A gyro is usually served wrapped in a flatbread such as pita, rolled up with sliced onions, tomatoes, and tzatziki, and sometimes, fries. The gyro meat is a recipe anyone who likes cooking would absolutely enjoy making. The good thing about this recipe is that it uses authentic seasoning to make a homemade gyro meat taste like a restaurant made gyro meat, and it turns out very delicious.
As stated earlier, traditional gyro meats are made with lamb, however, the price of a lamb may be too much for what a lot of people may want to budget for. For that reason, pork and chicken are usually good alternatives. Using pork to make a dish that is originally from the Middle East may be feel a little awkward, but a lot has changed over the years. Also, cooking with pork or chicken would not make it taste less delicious. While this gyro meat recipe is very easy to make, it will take a little over an hour to complete it.
Ingredients
- 1 pounds ground beef
- 1 pounds ground pork or ground lamb
- 1 red onion rough chopped
- 6 cloves garlic
- 2 teaspoons ground marjoram
- 2 teaspoons dried rosemary leaves
- 2 teaspoons oregano
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground pepper
- You should start by chopping your onions and garlic. If you have a food processor, this becomes even easier. However, you should be careful so that you do not liquefy them.
- The next thing is to add meat and all the seasonings and grind for another 3-5 minutes. This step is very important, and you should not skip this at all. In fact, you should be thorough and meticulous with this step. To get a perfect grinding, you can use a blender, or you can go old school with your mortar and pestle. Again, there is no wrong way to get it done, the important thing is to get a total and complete mess – yeah, mess.
- The next step is to smooth out the top, and close your air crisping lid.
- Click on the bake/roast function, and set the temperature to 350°F. The cooking time is around one hour, but you can set it to thirty minutes, shake it around a little bit and then complete it with another thirty minutes.
- The next step is to take the gyro meat out and drain out the fat, but with the Ninja Foodi, you can easily dehydrate it without having to take it out.
- The last step is to cover it with foil, and then compress it. The compression can be done by placing something heavy on it.
- Allow the gyro meat to rest for about 30 minutes, after which you can cut it into thin slices.
- Voila! Your Greek gyro meat is ready.
