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Gyros Sous Vide | Recipe by sousvidetools.com

Gyros Sous Vide

Gyros Sous Vide Lamb


For the spice mixture

  • 3 tablespoons (45 ml) salt
  • 4 teaspoons (20 ml) black pepper
  • 2 tablespoons (30 ml) dried marjoram
  • 2 tablespoons (30 ml) ground cumin
  • 4 teaspoons (20 ml) dried oregano
  • 1 teaspoon (5 ml) ground nutmeg

For the gyro meat

  • 3 pounds (1.3 kg) ground beef (80/20 works best)
  • 1 pound (454 g) ground lamb
  • 8 cloves garlic, peeled and minced
  • ½ medium red onion, peeled and diced (about 1 cup)
  • Juice from two lemons
  • 1 teaspoon lemon zest, minced (if desired, gives it more bite)


How about bringing a taste of the Mediterranean into your kitchen  These mouth watering gyros are fun for all the family to make and suitable for any season!  Perfect for a quick tea in front of the TV or a simple but delicious supper once the kids have been tucked up in bed!


  1. Fill and preheat your water bath to 160F/71C.
  2. Grind all seasonings together in a spice/coffee grinder or using a mortar and pestle.
  3. In a large bowl, use your hands (with gloves, if preferred) to mix the gyro meat ingredients and spice mixture until fully blended, almost paste-like.
  4. Once mixed, create four equal balls of meat and put each into a small (quart/0.9 liter) cooking pouch. Before sealing flatten the meat in each pouch to a very large burger, no more then about 2 inches thick, so that it cooks evenly. Vacuum seal the pouches.
  5. Place the pouches fully into the water oven and cook for at least 2 and up to 6 hours.
  6. Preheat the traditional oven broiler.
  7. Remove and open the pouches. Discard any liquid, pat the burgers dry with paper towels and slice into thin slices.
  8. Lay the slices on a baking sheet and sear under the broiler for about 2 minutes per side (or until they are well browned).
  9. Wrap in your favourite pitta bread with tomatoes, lettuce, feta, red onion and top with your favourite tzatziki sauce recipe.

Chef’s tip

Should there happen to be leftovers the meat can be repackaged, labelled with date and contents, popped into the vacuum sealer and sealed then stored in the fridge for up to three days or frozen indefinitely.

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