I finally mastered How To Make Gyros At Home by pressing ground beef and lamb into a speedy meatloaf-style gyro that locks in classic Greek restaurant flavors while saving tons of time, topped with tzatziki, tomatoes, onions, and cucumbers.
I never thought I’d nail an American style Greek gyro in my tiny kitchen, but this version surprised me. By using ground lamb and a grated onion squeezed dry the meat packs the savory punch you crave, and yes it’s more meatloaf style than those vertical rotisseries, but the spices sing.
If you’ve ever googled How To Make Gyros At Home or searched Homemade Gyro Meat Ground Lamb you’ll get why this shortcut works. I keep thinking about that crisp pita and bright slices of tomato and cucumber, it just hits different.
Trust me, you want to try this.
Ingredients
- Ground beef: Rich in protein and iron, adds juiciness and savory depth, perfect for gyros.
- Ground lamb: Adds classic lamby flavor and healthy fats, keeps meat moist and rich.
- Onion: Brings sweetness and moisture, gives fiber and a mild bite that balances meat.
- Garlic: Pungent, boosts flavor, may aid heart health, used raw or cooked for punch.
- Greek yogurt: Thick tangy high in protein, makes creamy tzatziki and cools spicy flavors.
- Cucumber: Fresh hydrating low calorie, adds crunch to the sauce, keeps tzatziki fresh.
- Oregano and spices: Earthy and warm, create Mediterranean savory notes and aromatic depth.
- Pita bread: Provides carbs for energy, soft carrier for fillings and absorbs flavorful juices.
Ingredient Quantities
- 1 lb ground beef (about 80/20) not too lean
- 1 lb ground lamb
- 1 small onion, grated and squeezed dry
- 3 cloves garlic, minced
- 1 large egg
- 1/3 cup plain breadcrumbs
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 1 tbsp dried oregano
- 1 tsp dried thyme
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1/2 tsp smoked paprika
- 1 cup plain Greek yogurt (full fat)
- 1/2 cup cucumber, grated and squeezed (about one small cucumber)
- 1-2 cloves garlic for tzatziki, minced
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- 1/2 tsp salt for tzatziki
- 1/4 tsp black pepper for tzatziki
- 4 to 6 pita breads or flatbreads
- 1 medium tomato
- 1 small red onion
- 1 small cucumber for slicing
- Fresh parsley or dill for garnish (optional)
How to Make this
1. Preheat oven to 350 F and line a loaf pan with parchment or lightly oil it; grate the small onion and squeeze out as much liquid as you can, grate about 1/2 cup cucumber and squeeze it dry for the tzatziki, and mince the garlic (separate 3 cloves for the meat and 1 to 2 for the tzatziki).
2. In a large bowl combine 1 lb ground beef (80/20), 1 lb ground lamb, the squeezed grated onion, 3 cloves minced garlic, 1 large egg, 1/3 cup plain breadcrumbs, 2 tsp kosher salt, 1 tsp black pepper, 1 tbsp dried oregano, 1 tsp dried thyme, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground allspice, 1/4 tsp ground cinnamon and 1/2 tsp smoked paprika. Mix gently with your hands or a spoon until just combined dont overwork it or the meat gets dense.
3. Pack the mixture firmly into the prepared loaf pan (or form a tight log on foil) so there are no big air pockets, smooth the top and bake on the middle rack about 55 to 65 minutes until the internal temp reads 160 to 165 F. If you want crisp edges, broil 2 to 3 minutes at the end watching closely.
4. Remove the loaf and let it rest 10 to 15 minutes in the pan, then transfer to a cutting board and chill 20 to 30 minutes if you plan to slice it paper thin like restaurant gyro meat; chilling makes slicing way easier.
5. While the meat cooks make the tzatziki: in a bowl stir together 1 cup full fat Greek yogurt, the squeezed grated cucumber (about 1/2 cup), 1 to 2 cloves minced garlic, 1 tbsp fresh lemon juice, 1 tbsp extra virgin olive oil, 1 tbsp fresh chopped dill or 1 tsp dried, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust, then chill for at least 15 minutes so flavors mellow.
6. Warm 4 to 6 pitas or flatbreads in the oven or a dry skillet until pliable. Slice the medium tomato, the small red onion into thin rings, and the small cucumber into slices for topping.
7. Slice the gyro loaf thinly across the grain; if you chilled it it’s easier. For best texture heat a skillet with a little oil and quickly sear slices 1 to 2 minutes per side to get edges a bit crisp and warm through.
8. Assemble gyros: spread a generous spoonful of tzatziki on each pita, pile on warm gyro slices, top with tomato, red onion, cucumber slices and a sprinkle of chopped parsley or extra dill.
9. Serve right away with extra tzatziki on the side. Store leftover sliced gyro meat in an airtight container up to 4 days, tzatziki up to 3 days.
Equipment Needed
1. 9×5 inch loaf pan lined with parchment or lightly oiled (or form a tight log on foil)
2. Box grater or microplane for the onion and cucumber
3. Large mixing bowl
4. Measuring cups and spoons
5. Wooden spoon or sturdy spatula (or your hands) for mixing and packing the meat
6. Instant read thermometer to check 160 to 165 F
7. Rimmed baking sheet (if you bake the foil log or want to catch drips)
8. Heavy skillet (cast iron or nonstick) for searing slices and warming pitas
9. Cutting board and sharp chef knife for slicing the loaf and veggies
10. Small bowl and spoon or whisk for making the tzatziki
FAQ
Homemade Gyros Recipe And Gyro Meat From The Food Charlatan. Substitutions and Variations
- Ground beef (1 lb, 80/20): swap with ground pork for richer flavor, or use ground turkey or chicken if you want it lighter but add 1 to 2 tbsp olive oil or an extra egg so it wont be dry, or try a plant based ground beef substitute if you need vegetarian.
- Ground lamb (1 lb): replace with all beef (preferably 80/20) or a beef+pork mix for similar fat and flavor, or use ground bison for a slightly sweeter gamey note, or finely chopped mushrooms mixed with beef for a lighter, earthier loaf.
- Plain Greek yogurt (tzatziki): sub with full fat sour cream or labneh for same tang and creaminess, or use strained plain regular yogurt (place in a cheesecloth for 30 minutes) if you dont have Greek, or use a thick soy or coconut yogurt for dairy free.
- Plain breadcrumbs (1/3 cup): use panko for a lighter texture, crushed crackers or saltines in a pinch, quick oats or ground rolled oats for whole grain binding, or almond flour for a gluten free option (may make mixture a bit denser).
Pro Tips
1. Keep stuff cold when you mix and shape the loaf. Cold meat binds better so the loaf holds its shape and slices cleaner, and dont overwork it or youll end up with a dense loaf. If the mixture feels warm, stick it in the fridge 15 minutes before packing it in the pan.
2. Want paper thin gyro slices like the shops have? Chill the cooked loaf until almost firm, or pop it in the freezer for 15 to 30 minutes, then use a very sharp long knife and smooth single strokes across the grain. Its way easier to slice thin when the meat is slightly chilled.
3. For the best texture and flavor reheat slices fast in a screaming hot skillet with a little oil or butter so the edges get crispy and caramelized. Do it quick though, just a minute or two per side so the meat stays juicy.
4. Make the tzatziki ahead and treat the cucumber right. Salt the grated cucumber and let it sit, then squeeze very well, or your sauce will get watery. If you want extra thick sauce, drain the yogurt in cheesecloth for 30 minutes. Let it rest in the fridge so the garlic mellows and the flavors meld, youll get a much cleaner, brighter taste.
Homemade Gyros Recipe And Gyro Meat From The Food Charlatan.
I finally mastered How To Make Gyros At Home by pressing ground beef and lamb into a speedy meatloaf-style gyro that locks in classic Greek restaurant flavors while saving tons of time, topped with tzatziki, tomatoes, onions, and cucumbers.
4
servings
910
kcal
Equipment: 1. 9×5 inch loaf pan lined with parchment or lightly oiled (or form a tight log on foil)
2. Box grater or microplane for the onion and cucumber
3. Large mixing bowl
4. Measuring cups and spoons
5. Wooden spoon or sturdy spatula (or your hands) for mixing and packing the meat
6. Instant read thermometer to check 160 to 165 F
7. Rimmed baking sheet (if you bake the foil log or want to catch drips)
8. Heavy skillet (cast iron or nonstick) for searing slices and warming pitas
9. Cutting board and sharp chef knife for slicing the loaf and veggies
10. Small bowl and spoon or whisk for making the tzatziki
Ingredients
-
1 lb ground beef (about 80/20) not too lean
-
1 lb ground lamb
-
1 small onion, grated and squeezed dry
-
3 cloves garlic, minced
-
1 large egg
-
1/3 cup plain breadcrumbs
-
2 tsp kosher salt
-
1 tsp ground black pepper
-
1 tbsp dried oregano
-
1 tsp dried thyme
-
1 tsp ground cumin
-
1 tsp ground coriander
-
1/2 tsp ground allspice
-
1/4 tsp ground cinnamon
-
1/2 tsp smoked paprika
-
1 cup plain Greek yogurt (full fat)
-
1/2 cup cucumber, grated and squeezed (about one small cucumber)
-
1-2 cloves garlic for tzatziki, minced
-
1 tbsp fresh lemon juice
-
1 tbsp extra virgin olive oil
-
1 tbsp fresh dill, chopped (or 1 tsp dried)
-
1/2 tsp salt for tzatziki
-
1/4 tsp black pepper for tzatziki
-
4 to 6 pita breads or flatbreads
-
1 medium tomato
-
1 small red onion
-
1 small cucumber for slicing
-
Fresh parsley or dill for garnish (optional)
Directions
- Preheat oven to 350 F and line a loaf pan with parchment or lightly oil it; grate the small onion and squeeze out as much liquid as you can, grate about 1/2 cup cucumber and squeeze it dry for the tzatziki, and mince the garlic (separate 3 cloves for the meat and 1 to 2 for the tzatziki).
- In a large bowl combine 1 lb ground beef (80/20), 1 lb ground lamb, the squeezed grated onion, 3 cloves minced garlic, 1 large egg, 1/3 cup plain breadcrumbs, 2 tsp kosher salt, 1 tsp black pepper, 1 tbsp dried oregano, 1 tsp dried thyme, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground allspice, 1/4 tsp ground cinnamon and 1/2 tsp smoked paprika. Mix gently with your hands or a spoon until just combined dont overwork it or the meat gets dense.
- Pack the mixture firmly into the prepared loaf pan (or form a tight log on foil) so there are no big air pockets, smooth the top and bake on the middle rack about 55 to 65 minutes until the internal temp reads 160 to 165 F. If you want crisp edges, broil 2 to 3 minutes at the end watching closely.
- Remove the loaf and let it rest 10 to 15 minutes in the pan, then transfer to a cutting board and chill 20 to 30 minutes if you plan to slice it paper thin like restaurant gyro meat; chilling makes slicing way easier.
- While the meat cooks make the tzatziki: in a bowl stir together 1 cup full fat Greek yogurt, the squeezed grated cucumber (about 1/2 cup), 1 to 2 cloves minced garlic, 1 tbsp fresh lemon juice, 1 tbsp extra virgin olive oil, 1 tbsp fresh chopped dill or 1 tsp dried, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust, then chill for at least 15 minutes so flavors mellow.
- Warm 4 to 6 pitas or flatbreads in the oven or a dry skillet until pliable. Slice the medium tomato, the small red onion into thin rings, and the small cucumber into slices for topping.
- Slice the gyro loaf thinly across the grain; if you chilled it it's easier. For best texture heat a skillet with a little oil and quickly sear slices 1 to 2 minutes per side to get edges a bit crisp and warm through.
- Assemble gyros: spread a generous spoonful of tzatziki on each pita, pile on warm gyro slices, top with tomato, red onion, cucumber slices and a sprinkle of chopped parsley or extra dill.
- Serve right away with extra tzatziki on the side. Store leftover sliced gyro meat in an airtight container up to 4 days, tzatziki up to 3 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 495g
- Total number of serves: 4
- Calories: 910kcal
- Fat: 58g
- Saturated Fat: 22g
- Trans Fat: 0.25g
- Polyunsaturated: 5g
- Monounsaturated: 20g
- Cholesterol: 227mg
- Sodium: 1780mg
- Potassium: 705mg
- Carbohydrates: 44g
- Fiber: 5.4g
- Sugar: 4.5g
- Protein: 62.5g
- Vitamin A: 700IU
- Vitamin C: 5mg
- Calcium: 95mg
- Iron: 6mg