Lamb Gyros Recipe with Tzatziki Sauce
User Reviews
4.5
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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
362 kcal
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Course
Main Course
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Cuisine
Greek
Lamb Gyros Recipe with Tzatziki Sauce
Description
The recipe begins by finely chopping red onion in a food processor and squeezing out its juice before mixing it with ground lamb, garlic, marjoram, rosemary, oregano, salt, and black pepper. The mixture is processed until it forms a sticky, dough-like paste. It is then shaped evenly into a loaf and slow-cooked in a water bath at 325°F for 60 to 75 minutes, ensuring gentle cooking for tenderness. After cooking, excess fat is drained, and the meatloaf is cooled and compressed with weight to firm it and improve sliceability. The firmed loaf is then thinly sliced for assembling gyros.
The gyros are served using pita bread filled with slices of the lamb mixture, topped with fresh lettuce leaves, tomato slices, and raw onion rings. The herbs and spices infuse the meat with a savory, aromatic profile. Cooking in a water bath helps keep the lamb tender and moist. The compression step ensures the gyro meat holds together well when sliced and handled.
Cooked gyro meat can be refrigerated in airtight containers for 3 to 4 days or frozen for up to 2 months. For reheating, thaw overnight in the refrigerator and warm slices gently in a skillet or the oven to maintain texture. Microwaving is not recommended as it may toughen the meat.
Ingredients
GROUND LAMB GYRO MEAT
- 1 lb. lamb lower the fat content the better, ground
- ½ red onion chopped, large
- 2 Tbsp garlic minced
- 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 and process until finely chopped.
- Remove the onion from the food processor and place it in a tea towel, squeezing to remove all the juices.
- Return the onion to the food processor with the remaining ingredients.
- Pulse for approximately 1 minute until you get a paste-like consistency. TIP: The gyro lamb mixture will form 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 it to cool for 5-10 minutes, and place it on a wire rack (I also put a pan under the oven rack to catch any drippings). Place a heavy object on top to compress the gyro meat. I used a cast-iron skillet with 3 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, so the texture is like it came off your rotisserie grill!
- Serve in pita bread with lettuce, sliced tomato, and thinly sliced onion. Don't forget to add our highly-rated Authentic Greek Tzatziki sauce. You can also garnish your gyro with crumbled feta cheese and diced cucumbers.
Notes
- After cooking, compress the lamb meat loaf with weight for 5-10 minutes to achieve firmness for slicing.
- Store cooked gyro meat in an airtight container refrigerated up to 3-4 days.
- Freeze sliced gyro meat in freezer-safe packaging for up to 2 months.
- Reheat thawed meat gently in a skillet or oven; avoid microwave reheating to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7servings
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 362kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 17g | 34% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 47mg | 16% |
| Sodium | 1013mg | 42% |
| Potassium | 385mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 2030IU | 41% |
| Vitamin C | 11mg | 12% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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