Gyro Meat Recipe (Sous Vide, Oven & Rotisserie)

Here is why this recipe is amazing:

• Authentic gyro meat recipe using ingredients you may already have in your kitchen.
• Use all ground lamb or make a 50/50 split of lamb and ground beef.
• Make the meat ahead and easily reheat the gyro meat for a delicious, quick meal.

Gyro Meat Ingredients needed:

• Onion -finely chopped or shredded, excess liquid drained away
• ground lamb - but my family likes 50% lamb and 50% ground beef
• garlic - finely minced, roasted garlic or garlic confit.
• marjoram - dried
• rosemary - dried and ground
• salt - kosher
• black pepper - ground

Tzatziki Sauce Ingredients:

• 1 cup Greek yogurt - plain
• ½ cucumber - peeled, seeded, finely chopped, salted and drained
• Pinch kosher salt - for the cucumber
• 2 cloves garlic - finely minced, roasted garlic or garlic confit.
• 1 ½ teaspoons olive oil
• 1 teaspoon red wine vinegar
• 4-5 mint leaves - finely minced

**Tzatziki recipe instructions below

Additional gyro sandwich ingredients:

• Pita Bread
• Tzatziki sauce - see ingredients above
• Cucumber - sliced and seeded
• Tomatoes - sliced
• Red onion - sliced thin
• Feta - crumbled

How to make Gyro Meat - Sous Vide Instructions

1. First, process the onion in a food processor, high power blender or 10 to 15 seconds or grate the onion.
2. Place the grated onion into a paper towel-lined colander and press until almost all of the onion juice is removed. Discard juice.
3. Place all of the gyro meat ingredients into a mixer fixed with the paddle attachment.
4. Blend the ingredients on medium speed for 4 minutes. The meat will be well blended and almost gummy.
5. Press the gyro meat blend into a vac and seal the bag, removing all the air from the bag.
6. Set the sous vide to 150 F.
7. Place the sous vide bag in the water and cook for 2 hours.
8. Remove the meat from the sous vide and when ready to serve, discard the juices from the bag.
9. To serve, sear the gyro meat on a hot skillet, giving it a bit of color.
10. Slice thinly and serve with gyro sandwich accompaniments.

How to make Gyro Meat - Rotisserie Instructions

1. First, process the onion in a food processor, high power blender or 10 to 15 seconds or grate the onion.
2. Place the grated onion into a paper towel-lined colander and press until almost all of the onion juice is removed. Discard juice.
3. Place all of the gyro meat ingredients into a mixer fixed with the paddle attachment.
4. Blend the ingredients on medium speed for 4 minutes. The meat will be well blended and almost gummy.
5. Form the meat mixture into a cylinder shape and place on a double thickness of plastic wrap that are at least 18 inches long.
6. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight.
7. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
8. Preheat the grill to high.
9. Once fully chilled, slide the meat onto the rotisserie skewer and secure it.
10. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings.
11. Cook on high for 15 minutes.
12. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees.
13. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.

ingredients and techniques adapted from Alton Brown's Gyro Meat recipe

How to make the Tzatziki sauce:

1. Remove the seeds from the cucumber and finely dice the cucumber. Sprinkle with a pinch of salt and let sit for 15 minutes.
2. Drain away the excess liquid.
3. In a medium mixing bowl, combine the garlic, olive oil, vinegar, and mint. By combining these ingredients together, the garlic is broken up and more easily distributed through the sauce.
4. Add in the cucumber and Greek yogurt, Stir to combine.
5. Store in the refrigerator in an airtight container for up to a week.

Makes 1 cup

Frequently asked questions, answers and tips:

Gyro Meat Recipe

Sarah Mock

This gyro meat recipe can be prepared using 1 of 3 different cooking methods and has easy step-by-step instructions on how to make gyro meat.

4.85 from 20 votes

Print Recipe

Prep Time 15 mins

Cook Time 2 hrs

Total Time 2 hrs 15 mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Beef Recipes

Cuisine Mediterranean

Servings 6 servings

Calories 437 kcal

EQUIPMENT

Joule Sous Vide

Anova Culinary Sous Vide Cooker

Lid for Sous Vide Container

Sous Vide Water Bath

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 pounds ground lamb
• 1 medium onion (finely chopped or shredded and juice squeezed out)
• 1 tablespoon finely minced garlic
• 1 tablespoon dried marjoram
• 1 tablespoon dried ground rosemary
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper

Instructions

 

How to make Gyro Meat - Sous Vide Instructions

• First, process the onion in a food processor, high power blender or 10 to 15 seconds or grate the onion.
  1 medium onion
  
• Place the grated onion into a paper towel-lined colander and press until almost all of the onion juice is removed. Discard juice.
  
• Place all of the gyro meat ingredients into a mixer fixed with the paddle attachment.
  2 pounds ground lamb, 1 medium onion, 1 tablespoon finely minced garlic, 1 tablespoon dried marjoram, 1 tablespoon dried ground rosemary, 2 teaspoons kosher salt, ½ teaspoon freshly ground black pepper
  
• Blend the ingredients on medium speed for 4 minutes. The meat will be well blended and almost gummy.
  
• Press the gyro meat blend into a vac and seal the bag, removing all the air from the bag.
  
• Set the sous vide to 150 F. Place the sous vide bag in the water and cook for 2 hours.
  
• Remove the meat from the sous vide and when ready to serve, discard the juices from the bag.
  
• To serve, sear the gyro meat on a hot skillet, giving it a bit of color. Slice thinly and serve with gyro sandwich accompaniments.
  

How to make Gyro Meat - Oven Instructions

• First, process the onion in a food processor, high power blender or 10 to 15 seconds or grate the onion.
• Place the grated onion into a paper towel-lined colander and press until almost all of the onion juice is removed. Discard juice.
• Place all of the gyro meat ingredients into a mixer fixed with the paddle attachment.
• Blend the ingredients on medium speed for 4 minutes. The meat will be well blended and almost gummy.
• Place the mixture into a loaf pan, press the meat into the sides of the pan, flattening the meat to a loaf.
• Place the loaf pan into a water bath, a rimmed pan filled with enough water to come up ½" up the side of the loaf pan.
• Bake at 325 for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F.
• Remove from the oven and drain off any fat.
• Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F.
• Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.

How to make Gyro Meat - Rotisserie Instructions

• First, process the onion in a food processor, high power blender or 10 to 15 seconds or grate the onion.
• Place the grated onion into a paper towel-lined colander and press until almost all of the onion juice is removed. Discard juice.
• Place all of the gyro meat ingredients into a mixer fixed with the paddle attachment.
• Blend the ingredients on medium speed for 4 minutes. The meat will be well blended and almost gummy.
• Form the meat mixture into a cylinder shape and place on a double thickness of plastic wrap that are at least 18 inches long.
• Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight.
• Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
• Preheat the grill to high.
• Once fully chilled, slide the meat onto the rotisserie skewer and secure it.
• Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings.
• Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F.
• Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees.
• Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.

Notes

How to make the Tzatziki sauce:

1. Remove the seeds from the cucumber and finely dice the cucumber. Sprinkle with a pinch of salt and let sit for 15 minutes.
2. Drain away the excess liquid.
3. In a medium mixing bowl, combine the garlic, olive oil, vinegar, and mint. By combining these ingredients together, the garlic is broken up and more easily distributed through the sauce.
4. Add in the cucumber and Greek yogurt, Stir to combine.
5. Store in the refrigerator in an airtight container for up to a week.

Makes 1 cup

 

Additional gyro sandwich ingredients:

• Pita Bread
• Tzatziki sauce - see ingredients above
• Cucumber - sliced and seeded
• Tomatoes - sliced
• Red onion - sliced thin
• Feta - crumbled

Nutrition

Serving: 1gCalories: 437kcalCarbohydrates: 2gProtein: 25gFat: 35gSaturated Fat: 15gCholesterol: 110mgSodium: 866mgPotassium: 375mgFiber: 1gSugar: 1gVitamin A: 28IUVitamin C: 2mgCalcium: 39mgIron: 3mg

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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