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Homemade Gyro Meat?

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kosta_karapinotis

Active member
I absolutely love gyros, but I’ve never been a fan of the store-bought meat—it always tastes a bit too processed for me. I’m thinking about trying to make my own gyro meat at home, but I’m not sure where to start. Is it as simple as roasting a leg of lamb and carving thin slices? Or is there a better way to get that classic texture and flavor?

I’ve seen some people use a mix of lamb and beef, ground and packed tightly into a loaf pan. Others say the key is in the spices and pressing the meat after cooking. I’m open to experimenting, but I’d love to hear what’s worked for others.
 
Yes, store-bought gyro meat can be hit or miss! Making it at home is 100% doable and honestly so rewarding. I’ve had the best results using a mix of ground lamb and beef (about 50/50), seasoned with garlic, onion, oregano, marjoram, rosemary, and a pinch of cumin. The trick to that dense, slicable texture is blending the mixture in a food processor until it becomes a smooth paste. Don’t skip this step!

Press it tightly into a loaf pan, bake it, and then press it again under a weighted pan while it cools to compress the texture. Once it’s chilled, slice it thin and give the pieces a quick sear in a pan for that crispy edge. It’s not the same as a vertical rotisserie, but it gets surprisingly close!
 
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