1/1 Photo of Alton Brown's Gyro Meat Recipe
3 hrs 30 mins
1 hr 15 mins
2 hrs 15 mins
This is a good version of gyro meat. I like to mix in a little ground beef with the lamb. Cooking times are approximate and include resting times. There are a lot of steps but it is easier than it looks. And the end result is worth it.
My Private Note
Units: US | Metric
- 1 medium onion, shredded
- 907.18 g ground lamb
- 14.79 ml finely minced garlic
- 14.79 ml dried marjoram
- 14.79 ml dried ground rosemary
- 9.85 ml kosher salt
- 2.46 ml fresh ground black pepper
- 6-8 pita bread (homemade is best)
Tzatziki Sauce (storebought or use recipe below)
- 1Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel.
- 2Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
- 3Return the onion to the food processor and add the lamb (and beef if using), 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.
- 4TO COOK IN OVEN as a meatloaf, proceed as follows:
- 5Preheat the oven to 325 degrees F.
- 6Place the mixture into a loaf pan, making sure to press into the sides of the pan.
- 7Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F.
- 8Remove from the oven and drain off any fat.
- 9Place 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.
- 10Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
- 11TO COOK ON ROTISSERIE proceed as follows:
- 12Form 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.
- 13Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets.
- 14Once 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.
- 15Preheat the grill to high.
- 16Place 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.
- 17Cook on high for 15 minutes.
- 18Decrease 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.
- 19Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees.
- 20Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
- 21Tzatziki Sauce Directions:
- 22Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
- 23Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid.
- 24In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint.
- 25Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week. Yield: 1 1/2 cups sauce.
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Nutritional Facts for Alton Brown's Gyro Meat Recipe
Serving Size: 1 (279 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 685.1
- Calories from Fat 371
- Total Fat 41.2 g
- Saturated Fat 17.6 g
- Cholesterol 121.1 mg
- Sodium 1057.1 mg
- Total Carbohydrate 42.5 g
- Dietary Fiber 2.3 g
- Sugars 6.2 g
- Protein 34.2 g