Ingredients
The following ingredients have 4 Servings
- 1 medium red onion (cut into 4 pieces)
- 1 lb ground lamb
- 1 lb ground beef (80/20)
- 6 cloves garlic (minced)
- 2 tsp dried oregano
- 2 tsp dried marjoram
- 2 tsp dried thyme
- 2 tsp ground black pepper
- 2 tsp salt
- 2 tbsp olive oil
Instruction
- Preheat the oven to 350°F (180° C).
- Pulse the red onion until very fine in a food processor until very fine. Dump them out onto the center of a thin kitchen towel set over a colander. Then, gather up the ends of the towel and squeeze out the liquid from the onions over the colander or sink. Make sure to squeeze it well!
- Transfer the onions to a large mixing bowl along with the ground lamb, beef, garlic, oregano, marjoram, thyme, salt, pepper, and olive oil. Using your hands, mix well to combine.
- Transfer the meat mixture to the food processor and pulse until finely minced (about 2 minutes). It will resemble a coarse paste!
- Pack the meat mixture into a 9x5-inch loaf pan, pressing down firmly to make sure there are no air pockets.
- Bake for about 50-60 minutes or until the gyro meat reaches an internal temperature of 165° F. Use an instant-read meat thermometer! NOTE: The meat will shrink! Make sure to reserve the pan juices.
- Let the meat in the pan cool over a cooling rack for 20-30 minutes before slicing very thinly.
- OPTIONAL STEP: Before serving, fry the sliced gyro meat in a little of the pan juices in a skillet over medium heat. But be careful to not overcook the meat or it will become dry!
- Serve it over pita with Greek salad and tzatziki sauce (for a gyro sandwich) or simply with a Greek salad and the sauce for a keto meal.