The BEST Homemade Gyro Meat | better than your favorite Greek restaurant! #homemadefood

Chop garlic into a fine dice or rough chop.

Chop the ends off the red onion, cut it in half, and remove the outer layer.

Chop the red onion into a rough chop or fine dice.

Combine chopped garlic and red onion in a large bowl with ground lamb and ground beef.

Add garlic powder, oregano, cumin, salt, thyme, and black pepper to the meat mixture.

Mix the meat mixture with gloved hands or a spoon until incorporated.

Add the meat mixture in sections to a food processor or blender to mince it.

Blend the meat mixture on high for 1-2 minutes until fully minced.

Form the minced meat into a tight loaf shape in a 9x5 loaf pan or a 9x13 baking dish lined with aluminum foil.

Place the meatloaf in the oven at 350 degrees Fahrenheit for 45 minutes to 1 hour.

Check the internal temperature of the meat, which should reach at least 165 degrees Fahrenheit; the creator's meat reached 185 degrees Fahrenheit.

Let the meat rest for about 20 minutes before slicing.

Drain excess grease from the meat after it has rested.

Slice the meat thinly using a sharp knife or electric knife.

Heat the drippings in a skillet over medium-high heat.

Fry the sliced gyro meat in the skillet for 1-2 minutes on each side until browned.

Warm up pita bread and spread a dollop of homemade tzatziki sauce on each piece.

Add sliced gyro meat to the pita bread.

Top the gyro sandwiches with romaine lettuce, sliced red onions, dill pickles, and tomatoes.

Add more tzatziki sauce on top of the gyro sandwiches before serving.

Equipment Needed

Dietary

Allergens