Detroit-Style Greek Lamb Gyro Recipe

Directions

• Gyro Meat
• Put the onion, garlic, dry seasonings, and olive oil into a food processor. Blitz until everything is pureed.
• In a large mixing bowl or stand mixer, combine the beef, lamb, and the puree mixture. Mix very thoroughly until the meat is fully incorporated with the puree mixture and the meat becomes somewhat sticky.
• Transfer the meat mixture into a quart-size deli container, packing it in very tightly all the way to the top and doing your best to avoid any noticeable air bubbles within the meat. Place a lid on the container and refrigerate for at least 12 hours.
• Carefully remove the meat from the deli container and place onto a small vertical skewer that’s sitting atop a baking sheet.
• Bake at 325 degrees until the internal temperature reaches 160 degrees. Alternatively, this can be done on a BBQ/smoker.
• Remove from heat and allow to rest for 20 minutes.
• Cut thin slices of meat from the cooked meat cylinder. Optionally fry the strips of meat in a greased skillet in order to get them fully browned all over.
• Gyro Sandwich (Detroit-style)
• Warm the pita bread in a hot skillet or microwave. Cook only a short time, in order to make the bread soft and pliable.
• Lay down some thin slices of the gyro meat down the center of the bread.
• Top with tzatziki sauce, onion, and tomato.
• Optionally half-wrap the sandwich in foil to keep it all held together while eating.