The Best Homemade Gyro Meat Recipe (2024)

FAQs

How is gyro meat made from scratch? ›

In this traditional kebab dish, the lamb is seasoned, pressed into a cylinder, and continuously rotated until fully cooked. When the lamb is too lean, layers of fat are sometimes added. Lamb is the most common and traditional meat used in Gyros.

To prepare gyros is just like making a meatloaf, but with the addition of cornstarch. That might seem like a strange ingredient in this recipe, but it acts as a binder and helps the meat stay together so when you cut the loaf into thin slices, the slices are flexible and will hold together, instead of crumbling apart.

Beef flank steak: While traditional gyros are made with lamb, beef is a wonderful, crowd-pleasing alternative. Flank steak is widely available and budget-friendly. If desired, swap in skirt steak, hanger steak, or flat iron steak.

Arby's Traditional Greek Gyro features a blend of beef, lamb and Mediterranean spices sliced from a spit rotisserie and placed on a warm flatbread with lettuce, tomatoes, red onions, tzatziki sauce and Greek seasoning.

Gyros get their distinctive taste not only from the slowly roasted meat but also from traditional Mediterranean seasonings. The meat is generously spiced with dried oregano, marjoram, thyme, rosemary, garlic, and black pepper before cooking.

2) It Offers Many Vitamins and Minerals

Plus, so many vitamins and minerals make gyro meat a healthy dish that is capable of maintaining the body's energy. This contributes to synthesizing several hormones, energy-generating enzymes, and red blood cells.

The result is dry, grainy, and all-around unpleasant. Finally, just like a solid piece of meat, the hotter you cook sausage, the more moisture it will expel. So for optimum juiciness, it's best to cook the gyro meat at a relatively low-temperature (say 300°F/149°C), and just until it reaches 165°F (74°C) internally.

Processing the meat in the food processor and overworking it ensures that the proteins in the meat stick together, like sausage. Essentially, this prevents the meat from falling apart.

The origins of gyros can be traced back to the Ottoman Empire, which ruled Greece for nearly 400 years until the 19th century. During this time, the Ottoman Empire introduced the concept of cooking meat on a vertical rotisserie, which was then known as "doner kebab."

Is there flour in gyro meat? ›

INGREDIENTS: GYRO MEAT (meat ingredients (beef and lamb), bread crumbs (bleached wheat flour, water, dextrose, salt & yeast, may contain soybean oil, calcium propionate and/or enriched wheat flour [wheat flour, malted barley flour.

Mix lamb, beef, garlic, oregano, cumin, marjoram, thyme, rosemary, black pepper, and salt with the onion using your hands until well mixed. Cover bowl with plastic wrap and refrigerate until flavors blend, about 2 hours. Preheat the oven to 325 degrees F (165 degrees C).

Traditional ingredients for gyros include lamb, lamb and beef, or chicken. A tall, wide cone of densely packed layers of meat is formed by layering the meat around the base of a skewer. Following that, it is slowly roasted while rotating over a low heat.

Traditionally cooked on a vertical rotisserie, gyro meat is a juicy, extremely flavorful cone-of-meat (usually lamb, or lamb and beef) that's seasoned with salt, herbs and spices and then sliced to order.

Some people may question whether or not gyro meat is processed, but you can rest assured that it contains no artificial substances and is prepared with natural spices.

The origin of grilling meats on a skewer can be traced to the Eastern Mediterranean in the Mycenean Greek and Minoan periods. The Gyro (the technique of vertical spit of stacked meat slices and cutting it off while cooking)first arrived in Greece in the 1920s, brought from Constantinople and Smyrna by refugees.