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· 1 lb. ground lamb

· ½ cup very finely chopped (or shredded) onion

· 2 tsp. fresh minced garlic

· ¾ tsp. sea salt

· ½ tsp. dried ground marjoram

· ½ tsp. dried ground rosemary

· ¼ tsp. black pepper


1. Combine everything together, mix well, and let sit in the fridge for 1-2 hours.

2. Blend in a food processor for 1 minute or through a grinder – medium/fine grind twice.***

3. Form into an oblong shape around a spit, and slow cook over a grill for around 30-45 minutes, cooking far from the coals, and rotating slowly.

4. If no grill is available, maintain oblong shape, place in pan or on a metal kebab stick suspended above the pan for drippings, in an oven, bake for about 45 minutes to 1 hour, at 325°F.

5. It should be a bit dry.

***(When cooked, this will help give it a more traditional gyro / kabob feel on your palate. Otherwise, it will just taste like cooked ground meat.)

CHEF’S NOTE: Traditionally, a gyro / kabob is made with at least 50% ground lamb and the rest beef. The best beef/lamb combination is one of high fat content (with the remixing it binds the meats so the shape is maintained well.) The main flavoring should always be: garlic, onion, marjoram, rosemary, salt and black pepper. Marjoram and Rosemary are similar to Oregano and Thyme in flavor (respectively) and are common ingredients in authentic Greek cooking.

Source: Rivka Batya


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