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