Homemade Gyros Recipe – How To Make Greek Gyro Meat At Home
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If you’ve ever loved the savory, tender gyro meat from a Greek restaurant, you’re going to adore this homemade version! With just a few simple ingredients and steps, you can recreate that authentic taste at home, complete with the perfect blend of beef and lamb. Whether you’re preparing a Greek-inspired dinner or just want a delicious twist for your meals, this recipe is a must-try!
If you like gyros in Greek restaurants but never thought that you can make it at home, I have great news for you – you can make very tasty Greek gyros at home by using this recipe!
Why You’ll Love This Homemade Gyros Recipe
- Authentic Flavor: This recipe delivers the same rich, savory taste as the gyro meat from your favorite Greek restaurant, thanks to a perfect blend of spices and meats. You’ll love the tender, flavorful bites that make every meal feel like a trip to Greece.
- Easy Preparation: No rotisserie? No problem! This recipe uses a simple baking and broiling method, so anyone can make it at home. The steps are straightforward, and the results are truly rewarding.
- Customizable to Your Tastes: Prefer all beef, all lamb, or a mix of both? You can adjust the meat ratio to suit your preference. Plus, you can tweak the seasoning to create your ideal flavor profile.
- Perfect for Meal Prep: Make a batch, slice it thin, and store it for future meals. The gyro meat reheats beautifully, making it a great option for quick lunches or dinners throughout the week.
- Pairs Well with Greek Favorites: Serve it with pita bread, fresh vegetables, and creamy tzatziki sauce for a complete meal. It’s also delicious in salads, wraps, or even as a protein-packed snack on its own!
Before you make gyros, first you need to understand what is gyro meat and how is gyros made. Gyro meat is not some magical cut of meat :) When I first saw those huge gyro meats in the restaurant, I thought it was a big piece of lamb! In fact, gyro is a giant meatloaf that’s made out of very finely ground and condensed meat. The meatloaf-like gyros is cooked and then sliced into extremely thin slices that you come to know as Greek gyros. The restaurants cook the huge gyro blobs on the rotisserie and then shave off the ultra-thin gyros slices.
Ingredients For Homemade Gyros
- Ground Lamb – Adds a rich, authentic flavor to the gyro meat.
- Ground Beef – Balances the lamb with a milder taste and creates a tender texture.
- Salt and Pepper – Essential for enhancing the natural flavors of the meat.
- Garlic Cloves (Minced) – Brings a savory, aromatic depth to the recipe.
- Dried Marjoram – Adds a slightly minty, herbal flavor that’s common in Greek dishes.
- Dried Oregano – A key ingredient for that classic Greek taste.
- Dried Thyme – Complements the other herbs with its subtle earthiness.
- Dried Rosemary – Provides a fragrant, woodsy flavor to the meat.
- Dried Basil – Rounds out the seasoning blend with a hint of sweetness.
For exact measurements of these ingredients, see the printable recipe card at the bottom of this article.
You can make gyros at home by processing ground meat in a food processor to make it even more finely ground (more like a paste), then press it into a meatloaf shape and bake. The baked homemade gyros is then sliced super thin and those slices are baked again under the broiler. This will give you homemade gyro meat that’s as close to the restaurant as you can get!
Kitchen Tools You Need To Make Homemade Gyros
- Food Processor – Essential for blending the meat mixture into a smooth paste, giving the gyro its signature texture.
- Mixing Bowl – Perfect for combining all the ingredients evenly before processing.
- Baking Sheet – Used for shaping and baking the meatloaf.
- Parchment Paper – Prevents sticking and makes cleanup a breeze.
- Serrated Knife – Ideal for slicing the cooked gyro meat into ultra-thin slices.
- Measuring Spoons – Ensures precise measurements for the seasonings.
- Instant-Read Thermometer – Helps you check the internal temperature for perfectly cooked gyro meat.
Gyro meat is made with a mixture of beef and lamb. How much of each type of meat to use is up to you – you can make gyros all beef, all lamb, 50% each or 90% beef and 10% lamb – whatever you prefer.
How To Make Homemade Gyros
- Preheat your oven to 300°F to prepare for baking.
- In a large bowl, combine all the ingredients thoroughly until evenly mixed.
- Transfer the mixture to a food processor and blend it for about 2 minutes, creating a smooth and paste-like consistency.
- Line a baking sheet with parchment paper, then shape the meat mixture into a rectangular loaf, approximately 12 inches long and 5 inches wide.
- Bake the meatloaf in the oven for 1 hour or until the internal temperature reaches 160°F.
- Let the meatloaf rest for 15 minutes after baking, allowing the juices to redistribute.
- Switch your oven to the broil setting for the next step.
- Using a serrated knife, carefully slice the meatloaf into thin strips, about 1/8 inch thick.
- Arrange the slices in a single layer on a parchment-lined baking sheet, ensuring they don’t overlap.
- Broil the slices for 2 to 4 minutes until browned and slightly crispy, watching closely to avoid burning.
Enjoy this delicious homemade gyros! It’s great on pita with tomatoes and onion slices, and goes so well with taztziki sauce – check out my tzatziki sauce recipe :)
Serving Suggestions
- Serve the gyro slices in warm Easy Pita Bread From Scratch for a traditional Greek-style wrap.
- Add fresh toppings like sliced Campari tomatoes, red onions, and crisp lettuce for a refreshing contrast to the savory meat.
- Pair with Creamy Tzatziki Sauce Recipe, tangy finish—perfect for dipping or drizzling.
- Create a gyro platter with the meat, Baked Ranch Potatoes Side Dish, and a side of Low-Calorie Tuna Salad With Yogurt for a complete meal.
- Use the slices as a protein-packed topping for a Mediterranean-inspired Fluffy Brown Jasmine Rice In Instant Pot or Fluffy Quinoa In Instant Pot bowl.
Tips For Success
- Blend Thoroughly: Processing the meat mixture in the food processor is key to achieving the smooth, compact texture that mimics restaurant-style gyro meat. Don’t skip this step, and work in batches if your processor is small.
- Shape With Care: When forming the meatloaf, make sure the edges are smooth and the thickness is even. This helps the meat cook evenly and gives you consistent slices.
- Monitor the Temperature: Use an instant-read thermometer to ensure the meat reaches an internal temperature of 160°F. Proper cooking guarantees both safety and tenderness.
- Rest Before Slicing: Letting the meatloaf rest for 15 minutes after baking allows the juices to settle. This step makes slicing easier and keeps the meat from falling apart.
- Slice Thinly: The thinner the slices, the more authentic the texture. A serrated knife works best, especially if the meatloaf has cooled slightly.
- Broil for Crispiness: Broiling the slices is what gives them the slightly crisp edges that make gyros so irresistible. Keep an eye on them to avoid over-browning or burning.
- Reheat Like a Pro: Leftover slices can be reheated under the broiler for a few minutes to regain their crispy, fresh-from-the-oven quality.
- Experiment With Ratios: Adjust the balance of beef and lamb to your taste. Whether you prefer a stronger lamb flavor or a milder blend, this recipe is easy to customize.
- Plan Ahead: Make the meatloaf and slice it ahead of time for quick meals throughout the week. The slices store well and reheat beautifully.
- Pair With Fresh Sides: Complement your gyros with sides like Greek salad, roasted veggies, or hummus for a truly Mediterranean feast.
Variations And Substitutions
- Meat Options: If you prefer a single type of meat, feel free to use all beef or all lamb. You can also try ground chicken or turkey for a lighter, leaner version of gyros.
- Seasoning Tweaks: Adjust the herbs to match your taste preferences. Add a touch of smoked paprika for a hint of smokiness or cayenne pepper for a spicy kick.
- Gluten-Free Option: Serve the gyro meat over a bed of greens or cauliflower rice instead of pita bread for a gluten-free meal. Pair it with gluten-free tzatziki sauce for the perfect accompaniment.
- Low-Carb Alternative: Use lettuce wraps instead of pita to create a low-carb, keto-friendly gyro option. Top with fresh vegetables and enjoy guilt-free!
- Herb-Infused Olive Oil: Brush the gyro slices with a bit of herb-infused olive oil before broiling for added flavor and crispiness.
- Cheese Addition: Sprinkle feta cheese crumbles over the meat after broiling for a creamy, salty touch that complements the gyro’s bold flavors.
- Vegan Gyros: Replace the meat mixture with a plant-based ground meat alternative. Season it similarly and follow the same baking and broiling steps for a vegan-friendly version.
- Toppings Variety: Customize your toppings! Try roasted red peppers, olives, or pickled onions for a twist on traditional gyros.
- Dairy-Free Sauce: Substitute the yogurt in tzatziki sauce with a dairy-free alternative, like coconut yogurt, to make this meal suitable for dairy-free diets.
- Make it a Bowl: Skip the pita entirely and serve the gyro slices over a bowl of rice, couscous, or quinoa, layered with your favorite vegetables and sauces.
Storage And Reheating
- Storage: Place leftover gyro slices in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze the slices by layering them between pieces of parchment paper in a freezer-safe container or bag. They’ll stay fresh in the freezer for up to 3 months.
- Reheating in the Oven: Arrange the slices on a baking sheet and heat in a 350°F oven for about 5-7 minutes, or until warmed through. This method maintains their tenderness.
- Reheating Under the Broiler: For a crispy edge, broil the slices for 2-3 minutes. Watch them closely to prevent burning.
- Reheating in a Skillet: Heat a nonstick skillet over medium heat and warm the slices for 1-2 minutes per side. This method works well for smaller portions.
- Microwave Option: If you’re short on time, reheat the slices in the microwave for 30-60 seconds. Keep in mind that the texture may soften slightly compared to other methods.
- Tips for Frozen Slices: Thaw frozen gyro slices in the refrigerator overnight before reheating. For quick thawing, use the defrost setting on your microwave.
Frequently Asked Questions
What kind of meat is traditionally used for gyros?
Gyro meat is traditionally made with a combination of lamb and beef, seasoned with a blend of Mediterranean herbs and spices. However, variations using chicken, pork, or plant-based alternatives are also common.
Can I make this recipe without a food processor?
Yes, while a food processor helps achieve the smooth texture of traditional gyro meat, you can mix the ingredients thoroughly by hand or with a stand mixer. Be sure to knead the mixture well to create a compact and cohesive texture.
How do I get the gyro meat slices so thin?
For ultra-thin slices, use a sharp serrated knife. Allow the meatloaf to rest and cool slightly before slicing. If you’re struggling to slice it thinly, refrigerating the cooked meat for a short time can help firm it up for easier slicing.
Can I use pre-ground meat instead of grinding my own?
Absolutely! Using store-bought ground beef and lamb works perfectly for this recipe. Processing the meat mixture in a food processor ensures it achieves the fine consistency needed for gyro meat.
What can I serve with homemade gyros?
Gyros pair beautifully with traditional Greek sides like tzatziki sauce, pita bread, Greek salad, roasted potatoes, or rice pilaf. They also go well with dips like hummus or baba ganoush.
Can I freeze the cooked gyro meat?
Yes, cooked gyro slices freeze well. Store them in a freezer-safe container with parchment paper between the slices to prevent sticking. Thaw them in the refrigerator overnight and reheat before serving.
How can I make the gyros spicier?
Add a pinch of cayenne pepper or red pepper flakes to the seasoning blend. You can also serve the gyros with a spicy sauce or hot peppers for an extra kick.
Is there a vegetarian option for this recipe?
Yes, you can substitute the meat mixture with plant-based ground meat alternatives. Follow the same steps for shaping, baking, and slicing to enjoy vegetarian gyros.
Do I have to broil the slices?
Broiling is recommended to achieve the crispy edges and authentic texture of gyro meat. However, you can skip this step if you prefer softer slices or want to save time.
Can I use this recipe for meal prep?
Absolutely! Prepare the meatloaf ahead of time, slice it, and store it in the fridge or freezer. Reheat the slices as needed for quick and easy meals throughout the week.
Other Easy Greek Recipes
Creamy Greek Yogurt Fruit Dip – A deliciously light and tangy dip perfect for pairing with fresh fruit or as a healthy snack option.
Apple Raisin Salad With Yogurt Dressing – A refreshing mix of crisp apples, sweet raisins, and creamy yogurt dressing for a wholesome salad.
High-Protein Yogurt Tuna Salad – A nutritious and flavorful twist on classic tuna salad, made with Greek yogurt for added protein.
Mediterranean Quinoa Salad Recipe – A vibrant, nutrient-packed salad featuring quinoa, fresh veggies, and a zesty Greek-inspired dressing.
Mason Jar Greek Chicken Salad For Meal Prep – A portable and satisfying meal prep option layered with juicy chicken, veggies, and tangy Greek dressing.
Oven-Baked Lemon Herb Chicken Thighs – Tender and juicy chicken thighs infused with fresh lemon and aromatic herbs for a flavorful baked dish.
Authentic Tzatziki Sauce With Cucumber And Yogurt – A creamy, tangy dip made with Greek yogurt, cucumber, and garlic, perfect for pairing with Mediterranean dishes.
Homemade Gyros
Ingredients
- 1 lb ground lamb
- 1 lb ground beef
- 2 tsp salt
- 1/4 tsp pepper
- 3 garlic cloves minced
- 1 tsp dried marjoram
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried basil
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
Instructions
- Preheat the oven to 300F.
- Mix all ingredients.
- Put the meat mixture in a food processor fitted with a steel blade and process for 2 minutes until it turns into a paste (if it doesn't fit in the food processor at once, do it in two batches).
- Line the baking sheet with parchment paper.
- Put the meat paste on a baking sheet and shape into a long rectangle meatloaf (about 12 inches long and 5 inches wide).
- Put in the oven and bake for 1 hour (or until the instant-read thermometer registers 160F).
- Remove from the oven and allow to rest for 15 minutes.
- Change the oven to Broil.
- Slice the gyro meat into extremely thin slices (no thicker than 1/8 inch). Slicing is very easy if you use a serrated knife.
- Lay the thin slices on a baking sheet lined with parchment paper. Make sure the slices are in a single layer and are not touching each other. You will need to do it in several batches as they won't all fit at once (I just use several baking sheets).
- Broil the gyros slices for 2 to 4 minutes, until browned (be careful not to burn them).
Notes
- For optimal slicing, use a serrated knife and ensure the meatloaf is well-rested before cutting.
- These thin slices reheat beautifully under the broiler for an extra crisp edge.
- Serve in pita bread with fresh tomato, onion slices, and a generous dollop of tzatziki sauce for a complete Greek experience.
More Main Dish Recipes
- Easy Ground Beef Stir Fry One-Pan Recipe
- Juicy Air Fryer Burgers Recipe
- Quick Air Fryer Shaved Steak Recipe
Love this! Now i can do gyros at home. How do u make the sauce tho?
Lisa
Hi Lisa,
The tzatziki sauce recipe for gyros is here: https://www.melaniecooks.com/homemade-tzatziki-cucumber-yogurt-sauce-recipe/2731/
Best regards,
Melanie
Homemade gyros are so much better than takeout. Thanks for the great recipe.
The blend of beef and lamb makes these gyros incredibly flavorful…