Ingredients for - Traditional Gyro Meat
How to cook deliciously - Traditional Gyro Meat
1. Stage
Pulse onion in a food processor until finely chopped. Scoop onions onto the center of a towel, gather up the towel ends, and squeeze to remove liquid.
2. Stage
Combine onions, lamb, beef, garlic, oregano, cumin, marjoram, rosemary, thyme, pepper, and salt in a large bowl. Mix with your hands until well combined. Cover and refrigerate 1 to 2 hours to allow the flavors to blend.
3. Stage
Preheat the oven to 325 degrees F (165 degrees C).
4. Stage
Place the meat mixture into a food processor and pulse until finely chopped and the texture feels tacky, about 1 minute. Transfer to a 7x4-inch loaf pan, and pack down to make sure there are no air pockets.
5. Stage
Line a large roasting pan with a damp kitchen towel. Place the loaf pan in the center of the towel-lined roasting pan, and transfer it into the preheated oven. Carefully pour boiling water into the roasting pan until it comes halfway up the sides of the loaf pan.
6. Stage
Bake in the preheated oven until gyro meat is no longer pink in the center, about 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
7. Stage
Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.
