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delicious homemade gyro recipe

Homemade Gyros

This authentic homemade gyro recipe combines ground lamb and beef with a perfect Mediterranean spice blend to create that distinctive restaurant-quality flavor and texture. The compression technique yields that dense, sliceable consistency without requiring a vertical rotisserie.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 day
Servings: 6 people
Course: Main Course
Cuisine: Greek
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1½ pounds ground lamb
  • 2 teaspoons oregano
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • 1 teaspoon cayenne pepper
  • 2 teaspoons coarsely ground black pepper
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • ¼ cup chopped onion
  • 2 cloves garlic minced
  • ⅓ cup water
  • 2 teaspoons vegetable oil
  • 8 slices bacon for lining the pan
  • butter for test frying
  • pita bread for serving

Equipment

  • Loaf pan
  • Aluminum foil
  • Wire rack

Method
 

  1. In a small bowl, combine salt, oregano, black pepper, cumin, cayenne pepper, and cinnamon. Mix thoroughly to create your spice blend.
  2. In a large bowl, combine ground lamb, ground beef, chopped onions, and the spice mixture. Add minced garlic cloves and vegetable oil. Use your hands to mix thoroughly until all ingredients are evenly distributed.
  3. Cover the meat mixture and refrigerate for several hours to allow the flavors to meld together.
  4. Optional: Cook a small test patty in butter to check seasoning and adjust if needed.
  5. Blanch the bacon slices by simmering them in hot water for about 3 minutes, then drain on paper towels.
  6. Line an 8½ x 5 x 3-inch loaf pan with the partially cooked bacon slices, covering both the sides and bottom.
  7. Pack the seasoned meat mixture firmly into the bacon-lined pan, then cover the top with any remaining bacon slices.
  8. Place the loaf pan in a hot water bath that comes about three-quarters of the way up the sides.
  9. Bake at 375°F for 20-30 minutes, then reduce the heat to 325°F and continue baking for another 30 minutes.
  10. Remove from the oven and water bath, placing the loaf pan on a wire rack to cool slightly.
  11. Cover the meat with aluminum foil and place about 2 pounds of weight on top to compress the loaf. This creates the dense, sliceable texture authentic gyros are known for.
  12. Allow the meat to cool to room temperature, then refrigerate it, still weighted, for at least 12 hours or overnight.
  13. When ready to serve, slice the meat as thinly as possible and warm before stuffing into pita bread with your favorite toppings.

Notes

For the most authentic flavor, use freshly ground spices and high-quality meat from a butcher rather than pre-packaged. The fat content is important - don't use meat that's too lean or the gyro will become dry and crumbly when sliced.
Traditional gyro toppings include thinly sliced onions, tomatoes, and tzatziki sauce. For a complete meal, serve with a Greek salad, lemon-herb roasted potatoes, or hummus with pita triangles.
Leftover gyro meat can be refrigerated for up to 4 days. Reheat thin slices in a skillet for best results.