Perfect Homemade Gyro Meat – (AIP)

I’m a sucker for Gyros, but rarely find a good one, and even more rarely can justify spending what they charge for a good one. 😉 So a homemade alternative was a MUST! This meat is fabulous, and I will post a full on “gyro” recipe in the future…but the taste of this is so wonderful, I figured I had better get it posted so you could start using your imagination in making your own yummy taco/gyro creations. 😉

  • 1 lb ground lamb, grass fed
  • 1/2 cup red onion, finely chopped
  • 2 teaspoons minced garlic cloves
  • 3/4 teaspoon celtic sea salt
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon dried/ground rosemary
  • 1/4 teaspoon black pepper (leave out if you are sensitive)

Place the lamb in a medium sized pan on medium heat and add all ingredients. Be sure to get it mixed well. You could always mix it in a bowl before putting it in the pan, if it would be easier for you to do it that way. I prefer the “one pot” and “less dishes” method. 😉

As the meat cooks, continue to “chop” it up with your spatula…you are going for small pieces, like taco meat.

Once it is cooked through, and there is no visible pink, strain the lamb in a fine mesh strainer to remove all of the grease. You can serve this immediately or store it in the fridge or freezer. When I make enough to freeze, I spread it out on a cookie sheet first. Then stick it in the freezer until frozen. I then remove the cookie sheet, break up the frozen meat from the tray, and place it in a large gallon ziplock bag. This way the meat is frozen into individual pieces, and not one big chunk. It makes it super easy to grab out just what I need for a meal, and leave the rest for later. 😉

So how about you? Do you have any good “homemade solutions” to restaurant favorites that you would like to share?


  1. never had a gyro! ;o/

  2. These are amazing. I can’t wait until we have these again.

  3. Yea! I have ground lamb in the freezer and I don’t care for it. Now I know what to do with it =- thanks!

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