Gyro Meat
Course: ContentCuisine: American, GreekServings
4
Prep time
15
minutesCooking time
35
minutesCalories
418
kcalTotal time
50
minutesWe have made gyros using this method, and actually smoking a leg of lamb. It is a bit weird, but our preference is this method.rnrnEveryone in my family enjoyed this, including Steve, Joshua, Cassidy and the Weber family. And it is very easy! Always a bonus!
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Ingredients
1 lb 1 Ground lamb, or 85 percent lean ground beef
2 tsp 2 kosher or sea salt
1/2 tsp 1/2 ground black pepper
1 tsp 1 Dried oregano
1/2 tsp 1/2 Ground cumin
1/2 1/2 Onion, cut into 1 inch chunks
1 1 Clove garlic (1 tsp)
3 oz 3 Bacon, cut into 1 inch pieces
Directions
- Combine ground lamb with salt and spices in a medium bowl. Cover and refrigerate 1 hour.
- Mince onion and garlic in food processor. Add cold meat mixture and bacon pieces; process until smooth, scraping down sides as necessary.
- Preheat oven to 300˚F. With moist hands, shape meat mixture into a 8-inch long by 5-inch wide rectangle on a foil lined baking sheet. Bake for 30-35 minutes until center registers 155˚F on an instant read thermometer. Remove from oven and let rest 15 minutes before slicing.
- Preheat broiler with oven rack adjusted to highest level. Slice loaf crosswise into ⅛-inch thick slices and arrange in a single layer on foil lined baking sheet. Broil 2 minutes until edges are crispy. Remove from oven and tent with foil.
- Assemble gyros: Spread a thick layer of tzatiki sauce onto warm pita bread. Pile with gyro meat slices and top with thinly sliced onion and chopped tomato. I like to add feta cheese on top. Serve.
Nutrition Facts
- Serving Size: 1g
- Calories: 418kcal
- Carbohydrates: 1g
- Protein: 22g
- Fat: 35g
- Saturated Fat: 14g
- Cholesterol: 97mg
- Sodium: 1372mg
- Potassium: 314mg
- Fiber: 1g
- Sugar: 1g
- Vitamin C: 0mg
- Calcium: 0mg
- Iron: 0mg
