Can I make gyro meat with only ground beef?

Yes, you can make gyro meat using only ground beef if you prefer or if lamb is unavailable. However, using a blend with lamb provides a more traditional and complex flavor profile.

Why do I need to process the gyro meat in a food processor?

The food processor emulsifies the proteins, creating a dense and uniform paste. This is what gives gyro meat its signature tight texture that allows it to be sliced very thin without crumbling.

How should I store leftover gyro meat?

Store leftover gyro meat in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the sliced meat for up to 3 months.

gyro meat Recipe: 7 Tips for Perfect Homemade Greek Meat

Name: Authentic Homemade Gyro Meat
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Greek
Ingredients: 1 lb ground lamb; 1 lb ground beef (80/20); 1 large yellow onion, coarsely chopped; 4 cloves garlic, minced; 1 tbsp dried marjoram; 1 tbsp dried rosemary; 2 tsp kosher salt; 1/2 tsp freshly ground black pepper

Ingredients

Scale

1 lb ground lamb
1 lb ground beef (80/20)
1 large yellow onion, coarsely chopped
4 cloves garlic, minced
1 tbsp dried marjoram
1 tbsp dried rosemary
2 tsp kosher salt
1/2 tsp freshly ground black pepper

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Instructions

Step 1: Pulse the onion and garlic in a food processor for about 30 seconds until it becomes a fine paste.
Step 2: Place the onion/garlic mixture in a fine-mesh strainer or cheesecloth and squeeze out as much liquid as possible; discard the liquid.
Step 3: In a large bowl, mix the ground lamb, ground beef, onion pulp, and all spices by hand until thoroughly combined.
Step 4: Return the mixture to the food processor in batches and process for 1-2 minutes until it becomes a fine, tacky paste.
Step 5: Pack the meat paste into a 9x5 inch loaf pan, pressing down firmly to ensure there are no air bubbles.
Step 6: Bake at 300°F (150°C) for 45-60 minutes, or until the internal temperature reaches 165°F (74°C).
Step 7: Remove from the oven, drain excess fat, and place a heavy weight on top of the loaf. Let it cool completely while pressed.
Step 8: Once chilled, slice the gyro meat into thin strips and sear in a hot skillet before serving.

Notes

For the best results, let the meat rest under weights in the refrigerator for at least 2 hours before slicing.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Main Dishes & Savory Recipes
Cuisine: Greek

Nutrition

Serving Size: 4 oz
Calories: 320 kcal
Sugar: 1g
Sodium: 680mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 4g
Fiber: 1g
Protein: 24g
Cholesterol: 85mg