I’m not a big fan of lamb so when I found out Gyro meat was half beef half lamb, I was very surprised!  I don’t taste the lamb at all!
The taste of this meat is so different than any other meat that you almost have the impression it’s sort of the meat of an exotic animal..
This recipe is amazing, fast and easy to make.  I used fresh herbs because I grow them in my garden.
  • 1 pounds ground beef
  • 1 pounds ground lamb
  • 1 small onion
  • 1 tablespoon fresh Marjoram or 1/2 tablespoon dried marjoram
  • 2 tablespoons fresh garlic or powdered garlic
  • 2 tablespoon fresh oregano or 1 tablespoon dried oregano
  • 2½ teaspoons ground cumin
  • 2 teaspoons  sea salt ( I use Himalayan salt)
  • 1 teaspoons black pepper
  • 2 teaspoon fresh rosemary or 1 teaspoon dried rosemary
To Make the Gyro Meat:
  1. Place the onion in pieces in the food processor until they are super finely chopped. Add all the ingredients and blend until smooth.  Let the mixture sit for at least an hour ( overnight is ideal).
  2. Preheat the oven to 300°F.
  3. Grease a cookie sheet with butter or non-hydrogenated palm shortening. Make little balls and press  each of them with your fingers to make it flat and thin. Cook for 15 minutes. Transfer your meat to a clean and dry cookie sheet and cook again for 5 minutes. Turn off the oven and open the door.
  4.  Let the meat rest like this for 20 minutes (inside the oven).
Note: if you prefer a meat with moisture, just forget about the cookie sheet transfer.

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