greek gyros {crock pot recipe}
Whenever we go to county fairs, state fairs, food festivals and carnivals, we always seem to seek out the nearest gyro truck. Just this past weekend we indulged in some awesome gyros at the Minnesota Renaissance Festival. We can’t seem to get enough!
It got me thinking about creating a gyro recipe that we could enjoy at home with minimal fuss. Why not make them in the Crock Pot? There are LOTS of “Slow Cooker Gyros” and “Crock Pot Greek-Style Sandwich” recipes out there, but most of them call for steak or chicken. Now, I’m sure all of these renditions taste great, but I was looking for something a little more authentic. Why not, I thought, make gyro meat in the form of a meatloaf? What I came up with is this, and the crowd went wild 😉 Sooooo soooo soooo good!
for the crock pot gyro meat:
1 lb. ground lamb
1 lb. ground chuck (don’t use extra lean ground beef for this)
2 teaspoons fresh, minced garlic (or 1 heaping Tablespoon if using jarred garlic)
1 teaspoon sea salt
2 Tablespoons dried oregano
1 teaspoon fresh rosemary, minced fine
1 teaspoon fresh thyme leaves + 1 teaspoon dried, ground thyme
1 teaspoon freshly ground black pepper
2 Tablespoons dried, chopped onion
1 teaspoon paprika
juice of 1/2 large lemon
In a large mixing bowl, combine: ground lamb, ground beef, minced garlic, salt, oregano, rosemary, thyme, pepper, dried onion and paprika. Using your hands, mix the ingredients until thoroughly and evenly combined.
Form the meat mixture into two, big, round meatballs. Place them in your slow cooker/Crock Pot. Flatten them slightly. Squeeze the fresh lemon juice evenly over the top surface of both loaves. Sprinkle a little more salt and pepper over the tops of the loaves, if desired. Cover slow cooker and turn on the LOW setting for 3 to 4 hours. Check with a meat thermometer for doneness (160 degrees F.) Don’t over cook or your meat may become dry.
When the meat is done cooking, Remove it from the Crock Pot. Place it in a bowl and cover it with foil for 10 minutes before slicing and assembling gyros.
to assemble gyros:
pita bread of your choice, warmed
slow-cooked gyro meat
homemade tzatziki sauce or tahini sauce
thinly sliced, fresh red and green bell pepper
thinly sliced purple/red onion
thinly sliced cucumbers
thinly sliced Roma tomatoes or cherry/grape tomatoes, halved
Kalamata olives (optional)
fresh baby dill, chopped
salt and pepper, to taste
fresh lemon wedges for squeezing over gyros
Place two or three thin slices of the gyro meat on each pita (or load them up if you like!) Top with tzatziki/tahini, bell pepper, onion, cucumber, tomato, olives, dill, salt and pepper.
Enjoy!
~Melissa
Hello! This looks very yummy. May I ask please if the “dried” onion ingredient can be substituted for fresh chopped or will that change the consistency of the meat? Also, approximately how many servings would you say this would be (we are a family of 5)?
Thanks!
Hi Laura,
If you’re going to sub the dried onion, you could use 2 teaspoons of onion powder instead. Don’t use fresh, it will mess with the consistency of the meat and make it crumbly. The recipe makes 2 lb. of gyro meat… If you consider 1/4 to 1/3 lb. meat per person… that would be enough for 6 to 8 … unless you have little ones that don’t eat a lot 😉 Hope that helps! XO ~M
G’day This is now on my list to do! Can you please advise what temperature the meat thermometer should be when these are done? Thank you!
Cheers! Joanne
Hi Joanne! 🙂
The meat thermometer should read 160 degrees F. for ground beef/lamb.
~M
G’day and big thanks for the reply! My first one didn’t turn out right as over cooked it, but it has not deterred me from now trying again! Will update you and again, thank you! Cheers! Joanne
I made this as written and it was delicious. We ate one half the first night, and I put the meat in foil and refrigerated the drippings. Tonight I discarded the cold fat off the drippings, sliced the rest of the meat and heated it all together. It was again soooo good! This will be a regular on our menu!
I’m so happy you and your family enjoyed the recipe, Gail! 🙂
I’m totally in love with your recipe. It looks simply delicious!
I truly enjoy Jewish,Arabic,& seafood dishes they seem healthier like me your recipe s t/y soo much & happy new year!
This recipe looks easy enough to follow and the picture of the gyros look so good my mouth is watering. My husband says, make it as soon as possible. So it will be done soon. Thanks for this great recipe.
Enjoy, Syd! 🙂
This was awesome! ! Thank you. Very easy to make also
Hi Lisa! I’m so happy you enjoyed my recipe 🙂 Thanks for visiting.
Made this yesterday. Exactly as written. Taste was spot on for gyros. Only issue I had was time/temp. I checked mine at the 1:50 point of the cook time and, low and behold, it was 170 degrees already so, overcooked. And, yes, dry! Definitely suggest doing what you’re not supposed to do with a slow cooker, open ‘er up and check that temp EARLY! Next time, I think I’ll only need 1 1/2 hours of cook time and, yes, it was set on LOW. 3-4 hours would have killed it dead, dead, dead!
I’m so sorry the meat was dry. Darn :/ You must have a slow cooker that cooks at a slightly higher temperature than mine. I will add a note to this post to alert others who want to make this recipe. Thanks so much for letting me know, JoAnne 🙂
We live in a small, rural area. No chance finding ground lamb anywhere close. I know this defeats the recipe but any suggestions for replacement of the lamb? The recipe sounds delicious and super easy!
Hi Debi 🙂
You could use ground beef, pork, or veal 🙂
Hope that helps!
~M
I live in a rural area where it’s nearly impossible to find lamb as well, and I find ground pork is an excellent substitute for it in most all the Middle Eastern or Mediterranean dishes I make!
Yes! And turkey works in a pinch too! 🙂
one of my favorite sandwiches. I’m lucky that when I go outof town for doctor’s appts that there is a Greek Restaurant nearby. I also like Japanese sushi and teriyaki and miso soup.
Yum! Some of my favorites too, Ruth! 🙂
Any liquid added to the crock pot besides the lemon juice on top?
Hi Amy 🙂
No need to add more liquid. The fat content in the lamb and ground chuck will create enough juices for the meat to cook in. Don’t be tempted to use extra lean meats for this dish. Hope that helps! ~M
I’ve heard of so many different ways to heat pita wrap. What’s your go to way.
I lightly toast them on a gas burner just before eating 🙂 Otherwise, microwaving for a few seconds between paper towels works too… just not too long or they’ll get tough.
Any advice for serving these to an open house crowd of 200 over 3 hours. I am not sure how to keep the meat safe and not dry. Tia.
This was amazing!!! Thanks!!
You’re welcome! Happy you enjoyed the gyros 🙂
Do you have to brown the meat in skillet before?
No. 🙂
This recipe is the best! It’s now become a favorite for the family!
yay! I’m so happy you like it 🙂