This is a great make-ahead and freezer-friendly meal, just like my Pork Carnitas, Mini Meatloaf, or Chicken Pot Pie!
Why I love to make Gyros:
No Special Equipment – This recipe uses seasoned ground lamb cooked in a loaf pan and then thinly sliced. In the U.S. gyros are often made with ground meat, like this recipe, which isn’t authentic, but the taste is wonderful. Authentic Greek Gyros or Turkish döner are made with marinated meat cuts stacked and roasted on a vertical rotisserie, but this recipe curbs my craving until the next time I can order one. Kid-Friendly – our whole family LOVES when we have gyros for dinner, like these traditional ground lamb gyros, or our chicken gyros or beef gyros. But you have to serve them with homemade pita bread (incredibly easy to make!) to have a truly special dinner experience! Make Ahead and Freezer Friendly – You can make the gyro meat 1-2 days ahead of time and keep it in the fridge before warming, or make a double batch of the meat and freeze the gyro meat for an easy meal another day.
How to make Gyros:
Combine Ingredients: Add onion and garlic to a food processor and finely chop. Add to a bowl along with the ground meat, salt, pepper, oregano, cumin and Aleppo pepper and mix together until very well combined. Bake: Press meat mixture into a 9×5 inch loaf pan and bake at 325 degrees F for about 50-60 minutes, or until the center registers 165 degrees on a thermometer. Set aside to rest for 20 minutes, and then, for best results, refrigerate for a few hours or overnight. (I love to do this step in the morning). Slice Meat: Remove meat from pan (reserve the fat drippings) and cut into thin strips, about ⅛ inch thick. Heat: Place a griddle, large cast iron, or skillet over medium high heat with a little meat drippings or oil to lightly coat the bottom of the pan. Once hot, lay the meat slices flat in the hot pan and cook for just 1-2 minutes on each side, until browned and crisp. (Alternately, you can lay the pieces flat on a lined baking sheet and broil for a few minutes in the oven.) Assemble: Serve gyro meat in a warm pita, topped with tomato, onion, lettuce, tzatziki and feta.
Make Ahead and Freezing Instructions:
To Make Ahead: The seasoned raw gyro meat can be kept in the fridge up to one day head. Or store cooked gyro meat in the fridge for 1-2 days before slicing and toasting on the stove. To Freeze: Gyros freeze very well, for a quick meal another day. Add leftover cooked slices of meat to an airtight freezer safe bag or container and freeze for up to 3 months. Thaw completely, then re-warm before serving. You could also freeze the raw meat in the loaf pan. Allow it to thaw completely in the fridge before baking as instructed.
Recipe Variations:
Additional Topping Ideas: Fresh mint and parsley, sliced Kalamata olives, green bell pepper. Beef Gyros Chicken Gyros
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