This Greek Gyro Meat recipe recreates the traditional street food in an easy, at-home version of the recipe that is flavorful and so versatile.
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Preheat oven to 400F. In a large bowl mix all of the ingredients together in a bowl using your hands or a spatula to ensure everything is combined.
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Use a vertical spit (meant for oven use) OR use an onion half as a base and position two-four skewers vertically into the onion like a spit on a sheet pan lined with foil.
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Start by adding meat to the base of the spit, about 2 inches in height and 4 inches wide, forming the meat around the spit in a circular shape. Use a long piece of tin foil, folded in half lengthwise and wrap around to create a tall collar.
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Use oven safe clips to hold in place or fold over around the top to hold in place. Fill the collar with the rest of the meat mixture, a handful at a time, putting the handful through the spit each time. Gently press down after each addition.
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Once the collar is filled, use one more long piece of tin foil, folded over twice lengthwise, wrapping it around the base of the collar – it will touch the base of the pan.
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Bake for 45 minutes and then remove the foil collars. Baste the meat with the pan juices and then bake for 30-45 more minutes or until the internal temperature of the meat reaches 160°F
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baste the meat with any pan juices again during the second half of cooking. Let cool for 30 minutes before slicing / carving off slices. Serve with pita, tzatziki or use to top our Gyro fries recipe.
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