Make your favorite American-style Greek gyros at home! This gyro meat recipe combines ground beef and lamb to get that distinctive flavor you find at Greek restaurants. The texture is meatloaf-style rather than restaurant-style, but the flavors are on point. Doing it this way saves tons of time. Top with Tzatziki Sauce, tomatoes, onions, and cucumbers! Originally published February 21, 2020.

Greek gyro with pita, gyro meat, tomatoes, red onion, cucumber, and tzatziki sauce.
Table of Contents
  1. Gyro Recipe Made Easier
  2. Traditional Greek Gyro Ingredients
  3. How to make Gyro Meat
  4. How to Make Gyros
  5. Storing, Freezing, and Reheating Gyros
  6. Gyro Recipe Tips
  7. Serving Gyros
  8. Greek Gyro Recipe FAQ
  9. More Greek recipes you will enjoy!
  10. Greek Gyro with Homemade Gyro Meat Recipe

We heard a giant crash and a scream last night. I ran into the room to find my 3-year-old daughter Valentine buried under the dresser. The scariest moment as a parent, right?? She is okay, just a scrape and maybe some light emotional scarring. Just kidding! I’m sure she will forget about it soon, I hope?? Eric has since bolted the dresser to the wall. There are so many things to feel anxious or guilty about as a parent, but not having the dresser bolted wasn’t even on the list!

I’ve spent the last couple days reading my mom’s journal from when she was about my age: she had just had her fifth baby (me!) and I’ve just had my fourth, and our days are spent corralling children. It’s actually not a journal, it’s a bunch of letters sent to her best friend, who had just moved far away. Because let’s be real, moms with 4 or 5 kids don’t have time to journal!

Greek gyro with meat, tzatziki sauce, tomato, cucumber, fresh dill, and red onions in a pita.

It is shocking how similar our problems, successes, struggles, and joys are. I guess motherhood is motherhood, right? If we went back 500 years would it read the same? My mom just finished telling the story about how she was carrying a pot of boiling potatoes to the sink to drain it, and ran into my brother, who was 4. Can you imagine accidentally spilling boiling water all over your son?? Gah! It makes me feel a little better about not having the dresser bolted.

Here are a few excerpts from her letters, in italics. You moms will be able to relate:

Yesterday I got in a huge fight with my oldest, took away $5 that I owed him, and now I can’t remember the slightest detail.  This led, of course, to the conclusion that I’m a worthless, inconsistent parent prone to hysterics.  So what else is new, huh? (“Prone to hysterics” sounds familiar. Like mother like daughter!)

gyros with Greek gyro meat, tzatziki sauce, fresh dill, cucumbers, tomato, and red onion in pitas.

(From when she was pregnant with me, her fifth:) Since it had turned hot I hadn’t been as hungry, and I had even cut out potato chips (daily) so I was feeling smug about my weight – and I gained 9 pounds. In 3 weeks. So I decided that if I’d already been convicted I may as well commit the crime.  I’ve eaten potato chips with wild abandon every day since.

Well, it’s 5:30, Rich will be home any second and I have not even started dinner.  Poor man, I’m sure when he got married he thought he was getting a wife, and instead he got me. This is me, every day.

A 2 year old who’s potty-trained – what a novel idea.  I’m not even going to try until Nathan has a 1000 word vocabulary – including the sentence, ‘I believe I need to use the toilet, mother.’  Then I’ll tackle it.

gyros with meat, tomatoes, tzatziki sauce, cucumbers, and red onion in pitas.

I read somewhere that most women living in pre-20th century didn’t have much problem with menopause – they were dead before they were old enough to experience it.  Wild hormone swings certainly account for witches, wild women, and sorceresses down through the ages. (I guess this explains the Salem witch trials?? Ha!)

Well, there you have it. Me, basically, if I had been a mom in 1987. Oh how history repeats itself!

Gyro Recipe Made Easier

Making traditional gyro meat is both time-consuming and labor intensive. This gyro recipe is essentially a meatloaf made with traditional Greek spices. You get all of the classic flavors without all the prep! And for most of us, it’s also easier than trying to find a food truck that serves these babies. If you live near a gyro truck and can just order them on a whim…I am so jealous!

What is Gyro Meat?

Gyro meat is a delicious Greek preparation of heavily seasoned ground meat. The meat may be beef, lamb, pork, or some combination of the above. It’s traditionally cooked on a rotisserie (the vertical kind that you may have seen food truck vendors cut thin slices from), but today we’re going to make it in the oven. Fun fact, the word “gyro” actually comes from a Greek word meaning “turn” because of the way that the meat is cooked on a turning spit. And today I’m gonna turn you into a gyro lover (see what I did there?).

What is Gyro Meat made of?

The gyro meat that you will find in most Greek restaurants in the United States is made with a combination of beef and lamb. I’ve never been to Greece, but I’ve read that it is actually more common to see gyros made with pork in the homeland.

Today’s recipe is an easier version of the beef and lamb combo you will see in the US. To make it the way the restaurants do, you have to grind the meat very finely using a meat grinder or food processor, then press it down so that there are no air pockets, and let it marinate for a while. Then they skewer it onto a rotisserie skewer and cook. The meat is sliced off the edges.

It’s delicious, obviously, but ain’t nobody got time for that. Instead, we are taking all the flavors you love and basically making meatloaf. It takes about 30 minutes to make the meat, start to finish. Ground beef is combined with ground lamb and spiced with cumin, oregano, thyme, rosemary, and marjoram. The resulting meatloaf is tender and flavorful and perfect for a weeknight gyro fest! It comes together pretty quick.

Traditional Greek Gyro Ingredients

Today we are talking GYROS. (pronounced “hero.”) If you have never had a Greek gyro before, you are totally missing out. It is a warm pita bread, topped with lemony-garlicky Tzatziki Sauce, gyro meat, onions, tomatoes, and cucumbers.

In other words, HEAVEN. Seriously my favorite item to get anytime there is a food truck situation. In Greece they serve it with french fries in the pita itself instead of served on the side. It is now my life mission to make it to Greece someday to try it that way for myself!!

Here are all the ingredients you’ll need to make these–this is just to help you create your shopping list. Keep scrolling down to the recipe card below for full instructions!

For the gyro meat:

  • 1 pound ground beef
  • 1 pound ground lamb
  • Bacon grease (or butter)
  • Eggs
  • Milk
  • Lemon juice
  • Panko bread crumbs
  • Onion
  • Garlic
  • Dried rosemary
  • Dried oregano
  • Dried thyme
  • Dried cumin
  • Dried marjoram (optional)

To assemble:

  • Cucumbers
  • Pita rounds
  • Fresh dill (to garnish, optional) 

How to make Gyro Meat

Here’s a quick overview of how to prepare the gyro meat. Scroll down to the recipe card below for complete instructions. 

  1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. 
  2. Finely chop the onion and garlic using a food processor or knife. 
  3. Combine all gyro meat ingredients.
  4. Combine the meat using your hands. 
  5. Shape the meat into about 10 oval patties. Line them up on the pan, not touching.
  6. Bake at 350 for about 15-20 minutes. 
ground pork meat ingredients in a bowl on a cutting board.

You’ll start your gyro meat by finely chopping the onion and garlic. Combine both of those in a bowl with ground beef and lamb, butter or bacon grease, eggs, milk, lemon juice, breadcrumbs, and seasonings. Mix it all up using your hands, then shape the meat for baking.

shaping gyro meat mixture into oval shaped patties for baking.

I like to shape the meat into individual patties so that you get lots of crispy edges. You could easily shape it into one meatloaf if you prefer, and slice to serve. You will just have to cook it a bit longer.

roasted greek gyro meat.

The ground lamb is what gives this gyro meat it’s distinctive flavor. I know it can be tricky to find sometimes. If you can’t find ground lamb, you could substitute ground beef or ground pork, but the flavor won’t be the same. Go to your local butcher to find ground lamb, if your market doesn’t have it!

How to Make Gyros

With the meat prepped and ready to go, it’s time to start assembling our gyros. Is your mouth watering yet? (The recipe card below has more details on putting these together.)

  1. Prep the toppings: First thing’s first, get all of your toppings ready to go. I love to slice up red onion, tomatoes, and cucumbers. I also like to toast my bread ever so slightly so it’s nice and warm. You can do this either in the microwave or in the oven.
  2. Slather on the sauce. Lay the warm pita out onto a plate or work surface, then slather it with a generous layer of Tzatziki Sauce
  3. Add the meat. Slice one of your prepared gyro patties in half, then lay it on top of the sauce. 
  4. Top and serve. Top the meat off with all your toppings and a sprinkle of fresh dill.
Greek gyro with meat, tzatziki sauce, tomatoes, cucumber, red onion, and fresh dill in a pita.

Storing, Freezing, and Reheating Gyros

Once your gyro is fully assembled, you should definitely serve it right away. However, you can prep the different components ahead of time, so they’re ready to go whenever the gyro mood strikes. Here’s how:

  1. Veggies: Slice the veggies up and store them in an airtight container in the fridge for 2-3 days.
  2. Tzatziki Sauce: Make the sauce in advance and store it in the fridge for up to 2 weeks.
  3. Gyro meat: Prep and cook the meat, then store it in an airtight container in the fridge for 2-3 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen, then warm in the oven until heated through.
  4. Pita bread: Pita bread can be kept on the counter for 2-3 days, or you can freeze it for 2-3 months and just warm it up in the microwave whenever you like.

Gyro Recipe Tips

This Gyros recipe is pretty straightforward, but here are a few of my tips for recipe success every time.

  • Prep the sauce first. The longer the sauce sits, the more flavorful it gets. Prep it ahead of time!
  • Line the baking sheet. You can line the baking sheet with parchment paper or with foil greased with a nonstick spray. This helps prevent the patties from sticking as they bake.
  • Use your hands. I like to wear disposable gloves to mix the meat with my hands. It might feel weird, but it makes mixing so much easier and faster. 
  • Don’t over-mix. Over-mixed meat can become tough and dry. Mix only until just combined so it stays moist and tender.

Serving Gyros

Gyros are traditionally served on pita bread. Pita is a thick, soft, delicious flatbread and makes a great sandwich filled with gyro meat and toppings. You can find pita bread at most grocery stores.

Gyros are also often served with seasoned French fries, which is absolutely delicious! If you don’t feel like making french fries, you could serve these gyros with these easy 3 Ingredient Roasted Potatoes. You could also make this Greek Salad with Feta as a refreshing side dish!

Greek Gyro Recipe FAQ

How is gyro pronounced?

Gyro is actually pronounced completely differently than it probably looks to most of us. If you say it properly, you’ll be saying “Yee-ro” or “Yee-ros”. So yes, it sounds more like a European currency than a food. But if you’re saying it “hero” or even “jy-ro” believe me I am not here to judge.

Is gyro meat lamb or pork?

It’s both! Or either. Or neither. Traditional gyros are made using a combination of lamb and pork. Some are made using one or the other. Some are even made using other meats entirely like chicken or beef. It’s more about the seasonings anyway.

What cut of meat is gyros?

Gyro meat isn’t a special cut of meat – it’s actually made from ground meat, which comes from a variety of cuts of beef or lamb (or from pork shoulder for ground pork). Sometimes, your ground beef might be labeled “ground round,” “ground sirloin,” or “ground chuck,” but any ground beef is perfectly fine. 

What are the fillers in gyro meat?

Gyro meat includes eggs, milk, lemon juice, breadcrumbs, onion, and garlic to give it flavor and moistness.What else? Seasonings, seasonings, and more seasonings! We’re using a combination of salt, pepper, dried oregano, rosemary, thyme, cumin, and marjoram.

More Greek recipes you will enjoy!

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Greek Gyro with Homemade Gyro Meat

4.74 from 41 votes
Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Servings: 8
Make your favorite American-style Greek gyros at home! This gyro meat recipe combines ground beef and lamb to get that distinctive flavor you find at Greek restaurants. The texture is meatloaf-style rather than restaurant-style, but the flavors are on point. Doing it this way saves tons of time. Top with Tzatziki Sauce, tomatoes, onions, and cucumbers!

Ingredients

For the gyro meat

  • 1 pound ground beef
  • 1 pound ground lamb
  • 2 tablespoons bacon grease , OR butter*
  • 2 large eggs
  • 1/2 cup milk
  • 2 tablespoons lemon juice
  • 1 cup Panko bread crumbs
  • 1 medium onion, finely chopped
  • 6 cloves garlic, smashed and finely minced
  • 4 teaspoons kosher salt, yes, 4 teaspoons**
  • 2 teaspoons black pepper
  • 2 teaspoons dried oregano
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 2 teaspoons dried cumin
  • 1 teaspoon dried marjoram, optional

To assemble

  • 1 batch Tzatziki Sauce
  • 1 large red onion, sliced thin
  • 2-4 tomatoes, sliced
  • 1-2 cucumbers, sliced
  • 8-10 pita rounds
  • fresh dill, to garnish, optional

Instructions

  • Start by making the Tzatziki Sauce. It needs time to marinate, so get it done first so it can sit in the fridge while you make the rest.
  • Make the gyro meat. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Or line with foil and spray with nonstick spray.
  • If you have a food processor, use it to finely chop the onion and garlic. If not, use a knife to chop finely.
  • In a large bowl, add all gyro meat ingredients: 1 pound ground beef, 1 pound ground lamb, 2 tablespoons butter OR bacon grease,* 2 eggs, 1/2 cup milk, 2 tablespoons lemon juice, 1 cup Panko crumbs, chopped onion, minced garlic, 4 teaspoons kosher salt (see note), 2 teaspoons black pepper, 2 teaspoons oregano, 1/2 teaspoon rosemary, 1 teaspoon thyme, 2 teaspoons cumin, 1 teaspoon marjoram. (It’s ok if you don’t have the marjoram.)
  • Combine the meat using your hands. I like to wear disposable gloves when I do this. Using your hands feels a little weird, but it mixes the meat so much faster and more evenly than using a spoon, resulting in nice tender meat (as opposed to being overworked.)
  • Shape the meat into about 10 oval patties. See photos. Line them up on the pan making sure they are not touching each other.
  • Bake at 350 for about 15-20 minutes, or until a meat thermometer reaches 160 degrees F. Remove from the oven and keep warm.
  • Meanwhile, prepare the gyro toppings: Thinly slice a red onion. Slice the tomatoes. Slice the cucumbers. Warm the pita bread either in the microwave or in the still-warm oven. Chop extra fresh dill, if you want.
  • How to construct your gyro: Add a layer of Tzatziki Sauce to a warm pita. Slice a gyro patty in half lengthwise for easier eating, and place on top of Tzatziki. Garnish with red onion, tomatoes, cucumbers, and fresh dill. Devour!
  • Gyros are traditionally served with french fries, or you could try it with these 3 ingredient Roasted Potatoes. It would also be great served with this Greek Salad!

Notes

*I tried this recipe once with butter and once with bacon grease. I added it because lamb is very lean and tends to dry out when baked. You can probably skip it if you have high-fat ground beef. 
**If you are using table salt, add 3 teaspoons salt. 

Nutrition

Calories: 718kcal | Carbohydrates: 52g | Protein: 32g | Fat: 43g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 2087mg | Potassium: 602mg | Fiber: 3g | Sugar: 7g | Vitamin A: 693IU | Vitamin C: 10mg | Calcium: 265mg | Iron: 4mg
Course: Main Course
Cuisine: Greek
Calories: 718
Keyword: Greek, gyros
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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Comments

  1. Love this recipe. I made the meat into oval shaped meatballs and after cooking in the oven, split them lengthwise for each gyro. Also reduced the lemon juice a bit and added 4oz of softened cream cheese to tzakitizi because my husband thought it was too sour the other way. 
    I also like to add thin sliced jalapeños to give it a kick. 
    Thanks so much for posting this recipe.

  2. Oh my gosh this was so good ! It did take most of my day to make because I made everything homemade. And it was worth it . Very Yummy and 😋 delicious. I had enough meat leftover that I put it in the freezer uncooked for another nights dinner. 

  3. Made this today for dinner and it was very easy and delicious.  My 10 yr old is so picky but devoured the meat.  We did not get the dark color formed on the outside of the patties like in your pictures, but the internal temp was good.  I didn’t want to overcook and dry it out just to get a darker glaze.  

    I measured out 15 patties with an uncooked weight of 3.2-3.4 ounces.  This size was enough for me to make a decent size gyro.  My husband used 2 patties for his.

    I will omit the butter the next time as the ground lamb we got was fatty (beef was lean) but wanted to follow it as written.   This was awesome and I will definitely make it again.

  4. Do you think this recipe could be made in a Terrine? My hubby just gave me one for Valentines day and I have been looking for a few good recipes to make in it.

    1. Hi Tina! True charlatan moment: I just had to google what a terrine was. Eek!! How embarrassing. That’s a long way to tell you I have no idea, haha. Sorry I’m not more helpful! Let me know how it goes!

  5. I tried the meat when it was done. And it do not taste like Gyro meat from the restaurant! I’m very disappointed that it don’t taste like the Gyro meat from the restaurant! Because lamb meat is not cheap! Thank you for your recipe, but it’s not for me.  Maybe your bacon grease made it worse?  

    For now, I will be going to the restaurant to buy my Gyro sandwiches.

  6. This recipe looks amazing!  I can’t have dairy though so I’m wondering what the milk does and what would be a good substitute? Thank you!

    1. Hey Anna! You are in luck, the milk in this recipe is mostly providing liquid to help moisten the meat. Any milk substitute will do fine! Almond milk, cashew milk, soy milk, etc. Enjoy!

  7. I made this for the second time, the first time I had all the correct ingredients and it was amazing. This time I bought the wrong yogurt (plain European style yogurt) and didn’t have lamb so I subbed it with turkey. I was annoyed at myself for getting the wrong ingredients, but it turned out amazing!! You cannot lose with this recipe! Thank you for sharing ❤️

    1. I’m so glad it still worked out for you Sabrina!! The spice mix really does amazing things, even when you don’t have the right meat. So glad you tried it out and it worked! Thanks so much for taking the time to review :)

      1. My husband’s comment when I gave him a bit of the meat to taste before I put it in a wrap was “Oh my gosh that’s good!!”
        I pretty much followed the recipe leaving out the breadcrumbs and milk and butter (I have to eat gluten free).

  8. This is the best gyro recipe I’ve tried!! Made the meat by the recipe as much as I could. I used a beef and pork mix ground and added fresh rosemary since that’s all I had. I omitted the cumin as my husband doesn’t like it. Baking the meat in patties is a great idea! I made sweet garlic sauce instead of tatziki. Will be making these again!!

    1. Ooh sweet garlic sauce! That sounds delicious Jessie! So glad the recipe was a hit. Thanks for sharing your review!

  9. I had a craving for gyros and decided to try and make them myself so I bought all the ingredients and some store made sauce. Little did I realize exactly what goes into making the meat. I decided to try your recipe because it had the quickest prep time, it’s a school night, and I needed to get dinner on the table. They were the absolute BEST gyros we’ve ever had! I followed the recipe exactly. Thank you so much for putting this out here for everybody!!

    1. I’m so happy to hear it was a success Lisa! When I first started researching gyros, I did the same thing, and quickly realized I would never make it if it took all that pressing and marinating! Haha. Glad we’ve found a shortcut! Thanks so much for reviewing :)

  10. This was really good. I used 85% lean ground beef, so it was a little juicy at the end of the baking time. I turned the oven to broil on high for a few minutes to dry it out a bit and give the meat some blackened spots. It also had a bit of kick, so I might cut back on the cumin and pepper a little next time.

    1. Ooh good idea broiling the top Morgan! I bet that was super tasty. Thank you so much for adding your notes!

  11. This tastes completely authentic! Yes, the texture is a little different then restaurant gyro meat, but it is still delicious. I bought marjoram just for this recipe and I am glad I did. I squished my patties as thin as I could, knowing they fatten up a little as they cook. 5 stars!

    1. 5 stars, woohoo! I’m so glad you liked the recipe Stephanie. Great idea flattening them a lot, bring on the crispy! Thanks so much for reviewing!

  12. So many gyro recipes do not have the right spices. This was the best recipe I have found to date, tastes great – so close to our local greek restaurant! I did it with ground turkey and still wonderful!

    1. So happy to hear this Sarah! And glad to know the recipe works with ground turkey. Thanks for sharing!

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