Gryo Meat

Gyro's are another favorite meal. I got hooked on them in Kearney, NE where my husband and I lived during the first couple years of our marriage. I've always wanted to attempt making them at home, but hadn't found a recipe(s) until a few months ago. Then, it was searching for ground lamb! I looked near and far for fresh lamb; finally one store carried it in the frozen meat section ... success.


Traditionally made with a lamb and beef combination, gyro's also have a special sauce called Tzatziki. They are usually on pita bread and include wonderful fresh veggies. My favorite Greek restaurant, Santa Lucia's, makes their gyro's wrap style. I recently sampled their gyro's again at the Fargo Street Fair ... first a helping of shredded lettuce, then a sauteed mix of onion, zucchini, peppers, and lamb. It's all topped with a dollop or two of Tzatziki and wrapped up in foil. Messy, but yummy. They might be prepared differently in the restaurant; I cannot remember.


As gyro's require a couple ingredients with 'steps' and time to prepare, today, I'm only baking the traditional gyro meat. I plan to freeze it in thin slices for a future gyro meal.

Gyro Meat
Yield: Approx. 10 servings


Ingredients:
1 medium onion, finely chopped
1 lb. ground lamb
1 lb. ground beef
1 Tbs. minced garlic
1 tsp. oregano
1 tsp. ground cumin
1 tsp. ground marjoram
1 1/2 tsp. ground rosemary
1 tsp. ground dried thyme
1 tsp. ground black pepper
1 tsp. sea salt


Directions:
1. In a food processor, process the onion, garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper and salt until finely ground. Mix the meats and onion/spice mixture together in a bowl. Mix well with your hands until well combined. Pack the mixture into a 3x7 inch loaf pan. Wrap tightly and refrigerate overnight to let the flavors blend.


2. Preheat the oven to 325 degrees F.


3. Remove the wrap and bake the gyro meat until the internal temperature reaches 140 degrees F (approximately 1 hour). Drain all liquid that has accumulated in the pan. Remove the loaf from the pan and place it on a rack set above a baking dish, to catch drips. Continue baking until the internal temperature reaches 165 degrees F (approximately 15-30 minutes more). Remove from the oven and allow to cool slightly before slicing. The finished loaf will be firm and slightly dry. Slice thinly.





*I forgot to take any pictures during the 'making' of the loaf. So, you'll have to settle for the 'baked' and finished product photo!


** I wrapped both loaves in plastic wrap, sealed them in a freezer ziploc bag, and froze them for later (when I have all the necessary ingredients). I also read that it's easier to thinly slice the loaf when it is slightly frozen.