Sous Vide GYRO MEAT - Homemade Gyro Meat Recipe & Tzatziki Sauce!

Ingredients

• 1 lb Ground Beef (80% lean, kept very cold)
• 1 lb Ground Lamb (Fresh, preferably shoulder or leg)
• 1 medium White Onion (Peeled and roughly chopped)
• 2 tsp Salt (Kosher or table salt)
• 2 tsp Dried Oregano (Greek oregano preferred)
• 1 tsp Garlic Powder (Provides consistent flavor; fresh garlic can be used instead)
• 1 tsp Black Pepper (Freshly ground if possible)
• 1 large Cucumber (peeled, grated, excess moisture removed)
• 1 cup Plain Greek Yogurt (Full‑fat for best texture)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Fresh Dill (finely chopped)
• 4 pieces Pita Bread (Store‑bought or homemade, warmed before serving)

Instructions

1. Combine Meat and Onion

   Place the cold ground beef, ground lamb, and roughly chopped white onion into the food processor. Pulse until the mixture forms a coarse paste.

   Time: PT5M

2. Season the Meat Paste

   Add salt, dried oregano, garlic powder, and black pepper to the processor. Pulse a few more times until everything is evenly incorporated.

   Time: PT5M

3. Bag the Meat Tight

   Lay a sheet of parchment paper on a flat surface, place the meat paste on it, and roll it into a log. Transfer the log into a vacuum bag, remove as much air as possible, and seal tightly. Use a weight (e.g., a cast‑iron skillet) on top of the bag to keep it flat while sealing.

   Time: PT5M

4. Sous Vide the Gyro Meat

   Pre‑heat the sous vide water bath to 150°F (65°C). Submerge the sealed bag, making sure it’s fully covered, and cook for 3.5 hours.

   Time: PT3H30M

   Temperature: 150°F

5. Prepare Cucumber for Tzatziki

   Peel and grate the cucumber. Sprinkle with a pinch of salt, toss, and let sit for 5 minutes. Drain the released liquid and squeeze the cucumber with a clean kitchen towel to remove excess moisture.

   Time: PT7M

6. Mix Tzatziki Sauce

   In a mixing bowl, combine the drained cucumber, plain Greek yogurt, lemon juice, minced garlic (or garlic powder), chopped dill, and a pinch of salt and pepper. Stir until smooth.

   Time: PT5M

7. Warm the Pita Bread

   Pre‑heat an oven to 350°F (175°C). Wrap the pita breads in foil and warm for about 5 minutes, or until soft and steaming.

   Time: PT5M

   Temperature: 350°F

8. Slice and Assemble

   Remove the meat bag from the water bath, let it rest 5 minutes, then slice the gyro meat thinly on a cutting board. Fill each warm pita with sliced meat, a generous dollop of tzatziki, and any extra toppings you like.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g