This homemade gyro meat combines ground lamb with bacon and cumin for deep, savory flavor that rivals Greek restaurants. The recipe uses a food processor to bind the mixture into a cohesive, sliceable loaf.
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To a medium bowl add lamb, salt, pepper, oregano and cumin. Mix with your hands until thoroughly combined. Cover and refrigerate 1 hour.
Preheat oven to 300˚F.
Add onion and garlic to the bowl of a food processor and pulse several times to mince; scrape down sides with a rubber spatula. Add lamb mixture and bacon pieces; process to a smooth puree, scraping down sides as necessary.
Line a baking sheet with foil. Transfer meat mixture to center. Wet hands and form meat into a rectangle, approximately 8-inches long, 5-inches wide and 1 1/2-inches high.
Bake 30 to 35 minutes until an instant read thermometer reads 155˚F. Remove from oven and let stand 15 minutes before slicing.
Adjust oven rack to highest position and preheat broiler. Line baking sheet with foil.
Transfer loaf to a cutting board and carefully slice crosswise into 1/8-inch thick slices. Arrange slices on prepared baking sheet, leaving a little room between each one. Broil 2 minutes, until slices are hot and edges are crispy. Remove from oven and tent with foil.
Serving Suggestion: Warm pita bread and spread with a thick layer of tzatziki sauce, pile on gyro meat slices and top with thinly sliced onion and chopped tomato.
Cool completely, wrap tightly, and refrigerate up to 4 days. Reheat sliced meat gently in a skillet over medium heat or wrap in foil and warm at 325°F.
food processor · meat thermometer · baking sheet
Yes. The recipe calls for 85% lean ground beef as an alternative; it will taste slightly less rich but still deliver authentic gyro flavor.
Yes. The processor emulsifies the meat, fat, and spices into a cohesive loaf that slices cleanly. Hand-mixing won't achieve the same texture.
Bake at 350°F until the internal temperature reaches 160°F. A meat thermometer is the most reliable method.
Yes. Form the loaf, wrap tightly, and refrigerate up to 2 days before baking, or freeze up to 3 months.
Use warm, soft pita (Greek or store-bought). Warm it briefly on a skillet or over an open flame before assembling.
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