Gyro Meat

also called gyro · gyros · yeeros · gyro meat · lamb gyro · doner · döner · doner kebab · beef lamb shawarma · shawarma lahme · kebab loaf

The table

1 large(200 g)yellow onionwring the onion dryprocess to a smooth paste 3 minpress into the tin, bake 1 hr in a water bathweight and chill 4 hrslice thin, crisp 2 min
1 lb(450 g)ground lamb
1 lb(450 g; 80/20)ground beef
4 clovesgarlic
1 Tbsdried oregano
2 tspdried marjoram
1 tsp(crushed)dried rosemary
2 tspkosher salt
1 tspblack pepper
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.

Pans and tools

1wring the onion dry

2process to a smooth paste 3 min

goes in with what step 1 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 5 hr 5 mintwo waits that overlap count once
Needs you
5 minof the steps that give a time

One of the 5 steps never says how long it takes, so both numbers are floors. The recipe itself says 6 hr 30 min.

  1. wring the onion dry

    not timedfrom the start

  2. process to a smooth paste 3 min

    3 minneeds youfrom the start

  3. press into the tin, bake 1 hr in a water bath

    1 hrwalk away3 min in

  4. weight and chill 4 hr

    4 hrwalk away1 hr 3 min in

  5. slice thin, crisp 2 min

    2 minneeds you5 hr 3 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need food processor · loaf tin · skillet

Goes with

See how it is written
>> title: Gyro Meat
>> category: Smoked & Grilled
>> tags: lamb, beef, greek, oven, food processor, oregano
>> counters: Shawarma Counter
>> aka: gyro, gyros, yeeros, gyro meat, lamb gyro, doner, döner, doner kebab, beef lamb shawarma, shawarma lahme, kebab loaf
>> pairs-with: tzatziki, pita-bread, sumac-onions
>> servings: 8
>> time: 6 hr 30 min
>> step.1: wring the onion dry
>> step.2: process to a smooth paste 3 min
>> step.3: press into the tin, bake 1 hr in a water bath
>> step.4: weight and chill 4 hr
>> step.5: slice thin, crisp 2 min

Grate @yellow onion{1%large}(200 g) and wring it out in a cloth until it stops giving water. Onion water in the mix steams the loaf hollow and the meat will not bind; you want the onion's flavour and none of its liquid.

Process @ground lamb{1%lb}(450 g), @ground beef{1%lb}(450 g; 80/20), @&(~1)wrung onion{}, @garlic{4%cloves}, @dried oregano{1%Tbs}, @dried marjoram{2%tsp}, @dried rosemary{1%tsp}(crushed), @kosher salt{2%tsp} and @black pepper{1%tsp} in a #food processor{} ~beat{3%min}, scraping down twice, until it stops looking like mince and turns into a pale, sticky paste. This is the step home versions skip and it is the one that decides everything: the spit's cone is an emulsion, and mince that has not been worked to a paste crumbles the moment you try to slice it thin.

Press @&(~1)meat paste{} into a #loaf tin{} in hard-packed layers with no air pockets, stand the tin in a roasting pan of hot water, and ~bake{1%hr} at 325°F (160°C) until the centre reads 165°F (74°C).

Weight @&(~1)baked loaf{} with a second tin and a couple of cans, pour off the fat, and ~chill{4%hr} until it is cold to the middle. Slicing it warm gives you crumbs — cold is the only way it shaves.

Slice @&(~1)chilled loaf{} as thin as the knife will go and crisp the slices in a dry #skillet{} ~sear{2%min} a side, until they curl and the edges brown. Serve straight out of the pan; they go leathery if they wait.