Gyro Meat (Easy Recipe)

Preheat the oven to 300 degrees F (148 degrees C). Line a loaf pan (this one is the perfect size) with parchment paper or foil.

In a food processor, puree the garlic and onion, scraping the sides with a spatula as needed, until a smooth paste forms.

Transfer the onion mixture to a kitchen towel, twist the ends, and squeeze to release as much liquid as possible (about 1/2 cup). Discard the liquid and place the dried mixture from the towel back into the food processor.

Add the lamb, beef, herbs, salt, and pepper. Process until the texture is like a paste, about 1-2 minutes, stopping to scrape down the sides as necessary.

Transfer the meat mixture into the lined pan. Press down to compact it as much as possible.

Bake for 45-55 minutes, until the internal temperature reaches 165 degrees F (74 degrees C).

When the meat is done, remove from the oven, drain the fat, then tent with foil and let the meat rest until it reaches 175 degrees F (79 degrees C).

Remove the meat from the pan and cool completely, then refrigerate for 2-3 hours, until cold.

Slice the loaf of gyro meat as thinly as you can.

Preheat a large nonstick skillet over medium-high heat. (You can use a little oil if you want to.) Working in batches, add the gyro meat in a single layer and pan fry for 2-3 minutes per side, until browned.

Serve the gyro meat slices with your favorite toppings or in a wrap. (See my post above for ideas!)