Gyros
 Everything you love about a classic Greek gyro, made easy at home—perfect over a salad or wrapped in warm pita. Ingredients For the Gyro Meat 1 pound 80% lean ground beef 1 pound ground lamb ½ cup plain bread crumbs 1½ teaspoons salt 1 teaspoon freshly ground black pepper 2 teaspoons dried oregano 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon ground cumin 1 pound 80% lean ground beef 1 pound ground lamb ½ cup plain bread crumbs 1½ teaspoons salt 1 teaspoon freshly ground black pepper 2 teaspoons dried oregano 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon ground cumin For Serving Olive oil Pita bread Tzatziki sauce Thinly sliced tomatoes and red onion Lettuce Feta cheese Olive oil Pita bread Tzatziki sauce Thinly sliced tomatoes and red onion Lettuce Feta cheese Instructions Preheat the oven to 300°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil. Place the beef, lamb, bread crumbs, salt, pepper, oregano, onion powder, garlic powder, and cumin in the bowl of a food processor fitted with the steel blade. Process until the mixture is well combined and paste-like, scraping down the bowl as necessary, about 1 minute. Using moist hands, form the mixture into two free-form loaves about 1 inch high, 8 inches long, and 4 inches wide directly on the prepared baking sheet. Bake for 40 to 45 minutes, or until meat is firm in the center and reaches an internal temperature of 160°F. Let sit for about 10 minutes, or chill until ready to slice, up to 4 days. Transfer the loaves to a cutting board and slice between ⅛ and ¼ inch thick. To serve, working in batches, heat about 1 tablespoon of oil in a nonstick skillet over medium heat. Cook the gyro slices in a single layer until lightly browned, 30 to 60 seconds per side. Serve with pita bread, tzatziki sauce, tomatoes, onion, lettuce, and feta. Make-Ahead Instructions: The gyro loaves (or unbrowned slices) can be prepared up to 4 days ahead of time and refrigerated, or frozen for up to 3 months. Thaw overnight in the refrigerator before browning and serving. Note: Nutritional information is for gyro meat only. Preheat the oven to 300°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil. Place the beef, lamb, bread crumbs, salt, pepper, oregano, onion powder, garlic powder, and cumin in the bowl of a food processor fitted with the steel blade. Process until the mixture is well combined and paste-like, scraping down the bowl as necessary, about 1 minute. Using moist hands, form the mixture into two free-form loaves about 1 inch high, 8 inches long, and 4 inches wide directly on the prepared baking sheet. Bake for 40 to 45 minutes, or until meat is firm in the center and reaches an internal temperature of 160°F. Let sit for about 10 minutes, or chill until ready to slice, up to 4 days. Transfer the loaves to a cutting board and slice between ⅛ and ¼ inch thick. To serve, working in batches, heat about 1 tablespoon of oil in a nonstick skillet over medium heat. Cook the gyro slices in a single layer until lightly browned, 30 to 60 seconds per side. Serve with pita bread, tzatziki sauce, tomatoes, onion, lettuce, and feta. Make-Ahead Instructions: The gyro loaves (or unbrowned slices) can be prepared up to 4 days ahead of time and refrigerated, or frozen for up to 3 months. Thaw overnight in the refrigerator before browning and serving. Note: Nutritional information is for gyro meat only. Nutrition Information Powered by Per serving (6 servings) Calories: 446 Fat: 33 g Saturated fat: 14 g Carbohydrates: 8 g Sugar: 1 g Fiber: 1 g Protein: 27 g Sodium: 377 mg Cholesterol: 109 mg Per serving (6 servings) Calories: 446 Fat: 33 g Saturated fat: 14 g Carbohydrates: 8 g Sugar: 1 g Fiber: 1 g Protein: 27 g Sodium: 377 mg Cholesterol: 109 mg