Overview

This recipe reflects the commercial gyro cone profile used by Chicago and NYC gyro shops.
It is not home-style Greek lamb and intentionally avoids spices common in traditional Greek roasts.

The defining characteristics are:

  • Beef-forward flavor
  • Dense, sliceable texture
  • Subtle oregano and coriander
  • No visible herbs
  • Sausage-like emulsification

Meat Ratio

  • 55–60% beef (80/20)
  • 40–45% lamb

This ratio matches Midwestern and Northeast commercial suppliers.

Onion & Garlic Processing (Critical)

Purpose

Fresh onion and garlic are used for enzymes and sugars, not flavor or texture.

Method

  1. Purée together:
    • 1 medium onion (110–130 g raw)
    • 2–3 garlic cloves
  2. Strain through cheesecloth or fine mesh
  3. Squeeze hard until only a damp paste remains
  4. Discard free liquid
  5. Use only the squeezed solids

This removes water and harsh sulfur bite while preserving protein-binding chemistry.

Commercial Spice Profile (Per 1 kg / 2.2 lb Meat)

Spice Grams % of Meat
Kosher salt 18.0 g 1.80%
Dried oregano (very fine) 4.0 g 0.40%
Ground coriander 3.0 g 0.30%
Ground cumin 2.5 g 0.25%
Sweet paprika 2.0 g 0.20%
Black pepper (fine) 1.5 g 0.15%
Garlic powder 1.5 g 0.15%
Onion powder 1.5 g 0.15%
Ground rosemary (powdered) 0.6 g 0.06%
Ground nutmeg 0.4 g 0.04%

Total spice load: ~36 g per kg meat

Mixing & Emulsification

  1. Combine:
    • Ground meats
    • Squeezed onion/garlic paste
    • All spices
  2. Mix aggressively by hand or paddle mixer for 3–5 minutes
  3. Target texture:
    • Sticky
    • Elastic
    • Smooth paste (not crumbly)

This emulsification step is more important than exact spice ratios.

Cooking (Commercial-Style Loaf)

  1. Pack tightly into a loaf pan
  2. Place loaf pan in a water bath
  3. Bake at 325°F (165°C) until internal temp reaches 165°F
  4. Drain fat
  5. Press firmly while hot
  6. Chill at least 2 hours, preferably overnight

Slicing & Service

  • Slice very thin, against the grain
  • Crisp slices on a hot flat-top or cast iron skillet
  • Serve in pita with tzatziki, tomato, onion

Optional but common: fries inside the wrap.

What This Recipe Intentionally Excludes

  • Cinnamon
  • Allspice
  • Clove
  • Thyme
  • Lemon zest
  • Fresh herbs

Those belong to home-style Greek lamb, not gyro cones.

Flavor Profile

  • Initial bite: savory beef
  • Mid-palate: oregano + coriander
  • Finish: cumin warmth and nutmeg depth
  • Aftertaste: roasted meat and fat, not herbs

If oregano dominates, the meat was under-emulsified or herbs were too coarse.

Notes on Authenticity

This profile is derived from:

  • Commercial ingredient labels
  • USDA FSIS filings
  • Bulk seasoning supplier specs
  • Shop processing SOPs

Exact formulations are proprietary, but this falls squarely within verified commercial ranges.