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Gyro – Easy Homemade

Gyro are one of my favorite Greek foods. Flavor packed meat, sliced thin and pan fried until crispy. Wrapped in a pita loaded with tzatziki, cucumber, red onion and feta cheese!

greek gyro pita plated with tomatoes, onion and tzatziki

Greek Gyro Recipe

Greek Gyros are hands down one of my favorite Mediterranean meals. You might think that you need fancy equipment to make them, but trust me you don’t.

While I love the warm pita, fresh veggie toppings and tangy tzatziki, the gyro meat is the real star. It’s classically made from lamb, a combo of lamb and beef, or even chicken.  It is very generously seasoned with lots of garlic plus salt, herbs and spices. It truly is a flavor explosion!

greek gyro pita plated with tomatoes, onion and tzatziki

Homemade Gyro Recipe

This beef and lamb gyro meat recipe is aromatic, juicy on the inside, and crispy on the outside. It’s perfect for homemade gyro wraps. Gyro meat is traditionally cooked on a vertical rotisserie, but you can easily make it at home by shaping the meat into a loaf and adding a skewer in the center.

The meat is then baked and when it comes time to shave thin slices of meat, just hold the skewer on an angle and slice away! Or you can cook the gyro meat in a loaf pan in your oven and then thinly slice it.

What is in Gyro?

ingredients to make Greek gyro meat
  • Ground Beef and/or Lamb – traditionally Greek gyro is made with a mix of beef and lamb. You can use any combination you like. Use medium or lean ground beef, extra lean will result in the gyro being dry.

  • Garlic and onion – are pureed and blended into the meat. They pack a lot of flavor into the meat and the pureed onion keep the meat moist.

  • Rosemary, oregano, cumin, marjoram, thyme, salt and pepper – are the herbs and spices that season the gyro meat. If you can find Greek oregano in your local grocery store try using that, or regular oregano is just as delicious in this recipe.

How to Make Gyro

Full recipe at bottom of page

steps for making and shaping Greek gyro meat

Prepare the Gyro Meat

1 Place onion and garlic in a food processor or blender. Puree until smooth.

2 In a stand mixer, mix the ground beef and lamb with the pureed onion, garlic and all the spices. Mix until the meat is a paste like consistency. Or mix by hand in a large bowl.

3 Optional: refrigerate the meat for 2 hours or up to 24 hours to marinate.

Shape and Bake the Gyro

4 Preheat oven to 325°F

5 Line a baking tray with foil.

6 Shape the meat into a log and throw the meat down onto a kitchen counter 2 – 3 times to release any air. This keeps the meat compact while baking so it will not crumble when sliced. Optional: or shape meat into a loaf pan and bake like a regular shaped meatloaf. Cover the loaf pan with foil. Press the meat down to release any air pockets.

7 Tear a large piece of tin foil and place the meat in the center of the foil. Insert a skewer through the center of the shaped meat. Wrap the tin foil around the meat and squeeze the ends closed around the skewer. Note: be careful not to press or bend the foil into the meat.

8 Place the foil wrapped gyro onto the prepared baking tray and bake on the middle rack of your oven.

9 Cook for approximately 1.5 hours, flipping the foil wrapped meat once after 1 hour, until the meat reaches 160°F internal temperature. Note: if baking in a loaf pan just rotate the pan in the oven, do not flip the meat. Remove any excess fat or grease in the loaf pan while cooking.

slicing greek gyro

Slice the Gyros

10 Remove the meat from the oven and allow to rest 5 minutes before unwrapping the foil. When the skewer is cool enough to handle, stand the meat up using the skewer to hold it up and shave thin slices of meat off the skewer. Optional: if baked in a loaf pan – after baking thinly slice meat.

11 Heat oil in a skillet over medium high heat. Cook shaved gyro for 2-3 minute per side until slightly crispy.

12 Assemble your gyro pita with warm pita bread, tzatziki sauce, lettuce, tomato, red onion, feta cheese and some of the gyro meat. Optional: add some French fries for a classic Greek street food!

13 Roll up the pita tightly, wrap in foil or parchment paper to hold it together and make it easier to eat. Enjoy!

greek gyro pita plated with tomatoes, onion and tzatziki

Easy 2 Ingredient Pita Bread

Try making your own pita bread with only 2 ingredients!

2 Ingredient Pita Bread Recipe (Linked Here)

pita bread plated

How to Store Gyros

This gyro recipe is the perfect make-ahead meal. You can cook the gyro meat ahead of time then pan fry the slices when you’re ready to eat. Store the cooked gyro meat in the refrigerator for 2-3 days.

Can you Freeze Gyros Meat?

Yes, you can freeze the cooked gyro meat for 2-3 months. I recommend slicing it before you freeze it, then you can take out as much as you need.

How to Reheat Gyros Meat

To reheat pre-sliced gyro, heat a small amount of oil in a frying pan on medium heat. Pan fry the sliced gyros, then build your pita.

greek gyro pita plated with tomatoes, onion and tzatziki

What to Serve with Gyros?

Try one of my easy side dishes to compliment your gyro dinner!

  • Spanakorizo – an easy Greek rice dish loaded with spinach, feta and fresh lemon juice! This is a leveled up rice side dish.
  • Yellow Rice – for a simple and delicious rice dish to serve with your Gyro try my yellow rice!
  • Greek Lemon Garlic Roasted Potatoes – once you try these potatoes I bet you will never roast potatoes another way. They are so amazing!

Enjoy!

– Sab

Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, may earn me a small commission.

greek gyro pita plated with tomatoes, onion and tzatziki

Greek Gyro

Gyros are one of my favorite Greek foods. Flavor packed meat, sliced thin and pan fried until crispy. Wrapped in a pita loaded with tzatziki, cucumber, red onion and feta cheese! You might think that you need fancy equipment to make them, but trust me you don’t. This beef and lamb gyro meat recipe is aromatic, juicy on the inside, and crispy on the outside. It’s perfect for homemade gyro wraps.
4.82 from 16 votes
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Main Course
Cuisine Greek
Servings 6 – 8 People
Calories 427 kcal

Ingredients
 
 

Gyro Meat

  • 1 lbs ground beef, medium or lean (not extra lean or the gyro will be dry)
  • 1 lbs ground lamb, or pork, or use all beef
  • 1 onion , large, peeled and cut into 1-inch chunks
  • 6 garlic cloves
  • 2 tbsp oregano, dried
  • 1 tbsp thyme, dried
  • 1 tsp rosemary, dried, crushed
  • 2 tsp marjoram, dried
  • 2 tsp cumin
  • 3 tsp salt
  • 2 tsp black pepper

Gyro Pitas

  • Oil, for cooking
  • Pitas
  • Lettuce, sliced
  • Tzatziki
  • Tomatoes, sliced
  • Red onions, sliced
  • Feta cheese, crumbled
  • French Fries, optional

Instructions
 

  • Place onion and garlic in a food processor or blender. Puree until smooth.
  • In a stand mixer, mix the ground beef and lamb with the pureed onion, garlic and all the spices. Mix until the meat is a paste like consistency. Or mix by hand in a large bowl.
  • Optional: refrigerate the meat for 2 hours or up to 24 hours to marinate.
  • Preheat oven to 325°F
  • Line a baking tray with foil.
  • Shape the meat into a log and throw the meat down onto a kitchen counter 2 – 3 times to release any air. This keeps the meat compact while baking so it will not crumble when sliced. Optional: or shape meat into a loaf pan and bake like a regular shaped meatloaf. Cover the loaf pan with foil. Press the meat down to release any air pockets.
  • Tear a large piece of tin foil and place the meat in the center of the foil. Insert a skewer through the center of the shaped meat. Wrap the tin foil around the meat and squeeze the ends closed around the skewer. Note: be careful not to press or bend the foil into the meat.
  • Place the foil wrapped gyro onto the prepared baking tray and bake on the middle rack of your oven.
  • Cook for approximately 1.5 hours, flipping the foil wrapped meat once after 1 hour, until the meat reaches 160°F internal temperature. Note: if baking in a loaf pan just rotate the pan in the oven, do not flip the meat. Remove any excess fat or grease in the loaf pan while cooking.
  • Remove the meat from the oven and allow to rest 5 minutes before unwrapping the foil. When the skewer is cool enough to handle, stand the meat up using the skewer to hold it up and shave thin slices of meat off the skewer. Optional: if baked in a loaf pan – after baking thinly slice meat.
  • Heat oil in a skillet over medium high heat. Cook shaved gyro for 2-3 minute per side until slightly crispy.
  • Assemble your gyro pita with warm pita bread, tzatziki sauce, lettuce, tomato, red onion, feta cheese and some of the gyro meat. Optional: add some French fries for a classic Greek street food!
  • Roll up the pita tightly, wrap in foil or parchment paper to hold it together and make it easier to eat. Enjoy!

Video

Notes

 
Storage
This gyro recipe is the perfect make-ahead meal. You can cook the gyro meat ahead of time then pan fry the slices when you’re ready to eat. Store the cooked gyro meat in the refrigerator for 2-3 days.
Can you Freeze Gyro Meat?
Yes, you can freeze the cooked gyro meat for 2-3 months. I recommend slicing it before you freeze it, then you can take out as much as you need.
How to Reheat Gyro Meat
To reheat pre-sliced gyro, heat a small amount of oil in a frying pan on medium heat. Pan fry the sliced gyros, then build your pita. 
 
Nutrition information is for Gyro meat only.
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NUTRITION

Calories: 427kcalCarbohydrates: 5gProtein: 26gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 109mgSodium: 1261mgPotassium: 461mgFiber: 2gSugar: 1gVitamin A: 100IUVitamin C: 4mgCalcium: 77mgIron: 4mg
This nutrition information is an estimate provided by an online nutrition calculator. See our full nutrition disclosure here.

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Recipe Rating




Jeff Davis

Saturday 2nd of April 2022

Whats not to love about gyros ?