Savory Greek-American Lamb Gyros
Indulge in the authentic flavors of a Greek-American classic with these savory lamb gyros. This recipe combines tender ground lamb with fresh herbs and spices, resulting in a mouthwatering filling that you can savor in the comfort of your home. The rich, smoky notes from the bacon complement the lamb perfectly, while the yogurt-based sauce adds a creamy tang that elevates each bite. Forget the takeout; making these gyros is not only fun but also a surefire way to impress friends and family. Perfect for a weekend gathering or a hearty weeknight meal, these gyros will quickly become a beloved staple in your culinary repertoire.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Ground lamb
1 lb (or ground 85% lean beef can be used)
Kosher salt
2 teaspoons (or 1 teaspoon table salt)
Fresh ground black pepper
1/2 teaspoon
Fresh oregano leaves
2 tablespoons (picked, or 1/2 teaspoon dried)
Onion
1/2 (cut into 1-inch chunks)
Garlic clove
1 (sliced)
Thick slab bacon
3 ounces (cut into 1-inch pieces, or about 5 slices of sliced bacon)
Plain unsweetened yogurt
3/4 cup
Mayonnaise
1/4 cup
Garlic clove
1 (minced on microplane)
Lemon
1 (juice of, or 1 teaspoon lemon juice)
Chopped parsley or mint
2 tablespoons
Soft hand-pulled-style pita bread
4 pieces (not pocket pita)
Fresh tomato
1 (chopped)
Onion
1 (finely sliced)
Cucumber
1 (peeled, seeded, and cubed)
Hot sauce
to taste
Instructions
1
In a medium bowl, combine the ground lamb, kosher salt, black pepper, and fresh oregano. Use your hands to mix until the ingredients are well incorporated and set aside.
2
Cover the mixture and refrigerate for at least 1 hour or overnight for the best flavor.
3
While the lamb mixture chills, place the plain yogurt in a fine-mesh strainer over a small bowl and allow it to drain in the refrigerator for about 1 hour. This will create a thicker, creamier sauce.
4
Preheat your oven to 300°F (150°C) and adjust the oven rack to the middle position.
5
In a food processor, add the cold lamb mixture, onion chunks, garlic slices, and pieces of bacon. Process until you achieve a smooth puree, scraping down the sides as needed, about 1 minute.
6
Line a rimmed baking sheet with aluminum foil for easy cleanup. Using moist hands, shape the meat mixture into a rectangular loaf (approximately 1.5 inches high, 8 inches long, and 5 inches wide).
7
Place the formed loaf on the prepared baking sheet and bake until the internal temperature reaches 155°F (68°C) using an instant-read thermometer, which should take about 30 minutes.
8
Once cooked, let the loaf rest at room temperature for about 15 minutes before slicing. Alternatively, you can refrigerate the loaf for up to one week.
9
While the loaf is resting, prepare the sauce by combining the drained yogurt, mayonnaise, minced garlic, lemon juice, and your choice of chopped parsley or mint in a bowl. Mix well and season with salt to taste. Refrigerate until ready to use.
10
After the loaf has rested, preheat your broiler and adjust the rack to the highest position (2 inches from the heat source).
11
Slice the loaf crosswise into strips about 1/8 to 1/4 inch thick, approximately 5 inches long and 1.5 inches wide.
12
Lay the strips on the line baking sheet and broil for about 2 minutes or until the edges are nicely browned and crispy. Cover with aluminum foil to keep warm.
13
To warm the pita bread, place the pieces on a rimmed baking sheet and broil for about 45 seconds on each side or until soft and pliable.
14
Build each gyro by spreading a generous 1/4 cup of the sauce on the warm pita, adding the broiled meat strips, and topping with fresh tomato, finely sliced onion, and cubed cucumber. Finish with a drizzle of hot sauce if desired.
15
Wrap the gyros in foil for easy handling and serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Greek-American Lamb Gyros?
Savory Greek-American Lamb Gyros are a homemade version of the classic street food, combining tender ground lamb with fresh herbs, spices, and smoky bacon, served in warm pita with a creamy yogurt sauce.
Can I use beef instead of lamb for this recipe?
Yes, if you prefer or cannot find lamb, you can use ground 85% lean beef as a substitute for the ground lamb.
How long should the lamb mixture be refrigerated before cooking?
The mixture should be covered and refrigerated for at least 1 hour, or overnight for the best flavor development.
Why is the yogurt drained before making the sauce?
Draining the plain yogurt in a fine-mesh strainer for about 1 hour removes excess moisture, resulting in a thicker and creamier sauce.
What is the recommended oven temperature for baking the lamb loaf?
Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius) and place the rack in the middle position.
How do I achieve the right texture for the gyro meat?
Process the cold lamb mixture, onion, garlic, and bacon in a food processor for about 1 minute until it becomes a smooth puree.
What role does bacon play in this gyro recipe?
The bacon adds rich, smoky notes that perfectly complement the flavor of the lamb.
What are the dimensions for shaping the meat loaf?
Shape the mixture into a rectangular loaf approximately 1.5 inches high, 8 inches long, and 5 inches wide.
How do I prevent the meat from sticking to my hands while shaping?
Using moist hands will help you shape the pureed meat mixture into a loaf without it sticking to your skin.
What internal temperature should the lamb loaf reach?
The loaf should be baked until it reaches an internal temperature of 155 degrees Fahrenheit (68 degrees Celsius) on an instant-read thermometer.
How long does the lamb loaf need to bake?
It typically takes about 30 minutes to reach the desired internal temperature.
How long should the meat rest after baking?
The loaf should rest at room temperature for about 15 minutes before you begin slicing.
Can I prepare the gyro meat loaf in advance?
Yes, after baking and resting, the loaf can be refrigerated for up to one week before slicing and broiling.
What ingredients are needed for the gyro sauce?
The sauce is made from drained yogurt, mayonnaise, minced garlic, lemon juice, and your choice of chopped parsley or mint.
What is the best way to mince garlic for the sauce?
Mincing the garlic on a microplane is recommended for a smooth texture in the sauce.
How should the meat loaf be sliced for serving?
Slice the loaf crosswise into strips about 1/8 to 1/4 inch thick, roughly 5 inches long and 1.5 inches wide.
How do I get crispy edges on the gyro meat?
Broil the sliced strips for about 2 minutes on the highest oven rack until the edges are nicely browned and crispy.
How do I warm the pita bread?
Place the pita on a rimmed baking sheet and broil for approximately 45 seconds on each side until soft and pliable.
What type of pita bread is best for gyros?
Use soft hand-pulled-style pita bread rather than the pocket pita variety.
What fresh toppings should be added to the gyro?
Top your gyros with fresh chopped tomato, finely sliced onion, and cubed cucumber.
How should the cucumber be prepared?
The cucumber should be peeled, seeded, and cubed before being added as a topping.
Is there a recommended ratio for the sauce per gyro?
Spreading a generous 1/4 cup of sauce on each warm pita is recommended.
Can I add a spicy element to the gyro?
Yes, you can finish the assembled gyro with a drizzle of hot sauce to taste.
How should I wrap the gyros for serving?
Wrap the finished gyros in aluminum foil for easy handling and to keep them warm.
What type of salt is best for the meat mixture?
Kosher salt is preferred, but you can use half the amount of table salt if needed.
Can I use dried herbs instead of fresh oregano?
Yes, you can substitute 1/2 teaspoon of dried oregano for the 2 tablespoons of fresh oregano leaves.
What is the total number of ingredients in this recipe?
This recipe requires 17 ingredients including the meat, sauce components, and fresh toppings.
How many gyros does this recipe yield?
Based on the ingredient list, this recipe is designed to make 4 gyros.
What is the best occasion for serving these gyros?
These gyros are perfect for weekend gatherings, hearty weeknight meals, or whenever you want to impress friends and family.
What makes this recipe 'Greek-American' style?
It follows the Greek-American tradition of using a pureed meat loaf (often including beef or bacon) which is then sliced and seared, rather than whole pieces of stacked meat.