This homemade Gyros recipe brings authentic Mediterranean flavors right to your kitchen in just over an hour. Perfectly seasoned, tender meat wrapped in warm pita bread creates a restaurant-worthy meal that’s both satisfying and nutritious.
With 30g of protein and a rich blend of vitamins, this classic Greek street food favorite strikes an ideal balance between hearty and wholesome. Best of all, you’ll master the art of making these irresistible sandwiches with just 15 minutes of prep time.
Ingredients for Perfect Gyros
- Meat Base: 1 lb each of ground lamb and beef (80/20) for authentic flavor
- Aromatics: 1 small onion and 5 minced garlic cloves for depth
- Binding Agent: 1/4 cup breadcrumbs to hold the mixture together
- Seasonings: Dried oregano, cumin, kosher salt, Aleppo pepper (or paprika with cayenne), black pepper
- Assembly Components: 8 pita breads, tzatziki sauce, sliced tomatoes, red onion, chopped romaine
- Optional Toppings: Feta cheese crumbles, hot sauce for extra zest
Step-by-Step Instructions
- Meat Preparation: Process onion and garlic until fine, combine with meats and seasonings. Mix thoroughly for best texture
- Forming: Press mixture firmly into a 9×5 inch loaf pan for even cooking
- Baking: Cook at 325°F for 50-60 minutes until internal temperature reaches 165°F
- Resting: Let stand 20 minutes, then refrigerate for optimal slicing results
- Slicing: Cut meat into thin ⅛-inch strips for perfect texture
- Crisping: Brown meat slices in reserved drippings until crisp, about 1-2 minutes per side
- Assembly: Layer warm pita with meat, fresh vegetables, tzatziki, and feta if desired
Cooking Techniques
The magic of homemade gyro meat happens in two stages! First, baking the seasoned meat mixture creates a firm, flavorful loaf. Then, slicing and browning the meat gives you those amazing crispy edges you love from your favorite Greek restaurant.
The key is patience – letting the meat cool completely in the fridge makes it much easier to get those perfect thin slices. If you’re short on time, you can skip the refrigeration step, but your slices might not be as neat.
Make-Ahead Tips & Storage
This gyro meat is perfect for meal prep! You can make the meat loaf up to 3 days ahead – just wrap it well and keep it in the fridge. For longer storage, slice the cooked meat and freeze it in portions for up to 3 months.
When you’re ready to eat, thaw the slices in the fridge overnight, then crisp them up in a hot pan. The meat actually gets better after a day in the fridge as the flavors blend together.
Variations & Substitutions
Don’t worry if you can’t find some ingredients – this recipe is pretty flexible! Can’t get lamb? Use all beef instead. No Aleppo pepper? A mix of paprika and a tiny pinch of cayenne works great.
For a lighter version, try ground turkey or chicken, but add a tablespoon of olive oil to keep it juicy. Gluten-free? Replace breadcrumbs with crushed pork rinds or almond flour.
Serving Suggestions
Turn your kitchen into a Greek street food spot! Set up a DIY gyro bar with warm pita bread, lots of tzatziki, and all the fresh toppings. Add some extra goodies like kalamata olives, cucumber slices, or pickled red onions.
Want to skip the pita? This meat is amazing on a Greek salad or in a rice bowl. Don’t forget to put the tzatziki sauce and hot sauce on the table – everyone loves choosing their own toppings!
Gyros
Equipment
- food processor
- 9×5 inch loaf pan
- Skillet or griddle
Ingredients
Gyro Meat
- 1 lb ground lamb
- 1 lb ground beef 80/20
Assembly
- 8 pieces Pita bread warmed
Instructions
- Add onion and garlic to a food processor and very finely chop. Add to a bowl along with the ground meat, salt, pepper, bread crumbs, oregano, cumin, and Aleppo pepper.
- Use clean hands (or wear gloves if desired) to mix and mash the meat together really well, so it holds together densely.
- Press meat mixture into a 9×5 inch loaf pan. Bake at 325 degrees F for about 50-60 minutes, or until the center registers 165 degrees on a thermometer.
