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American Gyros – Mystery Meat Demystified

If you’re from Greece, you’re probably pretty confused right now, and wondering why I’m calling this gyros. There, pork and chicken are used, in non-ground form, and as the meat turns slowly over a fire, the cooked, caramelized surface is shaved off into thin slices. 

It’s amazing stuff, but believe it or not, I prefer this Americanized “mystery meat” approach, which uses ground lamb and/or beef. The spices are similar, but the texture is totally different, and for me, more interesting. I can eat fresh, identifiable meat anytime, so when I’m in the mood for gyros, I want the stuff you can only get from certain street vendors. Of course, since the meat is ground, you’re taking their word for which specific animals made the ultimate sacrifice, which is why this stuff became affectionately known as “mystery meat.”

This style is perfect for making ahead of time. Once it’s chilled, and sliced, all you need to do is brown it in a pan, and find some flatbread to roll it up in. Preferably, that would be homemade Lebanese mountain bread, which I will attempt to show you in the near future. In the meantime, your favorite pita will do, just as long as you don’t forget to make some tzatziki. I really hope you give this a try soon. Enjoy!

Ingredients for 8 portions:

1 pound ground lamb

1 pound ground lamb

1/2 cup finely diced yellow onion

4 cloves garlic, crushed

1 tablespoon freshly minced rosemary

2 teaspoons dried oregano

2 to 3 teaspoons kosher salt, or to taste (you can cook a small piece to test)

1 teaspoon fresh ground black pepper

1 teaspoon cumin

1 teaspoon paprika

1/8 teaspoon cinnamon

1/8 teaspoon cayenne pepper

2 tablespoons bread crumb

- Cook at 350 F. for 45 minutes, or until an internal temp of 160 F.
-- Note: to make the pickled red onions, simply slice them about 1/8-inch thick, and cover with red wine vinegar for a few hours, or overnight. They will turn into the beautifully colored garnish seen herein.

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