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Beef - Gyro Meat Print Version
Notes: Wonderful served with a Greek Salad and homemade Sauce! See recipes.
  • 1 pound ground beef
  • 1 pound ground lamb
  • 2 Tbl ADAMS GREEK SEASONING
  • 2 Tbl water
  • 2 Tbl lemon juice
  • 1 Tbl garlic, minced
  • 1/2 onion, finely chopped
  • 1 Tbl olive oil
Mix 1 Tbl ADAMS GREEK SEASONING with water. Let stand 5 min., add olive oil and lemon juice. Combine with lamb and beef and refrigerate refrigerate 2 hours. Preheat oven to 325 degrees. Place the meat mixture into a food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Place the loaf pan inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan. Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour. Pour off any accumulated fat, and allow to cool before slicing. Before serving, place slices in a pan over medium high heat until reheated and browned.

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