GREEK GYRO MEAT
Yield depends on quantity of meat prepared. Served as a sandwich; you might allow 4 ounces of meat per portion. Or, about what you might calculate for a hamburger serving.
Thinly sliced gyro meat makes an
excellent dinner entree when served with rice pilaf, salad, tzatziki and pita.
My first experience with a Greek gyro was when we moved to Mid-town Manhattan in NYC. It seemed to me, gyro stands were everywhere. Uptown, downtown, the financial district, the Village. Well, just everywhere. New Yorkers seemed to prefer their gyros served with a red sauce. For a long time, I thought that was the traditional sauce. I have since become addicted to gyros sauced with tzatziki. A delicious white sauce flavored with yogurt or sour cream, garlic, cucumber and dill or mint.
I have served thinly sliced gyro meat at buffets, luncheons and even bar-b-ques. It was interesting for me to note; the gyro meat was the first to be "gobbled-up."
Kids really seem to love it.
I have roasted the meat mixture using the traditional Greek method; an up-right spit, and have also baked it in a meatloaf pan. The meatloaf pan will probably be your best option. It is preferable to hamburger type patties that will lose their flavor and dry out.
I am listing the ingredients for two "meat-loaf" sizes.
Use a 10x3-1/2x3 inch pan for the 1-1/2 pound column; and a 9 1/2x 5 1/4 x2 3/4 inch pan for the 2-1/2 pound column.
You may use all ground lamb, or a combination of half lamb and half ground chuck. I prefer the combo.
Okay, lets do it!
INGREDIENTS
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For 1 1/2 lbs. meat.
- 3/4 lb. Lean, finely ground chuck.
- 3/4 lb. Lean, finely ground lamb.
- 4 tsp. Dried oregano, crumbled.
- 2 3/4 tsp. Onion powder.
- 1 3/4 tsp. Garlic powder.
- 1 3/4 tsp. Freshly ground black pepper.
- 5/8 tsp. Thyme, crumbled.
- 1/2 tsp Salt or to taste.
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For 2 1/2 lbs. meat
- 1 1/4 lb. Lean, finely ground chuck.
- 1 1/4 lb. Lean, finely ground lamb.
- 2 Tbs. Dried oregano, crumbled.
- 1 1/2 Tbs. Onion powder.
- 1 Tbs. Garlic powder.
- 1 Tbs. Freshly ground black pepper.
- 1 Tsp. Thyme, crumbled.
- 3/4 Tsp. Salt or to taste.
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Don't forget the Tzatziki Sauce!
PREPARATION
- Pre-heat oven to 350°F.
- Be sure your meats are ground very fine. The gyro mixture needs to be very dense in texture.
- Get out a mixing bowl or pot large enough to hold all of the meat and dump all your ingredients in.
- Using you hands, mix the ingredients together to thoroughly incorporate the two meats, flavoring herbs and spices. If the mixture feels a bit too stiff, add a tablespoon or two of ice water to help lubricate it. The completed mixture needs to be stiff and dense; so, don't be concerned about over mixing.
- Place meat mixure in meatloaf pan; firmly packing it down. Smooth-out the top surface. Drizzle a wee bit of cooking oil over the top and place in pre-heated oven.
- The 1 1/2 pound loaf should bake in about 45 to 60 minutes.
- The 2 1/2 pound loaf should take about 75 minutes to bake.
- Meat should be well done and internal temperature should register about 175-180°F. on an instant read thermometer. Juices should run clear.
NOTES
- Let gyro loaf rest for at least 15 minutes before attempting to slice.
- When cool enough to handle, slice into about 1/16 inch slices. No more than 1/8 inch slices please.
If you intend to serve as part of a buffet, accompany the sliced meat with pita rounds, tzatziki sauce, chopped onion, tomato and lettuce.
If you are pre-making gyro's; warm pita rounds a bit, slice-off about 3/4" of the top edge and stuff with meat and the above accompaniments.
