Gyro Meat Recipe

Preheat oven to 350 F and line a baking sheet with foil or parchment, or use a loaf pan if you prefer a neater shape.

Put the grated onion in a fine sieve or clean towel and press out excess liquid, but don’t dry it completely, you want some moisture left.

In a large bowl combine the ground lamb, ground beef, grated onion, minced garlic, breadcrumbs, egg, 2 tbsp yogurt or milk if using, chopped parsley if using, all the spices, salt and pepper. Add 2 tbsp olive oil.

Mix everything with your hands until evenly combined, but don’t overwork it or the meat will get tough. A few streaks of fat are fine.

Shape the mixture into a tight loaf about 8 to 9 inches long, or into two smaller loaves for quicker cooking. Press firmly so it holds together.

Transfer the loaf to the prepared sheet or pan. Bake at 350 F for 50 to 60 minutes, or until the internal temperature reaches 160 to 165 F. If you made smaller loaves check at 35 to 45 minutes.

For a restaurant-style browned exterior, increase oven to broil for 2 to 4 minutes after baking, watching closely so it doesn’t burn, or finish by searing slices in a hot skillet with a little olive oil.

Let the loaf rest 10 to 15 minutes before slicing very thin against the grain. Resting helps juices redistribute so slices aren’t dry.

Reheat slices in a skillet or under the broiler to get edges crispy, then serve in warm pita with tzatziki, tomato, onion, and extra parsley. If you want crisper bits save the pan drippings and sear slices in them for added flavor.