Gyro Meat Recipe

Don't forget to make the sauce that is at the bottom of the recipe. It really makes the dish!

I would replace the beef with pork and use lamb, otherwise perfect

flavor was ok but was missing lamb so recipe was halved

This was very good, though I found the marjoram a bit strong. Would dial that back to 1 tsp to see if we can get this perfected. I also merged this with another recipe's instructions - placed the loaf pan in a larger pan filled with water. Result was very moist. Used a meat thermometer and cooked to internal temp of 175F.

Found that the cooking time was a bit too long so had to adjust. The pressing step at the end is crucial. Taste was authentic and perfect as an entree to rice, pita bread, tziki sauce and tabbouleh.