Homemade Gyro Meat With Crispy Edges and Greek Herbs
By Emma Collins
Prep
15 min
Cook
50 min
Total
185 min
Servings
8
Level
Easy
Make this 2-pound gyro loaf in advance. Cook and chill the seasoned meat loaf and slice portions to be reheated and served. Other foods, such as sandwiches, salads, and serving platters, can be made ahead of time. Ingredients for this beef and lamb gyro loaf include seasonings such as oregano, marjoram, thyme, rosemary, and cumin, as well as a browned crust.
White onions and garlic are processed into a paste and drained. The drained onions and garlic are combined with ground lamb and beef, dried oregano, marjoram, thyme, rosemary, cumin, salt, and pepper in a food processor to create a loaf that can be sliced cold. Draining the onions and garlic removes excess liquid to help the loaf stay together. Pulses help the loaf form and slice. Dried herbs add Greek flavors specified by the recipe.
The final baked loaf has an internal temperature of 165°F and cools to 175°F covered. The loaf should be completely cooled and refrigerated for 2-3 hours before slicing to produce the thinnest slices. A chef's knife is suggested for slicing this loaf. Problems with the texture of this loaf include crumbling when sliced. Suggestions to prevent crumbling include compacting the loaf mixture well in the baking pan and draining liquids from sautéed vegetables. Pan-frying, rather than broiling, is suggested for a crisp texture.
Pan-fry cold slices in small batches for 2 to 3 minutes per side. Or broil in a single layer. Serve in pita with tzatziki sauce and other toppings or on a bed of lettuce or other vegetables. Store leftover slices in the refrigerator and reheat in oil in a pan before serving.
Why this recipe works
- The two-pound loaf can be prepared and refrigerated ahead of time to save time browning slices of bread for other meals throughout the week.
- Cutting the recipe into pieces is a good option for freezing. The instructions call for using zip lock bags, making it easy to take out only the amount of food needed.
- Reheating methods use a little oil and a pan to give diced left-over steak browned edges and avoid the dry texture often associated with diced leftover steak.
- Batch cooking is a strategy for preparing lunch using refrigerated cooked meats that can be pan-fried for wraps, salads, bowls, and platters.
- Chilling the loaf before cutting it allows you to cut thinner slices to cook in a pan and achieve darker browning on those slices without browning the entire loaf.
- One batch of meat mixture can be prepared in several different ways to create multiple meal options using the same meat mixture, such as pita and lettuce wraps and rice and vegetable dishes.
Ingredients
- •1 medium onion (cut into chunks)
- •4 cloves garlic
- •1 lb ground lamb
- •1 lb ground beef
- •1 tbsp dried oregano
- •2 tsp dried marjoram
- •2 tsp dried thyme
- •2 tsp dried rosemary
- •1 tsp cumin
- •2 tsp sea salt
- •½ tsp black pepper
- •oil (optional, for pan frying)
Instructions
- 1
Preheat the oven to 300 degrees F (148 degrees C).
- 2
Line a loaf pan with parchment paper or foil.
- 3
Puree the garlic and onion in a food processor, scraping down the sides as needed, until a smooth paste forms.
- 4
Transfer the onion mixture to a kitchen towel and twist the ends.
- 5
Squeeze the towel to release as much liquid as possible, about 1/2 cup.
- 6
Discard the liquid.
- 7
Return the dried onion mixture from the towel to the food processor.
- 8
Add the lamb, beef, oregano, marjoram, thyme, rosemary, cumin, salt, and pepper.
- 9
Process until the mixture has a paste-like texture, about 1-2 minutes, scraping down the sides as necessary.
- 10
Transfer the meat mixture to the lined loaf pan.
- 11
Press the mixture down to compact it as much as possible.
- 12
Bake for 45-55 minutes, until the internal temperature reaches 165 degrees F (74 degrees C).
- 13
Remove the meat from the oven and drain the fat.
- 14
Tent the loaf with foil and let it rest until it reaches 175 degrees F (79 degrees C).
- 15
Remove the meat from the pan and cool completely.
- 16
Refrigerate for 2-3 hours, until cold.
- 17
Slice the loaf of gyro meat as thinly as possible.
- 18
Preheat a large nonstick skillet over medium-high heat.
- 19
Working in batches, pan fry the gyro meat in a single layer for 2-3 minutes per side, until browned.
- 20
Serve the gyro meat slices with favorite toppings or in a wrap.
FAQ
Nutrition (per serving)
Calories
293
Protein
20.3g
Fat
21.9g
Carbs
2.6g
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