This is my favorite gyro recipe as it combines the flavors of lamb and beef. Besides combining the lamb and beef, the recipe is the same as my Lamb Gyros and Beef Gyros recipes. So, if you want to see the process photos or video of how to make this, then please check out either of those recipes. Also, we have a Greek Chicken Gyros recipe that is also amazingly great!
How to Make Lamb and Beef Gyros
Step #2: Remove the onion from the food processor and place it in a tea towel, squeezing it to remove all the juices. Step #5: Place in a water bath and cook at 325°F (163°C) for 60-75 minutes, or until you reach an internal temperature of 165°F-170°F (74°C-77°C). Step #6: Once removed from the oven, drain the fat. Step #7: Allow to cool for 5-10 minutes, then place on a wire rack (I also put a pan under the rack to catch any drippings) and place a heavy object on top to compress the gyro meat. I used a cast-iron skillet with three cans inside for additional weight. To reheat, thaw in the fridge if frozen, then warm in the oven at 350°F (175°C) or in a skillet until heated through. Avoid microwaving as it can make the meat tough.
