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ground lamb gyros

Ground Lamb Gyros

Juicy, herb-spiced ground lamb gyro meat baked in a loaf, chilled, then pan-fried for crispy edges — a homemade take on Greek street food.
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Cook Time 45 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 6 people
Course: Main Course
Cuisine: Greek
Calories: 293
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground lamb
  • 1 lb ground beef
  • 1 medium onion pureed and strained
  • 4 cloves garlic pureed and strained
  • 1 tbsp dried oregano
  • 2 tsp dried marjoram
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • 1 tsp ground cumin
  • 2 tsp sea salt
  • 1/2 tsp black pepper
  • 1-2 tbsp almond flour or breadcrumbs binder
  • Toppings: tomatoes, cucumbers, red onion, tzatziki, feta, lettuce as desired

Equipment

  • 1 Oven-safe loaf pan 9x5-inch or similar; line with parchment or foil
  • Food processor for pureeing onion/garlic and mixing the meat paste
  • Kitchen towel or nut milk bag to squeeze excess liquid from the onion/garlic puree
  • Large skillet nonstick or cast-iron, for pan-frying slices
  • Instant-read meat thermometer to check internal temperature

Method
 

  1. Preparing the aromatics: Heat the oven to 300°F (148°C). In a food processor, blend the onion and garlic until smooth. Squeeze the mixture through a clean kitchen towel or nut milk bag to remove about 1/2 cup of liquid; discard the liquid and return the puree to the processor.
  2. Mixing the meat and seasonings: Add the ground lamb and ground beef to the processor with the puree. Mix in the dried oregano, marjoram, thyme, rosemary, cumin, sea salt, and black pepper (plus the almond flour or breadcrumbs, if using). Pulse until the mixture is paste-like and cohesive.
  3. Baking the loaf: Line an oven-safe loaf pan with parchment or foil. Press the meat mixture in tightly to remove air pockets. Bake for 45-55 minutes until the internal temperature reaches 165°F. Drain excess fat, cover with foil, and let it rest until the temperature reaches about 175°F.
  4. Resting, chilling, and slicing: Let the loaf cool to room temperature, then refrigerate for 2-3 hours until firm. Use a sharp knife to cut thin, even slices.
  5. Pan-frying and reheating: Preheat a skillet over medium-high heat, adding a tablespoon of neutral oil if needed. Pan-fry slices for 2-3 minutes per side until browned and crisp. Serve warm in pita with toppings, or store for meal prep.

Notes

Time & yield ranges: Bake time is 45-55 minutes (45 min entered above); rest until internal temp reaches 175°F. Chilling Time is 2-3 hours (2 hrs entered above) - the loaf needs to be very cold for thin, clean slices. Servings: this loaf serves 6-8 people (6 entered above); a serving is about 3-4 thin slices, roughly 1/8 of the loaf, in a pita wrap.
All-lamb version: swap the 1 lb ground beef for a second 1 lb of ground lamb (2 lb ground lamb total) if you want an all-lamb loaf instead of the 50/50 blend.
Almond flour/breadcrumbs (1-2 tbsp) is an optional binder - use the higher amount for a firmer slice, almond flour for a low-carb option.
Fresh herbs: if substituting fresh oregano, marjoram, thyme, or rosemary for dried, use about 3x the amount listed.
Fat content: aim for 18-22% total fat in the meat blend for juicy, crisp-edged slices; add 1 tbsp olive oil per pound of meat if using a leaner blend.
Storage: refrigerate cooked slices up to 3-5 days, or freeze sliced portions up to 3 months.
Nutrition is an approximate estimate per serving from the source article (~293 kcal); values vary with meat blend and portion size.