How to Make Delicious Lamb Gyros
Delicious Lamb Gyro!
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Take a Trip to Greece in Your Own Kitchen
Lamb gyros were one of my favorite things growing up in Germany. There were so many little Greek restaurants with native Greek chefs who made these delicious gyros. When a craving for one of these guys hits, there's nothing to do but to get your hands on a gyro!
I finally found a way to emulate the texture of the meat to make this delicious meal at home, and I want to share it with you! I hope you enjoy it as much as I do.
- 1 lb ground lamb
- 2 tsp salt
- 1 tsp pepper
- 1 tablespoon dried oregano
- 1/2 yellow onion, diced
- 3 slices bacon
- 2-4 slices Naan, large
- 1 tomato, diced
- 1/2 yellow onion, thinly sliced
- 1 garlic clove, diced
- In a medium bowl, combine the ground lamb, salt, pepper, and dried oregano with your hands, mixing until all of the seasonings have been evenly distributed. Cover and refrigerate for at least 1 hour so that the flavors have a chance to blend well.
- Preheat oven to 315 degrees. While the oven is heating, place the lamb mixture into a food processor and add the onion, bacon, and garlic. Process until a smooth puree is formed, 30 seconds to 1 minute and make sure to scrape down the sides so all of the mixture is pureed.
- Once you have your puree, it's time to turn it into a loaf. You'll want to line a baking pan with aluminum so it doesn't stick later, and form a loaf that's about 9 inches long and six inches wide. Bake the loaf for 35-40 minutes or until it reaches 160 degrees. Once baked, let it rest for 10 minutes.
- Next, put your oven on "broil" and move your rack to the top. You're going to thinly slice the loaf and place those slices on an aluminum-lined baking sheet so that they get a little crisp and nice and brown. You'll want to broil them for up to 3-5 minutes, but keep a close eye on them because they'll be cooking so rapidly. You want them crispy(ish) but not burnt.
- While your lamb is broiling, pop your Naan into the microwave and cook them for 15-30 seconds. They should be warm and pliant so that you can use them as pitas. Lay the Naan on a plate, slather some tzatziki sauce or whatever cream-based sauce you like on the naan, add your broiled gyro slices, diced tomato, and onion slices, and you are ready to enjoy!!!!
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This recipe reminds me of my German mother's cooking. It's so delicious and always a crowd pleaser!
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