How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Better Than Takeout Homemade Gyros?

You need 11 ingredients. The key ingredients include: 1 whole Large Onion, Cut Into Chunks, 1- 1/2 pound Ground Lamb, 1- 1/2 pound Ground Beef, 2 Tablespoons Minced Garlic, and more.

Is Better Than Takeout Homemade Gyros suitable as meat & poultry?

Yes, Better Than Takeout Homemade Gyros falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Better Than Takeout Homemade Gyros?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Better Than Takeout Homemade Gyros Recipe

Name: Better Than Takeout Homemade Gyros
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Large Onion, Cut Into Chunks; 1- 1/2 pound Ground Lamb; 1- 1/2 pound Ground Beef; 2 Tablespoons Minced Garlic; 1- 1/2 teaspoon Dried Oregano; 1- 1/2 teaspoon Ground Cumin; 1- 1/2 teaspoon Dried Marjoram; 1- 1/2 teaspoon Dried Rosemary; 1- 1/2 teaspoon Dried Thyme; 1- 1/2 teaspoon Pepper; 2 teaspoons Kosher Salt

Better Than Takeout Homemade Gyros

Eats Now Editorial Team · 384 kcal · Meat & Poultry

1
Place the onion in a food processor and process until finely chopped.
2
Pour it out onto a towel and wring out all of the liquid that you can.
3
Place the drained onion, along with all the other ingredients, into the food processor.
4
Process until it forms a paste, about 1 minute.
5
To grill: Remove the meat mixture from the food processor onto a long piece of plastic wrap (use two pieces side by side, overlapping slightly).
6
Shape into a log, then wrap as tightly as possible with the plastic wrap, twisting the ends to help tighten it.
7
Place it in the refrigerator for at least two hours, or overnight, to let all the flavours combine.
8
Preheat your grill to high heat.
9
Place the (unwrapped) chilled log of meat onto your spit, then put it onto your rotisserie.
10
Put a foil pan underneath to catch any drippings.
11
Cook on high for 15 minutes to sear the outside, then reduce the heat to medium and continue cooking until the center of the meat reaches 165F, about 25 minutes.
12
Turn off the heat, but continue to let it spin until the center reaches 175F, about another 15 minutes.
13
This spin with the heat off counts as your resting time, so when its done, remove it from the heat, slice the meat and enjoy.
14
To bake in the oven: Remove the meat mixture from the food processor and put it into a large loaf pan (or two smaller ones, just adjust cooking time as needed).
15
Cover the top with plastic wrap, and place in the fridge for at least two hours, or overnight.
16
Preheat your oven to 325F with a rack in the middle position.
17
Place the loaf pan onto a folded kitchen towel in a large roasting pan (the towel will stop it from moving in the water bath).
18
Place the roasting pan into the oven, then add boiling water until it reaches half way up the loaf pan.
19
Bake until the meat reaches 165F, about 50 minutes.
20
Remove it from the oven.
21
Pour off any accumulated fat, and let it rest an additional 15 minutes, until the temperature reaches 175F.
22
Slice thinly and serve.

Better Than Takeout Homemade Gyros

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