Authentic Greek Lamb Gyros with Homemade Tzatziki
Dive into the rich and savory flavors of Greece with this authentic homemade lamb gyros recipe. After many attempts and a deep desire for that mouthwatering taste found in traditional Greek restaurants, I’ve perfected this dish to make it melt-in-your-mouth tender and bursting with flavor. Using economical lamb necks makes this dish both delicious and budget-friendly, though it requires some effort to extract the meat. This recipe is perfect for sharing with family and friends and, based on my experience, even fussy eaters will be asking for seconds. Make sure to start preparing at least two days ahead, and enjoy every bite of this delectable culinary journey.
8-10
Servings
160
Calories
9
Ingredients
Ingredients
Lamb stew meat
1.5 lbs (cut into small cubes)
Beef stew meat
0.5 lbs (cut into small cubes)
Garlic cloves
4 (minced)
Dried oregano
1 tablespoon (none)
Fresh rosemary
1.5 tablespoons (finely ground)
Kosher salt
1 tablespoon (none)
Freshly ground pepper
2 teaspoons (none)
Lemon
1 (zest grated)
Medium onion
1 (coarsely chopped and processed)
Instructions
1
Preparation (2-3 Days Before Serving): Begin by cutting the lamb stew meat and beef stew meat into small cubes, trimming off any large chunks of fat.
2
In a food processor, grind the fresh rosemary until finely ground. Add the minced garlic, dried oregano, kosher salt, freshly ground pepper, and lemon zest. Pulse until blended.
3
Place the cubed meat in a durable zip-top plastic bag, pour in the blended spice mixture, and mix well. Seal the bag tightly, ensuring there’s no air inside, and chill in the refrigerator, turning it occasionally.
4
On the day of cooking (8-18 hours before serving): Coarsely chop the onion and process until completely mushy in the food processor. Transfer the processed onion onto a clean fine-weave cloth. Gather the cloth and squeeze out excess liquid until the onion is very dry.
5
In batches, grind the marinated meat cubes in the food processor until finely minced. Once processed, add the well-drained onion and mix until incorporated. Continue processing until you achieve a fluffy paste, which may take two minutes or more per batch.
6
Knead the meat mixture until it’s cohesive, then shape it into a log measuring 8-10 inches long with blunt ends. Wrap the log tightly in plastic wrap and refrigerate for an additional 3-18 hours.
7
Pre-Cooking (1.5-2 Hours Before Serving): Preheat your grill to 375-400°F. Remove the plastic wrap and re-wrap the meat log tightly in aluminum foil.
8
Place the wrapped meat on indirect heat on the grill, turning every 15-20 minutes for about 60-70 minutes, or until the internal temperature reaches 150°F. After removing it from the grill, allow the tightly wrapped meat to rest for at least 20 minutes. The final temperature should reach 160-165°F.
9
Slicing and Serving: Slice the meat thinly in horizontal slices. For a crispy texture, sauté the sliced gyros in a hot skillet for a few minutes. If you prefer a softer texture, gently reheat the slices as needed. Serve warm with homemade tzatziki and fluffy pita bread to complete the experience.
Nutrition Information
9g
Fat
1.5g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary meat used in this Authentic Greek Gyros recipe?
This recipe uses a combination of 1.5 lbs of lamb stew meat and 0.5 lbs of beef stew meat.
How many servings does this gyro recipe yield?
This recipe is designed to serve between 8 and 10 people.
What are the nutritional facts for one serving of this gyro meat?
Each serving contains approximately 160 calories, 9g of fat, 1.5g of carbohydrates, and 12g of protein.
How far in advance should I start preparing the meat?
You should begin preparation at least 2 to 3 days before you plan to serve the dish to allow for proper marinating and chilling.
Which spices are used to season the meat mixture?
The seasoning blend includes fresh rosemary, minced garlic, dried oregano, kosher salt, freshly ground pepper, and lemon zest.
Why is it important to squeeze the liquid out of the onions?
Squeezing the onion in a fine-weave cloth ensures the onion is very dry, which helps the meat mixture reach the correct fluffy paste consistency without being too watery.
What is the recommended cooking temperature for the grill?
The grill should be preheated to a temperature between 375-400°F.
Should the gyro meat be cooked over direct or indirect heat?
The meat log should be placed on indirect heat on the grill while wrapped in aluminum foil.
How long does the meat need to cook on the grill?
The meat should cook for about 60 to 70 minutes, turning every 15 to 20 minutes.
What is the target internal temperature for removing the meat from the grill?
You should remove the meat from the grill when the internal temperature reaches 150°F.
What should the final internal temperature be after the meat rests?
After resting for 20 minutes, the final internal temperature should reach 160-165°F.
How should the gyro meat be sliced for serving?
The meat should be sliced very thinly in horizontal slices.
How can I achieve a crispy texture on the gyro slices?
To get a crispy texture, sauté the thin slices in a hot skillet for a few minutes before serving.
What traditional sides are recommended for this dish?
It is best served warm with homemade tzatziki sauce and fluffy pita bread.
What type of lamb is suggested for a budget-friendly version?
Using economical lamb necks is a great way to make this dish delicious while remaining budget-friendly.
What equipment is needed to process the meat and spices?
A food processor is essential for grinding the rosemary, processing the onion, and mincing the meat into a paste.
How long does the meat log need to be refrigerated before cooking?
The shaped meat log should be wrapped in plastic and refrigerated for 3 to 18 hours before it goes on the grill.
What is the purpose of the 20-minute resting period?
Resting allows the carry-over heat to bring the meat to the final safe temperature of 160-165°F and helps the juices redistribute.
How much garlic is required for this recipe?
The recipe calls for 4 minced garlic cloves.
Is this gyro meat recipe gluten-free?
The meat and spice mixture itself contains no gluten ingredients, though traditional pita bread served with it does contain gluten.
What kind of salt should be used?
The recipe specifically recommends using 1 tablespoon of kosher salt.
Can I use dried rosemary instead of fresh?
The recipe specifies 1.5 tablespoons of fresh rosemary, finely ground, for the best authentic flavor.
How do you shape the meat mixture before cooking?
Knead the mixture until cohesive and shape it into a log approximately 8-10 inches long with blunt ends.
Does this recipe include sugar?
No, this recipe contains 0g of sugar.
Is the onion processed with the meat?
The onion is processed separately first, drained of liquid, and then incorporated into the minced meat batches.
How much pepper is used in the spice blend?
The recipe calls for 2 teaspoons of freshly ground pepper.
What should I do if I prefer a softer meat texture?
If you prefer a softer texture, gently reheat the thin slices as needed instead of sautéing them in a hot skillet.
Is the fat trimmed off the meat?
Yes, you should trim off any large chunks of fat when cutting the lamb and beef into cubes.
Can I use a regular cloth to drain the onions?
The recipe recommends using a clean fine-weave cloth to ensure you can effectively squeeze out all excess liquid.
What tags define this recipe's style?
This recipe is tagged as Greek cuisine, budget-friendly, family-friendly, and a grilled meat dish.