Homemade Gyros Recipe
Reader Favorite Main Course.
Authentic, flavorful gyro meat made from scratch with ground beef and lamb, baked into a perfect loaf, and served in warm pita.
I remember the first time I tried a real gyro from a little spot in a seaside town. The meat was so perfectly spiced and tender. I spent ages trying to get that same texture and flavor at home. My first few attempts were, well, more like meatloaf. Oops. The secret, I learned, is in the processing. You have to really work the meat to get that classic, fine-grained texture. Once I figured that out, it was a game-changer. Now, this is our go-to for a fun Friday night dinner. Everyone gets to build their own, and the kitchen gets wonderfully messy.
Why You'll Adore This Recipe
- •The flavor is so authentic. It tastes just like your favorite Greek spot.
- •It's easier than you think. A food processor does all the hard work!
- •Perfect for a crowd. Everyone loves building their own gyro.
- •The house smells absolutely incredible while it bakes.
- •Leftovers are fantastic for lunch the next day.
Wow, just wow. My family thought I ordered these from our favorite Greek restaurant! The meat was so flavorful and tender, and the texture was spot on. This is going into our regular rotation for sure. Thank you for making it so simple!
Essential Ingredient Guide
- Ground Lamb: Don't skip the lamb! It provides that signature, slightly gamey flavor that is essential for an authentic gyro. The combination with beef gives it the perfect balance.
- Full-Fat Greek Yogurt: For the tzatziki, you need the thick, creamy texture that only full-fat Greek yogurt can provide. It holds up to the cucumber and garlic without getting watery.
- Food Processor: Okay, not an ingredient, but it's crucial. Using a food processor to make the meat into a paste is the non-negotiable secret to achieving that dense, sliceable texture of real gyro meat.
Complete Cooking Process
- Pulse onion and garlic into a paste.
- Add meats and spices to the food processor.
- Blend until a smooth, fine paste forms.
- Press firmly into a loaf pan.
- Bake at 325°F until fully cooked.
- Drain the grease and let the loaf rest.
- Slice as thinly as possible.
- Pan-fry the slices for crispy edges.
- Prepare the fresh tzatziki sauce.
- Warm your pita bread.
- Layer the crispy meat, fresh veggies, and a generous dollop of sauce.
A Few Common Questions
→Can I make this with all beef?
You can, but the flavor will be different. The lamb is what gives it that classic, authentic gyro taste. I really recommend the blend if you can find it!
→What if I don't have a food processor?
Honestly, it's tough without one. You can try mixing and kneading it very vigorously by hand for about 10 minutes to break down the proteins, but the texture won't be quite as fine and dense.
→Can I prepare the meat ahead of time?
Absolutely. You can bake the loaf a day in advance. Let it cool completely, wrap it well, and store it in the fridge. Then just slice and pan-fry when you're ready to serve.
→How do I get my tzatziki sauce thick and not watery?
The key is to squeeze every last drop of water out of the grated cucumber. I mean it, really wring it out in a clean kitchen towel. That's the secret to a perfectly creamy sauce.
Homemade Gyros Recipe
Make gyros at home with this easy recipe! Ground beef and lamb combine for the distinctive Greek flavor. Top with Tzatziki Sauce and fresh veggies.
Timing
Prep Time
20 minutes
Cook Time
1 hour 15 minutes
Total Time
1 hour 35 minutes
Recipe Details
Ingredients
For the Gyro Meat
- 011 lb ground lamb
- 021 lb ground beef (80/20)
- 031 large yellow onion, roughly chopped
- 044 cloves garlic, minced
- 052 tsp dried marjoram
- 062 tsp dried rosemary
- 072 tsp salt
- 081 tsp black pepper
For the Tzatziki Sauce
- 011 1/2 cups full-fat Greek yogurt
- 021 medium cucumber, peeled, seeded, and grated
- 032 cloves garlic, minced
- 041 tbsp fresh lemon juice
- 051 tbsp chopped fresh dill
- 061/2 tsp salt
For Serving
- 016-8 warm pita breads
- 022 tomatoes, sliced
- 031 red onion, thinly sliced
- 041 cup crumbled feta cheese
- 05Shredded lettuce (optional)
Instructions
Preheat your oven to 325°F (165°C). In a food processor, add the chopped onion and garlic. Pulse until it becomes a coarse paste.
Add the ground lamb, ground beef, marjoram, rosemary, salt, and pepper to the food processor. Process for 1-2 minutes, scraping down the sides, until the mixture is a uniform, fine-textured paste. This step is key to the classic gyro texture.
Press the meat mixture firmly into a standard loaf pan, making sure to remove any air pockets.
Bake for 60-75 minutes, or until the internal temperature reaches 165°F (74°C). There will be grease in the pan; this is normal.
While the meat bakes, make the tzatziki. Squeeze the grated cucumber firmly in a clean kitchen towel to remove as much water as possible. In a bowl, combine the strained cucumber, Greek yogurt, garlic, lemon juice, dill, and salt. Mix well and refrigerate until ready to use.
Once the meat is cooked, remove it from the oven and carefully drain the excess grease. Let the loaf rest for 15-20 minutes.
Remove the meatloaf from the pan and place it on a cutting board. Using a sharp knife, slice the meat as thinly as you possibly can.
For extra crispy edges (the best part!), heat a skillet over medium-high heat. Add a little oil and pan-fry the meat slices for 1-2 minutes per side until golden and slightly crisp.
Assemble the gyros by placing a generous amount of meat onto a warm pita. Top with tzatziki sauce, sliced tomatoes, red onion, and feta cheese. Fold and enjoy immediately.
Notes & Tips
- 1The meat mixture will seem very wet, almost like a pâté. This is correct.
- 2Squeezing the cucumber for the tzatziki is a crucial step to avoid a watery sauce.
- 3Feel free to add other toppings like Kalamata olives or pepperoncini.
Tools You'll Need
- •Do not skip processing the meat into a paste. This is the most important step for the texture.
- •Let the meatloaf rest before slicing. This helps it hold together so you can get those paper-thin slices.
- •Pan-frying the slices after baking is a must for those delicious crispy brown edges.
- •Warm your pitas before serving! It makes them soft and pliable.