 g, SaturatedFat 15 g, Cholesterol 147 mg, Sodium 2088 mg, Carbohydrate 54 g, Fiber 4 g, Sugar 8 g, Protein 32 g, TransFat 1 g, UnsaturatedFat 16 g
GYROS
Make your own gyros meat to serve on pita bread or over basmati rice with lettuce, onions, tomatoes, tzatziki sauce, and feta.
Provided by Lan Sutton
Categories Meat and Poultry Recipes Lamb Ground
Time 1h35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Process red onion in a food processor until finely minced. Scoop onion into a piece of cheesecloth and squeeze as much moisture from the onion as possible. Return onion to food processor; add garlic and process until the garlic is well integrated. Blend marjoram, rosemary, kosher salt, and black pepper into the onion mixture.
- Gradually blend ground beef and ground lamb with the onion and seasoning mixture by alternately adding small amounts of each meat to the mixture and processing until well incorporated before adding the next batch.
- Firmly pack the meat mixture into a loaf pan, assuring no air pockets are trapped in the meat.
- Bake in the preheated oven until no longer pink in the center, about 75 minutes. An instant-read thermometer inserted into the center should read at least 175 degrees F (80 degrees C). Drain grease and slice thinly to serve.
Nutrition Facts : Calories 223.8 calories, Carbohydrate 1.3 g, Cholesterol 79.8 mg, Fat 14 g, Fiber 0.4 g, Protein 21.7 g, SaturatedFat 5.7 g, Sodium 537.5 mg, Sugar 0.2 g
GYRO MEAT
I got this recipe from the newspaper years ago, and make it frequently. I serve it with my cucumber yogurt sauce, which I'm also posting. Be warned- It is very garlicky. Also, use less pepper if you're using all beef instead of lamb.
Provided by Shaye
Categories Lamb/Sheep
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine ingredients in a bowl, and shape into 1/2 inch thick patties.
- Broil 8-10 minutes until no longer pink.
- Slice thinly and serve with pita bread, sliced tomatoes, thinly sliced onion, cucumber yogurt sauce.
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!
Provided by steve in FL
Categories < 4 Hours
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- 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.
GYRO MEAT RECIPE
Make doner kababs or gyros at home, with this gyro meat recipe. This gyro meat recipe is so simple to make, but it authentic and turns out delicious. If you've ever wanted to make restaurant-style gyro meat at a home, you've found the best gyro meat recipe ever.
Provided by URVASHI PITRE
Categories Main Courses
Time 1h10m
Number Of Ingredients 9
Steps:
- Place onions, garlic into a large food processor and process until finely chopped but not liquefied.
- Add meat and all the seasonings and grind for another 3-5 minutes. Do not skip this step. If you do, it will be like ground beef with some weird seasonings in it. Grind it until it's a big, huge, sticky mess that you wonder how you will ever clean up.
- Since writing this recipe I've discovered a faster way to do this, which is to use your stand mixer with the paddle. Paddle the living daylights out of the meat with the spices until it's a sticky mess. This is a lot easier to clean up than a blender, and the end result is the same. So use whatever you have that works for you.
- Put into a foil pan, and smooth out the top, and bake at 350 for 60 mins, or until it reaches an internal temperature of 175-180
- Take it out of the oven and drain all the fat.
- Cover it with foil and then place something heavy on it to compress it. I put a cast iron skillet on top and then carefully placed 3 cans of beans on top of the skillet to compress it.
- Let it rest for 30 mins and then slice into thin slices.
- Gyros!
Nutrition Facts : Calories 236 kcal, Carbohydrate 2 g, Protein 22 g, Fat 15 g, ServingSize 1 serving
FAVORITE MEAT LOAF GYROS
This is definitely a different gyro meat recipe, yet it is so good! I slice leftover meat in individual portions and freeze for any time I crave a gyro. -Sharon Rawlings, Tampa, Florida
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the egg, garlic, oregano, kosher salt and pepper. Crumble lamb and beef over mixture; mix well. , Pat into an ungreased 9x5-in. loaf pan. Bake, uncovered, at 350° for 60-70 minutes or until no pink remains and a thermometer reads 160°. Cool completely on a wire rack. Refrigerate for 1-2 hours., For sauce, in a small bowl, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Cover and refrigerate until serving. , Brush pita breads with 1 tablespoon oil; heat on a lightly greased griddle for 1 minute on each side. Keep warm. Cut meat loaf into very thin slices. In a large skillet, fry meat loaf in remaining oil in batches until crisp. , On each pita bread, layer the tomato, onion and meat loaf slices; top with some tzatziki sauce. Carefully fold pitas in half. Serve with remaining sauce.
Nutrition Facts : Calories 475 calories, Fat 22g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 918mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.
TRADITIONAL GYRO MEAT
This Greek/Lebanese style meatloaf is sliced and served with pita bread, tzatziki, and tomatoes for a delicious gyro that is the closest I've come to emulating my favorite Mediterranean restaurant. The preparation time seems long, but most of it is resting time, so you can be doing other stuff! You can substitute pork or chicken for the ground lamb and beef if you prefer.
Provided by The Dread Pirate Paramour
Categories Meat and Poultry Recipes Lamb Ground
Time 2h
Yield 10
Number Of Ingredients 11
Steps:
- 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.
- Preheat oven to 325 degrees F (165 degrees C).
- 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.
- 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.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 1.9 g, Cholesterol 58.7 mg, Fat 11.7 g, Fiber 0.5 g, Protein 15.7 g, SaturatedFat 4.7 g, Sodium 96.7 mg, Sugar 0.5 g
GYRO MEAT WITH TZATZIKI SAUCE
Follow Alton Brown's Food Network recipe to make Gyro Meat with Tzatziki Sauce at home; the creamy cucumber-yogurt sauce goes perfectly with ground lamb.
Provided by Alton Brown
Categories main-dish
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
- Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
- To cook in the oven as a meatloaf, proceed as follows:
- Preheat the oven to 325 degrees F.
- Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
- To cook on a rotisserie, proceed as follows:
- Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
- Preheat the grill to high.
- Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
- Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
- Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
- Yield: 1 1/2 cups
HOMEMADE GREEK-AMERICAN STYLE GYRO MEAT
Make this classic restaurant-style gyro meat at home. Gyros are the most popular Greek sandwich and it is very easy to make. In Greece, layers of meat are roasted on a spit then sliced and served in a pita with tzatziki sauce. The Greek-American version is made with thinly sliced meatloaf made with beef and lamb. Follow this recipe and make a few extra batches for those busy weeknights.
Provided by Dimitra Khan
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees Fahrenheit, 163 degrees Celsius.
- Place the garlic cloves in a food processor and pulse until very finely chopped.
- Add onion and puree until smooth.
- Add ground meat with all of the spices. Pulse until the mixture becomes like a paste. Scrape down the sides of the bowl in between pulses.
- Place the mixture in a loaf pan. Compact it as much as possible.
- Bake for 45 minutes till 1 hour.
- Allow the pan to cool at room temperature completely. Refrigerate at least 2 hours before removing from the pan.
- Remove from pan onto a cutting board. Using a sharp serrated knife, slice it thinly. Pour all of the pan juices over the slices along with any of the fat that has gelatinized. It adds so much flavor when heating it up for the sandwiches.
- At this point, the gyro slices can be placed in a freezer-safe bag and frozen for future use.
- To make the Gyro sandwiches, place a cast iron pan over medium heat and cook the gyro slices until they are browned on both sides.
- Warm the pita bread slightly. Place some chopped lettuce, onion and tomato slices over the pita, the warm gyro slices and tzatziki sauce with crumbled feta. Serve immediately.
- Enjoy!
ZESTY GYROS WITH HOMEMADE LAMB GYRO MEAT
Zesty Gyros with Homemade Lamb Gyro Meat Recipe - The secret for enjoying the best authentic Greek-style gyros at home is our easy lamb meatloaf recipe, made in the oven with no spit roaster required!
Provided by Sommer Collier
Categories Lunch Main Main Course Sandwiches
Time 55m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Set out a 9X5 inch loaf pan and line it with foil.
- In a large mixing bowl, combine the ground lamb, grated red onion, and all herbs and spices. Mix by hand until smooth.
- Press the meat mixture firmly and evenly into the loaf pan.
- Bake for 30-35 minutes.
- Meanwhile, prep all the toppings for the gyros.
- Carefully lift the meatloaf out of the pan by and edges of the foil. Drain off any juices. Place the meatloaf on a cutting board and peel off the foil.
- Use an electric knife (or serrated knife) to slice the lamb gyro loaf into extra-thin strips.
- You can use the soft meat strips as-is. Yet, to get the traditional crispy edges, created by a vertical broiler rotisserie, lay the gyro strips on a foil lined rimmed baking sheet. Set under the broiler for 2-4 minutes until the gyro meat looks dark and crispy. (Keep an eye on it!)
- Then warm the pitas in the microwave for 30-60 seconds.
- Sprinkle a small amount of shaved lettuce on the pitas. Top them with several strips of gyro meat. Then sprinkle with tomatoes, onions, feta, and mint leaves. Serve with plenty of Tzatziki Sauce.
Nutrition Facts : ServingSize 1 gyro, Calories 564 kcal, Carbohydrate 39 g, Protein 27 g, Fat 33 g, SaturatedFat 14 g, Cholesterol 96 mg, Sodium 1206 mg, Fiber 3 g, Sugar 3 g
HOMEMADE GREEK GYROS WITH TZATZIKI SAUCE (KEBABS*)
My version of Alton Brown's delicious gyro recipe.
Provided by adapted by Christina Conte
Categories Main Courses
Time 1h35m
Number Of Ingredients 12
Steps:
- Run the onion in a food processor for about 15 seconds. Place the onion in the center of a kitchen towel and squeeze out the juice and return to the food processor.
- Add the meat, garlic, spices, salt and pepper to the onion, and process. Do so until it looks like a fine paste, about a minute. Place the mixture in a loaf pan and press evenly.
- Bake in a water bath (place loaf pan inside another pan filled with water) at 325°F (165°C) for about an hour or more until temperature reaches 165-170°F (75°C.)
- Remove from the oven, drain fat, and place on a cooling rack.
- Cover meat with aluminum foil and a heavy weight (Alton suggests a brick) for about 15 minutes until internal temperature is 175°F (79°C) (I found the times are not quite accurate, and I didn't know if the brick actually had an effect, but I think the important part is getting the meat to the correct temperature.)
- Place meat on a cutting board and slice as thinly as possible with an electric knife (using anything else would be much more difficult.)
- I added the following step myself as I think it mimics the rotisserie a bit more. Add a few slices to a nonstick frying pan (very little or no oil) and heat gently until the meat browns a little.
- In another pan, heat the pita bread.
- Finally, place the meat on one half of the pita, topped with tzatziki sauce, lettuce, tomatoes, and onion. You could also put a little Greek dressing on the tomatoes too (extra virgin olive oil, vinegar, salt, oregano.)
- Serve Homemade Greek Gyros with rice pilaf or a Greek salad, and enjoy!
Nutrition Facts : Calories 343 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 106 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 30 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 gyro, Sodium 692 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
GYRO MEAT RECIPE
Adapted from J. Kenji López-Alt's recipe via Serious Eats. To assemble gyros, you'll need pita bread, tzatziki sauce, thinly sliced onion and chopped tomato.
Provided by Marissa Stevens
Categories Main Course
Number Of Ingredients 8
Steps:
- To a medium bowl add lamb, salt, pepper, oregano and cumin. Mix with your hands until thoroughly combined. Cover and refrigerate 1 hour.
- Preheat oven to 300˚F.
- Add onion and garlic to the bowl of a food processor and pulse several times to mince; scrape down sides with a rubber spatula. Add lamb mixture and bacon pieces; process to a smooth puree, scraping down sides as necessary.
- Line a baking sheet with foil. Transfer meat mixture to center. Wet hands and form meat into a rectangle, approximately 8-inches long, 5-inches wide and 1 1/2-inches high.
- Bake 30 to 35 minutes until an instant read thermometer reads 155˚F. Remove from oven and let stand 15 minutes before slicing.
- Adjust oven rack to highest position and preheat broiler. Line baking sheet with foil.
- Transfer loaf to a cutting board and carefully slice crosswise into 1/8-inch thick slices. Arrange slices on prepared baking sheet, leaving a little room between each one. Broil 2 minutes, until slices are hot and edges are crispy. Remove from oven and tent with foil.
- Serving Suggestion: Warm pita bread and spread with a thick layer of tzatziki sauce, pile on gyro meat slices and top with thinly sliced onion and chopped tomato.
Nutrition Facts : Calories 418 kcal, Carbohydrate 2 g, Protein 22 g, Fat 35 g, SaturatedFat 14 g, Cholesterol 97 mg, Sodium 1372 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GYRO MEAT RECIPE
Want the all-popular Greek recipe that you're going to love? Use this unique method to make homemade gyro meat! Then serve it up in a pita with tomatoes, onions, lettuce, and tzatziki sauce for a delicious lunch or dinner.
Provided by The Foreign Fork
Categories Main Course
Time 1h55m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. In a medium pot, bring 1 ½ cups of water to a boil.
- Put 1 sweet yellow onion in the bowl of a food processor and pulse until the onion is pureed.
- Put the pureed onion in a paper towel and bring together the corners. Squeeze out any excess water from the onion.
- Return the onion to the food processor along with the rest of the ingredients (1 lb ground beef, 1 lb ground lamb, 2 tsp minced garlic, 1 tsp marjoram, 1/2 tsp dry rosemary, 1/2 tsp salt, and 1/4 tsp black pepper). Pulse until everything is fully combined.
- Put the mixture in an 8.5 x 4.5 x 2.5 loaf pan and press down. Fill a separate 9x13 pan with the boiling water.
- Put the loaf pan with the meat on the middle rack of the preheated oven and put the 9x13 pan on the bottom rack. Bake for about 60 minutes until the internal temperature of the meat reaches 165 degrees Fahrenheit.
- Remove the loaf pan from the oven and pour off the excess grease.
- Put the loaf pan on a cooling rack, cover it with aluminum foil, then place something heavy on top of the pan (you can use a foil-covered brick for best results. I used 3 cans and then placed a cast iron skillet on top.)
- Let the gyro meat rest for about 30 minutes until cooled and dense.
- Remove the meat from the loaf pan. Use a serrated knife to cut the gyro meat into slices.
- Heat the 1-2 tbsp vegetable oil in a cast iron skillet over medium heat. Add the gyro slices to the pan and fry until the meat is browned on both sides.
- Assemble in a warm pita with meat, onions, tomatoes, lettuce, and tzatziki sauce. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 674 kcal, Carbohydrate 42 g, Protein 33 g, Fat 41 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 115 mg, Sodium 795 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 17 g
GYRO MEAT
Steps:
- 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.
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GYRO MEAT - BEAUTIFUL MAKE-ABLE RECIPES | THE MODERN PROPER
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Ratings 1Calories 244 per servingServings 8
- Dump the onions out onto the center of a thin kitchen towel set over a colander, gather up the ends of the towel, and squeeze out the liquid from the onions over the colander or sink.Place the onions into a mixing bowl along with the lamb, beef, garlic, oregano, cumin, garlic powder, thyme, black pepper, salt and olive oil
- Mix well with your hands until mostly combined.Place the meat mixture into the food processor, and pulse until finely chopped and the mixture resembles a coarse paste, about 2 minutes.Pack the meat mixture into a 9x5 inch loaf pan, press the meat mixture down firmly making sure there are no air pockets.Bake until the gyro meat reaches an internal temperature of 165° F on an instant read meat thermometer, about 50-60 minutes
- RESERVE ALL PAN JUICES.Let the meat cool for 20-30 ,minutes before slicing very thinly.This last step is optional
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- Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator. Greek yogurt will not let out much excess liquid, but if using regular yogurt, this step will be more necessary than with Greek yogurt.
- Form the meat mixture into a loaf shape and on plastic wrap or foil. Roll the mixture tightly, removing any air pockets. Twist the ends of the wrap until the wrap is tight. Refrigerate for at least 2 hours (or up to overnight), to allow the mixture to firm up enough to cook on the spit.Alternatively, you could cook wrapped in the foil long enough for the mixture to tighten up, but this method is not ideal.
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