Gyro Meat

If you have ever experienced the pure, unadulterated pleasure of eating a gyro sandwich (pita bread with meat that has been slow cooked on a spit and sliced off to order, with lettuce, tomatoes, and a creamy yogurt cucumber sauce), then you know why I quickly figured out a way to make this treat gluten free. Although the warm pita bread is out in my gluten free lifestyle, there are many ways to enjoy all these ingredients....it can be enjoyed as salad or as a lettuce wrap sandwich.



Gyro Meat

1 medium onion, finely chopped or shredded
2 pounds ground lamb (or half lamb half beef if you prefer)
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper



Directions

Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.



Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.



To cook in the oven as a meatloaf, proceed as follows:
Preheat the oven to 325 degrees F.
Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. 

Serve with Tzatziki sauce


Thanks to Alton Brown on the Food Network site for providing this recipe!