It is not only possible to make traditional gyro meat in the house, but it is so fulfilling. I have finally mastered this homemade gyro meat that I have been testing over the years in my kitchen and researching on the real way the Greeks make the gyro meat so it can compete with what you would find in your favorite Mediterranean restaurant.
What Is Gyro Meat Made Of?
Gyro meat is traditionally a blend of ground lamb and beef, which many people would question as to the type of meat gyro meat is.
An original Greek gyro has a mix of mostly half lamb gyro and half beef gyro. Industrial appliances are used in restaurants to make that thick consistency but I have devised a technique that can produce almost the same type of consistency with the help of a food processor.
What is the specific content of gyro meat? Its basic components are ground meats, aromatic spices, fresh garlic as well as onions.
The major distinction between restaurant and homemade gyro is the processing method used in commercial operations using 60 pounds of hydraulic pressure per square inch to fuse the meat but in my case I fuse the meat using a food processor to create a paste-like consistency.
Traditional Gyro Meat Recipe
Essential Ingredients for Authentic Gyro Meat
For the meat mixture:
- 1 pound ground beef gyro meat (80/20 fat ratio is the best)
- 1/2 pound lamb gyro meat, ground (or use more beef)
- 1 small red onion, approximately cut
- 4 cloves fresh garlic
- 1 tablespoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon ground marjoram
- 1 teaspoon ground cumin
- 1 1/2 teaspoons sea salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground coriander
How to Make Gyro Meat Without a Rotisserie
The following is the procedure to follow in preparing gyro meat using my tested method. I have experimented with this mode on more than 15 occasions and the outcome was phenomenal – the visitors could not differentiate between restaurant versions and this version.
Step 1: Season and Rest the Meat
I begin by combining the meat of lamb and beef gyro with all the spices in a large bowl. This is not optional – allow the mixture to rest in the refrigerator at least 2 hours, or overnight.
This resting time helps the salt to absorb into the meat fibers thus giving juicy and delicious results. I did not do this the first time, and the meat was found to be dry and not as cohesive.
Step 2: Process the Aromatics
You have to add onion and garlic to your food processor and pulse it until you have a liquidy paste, there should be no pieces left. This is essential to the authenticity of traditional Greek gyro meat recipes.
I then strain this mix using a tea towel or cheesecloth to get out the excess moisture hence ensuring that the meat does not get too wet during the cooking process.
Step 3: Prepare the Gyro Meat Paste
It is here that the idea of how to prepare gyro meat by hand comes in. Move your trained meat and the mixture of onion and garlic to the food processor.
Turn it on and cook throughout the next 3-4 minutes scraping the sides after each minute. You want a paste-like consistency that is smooth like pate. This processing procedure resembles industrial procedures and forms that thick texture.
The first time I tried this recipe of ground beef gyro meat I under-processed the mixture. It was similar to meatloaf rather than gyro meat. Dare not to work it out to the end – the working of it is wonderful.
Step 4: Shape and Bake
Preheat your oven to 325°F. Prepare a rimmed baking sheet with aluminum foil and oil it. Cut the gyro meat blend into a round loaf that is about 8×5 inches with a thickness of 1 1/2 inches. This particular shape provides the evenness of cooking and easiness of slicing.
Bake between 30-35 minutes till the internal temperature hits 160°F. My measurement is based on an instant-read thermometer, which is placed into the thickest section. Wrap in foil and leave to rest, 15 minutes – this is essential to the retention of moisture.
Ground Beef Gyro Meat Alternative
When in need of a meat substitute or alternative to lamb, a beef lamb gyro meat, I have mastered a 100 percent beef gyro meat meal.
Just replace 1 1/2 pounds of ground beef (with 80/20 being preferable) with 2 tablespoons of olive oils to compensate for the fattiness of lamb. The taste profile alters a little bit – beef-only dishes are more savory, less gamey.
I have also managed to make some good substitutions with ground beef gyros and ground turkey (50/50 mixture) to make them leaner. Moisten with the addition of an additional tablespoon of olive oil.
Vegetarian Gyro Option
Yes, there are vegetarian options of gyro. I tried a mixture of mushrooms, walnuts, and chickpeas which have the same spice mix. Although they are not authentic they are good on their own.
Beef Gyro Seasoning Secrets
The gourmet flavors that gyro meat needs are not complex, and proportions do count. My seasoning mixture of beef gyro is:
- Oregano (dominant herb)
- Marjoram (adds sweetness)
- Rosemary (gives groundedness)
- Cumin (warmth and depth)
- Coriander (citrus notes)
Proper seasoning of gyro meat: When you are going to dry your spices, always remember to mix them with the meat beforehand. This makes their important oils loose and enhances taste.
Cooking Methods: Beyond the Oven
How to Make Gyro Meat on a Rotisserie
For those who will be wondering how to make the gyro meat on the rotisseries, the processed meat mixture can be moulded into vertical spit.
I am using the rotisserie attachment on my grill, and I cook directly with indirect heat (350°F) and cook between 45-60 minutes continuously rotating. The outside is covered with a lovely crust and the inside remains wet.
Pan-Frying Method
Chop your cooked and chilled gyro meat into fine strips. Heat a cast-iron skillet in medium-high heat using a tablespoon of olive oil. Bake the slices 2-3 minutes on each side until crispy sides develop. The method is ideal when preparing recipes with easy gyro meat.
Best Gyro Meat Recipe Tips from My Kitchen
Having prepared lamb gyro meat recipe dozens of times, I have understood the following important techniques:
- Temperature is important: Cold meat is processed better. Chill everything until you are going to bake.
- The food processor is important: It is impossible to make the meatloaf texture manually, not gyro. The food processor is key towards making the homemade gyro meat in an authentic way.
- Slice cold: I put my cooked gyro meats into the refrigerator and slice them the next day. The slices of cold meat do not shred.
- Crisp the slices: Once sliced I always crisp the meat under the broiler 2-3 minutes. This is a copy of the caramelized surface of rotisseries gyro meat.
- Fat ratio: Use 80/20 ground beef. In leaner meat, dry results are produced.
Read also: The Ultimate Summer Pasta Salad Recipe: Fresh, Flavorful, and Dangerously Addictive
Where to Find Gyro Meat Ingredients
Most people would question where gyro meat and where can I purchase lamb meat gyros. I use the following lamb meat to make gyro:
- Local butcher shops (need ground lamb or grind lamb shoulder on your own)
- Middle Eastern markets
- Specialty grocers and whole food
- Online meat suppliers
Where am I going to purchase lamb pre-made gyros? Trader Joe does sell average frozen gyro slices, and Kronos (the large restaurant supplier) sells on Amazon in large amounts.
Serving Your Homemade Gyro
The ingredients needed to make real gyro sandwiches are:
- Warm pita bread
- Homemade tzatziki sauce
- Sliced red onions (dipped in cold water 10 minutes) into fine slices
- Ripe tomatoes
- Crisp lettuce
- Fresh cucumbers
I put it together by placing tzatziki on hot pita, then piling on top of the gyro meat that I made, vegetables, and more sauce. The first occasion I made them at a dinner party the dinner party people asked me to send them the recipe – the outcome was awesome.
Read also: Best Apples for Apple Pie: Expert Guide
Recipe Variations I’ve Tested
Alton Brown Gyro Inspiration
Due to Alton Brown gyro recipes, I got to learn about his technique, especially the technique of water bath and weighing. Although I did not see the need of weighing the spices when I am making them at home, his mixes prompted my creation.
Ground Lamb Gyro Recipe
To people who love pure ground lamb gyro recipe, then use 1 1/2 pounds of ground lamb, add more oregano 1 1/2 tablespoons, and add a half teaspoon of ground thyme. The taste is more intense and is more authentic Greek.
Beef Lamb Gyro Recipe Perfected
My final recipe of beef lamb gyro is with a ratio of 60/40 beef to lamb. This adds flavor to lamb without overpowering people who are allergic to the gamey flavor.
Storage and Meal Prep
Gyro meat recipes cooked gyro meat recipes store well. I cut slices in airtight boxes in which they last 5 days refrigerated or 3 months frozen.
To prepare meals, I cut the whole loaf and pack the portions into containers with parchment separating them and freeze. I am thawed as required, and then crisped under the broiler.
Common Mistakes to Avoid
What is the secret of preparing gyro meat? Avoid these errors:
- Over-baking (leads to dryness)
- Under-processing (inappropriate texture)
- Omission of rest period (dry meat)
- Slicing when hot (meat falls apart)
Greek Gyro vs. Gyro Souvlaki
Gyro souvlaki is usually mixed with the traditional gyros. Gyro souvlaki is made with marinated skeleton meat that is grilled, whereas gyro meat is the processed method of meat in a cone. They are both good yet very different.
Cost Comparison
To prepare gyro meat at home, one would need about 12-15 dollars to make a sufficient amount of it to feed 6-8 people.
Gyros in restaurants are expensive and are about 8-12 apiece thus ground lamb gyros recipes are economical and offer better quality control.
Final Thoughts
This gyro meat recipe changed the way I do my dinners during the weekends. I no longer wonder what gyro meat, and how to prepare gyros meat has become a way of life.
Whether the meat in a gyro is good or not is easy to find out – quality ground meat, aromatic spices, and good manner of doing it.
Be it ground beef gyro, lamb and beef gyro, or trying out some alternative proteins using lamb, this is a sure way of producing consistent and tasty outcomes.
What is the traditional gyro meat? It is this ideal combination of the aged and processed meat with crisp edges and juicy interiors.
You can begin with this recipe of gyro meat foundation, and then use these seasonings to your liking, and before very long you will have what is Greek gyro meat perfection in your very own kitchen. It is time well spent in the preparation of the results.