Gyro Meat

Gyro meat is a flavorful, seasoned blend of ground lamb and/or beef that’s traditionally cooked on a vertical rotisserie, then sliced thin and served in warm pita bread with toppings like tzatziki, onions, and tomatoes. This homemade version replicates the texture and taste using a simple oven method, bringing authentic Greek flavor to your kitchen.

Why You’ll Love This Recipe

• Authentic flavor with easy-to-find ingredients
• No rotisserie required—bakes right in the oven
• Perfect texture with a firm, sliceable finish
• Great for meal prep and freezing
• Delicious in gyros, salads, bowls, or wraps
• Protein-rich and satisfying
• Customizable with your favorite spices
• Gluten-free and keto-friendly
• Cheaper than takeout
• Crowd-pleasing for family meals or parties

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground lamb (or half lamb, half beef)
• Onion, finely grated or processed
• Garlic, minced
• Dried oregano
• Ground cumin
• Dried rosemary
• Thyme
• Salt
• Black pepper

Directions

this recipe

1. Preheat oven to 325°F (163°C).
2. In a food processor, blend the onion and garlic until finely minced. Squeeze out excess liquid with a towel.
3. Add the ground meat, spices, salt, and pepper. Process until the mixture is very smooth and tacky—this ensures a dense, cohesive texture.
4. Press the meat mixture into a loaf pan or shape into a tightly packed rectangle on a baking sheet.
5. Bake for 45–55 minutes, or until internal temperature reaches 165°F (74°C).
6. Let rest for 10–15 minutes. For best texture, wrap in foil, refrigerate, and slice thin when cold. Reheat slices in a hot skillet to crisp the edges before serving.

Servings and timing

Servings: 6–8
Prep time: 15 minutes
Cook time: 45–55 minutes
Rest time: 10–15 minutes
Total time: About 1 hour 15 minutes

Variations

• All beef or all lamb: Use one type of meat depending on your taste and availability
• Herb boost: Add fresh parsley or mint for a fresher twist
• Spicy gyro: Add crushed red pepper flakes or cayenne for heat
• Chicken gyro: Use ground chicken with Greek-inspired seasoning
• Low sodium: Adjust salt and use your own spice blend to control seasoning

Storage/Reheating

Store leftover gyro meat in an airtight container in the refrigerator for up to 4 days.
To reheat, slice and pan-fry on medium heat until warmed through and crisped at the edges.
To freeze, wrap tightly and store for up to 2 months. Thaw overnight in the fridge and reheat as above.

FAQs

What kind of meat is used in traditional gyros?

Traditionally, gyros are made with a mix of lamb and beef, but you can use either one alone.

Do I need a food processor?

A food processor is ideal to achieve the dense texture, but you can mix thoroughly by hand if needed.

Why does the meat need to be processed until tacky?

Processing the meat gives it that signature dense, sliceable texture similar to rotisserie gyro meat.

Can I make gyro meat ahead of time?

Yes, it’s perfect for prepping a day in advance. Slice thin and reheat before serving.

How should I serve gyro meat?

Serve in pita bread with tzatziki, tomatoes, onions, lettuce, and feta, or in salads and bowls.

Can I bake it on a sheet pan instead of a loaf pan?

Yes, shape into a compact log or rectangle and bake on a lined sheet pan.

What sauces go with gyro meat?

Tzatziki is classic, but you can also use hummus, tahini, or garlic sauce.

Is this recipe gluten-free?

Yes, the meat itself is gluten-free. Just be mindful of your sides and sauces.

How do I get crispy edges?

Slice the cooked meat thin and fry it briefly in a hot skillet to crisp up the edges.

Can I grill the meat instead?

You can form patties or skewers with the mixture and grill them for a different version.

Conclusion

Homemade gyro meat brings the delicious flavors of Greek street food right into your kitchen—no rotisserie required. With a few simple steps, you’ll have savory, tender slices of seasoned meat ready for stuffing into pitas, topping salads, or building the ultimate Mediterranean meal.

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