Have you ever wanted to make lamb gyros at home? Every time I see gyro meat, it was cooking in a restaurant window spinning around like a spool of thread on a massive piece of kitchen equipment. It was super intimidating and since I don't own a stand boiler, I never thought about making it at home. Until now. This is the Easiest Rosemary Lamb Gyro Meat recipe. It is as easy as making meatloaf. Mix the ingredients in a food processor, press it into a pan, cook, and one hour later, you have homemade lamb gyro meat.
I make this Rosemary Lamb Gyro Meat quite often at home. It's super easy for me to prep in the morning and then to cook once dinner gets closer. One of my favorite ways to enjoy it is sliced on top of a big green salad with lettuce, cherry tomatoes, kalamata olives and fresh mint. I also top the salad off with my tzatziki sauce.
A couple notes about The Easiest Rosemary Lamb Gyro Meat:
Can I use chicken or another ground meat?
Yes, absolutely! Although I love the flavor of lamb in this recipe, I know there are people who enjoy chicken gyros. Using ground chicken in this recipe will yield a lighter tasting gyro that is still full of flavor and is protein packed.
I have never tried using ground beef in this recipe. I'm not sure if I have ever actually had a ground beef gyro now that I think of it. If you decide to try making this recipe with ground beef, please comment below and let me know how it turns out! I imagine it will turn out pretty good since lamb and beef have similar tastes.
Looking for other Mediterranean inspired dishes? Try my quick and easy Mediterranean Lamb Meatballs.
The Easiest Rosemary Lamb Gyro Meat
- 2 pounds ground lamb
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 2 tsp dried marjoram
- 1 sprig fresh rosemary, stem removed about 1 tbsp
- 2 tsp parsley, fresh or dried
- ½ tsp black pepper
- 1 tsp salt
- Preheat oven to 400 degrees
- In a food processor, add onion, garlic, marjoram, rosemary, parsley, salt, and black pepper. Process until the mixture almost becomes a paste like consistency
- Add the ground lamb to the food processor and process until the onion mixture and lamb are well incorporated and the lamb meat is finely ground
- In a bread loaf pan, add the meat mixture and spread out evenly
- Place in the preheated oven and cook for about an hour or until the internal temperature reaches 170 degrees
- Once cooked, remove from the oven and allow to rest for ten minutes before cutting