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My 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.
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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)
By
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.
Instructions
[ See step photos See my tips ]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!)
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
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.
92 Comments
Suez
0This as legit, tasted awesome who knew you could make your own at home.spices are right on . I used a sheet pan covered it with foil and baked till 155 – 160. Let it cool in the fridge for a bit. We all loved it.
Thank you , will definitely make again.
Maya | Wholesome Yum
0Thank you, Suez! I’m so glad you and your family (or guests?) loved this gyro meat.
Jim
0It’s just as if I ordered it from a restaurant menu. I followed to the “t”. Thank you SO much for sharing this with us.
Maya | Wholesome Yum
0Thank YOU so much for the kind words, Jim! Enjoy your gyros!
Belle
0I made this recipe and it was really good! The mix of lamb and beef with the spices tasted great. I wrapped it in pita with some homemade tzatziki, and everyone loved it. The gyros were full of flavor, and the leftovers worked well in a salad the next day. I’ll be making this again for sure!
CaraLynn
0My first attempt at gyro’s for a father’s day meal & it did not disappoint. Made the gyro meat the day before, refrigerated , then sliced and reheated. I was nervous about how the gyro would come out, so I also made grilled chicken on the BBQ. So to reheat the gyro slices I used a heavy grill pan on the outdoor BBQ grill and it came out outstanding. I would HIGHLY recommend saving the juice from the pan after initially cooking in oven. We used this to reheat the slices of meat and I think it made the taste even better. Everyone was very impressed.. thanks for the perfect, easy recipe!
chhavi vashisht
0Loved this recipe. I made it with ground lamb only as we do not eat beef and it came out fantastic! Do you think I can make it with chicken thighs, too?
Maya | Wholesome Yum
0So glad you liked it, Chhavi! I don’t think it would work with chicken thighs, but haven’t tried that.
Vien
0The loaf pan trick was great! Just made this last night and we had a filling dinner thanks to this recipe!
Evie
0This was so good and tastes just like the gyros we buy at restaurants. But, this is so much healthier and I know what is in the ingredients!
Hanna
0I have a Greek brother in law who’s coming over next week!! Searched for this recipe so that I can impress my sister lol and it turned out really delicious! Tastes authentic and aaaah the different flavors are so delightful.
Roxy
0If you want an authentic greek recipe made at home, this is it! Juicy, crispy, bursting with Greek flavor, So good!
Susan
0Curious about the meat temperatures noted in instruction #7; 175 degrees F (79 degrees F). Should it be 79 degrees C? Curious.
Maya | Wholesome Yum
0Hi Susan, Thanks for catching that! I fixed it. Sorry for the confusion!
Ben
0I use lamb and ground beef. This is my go to recipe for gyro meat. It freezes really well too.
My
0What did you line the pan with to bake the meat?
Wholesome Yum D
0Hi, I used parchment paper to line the pan.
Brian
0This was my first time attempting to make gyro meat, and it actually turned out pretty good. Also my first time putting meat through a processing machine. My meat didn’t quite look the same as yours does after processing, also I took half the meat and put it into a frying pan and froze the other half.
Melanie
0Have you tried any other meat combinations? I have to work around a beef sensitivity in the house. Could you use ground pork or chicken?
Thanks!
Joni A
0I’m not a fan of ground beef. My first time, I followed the recipe exactly. Delicious! Second time, I subbed with pork thinking chicken could make the loaf too dry. It was amazing! Making another double batch, lamb & pork mixture today. Homemade Tzatziki & toum getting done today as well. ♡♡♡
Wholesome Yum D
0Hi Melanie, I think pork would be the best substitute in this recipe.
Robert
0I add about four slices of bacon, cut into 1 inch pieces to the process, it adds an extra flavor layer. love your recipe!
Maya | Wholesome Yum
0Thank you, Robert! Bacon is always a good idea, lol.
Melanie
0Maya –
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.
Great recipe!
Melissa T
0I 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!!
Tammy
0Great 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!!
Mike
0The family was impressed. They thought I ordered it from a restaurant. Couldn’t find any Marjoram but it was great. Will definitely make again.
Susan
0This 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!
Thomas Tolliver
0Kudos!!! 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!
Gina
0Can’t wait to try this recipe! I do not have a food processor and am wondering what your thoughts would be on using a blender?
Wholesome Yum D
0Hi Gina, I have never tried that but I’m think that should work for you.
Glenn M.
0I used a stand/paddle mixer and it worked great. It really beat the heck out of it.?
Cathy
0Help! Already planned dinner party and did not allow for the 2-3 hr cooling! Will it fall apart if I go from baking to pan grill with only a 30-45 min cooling?? Stressing
Wholesome Yum D
0Hi Cathy, You might experience some issues with the dish if you don’t allow the meat to fully cool.
Deb
0Love 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
Leah
0Dad 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!
Rich
0Leah posted that she “rolled it into parchment as a “log” I wonder, would the structure of the meat allow it to be rolled out on parchment like a pizza dough, then rolled up like a cinnamon roll, baked, and when done unroll it and cut into strips? The pictures seem to suggest it’s more of a meat loaf, not strong enough to hold together if rolled up, this is why I ask others opinion on this. I wonder how they commercially make the meat have more structure. Thanks
Wholesome Yum D
0Hi Rich, I have never attempted anything like that so please let me know the results if you do try it.