Gyro Meat

I love, love, love gyros. When eating at a fair I prefer them over anything else. This OBB recipe tastes almost exactly like the gyro meat off the streets of NYC. mmmmmm...Serve on a bed of Greek-style rice (or plain jasmine rice would be good, too) or in a pita (buy at store or use the awesome RECIPE HERE) with thinly sliced onion, sliced tomatoes and fries or lettuce with tzatziki sauce (still trying to find a great recipe for that). *You could use 1/2 lb ground lamb and 1/2 lb ground pork and not slice the burgers...makes a yummy burger pita! Serves 4.

Gyro Meat

1 lb ground lamb*
4 cloves garlic, minced
1 1/2 tsp minced dry onion
3/4 tsp Kosher salt
1/4 tsp black pepper
1/2 tsp dry oregano
1 tsp dried rosemary

1 Tbsp red wine vinegar
1 Tbsp Dijon or coarse grain mustard


1. Place large skillet on burner over medium heat.
2. Combine the garlic, onion, slat, pepper, oregano, rosemary, vinegar and mustard in a small bowl and mix well. Add the lamb meat and gently mash together by hand until mixed.
3. Shape into 4 oblong patties, flattening to about 1/2" thick. Cook in heated skillet for 5 to 6 minutes on each side. Remove from heat and let sit in pan 5 minutes.
4. Slice meat length-wise, about 1/2" to 1" thick, and place inside pita (with thinly sliced onion, sliced tomatoes and fries or lettuce with tzatziki sauce) or on a bed of rice. Serve immediately.

* If you can't find ground lamb, see if the butcher will grind 1 lb of lamb leg or loin. OR you can try it with ground beef, though it won't taste as authentic without the gamey lamb taste.