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Gyros are hands down one of my favorite Mediterranean meals. You might think that you need fancy equipment to make them, but you don’t. I took what I learned working at a Greek restaurant, applied a method anyone can do in their home kitchen, and here it is: the ultimate guide on how to make gyros at home, using simple ingredients and no special tools. This beef and lamb gyro meat recipe is aromatic, juicy on the inside, and crispy on the outside. It makes perfect homemade gyro wraps.
If you love Mediterranean flavors and Greek recipes, you’ll also want to try Gemista (Greek stuffed tomatoes), Horiatiki (traditional Greek salad), Greek salad dressing, grilled lamb kofta, and of course, tzatziki sauce.
What Is Gyro Meat?
Gyro meat is a dense combination of ground meat, spices, salt, and herbs, traditionally cooked on a vertical rotisserie. But as you’ll see in this easy homemade gyro recipe, you can make it in a loaf pan in your oven and then pan fry the slices to achieve the same effect without a rotisserie.
What is gyro meat made of?
In Greece, gyros are often made out of pork, but in the United States, there are many traditional gyro meat recipes (like this one!) that are made from a combination of lamb and beef.
Gyro Meat Ingredients
Gyro meat ingredients are very basic and simple to find at any grocery store:
- Onion – I recommend using a white onion, but yellow or red will also work.
- Garlic – Fresh has the most potent flavor, but jarred works for convenience.
- Ground meat – The most common combo in the United States, and in this gyro meat recipe, is a blend of ground lamb and beef. Pork would work as well, and is common in Greece.
- Dried herbs – We’re using a blend of oregano, marjoram, thyme, and rosemary.
- Sea salt & black pepper
How To Make Gyro Meat
Let me show you how to make this easy gyro meat recipe:
- Puree aromatics. Puree the garlic and onion in a food processor, scraping down the sides as necessary, until a smooth paste forms.
- Strain. Transfer the onion mixture to a towel, twist both ends, and squeeze to release as much liquid as you can. Discard the liquid and add the onion mixture back to food processor.
- Process meat. Add lamb, beef, oregano, marjoram, thyme, rosemary, cumin, salt, and pepper. Puree until smooth like a paste, scraping down sides as necessary.
- Bake gyro meat. Transfer the meat to a lined loaf pan and press down to compact as much as possible. Bake until internal temperature reaches 165 degrees F. Drain fat, tent with foil, and let rest.
- Chill, then slice. Remove from pan and cool completely, then chill. (This will help make the slices thinner.) Once it’s cold, slice the gyro meatloaf thinly.
- Brown. Sear in a nonstick skillet on both sides until browned.
TIP: You can fry on a dry skillet or add a little oil, depending on how you like your gyro meat.
The Best Gyro Toppings
The best gyro meat needs the best toppings! Here are some ideas for what to put in your gyro wraps:
- Pita bread. Of course, the best way to serve gyros is in a wrap! You can buy pre-made pita for conventional diets, or for my keto fans, I have a low carb version coming soon (pictured in this post)!
- Sliced red onions. Thinly slice red onions. If they are too strong, soak them in cold water for a few minutes to take away some of the bite.
- Sliced cucumber. Thinly slice cucumber or cut into half moon shapes.
- Tomatoes. Roma tomato wedges work well, or cut cherry tomatoes in half.
- Lettuce. Use a crunchy lettuce like romaine or iceberg. Slice thinly.
- Feta cheese. Optional, but a great way to add some extra flavor.
- Tzatziki sauce. It’s so easy to make your own homemade tzatziki sauce and better than anything you can buy!
- Pepperoncini. If you want to add a bit of spice, add some sliced pepperoncinis.
How To Make Gyros
Once your lamb gyro meat is ready, here is how to assemble your gyro wraps:
- Cut a square of parchment paper, about double the size of your pita bread.
- Place the pita bread on the edge of the parchment, with the edge of the pita off the edge on the top.
- Spread tzatziki sauce all over the pita.
- Add gyro meat and toppings. Arrange the gyros and toppings in a line in the center of the pita, top to bottom. (See above for a list of ideas for what to put in your gyros!)
- Fold. Fold the gyro in half together with the parchment, parallel to the line of toppings. Wrap the parchment over the pita on the left side, then the right (or the other way around). You can form a cone shape at the bottom, or just fold the bottom underneath.
- Tuck. Tuck the outer edge of the parchment paper underneath one of the folds to secure.
You can also turn gyros into a salad by serving the beef and lamb gyro meat over a bed of lettuce. You can use tzatziki as the dressing, or add Greek salad dressing.
Gyro Meat Nutrition
Is gyro meat healthy?
Yes, this is a healthy blend of lamb and beef, that’s seasoned with spices and aromatics like onion and garlic.
How many calories in gyro meat?
The calories in gyro meat will vary a bit based on the recipe, but each serving of this lamb gyro recipe has 353 calories. The full nutrition stats can be found below.
How many carbs in gyro meat?
Each serving of this lamb gyro meat recipe has just 1.9 grams net carbs.
Gyro Meat Recipe FAQs
Can you use only lamb or only beef?
Yes, you can use all of one meat or the other, but it won’t have the same classic gyro flavor. Don’t worry, it will still be delicious!
How do you make gyros on a rotisserie?
If you are lucky enough to have a rotisserie, you can shape the meat around the rotisserie instead of putting it into the loaf pan.
What sauce is on a gyro?
Most gyro sandwiches are served with tzatziki sauce.
This lamb gyro recipe is the perfect make-ahead meal, as you can cook the gyro meat completely, then pan fry the slices when you’re ready to eat.
Store the gyro meat in the refrigerator for 2-3 days.
Can you freeze gyros?
Yes, you can freeze the gyro meat for 2-3 months. I would recommend slicing it before you freeze it, then you can take out as much as you need.
How to reheat gyros:
Pan fry the sliced gyros, then build your sandwich. While the first time browning can be with or without oil, I recommend frying the gyros with oil for reheating, to avoid drying out.
What To Serve With Gyros
Gyros don’t necessarily need a side if you have the gyro meat, pita bread, and veggie fillings. But if you want something to serve with them, these sides go well:
- Salads – Greek salad, Israeli salad, or cauliflower tabbouleh all pair well with the gyros.
- Vegetables – Keep it simple with roasted broccoli, sauteed zucchini, or roasted eggplant.
- Potatoes – French fries are common when gyros are served as street food. I prefer healthier rutabaga fries.
Tools To Make Homemade Gyros
Tap the links below to see the items used to make this recipe.
- Food Processor – Using a food processor to make the lamb gyro meat makes the process super simple!
- Loaf Pan – Instead of a rotisserie, we’re baking the gyro meat into a loaf shape. This pan is the perfect size.
- Nonstick Skillet – For frying the gyro slices. This one heats very evenly.
The Best Gyro Meat Recipe
EASY Gyro Meat Recipe: How To Make Gyros
Learn how to make gyros at home the EASY way: this beef and lamb gyro meat recipe is crispy on the outside, juicy inside, without any special equipment.
Recipe VideoTap on the image below to watch the video.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 300 degrees F (148 degrees C). Line a 9x5 loaf pan with parchment paper or foil.
In a food processor, puree the garlic and onion, scraping the sides with a spatula as needed, until a smooth paste forms.
Transfer the onion mixture to a kitchen towel, twist the ends, and squeeze to release as much liquid as possible (about 1/2 cup). Discard the liquid and place the dried mixture from the towel back into the food processor.
Add the lamb, beef, herbs, salt, and pepper. Process until the texture is like a paste, about 1-2 minutes, stopping to scrape down the sides as necessary.
Transfer the meat mixture into the lined pan. Press down to compact it as much as possible.
Bake for 45-55 minutes, until international temperature reaches 165 degrees F.
When the meat is done, remove from the oven, drain the fat, then tent with foil and let the meat rest until it reaches 175 degrees F (79 degrees F).
Remove the gyro meatloaf from the pan and cool completely, then refrigerate for 2-3 hours, until cold.
Slice the meatloaf thinly.
Preheat a large nonstick skillet over medium-high heat. (You can use a little oil if you want to.) Working in batches, add the gyro meat in a single layer and pan fry for 2-3 minutes per side, until browned.
Serve gyro meat slices with your favorite toppings. (See blog post for ideas!)
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Serving size: 3-4 slices, or 1/8 entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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Wow!!! Absolutely knocked my husband’s socks off! He is a gyro connoisseur and said I have outdone myself. This is my very first comment on a recipe ever and I have been cooking for years. Followed the recipe to a T. For the readers, the marjoram makes the gyro. Do not substitute this recipe or change a thing!!! To save me time, I broiled the sliced meat in High for 2 mins at the end. Thank you for such a perfect authentic tasting recipe I will be using time after time!!
Absolutely Love This Recipe! I make large batches to freeze. I usually add a Tablespoon more of Oregano and I use Ground Pork. It is very hard to find Ground Lamb where I live, more economical as well. Thank you for making supper easy!!
This is insanely delicious and tastes like quality restaurant gyro. I followed the recipe exactly plus one extra clove of garlic.
Have you tried any other meat combinations? I have to work around a beef sensitivity in the house. Could you use ground pork or chicken?
Wholesome Yum D0
Hi Melanie, I think pork would be the best substitute in this recipe.
Thank you so much for the substitute idea – made this with ground pork instead of beef, which was fantastic! We had Greek salads with gyro meat for dinner Friday night and breakfast skillets Sunday morning, both were excellent, and still had a little leftover to put in the freezer.
I don’t usually rate recipes but this one was really great! The gyro meat is very flavorful and moist! That is the problem with a lot of gyro restaurants, the meat is always dry. This is so much better than a restaurant!!
Great recipe. A little tedious as I had to ground the lamb before starting, but in the end, it is good and cost effective to make your own. – happy gyro here we come!!
The family was impressed. They thought I ordered it from a restaurant. Couldn’t find any Marjoram but it was great. Will definitely make again.
This is the best recipe I have come across yet!! Everyone I have made this for has loved it and drools when they hear I am making it again!! Oh so very delish!
Kudos!!! I had printed the recipe without the pics for use later. While I was preparing, I looked at the lamb/beef/spice mixture and remarked that this can’t be correct. I was happily wrong!
Love this recipe, flavour was so good, cold it sliced up beautifully. The recipe was a little large for my food processor but will do it in 2 batches next time. Definitely making it again. <3
Dad has been craving lamb for weeks…months even. This was a Father’s Day meal and it worked out beautifully. Instead of smooshing it into loaf pan (I really didn’t have the right size), I rolled it into parchment as a “log” and put that into my ill-sized loaf pan. The seasoning is just right. Thank you so much – he was thrilled with it!
Great recipe. Will be making this again!
What cup size food processor is recommended?
Wholesome Yum D0
Hi Nicole, I recommend a 14 cup food processor.
This is a delightful meal with an authentic meat that is exactly reminiscent of the Greek gyros that I once enjoyed in Southern California. The yogurt and cucumber sauce is to die for! Yes, this will become a regular at our house.
Lori A Flowers0
You ROCK! Thank you so much for this recipe! AMAZING! Wow. If only I could nail the pita bread to serve with it, I would be the most popular person in the house! Thanks again!
Delicious recipe.The spices are spot on and so easy to make.
Dorthy A. Clark0
Thank you so much for this recipe. It is perfection. I have tried making gyro meat many times, and this is by far the best! My husband and I enjoyed it so much we are going to make several batches, slice them on our slicer and vacuum pack them for future meals. It’s not often I find a recipe I love this much usually I just create my own. I appreciate all your hard work creating beautiful dishes for all of us and sharing them. 🙂
This meat is delicious! It’s so tender & has great flavor! I hadn’t ever combined both meats, but glad I tried!
What a great recipe!! I love gyros & this meat really is the perfect choice! Easy to make!
Easy and delicious! This will be on my summer rotation for sure!
I love gyro. It is one of my favorite Greek meat dishes. They pair perfect with yogurt sauce.
This gyro meat was delicious, just like the gyros at the restaurant!
I had no idea gyro meat was so easy to make! It’s one of my absolute favorites.
Talk about a delicious dish! So easy, and my family absolutely loves this recipe!
Amy L Huntley0
Wow, this meat was delicious and so full of flavor. I couldn’t believe how simple it was to make too! I would eat this plain anyday!
So many gorgeous flavours here – and all the tips were so helpful, thanks so much!
Where is all the fat coming from? The ingredients list doesn’t look like it contains any fat.
Wholesome Yum M0
Hi Nnout, This recipe does not contain any added fat, just the fat in the ground meats. I use 85/15 ground beef, and ground lamb can vary anywhere between 17-21% fat. I hope this helps!