Sandra This dense, savory Alton Brown Gyro Meat is made with ground lamb, fresh herbs, and onion, and ready in about 2 hours and 15 minutes. The food processor transforms simple ground meat into a cohesive, sliceable loaf that mimics the texture of vertical rotisserie meat perfectly. I finally stopped settling for crumbly, dry homemade versions after trying this brilliant brick-pressed method.
The Secret To Getting It Right
The biggest mistake people make with homemade gyros is treating the mixture like a standard meatloaf. To get that authentic springy texture, you must process the meat into a fine paste; this emulsifies the proteins and fat so the loaf slices thinly without crumbling.
The second secret is weight. Alton Brown’s method of placing a foil-wrapped brick on the cooked loaf compresses the meat as it cools. This step is non-negotiable if you want that dense, crave-able mouthfeel you get from your favorite Greek takeout spot.
Alton Brown Gyro Meat Ingredients
- 1 medium onion, finely chopped
- 2 pounds ground lamb
- 1 tablespoon finely minced garlic
- 1 tablespoon dried marjoram
- 1 tablespoon dried rosemary, ground
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Vegetable oil, for greasing the pan
How To Make Alton Brown Gyro Meat
- Prep the Onion: Pulse the onion in a food processor for 10-15 seconds, then transfer it to a clean tea towel. Gather the corners and squeeze firmly to remove as much liquid as possible; discard the juice.
- Make the Paste: Return the dried onion to the processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper. Process for about 1 minute until the mixture looks like a smooth, tacky paste.
- Bake the Loaf: Preheat your oven to 325°F. Pack the meat paste firmly into a greased loaf pan, smoothing the top. Place the loaf pan inside a larger roasting pan filled with enough boiling water to come halfway up the sides of the loaf pan. Bake for 60 to 75 minutes, or until the internal temperature reaches 165°F.
- Press and Rest: Remove from the oven and carefully drain off the rendered fat. Place the loaf pan on a cooling rack, then set a brick wrapped in aluminum foil directly on top of the meat. Let it sit for 15 to 20 minutes before removing the loaf and slicing.
Recipe Tips
- Keep it cold: Keep your ground lamb in the fridge until the very last second. Cold fat emulsifies better in the food processor, preventing the mixture from breaking and becoming greasy.
- Don’t skip the squeeze: Removing onion juice is crucial. If you leave the liquid in, the meat mixture will be too wet and steam from the inside, ruining the dense texture.
- Improvise the weight: If you don’t have a literal brick, use a heavy can of tomatoes or a cast-iron skillet (wrapped in foil) to weigh down the meat.
What To Serve With Gyro Meat
Serve these slices warm on soft pita bread with a generous dollop of homemade tzatziki sauce. For a complete meal, add crisp lettuce, diced tomatoes, sliced red onions, and a side of Greek lemon potatoes or a fresh village salad.
How To Store
Store leftover gyro meat in an airtight container in the refrigerator for up to 4 days. You can also freeze the cooked loaf (sliced or whole) for up to 3 months; just reheat slices in a hot skillet to get crispy edges before serving.
FAQs
Can I use ground beef instead of lamb?
Yes, you can substitute ground beef or use a 50/50 mix of beef and lamb. The flavor will be milder, but the texture will remain similar if you follow the processing steps.
Why do I need a water bath?
The water bath (bain-marie) regulates the heat around the loaf pan, ensuring the meat cooks gently and evenly without drying out the edges before the center is done.
Can I make this ahead of time?
Absolutely. In fact, the loaf often slices better after it has fully cooled in the fridge. You can slice it cold and then pan-fry the pieces for a few seconds to warm them up and crisp the edges.
Nutrition
- Calories: 320
- Total Fat: 24g
- Saturated Fat: 10g
- Cholesterol: 85mg
- Sodium: 680mg
- Total Carbohydrate: 3g
- Protein: 22g
Try More Recipes:
- Alton Brown Spaghetti And Meat Sauce Recipe
- Alton Brown Gyro Meat Recipe
- Alton Brown Baked Meatballs Recipe
Alton Brown Gyro Meat Recipe
Description
A restaurant-quality gyro loaf made with ground lamb and a unique food processor method that creates the traditional dense, rotisserie-style texture.
Ingredients
Instructions
- Prep the onion: Pulse the onion in a food processor, then squeeze firmly in a clean tea towel to remove all liquid; discard the juice.
- Make the paste: Return dried onion to the processor with the lamb, garlic, herbs, salt, and pepper. Process for 1 minute until a smooth, tacky paste forms.
- Bake the loaf: Pack the meat firmly into a greased loaf pan. Place in a water bath (boiling water halfway up the sides) and bake at 325°F for 60 to 75 minutes.
- Drain and press: Remove from the oven and drain off rendered fat. Place a heavy weight (like a foil-wrapped brick) directly on the meat.
- Rest and slice: Let the meat sit under the weight for 15 to 20 minutes to compress the texture before removing from the pan and slicing thinly.
