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GET IT NOWMy Gyro Meat Recipe Tastes Like Your Favorite Street Food
Gyros were my first love of Mediterranean food. And even though these days I adore it all — from lamb kofta and Mediterranean chicken, to Greek salad and lemon potatoes — gyro meat is still my favorite. It’s not fancy, it’s just plain good street food. For the longest time I thought I had to resort to restaurants or food trucks to get it, but then I developed this easy gyro meat recipe that you can make right at home. Here’s why you’ll love it:
- Richly spiced flavor – I’ve eaten so many gyros in my life that I can tell when the spices and herbs are just right. Each slice of this gyro meat is bursting with delicious, savory flavors you’d expect from your favorite Greek eatery.
- Perfect juicy, crispy texture – Yes, this has that irresistible combo of “crispy on the outside” and “juicy on the inside”.
- Simple ingredients – And half of them are simple herbs and spices from your pantry.
- No special tools needed – Traditional gyro meat is cooked on a vertical rotisserie, but you don’t need any fancy equipment to make my recipe. My oven-to-pan method makes the process simple, using just your oven.
Gyro wraps check so many boxes. They’re always a hit with kids (certainly mine!), a satisfying dinner, a great way to introduce your family to Mediterranean recipes, and delicious on a sandwich for lunch the next day. This homemade gyro meat does it all. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my gyro meat recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Beef & Lamb – Some gyro recipes use only ground lamb, and some versions in Greece even use ground pork, but I prefer a mix of ground beef and lamb for my gyro meat. You could use just one or the other, though, as long as it’s 2 pounds total.
- Aromatics – Onions and garlic! I prefer the flavor fo white onions here, but yellow or red will work, too.
- Herbs & Spices – My must-have gyro meat seasoning is a combo of dried oregano, marjoram, thyme, and rosemary, plus salt, pepper, and a touch of cumin. If you want to substitute fresh herbs in place of dried, just triple the amount.
How To Make Gyro Meat
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Puree the aromatics. Blitz the garlic and onion in a food processor (I have this one), scraping down the sides as necessary, until a smooth paste forms.
- Strain the mixture. Transfer the onion mixture to a dish towel (I actually used a nut milk bag), 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 the meat and seasonings. Add the lamb, beef, oregano, marjoram, thyme, rosemary, cumin, salt, and pepper to the food processor. Blend until smooth like a paste, scraping down sides as necessary.
- Bake the loaf. Transfer the pureed gyro meat to a lined loaf pan (this one I used is the perfect size) and press down to compact as much as possible. Bake until the internal temperature reaches 165 degrees F. Drain the fat, tent the top with foil, and let it rest.
- Chill, then slice. Remove the loaf from the pan and cool completely, then chill in the fridge. (This will help you make thinner slices afterward.) Once it’s cold, slice the gyro meat thinly. The thinner, the better!
- Get it crispy. Sear the slices in a nonstick skillet, until browned and crispy on both sides.
My Recipe Tips
- Pack the meat tightly in the loaf pan. Compacting it is important to get the right texture, and to ensure your gyro meat doesn’t fall apart when you slice it.
- Check the temperature. You should remove the meat from the oven at 165 degrees F, and it should come to 175 degrees F after resting. I use this meat thermometer to check.
- Slice using a chef’s knife. I use a serrated knife for meatloaf, but for gyro meat, a chef’s knife works best.
- Choose a dry skillet or oiled depending on your preference. I prefer to add a bit of olive oil to the skillet to keep the gyro meat juicy, but you can fry it in a dry skillet if the crispy texture is your top priority.
- You can also broil the slices. I like the crispier texture I get from pan frying, but the broiler in your oven (for a couple of minutes) also works. Just make sure you have the slices in a single layer.
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Gyro Meat (Easy Recipe)
Learn how to make gyros at home, the easy way! My gyro meat recipe is juicy and crispy, with all the Greek flavor and no special equipment.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 300 degrees F (148 degrees C). Line a loaf pan (this one is the perfect size) with parchment paper or foil.
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In a food processor, puree the garlic and onion, scraping the sides with a spatula as needed, until a smooth paste forms.
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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.
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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.
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Transfer the meat mixture into the lined pan. Press down to compact it as much as possible.
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Bake for 45-55 minutes, until the internal temperature reaches 165 degrees F (74 degrees C).
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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 C).
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Remove the meat from the pan and cool completely, then refrigerate for 2-3 hours, until cold.
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Slice the loaf of gyro meat as thinly as you can.
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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.
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Serve the gyro meat slices with your favorite toppings or in a wrap. (See my post above for ideas!)
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 3-4 slices, or 1/8 entire recipe
- Tips: Check out my recipe tips above to help you get the right texture in this gyro meat recipe, the right way to slice it, and how to get that crisp outside.
- How to make gyros: See my instructions for wrapping gyros below, as well as 3 other ways I serve this gyro meat recipe.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days.
- Meal prep: I love meal prepping this recipe, because you can fully cook the gyro meat ahead of time and simply pan fry the slices when you’re ready to serve.
- Reheat: Just toss the slices in a pan with a bit of oil. This helps keep them from drying out and brings back those amazing crispy edges.
- Freeze: You can freeze gyro meat in zip lock bags for up to 3 months. I recommend slicing it before you pop it in the freezer, so you can take out as much as you need.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Gyro Meat
How To Make Gyros
You probably want to make a gyro, so I’ve got instructions for that, but there are a couple other ways I like to serve this…
- Pita Wrap – Obviously, gyros are at their best wrapped up in warm pita bread! I usually grab some pita from the store for the kids, but prefer to make almond flour pita bread (pictured below) from scratch for myself. To wrap it:
- Lay the pita on parchment paper. Cut a square of the paper about double the size of your pita bread, then place the pita so that the top edge hangs off just a bit.
- Add your fillings. Spread tzatziki sauce all over the pita, then pile on your gyro meat and favorite toppings (I’ve got suggestions below) down the center.
- Wrap it up! Fold the gyro in half along with the parchment. Wrap the paper around the pita, first on one side and then the other. You can either form a cone shape at the bottom or simply fold it underneath. Tuck the outer edge to keep everything tight.
- Salad – My personal favorite way to serve gyro meat at home! Just place it on a bed of lettuce and add your toppings. You can use tzatziki as the dressing, or use my quick Greek dressing.
- Bowl – Similar to the salad option above, except you’d use rice (or cauliflower rice) as the base.
- Platter – A.k.a. my “girl dinner”. I’ve totally just arranged the gyro meat on a platter with fresh veggies and tzatziki… as shown in some of my pictures in this post.
No matter how you serve this gyro recipe, don’t forget the toppings! Tomatoes, cucumbers, red onions, and tzatziki are the classics for Greek gyros, but you can also add shredded lettuce, crumbled feta cheese, or even pepperoncini peppers. Enjoy!
Serve Them With…
You 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 – I love pairing my gyros with a classic Greek salad dressed in my tangy homemade Greek dressing. But sometimes, I mix it up with my fresh Israeli salad or Mediterranean salad with chickpeas.
- Vegetables – Tender roasted broccoli, buttery sauteed zucchini, or some roasted eggplant are often the go-to choices. These options are easy to prepare and let the flavors of the gyro meat stand out.
- Potatoes – If you’ve ever gotten a gyro from a street stand, you know they are most often served with some french fries! But I like to make my Greek lemon potatoes for the full Mediterranean experience.
88 Comments
Jordin
0Talk about a delicious dish! So easy, and my family absolutely loves this recipe!
Amy L Huntley
0Wow, 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!
Kate
0So many gorgeous flavours here – and all the tips were so helpful, thanks so much!
nnout
0Where is all the fat coming from? The ingredients list doesn’t look like it contains any fat.
Wholesome Yum M
0Hi 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!