Gyro Meat
This Gyro Meat is SO FLAVORFUL! A simple blend of ground lamb and beef with aromatic spices, perfect for homemade pita wraps or salads.
Servings: 4 servings
Ingredients
- 1 pound ground lamb meat
- 1 pound lean ground beef
- 1 large white onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons gyro seasoning
Instructions
- Finely chop the onion and mince the garlic. Using a food processor can save time and ensure a consistent texture.
- In a large mixing bowl, combine the ground lamb and ground beef. Mix them together until well blended.
- Add the chopped onion, minced garlic, and gyro seasoning to the meat mixture. Mix thoroughly to evenly distribute.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Shape the meat mixture into a loaf about 2 inches thick and place on the baking sheet.
- Bake the gyro meat for 25-30 minutes or until internal temperature reaches 160°F (71°C).
- Remove meat from oven and let rest for 10 minutes to allow juices to redistribute. Slice thinly before serving.
Equipment
- Mixing Bowl
- Food Processor
- Baking Sheet
- Meat Thermometer
Notes
- Use a meat thermometer to ensure the gyro meat is cooked safely and remains juicy.
- Do not overmix the meat to avoid a dense texture.
- Leftover meat can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.