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 min1 of 5 steps gives no time
Needs you
about 5 min
If you get it wrong
Unforgiving — the loaf is baked to 165°F at the centre, which is where a ground-meat loaf stops being a safety question

  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

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, The Bowl Shop
>> 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
>> slack: unforgiving — the loaf is baked to 165°F at the centre, which is where a ground-meat loaf stops being a safety question

>> step: wring the onion dry
Grate @yellow onion{1%large}(200 g) and wring it out in a cloth until it stops giving water.

>> step: process to a smooth paste 3 min
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.

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

>> step: weight and chill 4 hr
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.

>> step: slice thin, crisp 2 min
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.