So much better than takeout, our homemade version of Greek Gyros is much lower in fat and salt. Customize the sandwiches to your liking by adding Greek olives or a cucumber-yogurt sauce.
PREP TIME: 1 hours 15 minutes
COOK TIME: 35 minutes
For the Gyro Meat:
1 pound ground lamb
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh oregano leaves
1/2 yellow onion, cut into 1-inch chunks
1 clove garlic, sliced
Tomato, coarsely chopped
Red onion, thinly sliced
Make the Gyro Meat:
In a medium bowl, combine the ground lamb, salt, pepper and oregano leaves with your hands, mixing until all of the seasonings have been evenly distributed. Cover and refrigerate for at least 1 hour, or overnight.
Preheat oven to 300 degrees F. Place the lamb mixture in the bowl of a food processor and add the onion and garlic. Process until a smooth puree is formed, 30 seconds to 1 minute, scraping down the sides of the bowl as necessary.
Line a rimmed baking sheet with aluminum foil. With moistened hands, shape the lamb mixture into a rectangle about 8 inches long and 5 inches wide. Bake until the center of the loaf reaches 155 degrees F on an instant-read thermometer, 30 to 35 minutes. Remove from the oven and allow to rest for 15 minutes.
Adjust the oven rack to the highest position and preheat broiler. Slice the loaf of lamb meat crosswise into very thin pieces. Lay the strips on a rimmed baking sheet lined with aluminum foil and broil until edges are browned and crispy, 2 to 4 minutes.
To Assemble the Gyros:
Warm up the bread either in the microwave, on the stovetop or in the oven. Top each with a spoonful of cucumber-yogurt sauce, chopped tomatoes, sliced onions and gyro meat. Wrap with foil and serve.