Homemade Gyro Meat
Directions
- 1In a food processor, purée the small onion and three cloves of garlic.
- 2Add four ounces of bacon to the food processor and pulse until fine.
- 3Add two pounds of ground lamb, 1 Tbsp salt, 1 tsp cumin, 1 Tbsp oregano, 1/2 tsp pepper, and some Aleppo pepper to the food processor.
- 4Process the mixture for a minute or two until it gets nice and sticky, resembling a paste, not like hamburger meat.
- 5Transfer the meat mixture onto a sheet tray lined with parchment paper and mound it into a loaf shape.
- 6Cook the gyro meat in a 325-degree oven or smoker for 30 to 40 minutes, or until the internal temperature reaches 155 degrees Fahrenheit.
- 7Pop the cooked gyro meat into the fridge to cool completely.
- 8Once cooled, cut the gyro meat into about quarter-inch slices.
- 9Drop the sliced gyro meat into a hot pan with some oil and keep flipping it until it's nice and golden brown all over.
- 10Assemble your gyro on Greek pita with tzatziki, the cooked gyro meat, onions, tomatoes, and cucumbers.
Ingredients
- 1 small small onion
- 3 cloves garlic
- 4 oz bacon chopped
- 2 lb ground lamb
- 1 Tb salt
- 1 tsp cumin
- 1 Tbsp oregano
- 0.5 tsp pepper
- 1 tsp Aleppo pepper
- oil
- tzatziki
- tomatoes
- onions
- cucumbers
- Greek pita
Equipment
food processorsheet trayparchment paperovensmokermeat thermometerpan
Tips
- If you want to use other meats, you can omit the bacon, just make sure the meat has enough fat.
- Cooling the gyro meat completely will make slicing easier; you can even leave it in the fridge overnight.
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