Ingredients for Alton Brown's Gyro Meat Recipe
- 1 large onion (for meat), plus chopped onion (for serving)
- 1 pound ground lamb
- 6 cloves garlic total
- 1 teaspoon dried marjoram
- 1 teaspoon dried rosemary
- 1 tablespoon kosher salt (for meat), 1/2 teaspoon kosher salt (for tzatziki)
- 1 teaspoon freshly ground black pepper
- Pita bread (for serving)
- 1 cup plain Greek yogurt
- 1/2 cup chopped cucumber
- 6 cloves garlic total (4 cloves minced for meat, 2 cloves minced for tzatziki)
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh mint, chopped
- 1/2 pound ground beef
- Chopped tomatoes (for serving)
- Crumbled feta cheese (for serving)
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How to Make Alton Brown's Gyro Meat Recipe
- Process 1 large onion in a food processor for 10-15 seconds. Wrap in a tea towel and squeeze to remove excess juice. Discard juice.
- Return the onion to the food processor. Add 1 lb ground lamb, 1/2 lb ground beef, 4 cloves garlic (minced), 1 tsp dried marjoram, 1 tsp dried rosemary, 1 tbsp salt, and 1 tsp black pepper. Process until a fine paste forms (about 1 minute), scraping down the sides as needed.
- **Oven Method:** Preheat oven to 325°F (160°C). Press the meat mixture into a loaf pan. Place the loaf pan in a larger baking pan filled halfway with water (water bath). Bake for 60-75 minutes, or until the internal temperature reaches 165-170°F (74-77°C). Remove from oven, drain fat, and top with a foil-wrapped brick for 15-20 minutes to reach 175°F (79°C) internal temperature. Slice and serve.
- **Rotisserie Method:** Shape the meat mixture into a log. Wrap tightly in at least 18 inches of plastic wrap, removing all air pockets. Twist the ends tightly. Refrigerate for at least 2 hours, or up to overnight. Preheat grill to high. Place the meat on the rotisserie skewer, with a double-thick aluminum foil tray underneath to catch drippings. Cook on high for 15 minutes, then reduce heat to medium for 20-30 minutes, or until the internal temperature reaches 165°F (74°C). Turn off heat and let spin for another 10-15 minutes to reach 175°F (79°C). Slice and serve.
- **Tzatziki Sauce:** Place 1 cup plain Greek yogurt in a tea towel; suspend over a bowl and drain for 2 hours in the refrigerator. Squeeze liquid from 1/2 cup chopped cucumber (using a tea towel). Combine drained yogurt, cucumber, 1/2 tsp salt, 2 cloves minced garlic, 2 tbsp olive oil, 1 tbsp white wine vinegar, and 1 tbsp chopped fresh mint. Serve with gyros. Store in an airtight container for up to a week.
- Serve gyro meat on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
25g
Fat
88g
Carbs
14g
