Simple Homemade Gyro

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Recreate your favorite street food at home with this simple gyro recipe.

Difficulty

Beginner

Ingredients

  • 2.2 Lbs Boneless Lamb Leg    (1000 grams)
  • 1 Medium Onion  (150 grams)
  • 2 Cloves of Garlic  (8 grams)
  • 1 Tbsp Dry Parsley  (1.5 grams)
  • 1 Tbsp Salt (18 grams)
  • 1 Tsp Dry Thyme  (1 gram)
  • 1 Tsp Dry Oregano (1 gram)
  • ½ Tsp Black Pepper (1 gram)
  • 1 Tsp Sodium Tripolyphosphate (2.8 grams)
  • 2 ¾ Tsp Moo Gloo Transglutaminase RM (10 grams)

Equipment

  • Food Processor
  • Quart Container
  • Plastic Food Wrap
  • Al Pastor Vertical Skewer Stand
  • Instant Read Thermometer

Timing

Active Time: 30 Minutes Total Time: 1 hour 45 Minutes

Yield

2 Pounds

  • Prepare Gyro Mixture

    Medium dice onions and slice garlic. In a food processor add chopped onion and sliced garlic and process for 30 seconds.
     
    Chop the lamb leg into 1 inch cube pieces for easy processing.
     
    Add half of the lamb leg along with herbs and  spices and pulse for 10 seconds.
     
    Sprinkle in the Transglutaminase and Tripolyphosphate and add the rest of the lamb and pulse for 30 – 45 seconds.
     

  • Pack Gyro Meat

    Line quart container with plastic food wrap and spoon the processed lamb into the lined container in a few increments to avoid air pockets.
     
    Allow lamb to rest overnight to allow the transglutaminase to set and hold the shape of the mixture.
     

  • Cook Gyro

    Preheat the oven to 300°F. Unmold lamb and place it on Al Pastor Vertical Skewer Stand.
     
    Place lamb in the center of the oven and cook until internal temperature reaches 165°F on an instant read thermometer.
     
    Allow lamb to rest 10-15 minutes before slicing.
     
    Lamb will keep for 1 week.
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