Learn how to make traditional gyro meat easily at home that tastes better than any Greek restaurant. I love how the meat is perfectly seasoned and always juicy. Watch the video below to see how I make it in my kitchen!
Preheat the oven to 165C/325F. Grease a square pan and set aside.
In a large mixing bowl, add all the ingredients and mix until combined.
Place the lamb mix into a food processor and pulse several times until fully incorporated. Do not over-process.
Shape the meat mix into two small or one large log and place them in the greased pan.
Bake the gyro for 35-40 minutes, or until the internal temperature registers at least 165F.
Remove the gyro from the oven and mop up excess oil. Slice and serve.
Video
Notes
TO STORE: Keep in an airtight container and store in the refrigerator for up to 3 days. TO FREEZE: Place the cooked and cooled gyros in a shallow container and store it in the freezer for up to 6 months. TO REHEAT: Thaw in the refrigerator a night before reheating. Use a fry pan or oven to reheat before serving.