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Nutrition Facts
Serving Size 1 (78g) Recipe makes 6 servings
Calories 218
Calories from Fat 160		(73%)
Amount Per Serving		%DV
	Total Fat 17.8g	27%
	Saturated Fat 7.7g	38%
	Monounsaturated Fat 7.3g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 55mg		18%
Sodium 432mg		18%
Potassium 183mg		5%
Total Carbohydrate 1.0g		0%
	Dietary Fiber 0.2g	0%
	Sugars 0.2g
Protein 12.7g		25%
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Greek Night

Dragonfly AZ

Gyro Meat

Recipe #81048 | 20 min | 10 min prep | add private note

⁽⁸⁵⁾ RATE IT NOW Print Recipe

By: Shaye
Jan 14, 2004

I got this recipe from the newspaper years ago, and make it frequently. I serve it with my cucumber yogurt sauce, which I'm also posting. Be warned- It is very garlicky. Also, use less pepper if you're using all beef instead of lamb.

SERVES 6 -8 (change servings and units)

Ingredients

1 lb lean ground lamb (I frequently grind the lamb in my food processor or meat grinder and sometimes add beef)
2 cloves garlic (crushed)
1 1/2 teaspoons dried oregano (crushed)
1 teaspoon onion powder
1 teaspoon salt
3/4 teaspoon pepper

Directions

1
Combine ingredients in a bowl, and shape into 1/2 inch thick patties.
2
Broil 8-10 minutes until no longer pink.
3
Slice thinly and serve with pita bread, sliced tomatoes, thinly sliced onion, cucumber yogurt sauce.

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Featured Reviews for This Recipe

From: Chef #1410992

On Oct 17, 2009

I thought this was great! I used ground beef, I've tried cooking with Lamb in the past, and it's a bit too...gamey? I also made Shaye's sauce recipe...YUM! I'm definitely going to make these again.

0 people found this review helpful

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From: Chef #1273258

On Sep 8, 2009

We love Gyro and it is hard to find in Texas. I have made it three time and it is always gone. I mix it with beef and lamb mainly be cause lamb is hard to find and when I buy lamb I premix it with beef and freeze so it is ready to defrost and cook. Love it

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From: Christmas Carol

On Mar 2, 2005

This is one of those recipes that I really find exciting! Probably because I start out feeling skeptical about making it... I don't know what I was expecting, maybe that it would taste like meatballs or an Italian meatloaf or something. Plus I was using all beef. Well I'll be a Greek chef if it didn't start smelling EXACTLY like gyros as it broiled away in the oven! I could hardly wait to slice them up! I made them precisely as stated in the recipe, but I did broil them longer as my patties were thicker.I also flipped them halfway through so that both sides would brown nicely. Shaye, I can't tell you how much we enjoyed these with homemade Tzatziki, thinly sliced tomatoes, and crumbled Feta cheese on warmed pita bread. I'll be making these VERY often, and next time will probably try the 1/2 beef 1/2 lamb combination for even more authentic Greek flavor. Thank you so much for a fabulous dinner last evening that is still being talked about today!

26 people found this review helpful

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From: CAROLOFARK

On Jan 24, 2004

I've made a recipe similar using 3/4 ground beef and 1/4 ground pork. I also add 2 TBSP finely chopped fresh basil. I roll into the center of each "burger" sliced feta cheese and broil or fry on a grill pan. The added flavor of basil and feta is really yummy!

20 people found this review helpful

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