Greek Gyro Meat

Name: Greek Gyro Meat
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 6 -8
Ingredients: 1 lb lean ground beef; 1 lb ground lamb; 2 cups breadcrumbs; 1 white onion, grated; 4 garlic cloves, pressed; 3 tsp salt; 1 tsp pepper; 1 tbsp dried oregano; 2 tsp cumin; 1 small tomato, grated; 4 tbsp avocado oil; 2 tbsp red wine vinegar; 2 tbsp plain greek yogurt

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Additional Time
30 mins
Total Time
2 hrs
Servings
6 -8
Calories
415 kcal
Course
Main Course
Cuisine
Greek

Greek Gyro Meat

Ulric Berry

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This Greek Gyro Meat recipe recreates traditional street food in an easy, at-home version that is flavorful and versatile.

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Ingredients

Servings

1 lb lean ground beef
1 lb ground lamb
2 cups breadcrumbs
1 white onion, grated
4 garlic cloves, pressed
3 tsp salt
1 tsp pepper
1 tbsp dried oregano
2 tsp cumin
1 small tomato, grated
4 tbsp avocado oil (we love to use Chosen Foods)
2 tbsp red wine vinegar
2 tbsp plain greek yogurt

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Instructions

Preheat oven to 400F.
In a large bowl mix all of the ingredients together in a bowl using your hands or a spatula to ensure everything is combined.
Use a vertical spit (meant for oven use) OR use an onion half as a base and position two-four skewers vertically into the onion like a spit on a sheet pan lined with foil.
You're going to form the meat mixture around the vertical spit, sort of creating a stand-up ‘meatloaf’ - here's how:Start by adding meat to the base of the spit, about 2 inches in height and 4 inches wide, forming the meat around the spit in a circular shape. Use a long piece of tin foil, folded in half lengthwise and wrap around to create a tall collar. Use oven safe clips to hold in place or fold over around the top to hold in place. Fill the collar with the rest of the meat mixture, a handful at a time, putting the handful through the spit each time. Gently press down after each addition. Once the collar is filled, use one more long piece of tin foil, folded over twice lengthwise, wrapping it around the base of the collar - it will touch the base of the pan.
Bake for 45 minutes and then remove the foil collars. Baste the meat with the pan juices and then bake for 30-45 more minutes or until the internal temperature of the meat reaches 160°F, baste the meat with any pan juices again during the second half of cooking. Let cool for 30 minutes before slicing / carving off slices. Serve with pita, tzatziki or use to top our Gyro fries recipe.

Notes

Serve with our
pita
recipe,
tzatziki
or use to top our
Gyro fries
recipe.
If you don't want to use lamb, substitute with an equal amount of lean ground beef.
Serve with our pita recipe, tzatziki or use to top our Gyro fries recipe.
If you love this recipe, try our Greek Chicken Gyros (Authentic Cooking Method)

Nutrition Information

Show Details

Calories 415kcal (21%) Carbohydrates 22.7g (8%) Protein 26.2g (52%) Fat 23.7g (36%) Saturated Fat 7.8g (39%) Polyunsaturated Fat 2.7g Monounsaturated Fat 11.4g Trans Fat 0.1g Cholesterol 75.4mg (25%) Sodium 1144mg (48%) Fiber 1.9g (8%) Sugar 2.8g (6%)

Nutrition Facts

Serving: 6-8

Amount Per Serving

Calories 415 kcal

% Daily Value*

Calories	415kcal	21%
Carbohydrates	22.7g	8%
Protein	26.2g	52%
Fat	23.7g	36%
Saturated Fat	7.8g	39%
Polyunsaturated Fat	2.7g	16%
Monounsaturated Fat	11.4g	57%
Trans Fat	0.1g	5%
Cholesterol	75.4mg	25%
Sodium	1144mg	48%
Fiber	1.9g	8%
Sugar	2.8g	6%