This easy baked gyro meat is only 186 calories per 3 pieces and tastes like the gyro meat from your favorite Greek restaurant. 
I’ve been on a gyro kick lately. When dinner plans change or we want takeout, I keep suggesting gyros. With a wedding in 10 months, I’m trying to eat healthier, so I swapped the pita for lettuce and made homemade gyro meat to enjoy in salads instead. That way I get the flavor I crave while keeping calories in check.
Years ago I adapted a gyro meat approach that closely mimics my local Greek restaurant. It’s simple, flavorful, and surprisingly healthy. Below is the straightforward method I use to make a baked gyro meat loaf that you can slice, broil, and serve in pitas or over salads.
GYRO MEAT
186 calories per 3 pieces
6 SP per 3 slices
To start, season 1 lb ground lamb with 2 teaspoons kosher salt, ½ teaspoon freshly cracked black pepper, and 2 tablespoons fresh oregano leaves. Mix well, cover, and refrigerate for at least 1 hour or overnight for best flavor.
When ready to cook, preheat the oven to 300°F (150°C). Cut 5 slices of bacon into ½-inch pieces, roughly chop ½ a yellow onion into 1-inch chunks, and slice 2 garlic cloves. Combine the bacon, onion, garlic, and seasoned lamb in a food processor and pulse until the mixture becomes a smooth, uniform puree.
Line a baking sheet with foil. Wet your hands and shape the meat mixture into an 8″ x 5″ log in the center of the foil. Bake for 35–40 minutes, or until the internal temperature reaches 155°F (68°C) on a meat thermometer.
Remove the loaf from the oven and let it rest for 15 minutes. While it rests, change the oven setting to broil and move the top rack to about 1½–2 inches below the broiler element.
Slice the rested loaf into thin pieces—about 1/8 to 1/4 inch thick. You should get roughly 24 slices. Arrange the slices in a single layer on a foil-lined baking sheet and broil 2–4 minutes per side, watching closely so they brown and crisp around the edges without burning. The broiler works quickly, and the goal is a nicely caramelized exterior like restaurant gyro meat.
Serve the gyro meat in warm pitas or over salads. For a lighter option, top chopped romaine with diced tomatoes, cucumbers, sliced red onion, and tzatziki. Leftovers reheat quickly in the microwave—about 30 seconds—and remain tasty for meals throughout the week.
Ingredients
- 2 tsp kosher salt
- ½ tsp fresh black pepper
- 2 Tbsp fresh oregano leaves
- 1 lb ground lamb
- 5 slices bacon, cut into ½-inch pieces
- ½ yellow onion, cut into 1-inch chunks
- 2 garlic cloves, sliced
Instructions
- Combine the lamb with salt, pepper, and oregano. Cover and chill for at least 1 hour or overnight.
- Preheat oven to 300°F (150°C). Place the bacon pieces, onion chunks, and sliced garlic in a food processor with the lamb and process into a smooth puree.
- Line a baking sheet with foil. Form the meat mixture into an 8″ x 5″ loaf using wet hands.
- Bake 35–40 minutes, or until the center reaches 155°F (68°C).
- Let the loaf rest 15 minutes. Switch oven to broil and position the rack 1½–2 inches from the broiler.
- Slice the loaf into 1/8–1/4 inch slices (about 24 pieces).
- Broil the slices 2–4 minutes per side until edges are brown and crispy. Watch closely to avoid burning.
- Use the gyro meat in pitas or on salads. Top salads with tomatoes, cucumbers, sliced onion, and tzatziki for a classic combination.
- Enjoy. Leftovers can be microwaved for 30 seconds.
Notes
This baked gyro meat delivers a restaurant-style flavor and is versatile for sandwiches or salads. Refrigerate leftovers and reheat briefly for best results.
Recipe adapted from Brown Eyed Baker.
What did you think? Did this recipe make the cut for you or did it crumble? Share your experience in the comments below.