I'm not sure what's in the commercial gyro meat at Greek restaurants, but I don't trust it. I'm suspicious of what possible binders and weird fillers it may contain. So, I decided to attempt my own.
I used half ground lamb, half ground turkey to reduce the pricetag as well as the overall calories. I really liked the flavor and texture, but truthfully I missed some of that characteristic greasiness, so feel free to use all lamb if you prefer. I formed the whole thing into a loaf shape, cooked it in my crock pot, let it cool, sliced it thinly, and finally brushed the slices with olive oil and broiled them. The slices fell apart more than I would like, particularly if I tried to cut them very thin. I've thought of a couple possible solutions here. First, you could form the meat into patties and eat them as bunless "Gyro burgers" atop Greek salad, as in this recipe. I think these would also be more moist, since burgers don't need to cook as long as a large loaf. Or, you could use the meat as a meatza base and top it with Greek salad type toppings. Finally, you could try adding a binder of some sort. I actually think that crushed pork rinds would be ideal here for adding back some of that fast food greasiness. Another option would be fresh bread crumbs made from pulverizing a low-carb pita along with the onion, though that would not work for those who eschew gluten. That's all I've come up with; if you have any other ideas, let me know in the comments!
Makes about 2 lbs
- 1 lb ground lamb
- 1 lb ground turkey (or more lamb)
- 1 small onion
- 4 garlic cloves
- 3 Tbs red wine vinegar
- 2 Tbs fresh oregano leaves
- 1 Tbs ground coriander
- 1/2 Tbs ground cumin
- 1/4 tsp cayenne pepper
- 1-2 tsp salt
- 1/2 tsp ground black pepper
- Puree the onion, garlic, vinegar, oregano, and spices in a food processor until smooth.
- Thoroughly combine the onion puree, ground lamb, and ground turkey, using your hands.
- Form it into a flat-ish loaf shape. Cook in a crock pot on low for 5-6 hours. Alternately, you could probably bake it at 325 for 60-90 minutes or until done.
- Let it cool thoroughly overnight in the refrigerator.
- To serve, cut into slices, brush the slices with olive oil, and broil until crisp. Serve over Greek salad with tzatziki sauce.