I don't normally comment on KZfaq videos but i wanted to tell you this stuff is just as good if not better than every Greek restaurant I've ever been to. Thank you for sharing this recipe and taking the time to make this video!

Good video. Clear instructions and well edited. I typed the recipe for myself with instructions in order of preparation,with optional ratios of lamb and beef, for milder lamb flavor, especially if you are using older lamb (mutton). Copy and save or print, as desired. Gyro Meat: 1 Large Yellow Onion, cut into large chunks 4-5 Garlic Cloves, halved 2 lb ground beef chuck & lamb in a ratio from 90/10 to 50/50, according to taste 1 tsp Dried Thyme 1 tsp Dried Marjoram 1 tsp Dried Rosemary 1 tsp Dried Oregano 1 tsp Fresh Cracked Black Pepper ½-3/4 tsp Red Pepper Flakes 2 tsp Kosher Salt 1. In a food processor, puree the onion and garlic until smooth. 2. Add beef and lamb and puree until completely emulsified. 3. Add spices and salt to meat mixture and combine thoroughly. 4. Pack meat into a 9” x 5” loaf pan, tapping the pan to eliminate any bubbles. 5. Bake at 325º for 50 minutes to 1 hour to an internal temperature of 165º 6. Let cool for 1 hour then drain and wrap tightly in a couple layers of plastic wrap. 7. Refrigerate 6 hours or overnight. 8. Slice thinly for gyros. Serve with tzatziki & horiatiki salata. for myself

Thank you so much. Have a blessed day.

Many thanks - simple prep, easy to follow. And...delicious!

I'm definitely going to try your recipe. I did one with cumin and could not tolerate the smell along with the lamb. The taste was okay. This recipe is more how I make my souvlaki or leg of lamb. Thank you.

Great little recipe nice and tasty, if you fry the slices to crisp them up that is good. Add a load of breadcrumbs and you have a gyros flavoured meatloaf with a more crumbly texture. Well done, take care, God bless one and all.

I put a foil wrapped brick, and weight it down. Makes it a little more firm.

Thank you so much, I am going to try this. I was so upset when Sam's stopped carrying Gyro Meat in a bag.

I used your gyro meat recipe this past Monday. And I must say that it turned out FANTASTIC! Thanks for uploading it l. 😊

Excellent video! I am going to make this tomorrow. You were so easy to understand and to the point. Good camera angle and I have a feeling that this recipe is going to be great!

I'm trying this looks like you are doing a kinda emulsify it very interesting

Excellent recipe, great video, very nice work. Love that knife.💚👍👍🍻

This is really good. To lift the loaf out of the pan, I did a strip of parchment paper 4" by 12" in center before adding meat mixture.

Great vid 👍 Believe It or Not, Arby's has a great Greek gyro sandwich. I get extra meat for a dollar sixty-five more.

This really worked out well for me. It's a lot easier than whart I was doing, slicing leg of lamb, putting it on a spit and rotisserie cooking. The rotisserie cooking is pretty good. Where did you get the cutter for the food wrap?

Excellent! I made pretty much the same recipe for a place I was kitchen manager at in San Francisco. They’ve had it on the menu for 9 years now

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this looks really delicious for sandwich.. i guess works perfect with chicken too?

I have done this once before but my food processor was trash. What one are you using? Side note, I saved the juices and used them when I browned the meat… for real boss move.

PaRchment on a cookie tray

Why not add spices when you add the meat? By doing it this way , I think the flavor is thoroughly in all parts of meat as it blends together.

How many servings does it create approximately with this recipe?

How do you clean your food processure & sanitize it after all that meat is mixed up in there?

Tsp red pepper flakes flakes thyme majoram rosemary oregano 325 for 50-1 hr

Nice recipe, but why do I need to preheat the oven, mine is at the temperature indicated almost instantly. Is it because different ovens need different times to get to the desired temperature? Or because of something else? (Heating up the environment, and thus the ingredients?) I'm puzzled! Please help me out? (BTW I love how you keep on calling it: "Euromeat". Serves us right!)

Looks like a delicious meatloaf! Definitely not gyro

Why is there so many air holes?... Just kidding. I'm actually here to ask about how to wipe down my pan it I'm to poor to buy paper towels? Thanks in advance

I kept hearing euro meat instead of gyro meat 🤨

Awkward? What is awkward here?

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