Easy Gyro Meat Recipe

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  Yellow Onion
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  Ground Lamb(454g)
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  80/20 Ground Beef(454g)

  Standard ground beef. Drain fat thoroughly after cooking to reduce calories.

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  Garlic(15g)
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  Oregano, Dried(15g)
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  Cumin, Ground(8g)
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  Garlic powder(8g)
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  Thyme, Dried(10g)
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  Marjoram, Ground(8g)
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  1 teaspoon freshly cracked black pepper
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  1½ teaspoons kosher salt
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

Instructions

1. 1Finely mince the onion, then wrap it in a clean kitchen towel and wring out excess moisture; transfer to a large bowl.
2. 2Add the ground lamb, ground beef, minced fresh garlic, dried oregano, ground cumin, garlic powder, dried thyme, marjoram, and olive oil to the bowl with the onion; mix thoroughly with wet hands until fully combined.
3. 3Transfer the meat mixture to a food processor and pulse until it forms a uniform paste, about 2 minutes.
4. 4Heat a large skillet over medium-high heat, then add the meat paste in a single layer; cook for 8–10 minutes, stirring and breaking apart the meat with a spoon every 2–3 minutes, until no pink remains and the meat is deeply browned and slightly crispy at the edges.
5. 5Continue cooking for 2–3 additional minutes over medium-high heat while stirring frequently, until the meat develops a darkened, concentrated appearance with caramelized bits throughout.
6. 6Remove the skillet from heat and let the gyro meat cool for 5 minutes.
7. 7Divide the cooked gyro meat evenly into 8 airtight containers while still warm, packing it firmly; seal and refrigerate for up to 5 days, or freeze for up to 3 months.