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Gyro Meat

Featured in the Honolulu Star-Advertiser on August 12, 2015.



Gyro Meat

  • 1 pound ground beef
  • 1 pound ground lamb, substitute with an additional pound of ground beef
  • 1/2 cup panko
  • 3 cloves garlic
  • 3 tablespoons fresh oregano
  • 2 teaspoons onion powder
  • 1 teaspoon marjoram
  • 1 teaspoons salt
  • 1 teaspoon pepper


Preheat oven to 325°F. Combine all ingredients in a food processor and process until a smooth paste forms, about 1-2 minutes. Place mixture into 13x9x3-inch loaf pan and press firmly into the edges of the pan. Place pan into a water bath and bake for 60-75 minutes or until the internal temperature reaches 170°F. Remove from oven and drain off any fat. Place loaf on a cooling rack and place a foil wrapped brick or heavy weight on loaf. This will help extract additional fats and juices and will create a denser more firm textured meat. Thinly slice. Makes 8 servings.

Approximate Nutrient Analysis per serving:
250 calories, 16 g fat, 7 g saturated fat, 75 mg cholesterol, 350 mg sodium, 5 g carbohydrate, 0 g fiber, 0 g sugar, 21 g protein


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