Test Kitchen | Gyro
Have you ever tried something in a restaurant and been inspired to recreate the recipe at home? There is an incredibly tasty restaurant in the outer richmond called Layaly that serves incredible Mediterranean food! Everything from the mezza plater to the falafel is bursting with flavor. I always see and try things from my favorite places to eat, case and point, the Gyro.
I love Mediterranean food, especially Gyros and kabobs! I was lucky enough to steal a recipe that my dad had made many years ago for this post. The meat is deliciously tender and full of bold flavor. It pairs perfectly with warm pita and tangy tzatziki sauce!
- 1 pound ground lamb
- 1/2 C very finely chopped (or shredded) onion
- 2 tsp fresh minced garlic
- 3/4 tsp salt (preferably sea salt)
- 1/2 tsp dried ground marjoram
- 1/2 tsp dried ground rosemary
- 1/4 tsp black pepper
Mix all ingredients together and let sit in the fridge for 1-2 hours. Blend in a food processor for about 1 minute. (When cooked, this will help give it a more traditional gyro feel on your palate. Otherwise, it just takes like cooked minced meat.)
Form into an oblong around a spit, and slow cook over a grill for around 30-45 minutes, cooking far from the coals, and rotating slowly. Alternatively, bake in the oven in a meatloaf shape for about 45 minutes to 1 hour, at 325 degrees F. It should be a bit dry.