Traditional Gyro Meat
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/2 onion, cut into chunks1 pound ground lamb1 pound ground beef1 tablespoon minced garlic1 teaspoon dried oregano1 teaspoon ground cumin1 teaspoon dried marjoram1 teaspoon ground dried rosemary1 teaspoon ground dried thyme1 teaspoon ground black pepper1/4 teaspoon sea salt
1. Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.
4. Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.
Number of Servings: 10
2. Preheat oven to 325 degrees F (165 degrees C).
3. Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.
4. Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.
Number of Servings: 10
Nutritional Info Amount Per Serving
- Calories: 251.0
- Total Fat: 20.0 g
- Cholesterol: 67.1 mg
- Sodium: 58.4 mg
- Total Carbs: 0.8 g
- Dietary Fiber: 0.1 g
- Protein: 15.7 g