Sandra This dense, savory Alton Brown Gyro Meat is made with ground lamb, rosemary, and marjoram, and ready in just over two hours. The secret to the authentic texture lies in weighting the cooked meat with a brick to compress it as it rests. I love serving this with homemade tzatziki for a fresh finish.
Better Than Takeaway
Most homemade gyros fail because they crumble like meatloaf instead of holding their shape like the rotisserie version. The genius of this recipe is processing the meat into a sticky paste and pressing it with a heavy weight after baking to replicate that density.
I was skeptical about using a real brick at first, but it completely transforms the internal structure of the meat. You get that signature firm bite and sliceability without needing a vertical spit or expensive commercial equipment.
Alton Brown Gyro Meat Ingredients
- 1 medium onion, finely chopped or shredded
- 2 pounds ground lamb
- 1 tablespoon finely minced garlic
- 1 tablespoon dried marjoram
- 1 tablespoon dried ground rosemary
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
How To Make Alton Brown Gyro Meat
- Prep the Onion: Process the onion in a food processor for 10 to 15 seconds, then transfer it to a clean tea towel. Twist the towel tightly to squeeze out as much liquid as possible, then discard the juice.
- Create the Paste: Return the dry onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper. Process for approximately one minute until the mixture becomes a fine, sticky paste.
- Bake the Loaf: Preheat your oven to 325°F and press the meat mixture firmly into a loaf pan, smoothing the top. Place this pan inside a larger roasting pan filled with water (water bath) and bake for 60 to 75 minutes until the internal temperature reaches 165°F.
- Compress the Meat: Remove the loaf from the oven, drain the rendered fat, and place a foil-wrapped brick directly on the meat’s surface for 20 minutes. Slice the compressed meat thinly and pan-sear the strips before serving.
Recipe Tips
- Don’t skip the squeeze: Removing onion juice prevents the meat loaf from becoming watery and ensures the paste binds correctly during cooking.
- Process thoroughly: The meat must look like a smooth paste, not ground meat, to achieve the correct density and prevent crumbling when sliced.
- Weight alternatives: If you don’t have a brick, use a second loaf pan filled with heavy canned goods to apply the necessary pressure.
- Crisp the edges: While the meat is fully cooked after baking, searing the slices in a hot skillet mimics the crispy exterior of authentic rotisserie meat.
What To Serve With Gyros
Serve these warm slices tucked into soft pita bread with a generous dollop of tzatziki sauce. I always add diced tomatoes, red onion slices, and crumbled feta cheese to cut through the richness of the lamb.
How To Store
Store leftover meat in an airtight container in the refrigerator for up to 5 days. You can also freeze the unsliced loaf or individual cooked slices for up to 3 months; just reheat in a skillet from frozen.
FAQs
Can I use beef instead of lamb? Yes, you can substitute half or all of the lamb with ground beef, though lamb offers the most traditional flavor profile.
Why do I need a water bath? The water bath regulates the heat around the loaf pan, cooking the meat gently so it stays moist throughout without burning the edges.
How do I reheat the slices? The best way is to pan-fry them in a skillet with a little olive oil until they are hot and crispy on the edges.
Nutrition
- Calories: 320
- Total Fat: 24g
- Saturated Fat: 10g
- Cholesterol: 85mg
- Sodium: 650mg
- Total Carbohydrate: 2g
- Protein: 22g
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