Lamb and Beef Gyros Recipe with Authentic Greek Tzatziki Sauce
User Reviews
4.1
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Additional Time
50 mins
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Total Time
2 hrs 20 mins
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Servings
7 servings
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Calories
368 kcal
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Course
Main Course
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Cuisine
Greek
Lamb and Beef Gyros Recipe with Authentic Greek Tzatziki Sauce
Description
This recipe blends lean ground lamb and beef with chopped red onion that’s squeezed to remove moisture, garlic, and a mix of Greek herbs for authentic flavor. The mixture is pulsed in a food processor to a paste-like consistency and then shaped into a meatloaf. Cooking in a water bath at 325°F gently bakes the loaf, ensuring even cooking and moist texture. After baking, the meat is drained of excess fat and pressed under weight to compact it, helping with slicing.
The gyro meat is served in pita bread with lettuce, tomato slices, and onion rings, resembling classic Greek gyros. Its texture is tender yet firm enough to hold slices for sandwiches. Accompanied by tzatziki sauce (not detailed here), it provides a fresh, herbaceous complement to the savory meat.
To store leftovers, wrap tightly and refrigerate for 2-3 days or freeze for up to 2-3 months. Reheat gently in an oven or skillet for best texture; avoid microwaving which can toughen the meat.
Ingredients
Ground Lamb and Beef Gyro Meat
- ½ pound lamb lower the fat content the better, ground
- ½ lb. ground beef lower the fat content the better
- ½ red onion chopped, large
- 2 Tbsp garlic minced cloves
- 2 tsp marjoram
- 2 tsp rosemary
- 2 tsp oregano
- 2 tsp salt
- 2 tsp black pepper
Sandwich
- 7 pita bread
- 7 lettuce leaves
- 7 tomato slices
- 4 onion slices
Instructions
- Place the red onion in a food processor bowl and process until finely chopped.
- Remove the onion from the food processor and place it in a tea towel, squeezing it to remove all the juices.
- Return the onion to the food processor with the remaining ingredients and pulse for approximately 1 minute until you achieve a paste-like consistency. The gyro meat mixture will come together in the food processor, similar to a ball of dough.
- Place the mixture in a glass baking dish. Flatten and smooth the meat into a nice meatloaf shape.
- Place in a water bath and cook at 325°F (163°C) for 60-75 minutes, or until you reach an internal temperature of 165°F-170°F (74°C-77°C).
- Once removed from the oven, drain the fat.
- Allow to cool for 5-10 minutes, then place on a wire rack (I also put a pan under the rack to catch any drippings) and place a heavy object on top to compress the gyro meat. I used a cast-iron skillet with three cans inside for additional weight.
- Remove the weight and let rest for 30 minutes.
- Slice the meat into desired-sized slices.
- Place meat slices on a baking sheet and broil for 3-5 minutes until crispy.
- Serve in warm pita bread with lettuce, sliced onion, sliced tomato, and this Authentic Greek Tzatziki Sauce. Enjoy!
Notes
- Wrap cooled gyro meat tightly and refrigerate for up to 2-3 days or freeze up to 2-3 months for longer storage.
- Reheat gently in the oven at 350°F or in a skillet; avoid microwaving to prevent toughening the meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7servings
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 368kcal | 18% |
| Carbohydrates | 39g | 13% |
| Protein | 23g | 46% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 60mg | 20% |
| Sodium | 1046mg | 44% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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