3/4 lb. lean, finely ground beef
3/4 lb. lean, finely ground lamb
4 tsp. dried oregano, crumbled
2 3/4 tsp. onion powder
1 3/4 tsp. garlic powder
1 3/4 tsp. freshly ground black pepper
1/2 tsp. thyme, crumbled, or 1/2 tsp. rubbed sage
1/4 tsp. salt or to taste
These classic Greek sandwiches are often on the menu at our local pizza parlors, served in a warmed pita with lettuce, tomato, onion, and yogurt sauce.
Preheat oven to 350°F. Make sure that both meats are ground up very fine. The gyro mixture needs to be a very dense texture; almost TOO processed.
Put all ingredients in a large mixing bowl. Using your hands, mix ingredients together to thoroughly incorporate the two meats, herbs and spices. If the mixture feels too stiff, add a tablespoon or two of ice water to help soften it. The completed mixture needs to be stiff and dense; don't be concerned about over mixing it.
Place the meat mix in a meatloaf pan, firmly packing it down. Smooth the top surface. Drizzle olive oil over top and place in the preheated oven. Bake at 350°F for about 45 to 60 minutes.
The meat should be well done and internal temperature should register about 175-180°F. on an instant read thermometer. Juices should run clear.
Remove the meat from the pan and place it vertically on a cutting board. Slice thin slices off the meat and place in a pita with lettuce, tomato, red onion, and cucumber/yogurt sauce (Tzatziki, I think it's called).
Submitted by Diana Bogue Contributed on: and modified on Sunday April 6th, 2008