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Get It NowGyros 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. And you don’t need a spit or any other fancy equipment!
Why You’ll Love My Gyro Meat Recipe
- 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 – It’s got that irresistible combo of “crispy on the outside” and “juicy on the inside”, a lot like traditional rotisserie gyro. My secret? I bake the meat tightly packed in a loaf pan, then slice and pan-fry it briefly to crisp up the edges.
- Simple ingredients – And half of them are simple herbs and spices from your pantry! All you really need to pick up is some ground lamb (and maybe ground beef), and you’re all set to create this flavorful, homemade gyro meat.
- No rotisserie required – You don’t need specialized equipment for my recipe. My oven-to-pan method simplifies the process to achieve that perfect texture right in your kitchen, using tools you already have.
- Family favorite – Everyone at the table will love this one. Gyro wraps are always a hit with my kids, and a great way to introduce new flavors to your family meals. Plus, it’s satisfying enough for dinner and fantastic on a gyro sandwich for a next-day lunch.
What Is Gyro Meat?
Traditional gyro meat is made from a dense mixture of ground meat (lamb, beef, or both) with herbs, spices, and salt, that’s cooked on a vertical rotisserie. Roasting allows the outer layer to get beautifully crispy while keeping the inside juicy and tender.
But here’s the twist in my recipe: Instead of a rotisserie, you can make mine using just a loaf pan, your oven, and a skillet. My method brings out that classic gyro flavor and texture right at home, plus it’s a fun experiment in your kitchen for some seriously tasty results!
Ingredients & Substitutions
This section explains how to choose the best ingredients for my gyro meat recipe, what each one does, and substitution options. For measurements, see the recipe card below.
- 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.
- Onion – White onions are my go-to for this recipe because they’re just the right kind of sharp, but hey, yellow or red onions will do the trick if that’s what you have on hand.
- Garlic – I try to use fresh garlic cloves for the strongest garlicky flavor, but you can use 2 teaspoons of jarred minced garlic if that’s what you have.
- Dried Herbs – I throw in a mix of dried oregano, marjoram, thyme, and rosemary. Together, they add just the right earthy touch to the meat. You can substitute any of these with fresh herbs, but you’d need to triple the amount.
- Spices – Keeping it simple with the spices: just sea salt, black pepper, and a bit of cumin to round it all out.
How To Make Gyro Meat
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Puree the aromatics. Blitz the garlic and onion in a food processor, scraping down the sides as necessary, until a smooth paste forms.
- Strain the mixture. Transfer the onion mixture to a dish 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 the meat and seasonings. Add the lamb, beef, oregano, marjoram, thyme, rosemary, cumin, salt, and pepper to the food processor. Puree until smooth like a paste, scraping down sides as necessary.
- Bake the meat. Transfer the pureed meat to a lined loaf pan 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 gyro meat in a nonstick skillet on both sides, until browned and crispy.
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.
- You can fry in a dry skillet or with oil. I prefer to add a bit of olive oil to the skillet to keep my 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 instead. 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.
How To Make Gyros
So now you know how to make gyro meat, but what do you do with it? 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.
Serving Options:
You’ve got 4 choices here:
- 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 (see my ideas 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 nice and tight.
- Salad – This is my personal favorite way to serve gyro meat! 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 instead.
- Bowl – Similar to the salad option above, except you’d use rice (or cauliflower rice) as the base instead of lettuce.
- Platter – This is my “lazy” serving option. 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.
Topping Ideas:
Whether you make a gyro wrap, salad, bowl, or platter, these toppings go with all of them:
- Veggies – Tomatoes, cucumbers, and red onions are the classic trifecta for Greek gyros! I like to slice the onions thinly, cut the cucumbers into half moons, and slice cherry tomatoes in half (but larger diced tomatoes also work). If red onions are a bit too sharp for you, try soaking them in cold water for a few minutes to mellow them out.
- Tzatziki Sauce – You can certainly buy it, but my homemade tzatziki sauce is quick and easy to whip up using Greek yogurt, olive oil, cucumbers, and a few staples. I always make mine fresh.
- Lettuce – Crunchy lettuce is key! Romaine or iceberg sliced thinly works perfectly for that extra crunch.
- Feta Cheese – Totally optional, but a sprinkle of feta really kicks up the flavor.
- Pepperoncini – My husband always adds these for some heat!
Storage Instructions
- Store: Keep any 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. This makes it super convenient to enjoy fresh, hot gyros any day of the week!
- 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 2-3 months. I recommend slicing it before you pop it in the freezer, then you can take out as much as you need.
Pairing Ideas
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.
Tools I Use For This Recipe
- Food Processor – I use this to make the lamb gyro meat super smooth and get the right texture. You can mix by hand, but the result will be more burger-like and might not slice well.
- Loaf Pan – Instead of a rotisserie, I bake the meat into a loaf shape. This pan I use is the perfect size.
- Nonstick Skillet – For frying the gyro slices. Mine heats very evenly.
Gyro Meat (Easy Recipe)
Learn how to make gyros at home, the easy way! This gyro meat recipe is juicy and crispy, with all the Greek flavor and no special equipment.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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.
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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 F).
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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 Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
Recipe Notes
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.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
44 Comments
Cora C.
2Wow!!! 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!!
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.
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!
Wholesome Yum D
0Hi Melanie, I think pork would be the best substitute in this recipe.
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!
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. ♡♡♡
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!
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.
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.😃
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.
Tracey
0Great recipe. Will be making this again!
Nicole
0What cup size food processor is recommended?
Wholesome Yum D
0Hi Nicole, I recommend a 14 cup food processor.
John Paiva
0This 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 Flowers
0You 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!
Donna
0Delicious recipe.The spices are spot on and so easy to make.
Dorthy A. Clark
0Thank 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. 🙂
Kristyn
0This meat is delicious! It’s so tender & has great flavor! I hadn’t ever combined both meats, but glad I tried!
Natalie
0What a great recipe!! I love gyros & this meat really is the perfect choice! Easy to make!
Jess
0Easy and delicious! This will be on my summer rotation for sure!
saif
0I love gyro. It is one of my favorite Greek meat dishes. They pair perfect with yogurt sauce.
Biana
0This gyro meat was delicious, just like the gyros at the restaurant!
Angela
0I had no idea gyro meat was so easy to make! It’s one of my absolute favorites.
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!