Easy Lamb Gyros
These Lamb Gyros are a delicious way to satisfy your takeout cravings at home! Made with a seasoned blend of ground lamb and beef, they are broiled after cooking for that crispy crust that's addictive.
Servings: 8
Calories: 349kcal
Equipment
- Sauce Bowl
- Mixing Bowl (with lid)
- Food Processor
- Sheet Pan
- Aluminum Foil
- Tongs
- Chef's Knife
- Instant-Read Thermometer
Ingredients
Shawarma Seasoning (for 2 lbs. of meat)
- 1 tablespoon dried oregano
- 2 ½ teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon cayenne pepper
- ½ teaspoon black pepper
- ½ teaspoon allspice
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon chili powder
Lamb Gyro Meat
- 1 pound ground lamb
- 1 pound 80/20 Angus ground beef
- ¼ count onion
- 3 cloves garlic
- ¼ cup ice
- 2 tablespoons olive oil
Toppings & Assembly
- 6 ounces tomatoes (chopped)
- 8 count pita flatbreads (or naan breads)
- shredded lettuce
- tzatziki sauce
- feta cheese crumbles
Instructions
Shawarma Seasoning
- If making your own seasoning, mix together all of the dried spices in a small bowl. Set aside.
Lamb Marinade
- Mix together the ground lamb, ground beef, and spice mix in a bowl. Cover, and marinate in the refrigerator for an hour.
- Preheat your oven to 325℉.
- To a food processor, add the seasoned meat, ice, fresh garlic, fresh onion, and olive oil.Process until you form a purée.
- Spread into the bottom of a square baking dish, lined with aluminum foil for easy cleanup.
- Bake for 45 minutes, until internal temperature is about 165℉ in the center. Remove from the oven, and let the meat rest on the counter for at least 20 minutes.This helps the loaf of meat set, to make it easier to slice.
- Slice the meat into thin strips that are about ⅛-inch thick.
- Lay the slices flat on a foil-lined sheet pan, and broil for 1 - 3 minutes to get a little crisp on the pieces.
Gyro Assembly
- Meanwhile, chop your tomatoes. Warm the pita breads in a turned-off (but still warm) oven or microwave.
- Assemble your gyros: wrap, tzatziki sauce, gyro meat and veggies, and feta cheese. I like to wrap each one in foil for extra security. Enjoy!
Notes
Marinating the meat is important to get that savory flavor all the way through.
After baking the lamb loaf, you can actually place it into the refrigerator for about an hour for even easier slicing!
Make Ahead Instructions:
You can store the cooked gyro meat for 1-2 days in the refrigerator before slicing and broiling.
Freezer Instructions: Add cooked meat to an airtight freezer-safe bag, and freeze for up to 3 months.
When ready to eat, let the meat thaw overnight in the fridge and then reheat in a skillet until warmed through.
Nutrition
Calories: 349kcal | Carbohydrates: 3g | Protein: 20g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 663mg | Potassium: 360mg | Fiber: 1g | Sugar: 1g | Vitamin A: 331IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 2mg