Gyro Meat


  • 1 lb ground lamb
  • 1 lb ground chuck
  • 2 T kosher salt
  • 1.5 t dried oregano
  • 1 t black pepper
  • 1 sweet onion, chopped
  • 4 garlic cloves, chopped


Mix meat, salt, black pepper and oregano and form into a tight ball. Cover and refrigerate overnight.


The next day, process onions and garlic. Add meat and process until it resembles a thick pink paste.  Form into a loaf about 2” high and slightly indent the middle so it won’t puff up.  Bake at 350 for about 45 min or until meat is 155-160 degrees in the middle. When done, let rest at least 15 minutes.  Slice thinly and brown both sides in cast iron (or broil) to approximate meat from a spit.  Serve with pita and tzatziki sauce.


Note: You can use all beef if you desire. Recipe is easily halved.

Submitted by Evan Rossio