Cooking Your Own Gyro Meat
Make Your Own Gyro Meat
1 pound ground lamb
1/2 cup very finely chopped (or shredded) onion
2 teaspoons fresh minced garlic
3/4 teaspoon salt (preferably sea salt)
1/2 teaspoon dried ground marjoram
1/2 teaspoon dried ground rosemary
1/4 teaspoon black pepper
Mix everything together and let sit in the fridge for 1−2 hours.
Blend in a food processor for about 1 minute. (When cooked, this will help give it a more traditional
gyro feel on your palate. Otherwise, it just takes like cooked minced meat.)
Form into an oblong around a spit, and slow cook over a grill for around 30−45 minutes, cooking far
from the coals, and rotating slowly. Alternatively, bake in the oven in a meatloaf shape for about 45
minutes to 1 hour, at 325 degrees F. It should be a bit dry.
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