easy homemade gyro meat

1. Prepare the aromatics: Peel and quarter onion and garlic. Pulse in food processor until finely minced, almost a paste. Scrape down sides as needed.

2. Combine meats and spices: Add ground lamb, ground beef, oregano, marjoram, cumin, smoked paprika, cayenne, salt, pepper, breadcrumbs, and cold water to the food processor.

3. Process the mixture: Process on high for 2-3 minutes until the mixture is smooth, sticky, and paste-like (emulsified).

4. Shape the loaf: Lightly grease a loaf pan (8×4 or 9×5 inches). Press the meat mixture firmly and evenly into the pan, smoothing the top.

5. Preheat oven & bake: Preheat oven to 325°F (160°C). Place loaf pan on a baking sheet. Bake for 60-75 minutes until internal temperature reaches 165°F (74°C).

id=”instruction-step-6″>6. 6. Rest the meat: Remove from oven, pour off accumulated juices. Place a plate or another loaf pan on top and press with heavy objects (e.g., canned goods). Let rest for at least 20-30 minutes.

id=”instruction-step-7″>7. 7. Slice and serve: Remove meat from pan. Using a very sharp knife, slice as thinly as possible.

id=”instruction-step-8″>8. 8. Crisp (optional): For crispy edges, pan-fry slices in a dry skillet over medium-high heat for 1-2 minutes per side, or broil briefly.

id=”instruction-step-9″>9. 9. Assemble gyros: Serve warm slices in pita with tzatziki, tomatoes, red onion, lettuce, and cucumber.