Authentic Gyro Meat

Serves 1
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Directions

  1. 1Put a whole onion and several cloves of garlic in a food processor and turn them into a paste.
  2. 2Ring out the onion and garlic paste until there's no liquid left.
  3. 3Combine salt, oregano, cumin, coriander, paprika, black pepper, cinnamon, and a little bit of ground cloves.
  4. 4Mix the seasoning and the onion and garlic paste into 1 lb of ground beef and 2 lbs of ground lamb.
  5. 5Process the entire meat mixture in a food processor, doing little bits at a time to avoid burning out the motor, until the meat is tacky and sticky.
  6. 6Pack the meat into an 8x8 baking dish as tight as possible, smearing it around to remove air holes.
  7. 7If time allows, refrigerate the packed meat for a couple of hours.
  8. 8Place the 8x8 dish in a larger baking dish and fill the larger dish halfway up the sides with hot water.
  9. 9Cook until the internal temperature of the meat reaches 165 degrees Fahrenheit.
  10. 10After removing from the oven, smash the meat down to ensure it is really packed together.
  11. 11Refrigerate the meat, ideally overnight, until it is cool before slicing it thin.
  12. 12Sear the thin slices, using a little bit of butter for browning.

Ingredients

  • 1 whole onion
  • several garlic cloves
  • salt
  • oregano
  • cumin
  • coriander
  • paprika
  • black pepper
  • cinnamon
  • a little bit ground cloves
  • 1 lb ground beef
  • 2 lbs ground lamb
  • a little bit butter

Equipment

food processor8x8 baking dishlarger baking dish

Tips

  • Process the meat mixture in a food processor to achieve the correct gyro texture.
  • Pack the meat into the baking dish as tightly as possible, removing air holes.
  • Refrigerate the cooked meat overnight for easier, thinner slicing.
  • Sear the thin slices with butter for browning.