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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
Cora C.
4Wow!!! 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!!
Keri
1I just came back from a holiday in Greece, and was looking for a way to make that fab gyro meat at home. This worked out perfectly for me. Just like being on holiday!
Brooke
1This is insanely delicious and tastes like quality restaurant gyro. I followed the recipe exactly plus one extra clove of garlic.
JoJoclever
1Absolutely 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!!
Christa
0I just smashed it real good by hand and it still came out perfectly.
Linda Hughes
0This is so delicious. We use fresh herbs from the garden if it’s available. We are gluten free so can’t have gyro when out. One of our favorites with homemade tzatziki.
Wholesome Yum D
0Fresh herbs from the garden must make this even more flavorful, Linda. I’m so glad you’ve found a gluten free way to enjoy one of your favorite meals at home, especially paired with homemade tzatziki. Thanks for sharing!
allison
0Perfect recipe!
Maya | Wholesome Yum
0Thanks, Allison!
Adam
0I love this recipe, and have made it a few times now. The only issue I’ve had is that the meat does seem to turn out kind of dry. It’s still very flavorful (one of the things I like about this recipe over others is the combination of spices), but I wanted to see if I could find a way to make this turn out even better (and less dry!). I did some research, and came upon Kenji’s technique on Serious Eats, and he actually goes in to detail about how to make gyro meat at home that isn’t super dry. His solution just uses salt and chilling time, which I just tried this past weekend. I mixed the meat and spices as the recipe describes but used twice the amount of salt (4 tsp instead of 2) and left the meat mixture to chill in the fridge overnight. It turned out amazing! The meat was moist and flavorful, and required no oil to brown in the pan as there was plenty of fat left in the meat already. The only issue I had is that the meat mixture really stressed my food processor after chilling in the fridge, so you may want to let it warm up just a bit before you process it.
Diana DeCollo
0The directions were descriptive and easy. I had to make changes due to not everything. I used two ones of lamb, half a red & yellow each. Used 2tlbs of Pampered Chefs Greek seasoning and 1tsp each of Thyme, cumin, rosemary and tsp’s of salt and pepper. The load came out amazing!! Loved how easy this was to make! Thanks for the great instructions ❤️
Wholesome Yum D
0That sounds like a flavor-packed twist, Diana! I’m so glad it turned out great for you, and love that you made it work with what you had. The Greek seasoning combo sounds delicious. Thanks for sharing how you made it your own!
Vicky
0This was great! It is a nice make-ahead meal, then quick to finish for dinner. I had never made gyro meat before, so this was a great start! My husband approved too. 🙂 Mine might have been a little dry as I drained off all the fat. I probably should have left a little. I halved the recipe so only cooked it for 40 minutes in a 9 in loaf pan.
Wholesome Yum D
0Vicky, I’m happy you both liked it! Leaving a little fat in next time will help keep it moist.
heather.l.phillips09
0I love Greek food and your recipes are amazing and so easy to make. My son is in love with gyros and so this is perfect. Just like you get from a kebab shop in taste but healthier and you can make it at home. This will be a regular meal for us now as I can make this meat to use in wraps and add in all the healthy salad extras, dressings and dips that bring the Mediterranean to the dining table in Lincolnshire 🙂
Definitely crisp the slices, it adds a wonderful depth to the flavour. Thanks so much for working to bring us these amazing make-at-home favourites x
Maya | Wholesome Yum
0I’m so glad you like my recipes, Heather! That’s wonderful that you and your son enjoyed this gyro recipe. Hope you make it again soon!
Mary Simpson
0I made this last week. I packed the meat mixture in a 1 quart plastic container lined with plastic wrap for easy removal. Then refrigerated for 24 hrs. Set on a vertical spit in oven and baked it at 300 degrees for about 1 hr. My sister said the spices were just right and the texture was great. I will definitely make this again.
Maya | Wholesome Yum
0Thank you for sharing, Mary! I’m so glad to hear my recipe worked on a vertical spit in the oven, now I’m tempted to get one of those.
Jennifer V
0Made this and it is so flavorful. Used fresh rosemary from the garden, 2 sprigs. Turned out great. We are low carb so we skipped the pita and had the meat on a greek salad with tzatziki sauce. The house smelled so good. Thank you for another wonderful recipe!
Wholesome Yum D
0I’m so happy you liked it, Jennifer! Fresh rosemary from the garden must have made it extra special!
Chaz
0Maya, Do you think I could put this on my horizontal grill rotisserie? I have a Napoleon Grill with a back infrared burner for the rotisserie. I was thinking of trying that with some wood chips for a little smoky flavor. What are your thoughts? Chaz
Maya | Wholesome Yum
0Hi Chaz, I don’t have one of those, so I’m sorry, I have no idea. I would think that it wouldn’t stick on something horizontal (regular gyros are usually on a vertical spit), but I’m not totally sure. Please let me know how it goes if you try it!
Jessica
0Meat turned out like regular ground meat and not compact at all. Couldn’t slice it because it would fall apart. The favor was good but not the texture. Not sure what I did wrong.
Maya | Wholesome Yum
0Hi Jessica, Sorry you had trouble. It sounds like you didn’t compact the meat tightly enough in the pan, or didn’t blend it to a fine enough texture initially. See my pictures above for how these steps should look. Hope this helps for next time!
Hassan
0I am a chef and I do like gyros but my family doesn’t like Lamb so I just use ground beef only and it turns out really good
Maya | Wholesome Yum
0I’m glad you and your family liked it, Hassan! Totally fine to use only ground beef if your family doesn’t like lamb.
Anna Lee
0Sooo good! My husband was skeptical then suddenly he was asking for seconds.
Maya | Wholesome Yum
0I’m so glad you and your husband enjoyed it, Anna! Thank you.
Lisa Orlando
0Instead of a food processor, can I put the meat mixture through a meat grinder to obtain the meat paste?
Maya | Wholesome Yum
0Hi Lisa, I haven’t tried that, but I think it would probably work. I have pictures above of how it should look in the process. Please let me know how it goes if you try it.
Louis
0I made this last night. The hardest part was removing the silver skin from the lamb
Maya | Wholesome Yum
0I hope you liked it, Louis! Agree that part is a pain. You can ask your butcher to do it for you next time!
Melissa
0This is a really easy recipe and delicious. I recommend using this recipe. Thanks for sharing this recipe with the public, I really appreciate it.
Maya | Wholesome Yum
0Thank you so much, Melissa! Enjoy!
Jennifer
0My family loved this gyro meat! So I’m making it again. Do you think it would cook right if I made it into meat ball shape and cooked?
Maya | Wholesome Yum
0Thank you, Jennifer! I haven’t tried that before, but yes, I think you could. It just wouldn’t have the texture of a meatball, I’d still recommend slicing it, since the meat is blended and more dense.