Elevate your kitchen game with our Lamb Gyro delight! Packed with aromatic spices and drizzled in authentic Greek Tzatziki sauce, this recipe brings the taste of Greece to your table effortlessly.
Get ready for a taste adventure today – it’s basically a Greek flavor explosion on a plate. Made with juicy lamb, spiced up with red onion, garlic, marjoram, rosemary, oregano, salt, and pepper. But hold up – the secret to this recipe? The Authentic Greek Tzatziki Sauce! It’s a creamy, dreamy wonder that takes the gyro to a whole new level.
If you love Greek cuisine, then try these other Greek recipes: Greek Braised Chicken Thighs, Spanakopita, Greek Fava, and Classic Greek Salad. And speaking of Greece, these gyros bring back memories of our stay at the AVA Hotel and Suites in Athens – a fantastic boutique hotel close to many restaurants, shops, and sights.
Table of Contents
Reasons to Love Lamb Gyros
- Making Lamb Gyros is simple. This recipe brings gourmet Greek flavors to your table with minimal fuss. Ideal for busy days.
- The flavorful spices like marjoram, rosemary, and oregano offer a delightful, aromatic experience.
- This dish is customizable. It offers options like Beef Gyro, or a combination of Lamb and Beef Gyro.
- The Authentic Greek Tzatziki Sauce adds a genuine touch of Greece.
Recipe Ingredients
- Ground Lamb: The primary protein source and key flavor component.
- Red Onion: Adds a sweet and sharp flavor, enhancing the overall taste.
- Minced Garlic: Provides a strong, aromatic essence that is fundamental to the dish.
- Spice Mix (Marjoram, Rosemary, Oregano): These herbs collectively contribute to the distinct Mediterranean flavor profile.
See the recipe card for full information on ingredients and quantities.
Variations
- Meat Options: Substitute ground lamb with lean ground beef for a slightly different but equally delicious flavor. For a lighter and healthier option, you can use ground turkey.
- Low-fat Greek Yogurt for Tzatziki: Use low-fat Greek yogurt sauce in the tzatziki sauce for a lighter version.
- Whole Wheat Pita: Switch to whole wheat pita for a healthier, fiber-rich option.
- Spicy Twist: To add a kick to your Gyros, you can add spices like peppers or paprika. Incorporate 1-2 teaspoons of red chili flakes or paprika into the ground lamb mixture for a noticeable but manageable heat.
How to Make Lamb Gyros
Step #1: Place the red onion in a food processor and process until finely chopped.
Step #2: Remove the onion from the food processor and place it in a tea towel, squeezing to remove all the juices.
Step #3: Return the onion back to the food processor with the remaining ingredients.
Step #4: Pulse for approximately 1 minute until you get a paste-like consistency. TIP: The gyro lamb mixture will form together in the food processor, similar to a ball of dough.
Step #5: Place the mixture in a glass baking dish. Flatten and smooth the meat into a nice meatloaf shape.
Step #6: Place in a water bath and cook at 325°F (163°C) for 60-75 minutes, or until you reach an internal temperature of 165°F-170°F (74°C-77°C).
Step #7: Once removed from the oven, drain the fat.
Step #8: Allow it to cool for 5-10 minutes, and place it on a wire rack (I also put a pan under the oven rack to catch any drippings). Place a heavy object on top to compress the gyro meat. I used a cast-iron skillet with 3 cans inside for additional weight.
Step #9: Remove the weight and let the meat rest for 30 minutes.
Step #10: Slice the meat into desired-sized slices.
Step #11: Place meat slices on a baking sheet and broil for 3-5 minutes until crispy, so the texture is like it came off your rotisserie grill!
Step #12: Serve in pita bread with lettuce, sliced tomato, and thinly sliced onion. Don’t forget to add our highly-rated Authentic Greek Tzatziki sauce. You can also garnish your gyro with crumbled feta cheese and diced cucumbers.
Expert Tips
- Thoroughly Dry Onions: Wrap chopped onions in a tea towel and squeeze firmly to remove excess moisture. This step is crucial to prevent the meat mixture from becoming too wet.
- Drain the Fat Well: After cooking, drain off excess fat for a cleaner taste and a more appealing texture.
- Even Compression is Key: Use a weight, like a cast-iron skillet, to compress the meat evenly. This step is essential for achieving the right density and texture.
- Rest the Meat Post-Compression: Allow the gyro loaf to rest after compressing. This resting period helps in flavor development and maintaining a firm texture.
- Broil for Crispiness: Briefly broil the slices to add a crispy edge, enhancing the texture contrast.
Frequently Asked Questions
No. However, using a food processor helps achieve a finer, more consistent texture for the meat and onion mixture.
The water bath helps keep the meat moist, but you can cook it directly in the oven. Just monitor closely to avoid drying out the meat.
Preparing the mixture a day in advance and refrigerating it enhances the flavors, making for a more flavorful gyro when cooked.
Yes, you can use dried oregano. Typically, the ratio is 1 teaspoon of dried for every tablespoon of fresh. Dried oregano provides a more concentrated flavor, suitable for the gyro’s spice blend.
Storage Info
You can store the cooked gyro meat in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the meat slices in a freezer-safe bag or container for up to 2 months. To reheat, thaw overnight in the fridge if frozen, then warm the slices in a skillet over medium heat until heated through. Alternatively, you can reheat them in the oven at 350°F (175°C) for about 10 minutes, or until hot. Avoid microwaving as it can make the meat tough.
Lamb Gyros Recipe with Tzatziki Sauce
Ingredients
GROUND LAMB GYRO MEAT
- 1 lb. ground lamb - lower the fat content the better
- ½ large red onion - chopped
- 2 Tbsp Minced Garlic
- 2 tsp Marjoram
- 2 tsp Rosemary
- 2 tsp Oregano
- 2 tsp Salt
- 2 tsp Black Pepper
SANDWICH
- 7 Pita Breads
- 7 Lettuce leaves
- 7 Tomato slices
- 4 Onion slices
Instructions
- Place the red onion in a food processor and process until finely chopped.
- Remove the onion from the food processor and place it in a tea towel, squeezing to remove all the juices.
- Return the onion to the food processor with the remaining ingredients.
- Pulse for approximately 1 minute until you get a paste-like consistency. TIP: The gyro lamb mixture will form together in the food processor, similar to a ball of dough.
- Place the mixture in a glass baking dish. Flatten and smooth the meat into a nice meatloaf shape.
- Place in a water bath and cook at 325°F (163°C) for 60-75 minutes, or until you reach an internal temperature of 165°F-170°F (74°C-77°C).
- Once removed from the oven, drain the fat.
- Allow it to cool for 5-10 minutes, and place it on a wire rack (I also put a pan under the oven rack to catch any drippings). Place a heavy object on top to compress the gyro meat. I used a cast-iron skillet with 3 cans inside for additional weight.
- Remove the weight and let rest for 30 minutes.
- Slice the meat into desired-sized slices.
- Place meat slices on a baking sheet and broil for 3-5 minutes until crispy, so the texture is like it came off your rotisserie grill!
- Serve in pita bread with lettuce, sliced tomato, and thinly sliced onion. Don't forget to add our highly-rated Authentic Greek Tzatziki sauce. You can also garnish your gyro with crumbled feta cheese and diced cucumbers.
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NOTES
Nutrition
Better than takeout, the whole family devoured these gyros.