Learn how to make your own authentic Greek Gyro Meat at home with this easy gyro meat recipe. It’s delicious and tastes just like the restaurant-style gyros. If you’ve ever wanted to recreate that authentic gyro taste at home, this is the perfect recipe for you.
Ah, the aroma of homemade gyro meat wafting through the kitchen! This recipe brings the authentic taste of Greek gyros right to your home, minus the need for a massive rotisserie grill. The simplicity of using a stand mixer for this gyro meat ensures both ease and incredible flavor. The combination of beef and pork, or your choice of meats, along with aromatic spices, creates a savory blend that captures the essence of those delightful street-side gyros.
WHY IS THIS GYRO MEAT SO GOOD?
- Easy. You can use your stand mixer to make it quickly and easily.
- Delicious. Who doesn’t love a Greek gyro?
- Low Carb. This gyro meat contains only 2 grams of carbohydrates per serving.
- Fast. My method doesn’t require a rotisserie, so you can forget about using one.
GREEK GYRO MEAT RECIPE
I absolutely love gyros. Walking down Manhattan with a big gyro dripping tzatziki sauce all over my suit is one of my favorite things.
But here’s the thing.
I don’t live in Manhattan. I live in a small suburb in Texas.
If I wanted to find authentic gyro meat near me? I would have to drive around 30 miles in total. I don’t think I can do it.
So I decided to make my own gyro recipe at home.
After hours of researching on the internet, I found that many of the other recipes out there were too complicated for me to follow.
I simplified the recipe and now we have an easy way to make Greek gyro meat that tastes authentic—but it’s not made in an authentic way.
HOW IS GYRO MEAT MADE?
The word gyro (pronounced yee-roh) means to turn. If you wanted to follow an authentic Greek recipe for this, well the first thing you’d have to do is invest in a ginormous upright rotisserie grill.
You would typically have a large meat cone cooked on a spit, turned frequently, and taking hours to complete.
And you would likely end up with approximately 50 pounds of meat because that is the size of those rotisserie machines.
So yeah. Take my advice. Choose the authentic gyro taste, not the complicated method of making it at home.
WHAT IS GYRO MEAT MADE OF?
Traditionally, these are made with lamb meat, or lamb and beef.
I have a son who refuses to eat lamb because he thinks they are too cute to be eaten.
At our house, we usually make homemade gyros with either ground beef or a combination of pork and ground beef.
I totally get that it’s close to heresy to make a Middle Eastern dish eaten originally by Muslims and Jews using Pork. I do, I get it. If I serve lamb gyros, my son won’t eat any of it. So, I guess I have to prepare something else for him.
So you can make lamb gyros, ground beef gyros, or pork gyros, or lamb and beef gyros, and they will all taste delicious.
To be honest, I don’t have any specific preferences while shopping. I usually buy whatever is available on sale.
I suggest using ground meat with a higher fat content than extra lean meats like ground chicken or turkey to achieve the best results for gyros.
Did you end up with some extra ground pork after making the recipe? Make my Keto Pork Stir Fry!
INGREDIENTS YOU’LL NEED
- Ground Beef– A leaner cut of beef pairs well with the high-fat content of ground pork.
- Ground pork– If you prefer, you can opt for ground lamb to make the gyro meat mixture.
- Red Onion– Chop them roughly to provide some texture and flavor.
- Garlic– Do not hesitate to gauge this with your heart.
- Ground Marjoram
- Dried rosemary
- Dried Oregano
- Kosher Salt
- Ground Black Pepper
HOW TO MAKE THIS GYRO MEAT RECIPE AT HOME
If the idea of making homemade gyro meat seems daunting, follow these easy instructions (complete with pictures) for perfect results every time!
- Place onion and garlic in a food processor
- Puree well. If you don’t want to dirty a food processor, either chop them really finely or grate the onion.
- Place ground meat, onions, garlic, and spices in a stand mixer. If you don’t have a stand mixer, it’s okay. Either use a hand mixer or just beat the heck out of the mixture with a wooden spoon.
- Mix well. This step is very important. Either use a hand mixer, a stand mixer–or your hands. It’s important to achieve a sticky, pasty consistency to create a meatloaf. You will have hamburgers. What we are doing with this paddling is trying to extract protein. You can tell when the protein extraction has started when the meat becomes sticky.Why do we want to do this?Protein extraction is a method that enhances the ability of meat protein to encase fat, thus keeping water and fat together. This makes the protein and water form a strong bond, preventing any residue of water or fat. As a result, the final product has a smoother texture, and it becomes easier to slice.
- Put the sticky meat mixture in a baking pan and smooth and smooth in as much as you can.
- After baking, transfer it onto aluminum foil sheets.
- Please wrap the loaf tightly.
- Weight it down and let it rest. You are doing this to make the meat resemble a traditional gyro cone. This is not an optional step if you want a dense, gyro-like loaf. And there you are! Luscious, easy, fragrant, homemade gyro meat.
WAYS TO SERVE THIS GYRO MEAT
- You can pair this delicious gyro meat recipe with homemade Tzatziki sauce for an amazing culinary experience.
- You can easily prepare my 5-minute hummus recipe for serving.
- You could consider adding baba ghanoush to the dish.
- If you have any leftover meat, you can use it to make a Greek-style pizza recipe.
WANT TO MAKE A GYRO SANDWICH?
Put yummy gyro meat in a pita, and add tzatziki sauce for delicious gyros on the go.
This recipe for gyro meat contains a combination of ground beef and ground pork, which can provide a good balance of protein and fat. However, using leaner cuts of beef and pork would make it healthier. Onions and garlic add flavor without adding many calories, and the spices provide additional taste without extra calories or unhealthy additives. The method of mixing the ingredients to achieve a sticky, pasty consistency is essential for creating a meatloaf-like texture, but it involves a lot of manipulation, which may not be necessary for healthiness. Baking the mixture rather than frying it is a healthier cooking method. Overall, while this recipe offers a flavorful homemade gyro meat option, it could be made healthier by using leaner meat and reducing the amount of added fat.
Calories: 258
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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For an extra layer of flavor, marinate the ground meat mixture in the refrigerator for a few hours before baking. This allows the spices to permeate the meat thoroughly, intensifying the taste. Remember, the longer the marination, the richer the flavor. When you're ready to bake, let the meat come to room temperature for even cooking. This small step elevates the taste, giving you a gyro experience that's truly worth savoring.
