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Introduction
Gyros have been a beloved staple of Greek cuisine for centuries, traditionally cooked on a vertical rotisserie and shaved off to order. This modern, health-focused adaptation brings the essence of street-side Greek eateries into your home kitchen. The use of a crockpot not only makes this dish more accessible for home cooks but also allows for a leaner version that doesn't sacrifice flavor. Originally created by Greek immigrants in New York in the 1970s, gyros quickly became a popular fast food item across America. This recipe pays homage to those roots while catering to contemporary health-conscious diets, proving that traditional flavors and nutritious eating can go hand in hand.
Ingredients
• 2 lbs lean ground beef (90% lean)
• 1 lb ground lamb
• 1 large yellow onion, finely grated
• 6 cloves garlic, minced
• 2 tbsp dried oregano
• 2 tsp dried rosemary
• 2 tsp ground cumin
• 2 tsp dried marjoram
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1/4 cup water
Step 1:
In a large mixing bowl, combine ground beef, ground lamb, grated onion, minced garlic, dried oregano, dried rosemary, ground cumin, dried marjoram, kosher salt, and black pepper.
Step 2:
Add olive oil, lemon juice, and water to the meat mixture. Mix thoroughly with your hands until all ingredients are well combined.
Step 3:
Transfer the meat mixture to a 6-quart slow cooker and spread it evenly.
Step 4:
Cover and cook on low heat for 8 hours, or until the meat is tender and cooked through.
Step 5:
Once cooked, use a slotted spoon to remove the meat from the slow cooker, draining excess liquid.
Step 6:
Let the meat rest for 5 minutes before slicing or shredding for serving.
Q: Can I freeze the cooked gyro meat?
A: Yes, you can freeze the cooked gyro meat for up to 3 months. Thaw in the refrigerator and reheat thoroughly before serving.
Q: How can I make this recipe spicier?
A: Add 1/2 to 1 teaspoon of red pepper flakes to the meat mixture before cooking for a spicier version.
Q: Can I cook this on high in the slow cooker to reduce cooking time?
A: Yes, you can cook on high for 4-5 hours instead of 8 hours on low, but cooking on low is recommended for more tender meat.
• For a leaner option, substitute ground turkey for the ground beef and lamb.
• Fresh herbs can be used instead of dried; double the amount if using fresh.
• If you can't find ground lamb, use all ground beef instead.
• For best results, use high-quality, grass-fed meats.
• This recipe contains gluten-free ingredients, but always check individual product labels.
• The meat mixture can be prepared a day in advance and refrigerated before cooking.
Serve the gyro meat in warm pita bread with tzatziki sauce, sliced tomatoes, and onions.
Store leftover gyro meat in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat until warmed through.
Start the slow cooker early in the morning for dinner, or overnight for lunch the next day. The long cooking time allows for flexible meal planning.
- For best flavor, let the mixed meat mixture rest in the refrigerator for 1-2 hours before cooking.
- To achieve a crispy exterior, briefly pan-fry the cooked meat in a skillet before serving.
- Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for food safety.
For a poultry version, use a mixture of ground turkey and chicken. For a vegetarian option, substitute the meat with a mixture of lentils and mushrooms, adjusting cooking time as needed.
Serve with a crisp Greek white wine like Assyrtiko, or a light beer such as a Pilsner. For a non-alcoholic option, try a refreshing cucumber-mint lemonade.
This dish can be enjoyed year-round, but it's especially appealing in summer when served with fresh vegetables and cool tzatziki.
This recipe contains no common allergens. However, be aware that it contains lamb and beef, which may not be suitable for all diets. Always check individual product labels for potential allergens.
