This gyro recipe tastes like something you'd get from a restaurant. It has thin slices of tender meat layered on warm pita bread with all the classic gyro fillings. It's just so good and actually easy to make too!
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My Easy Homemade Gyros
This gyro recipe is one of those recipes that seems too good to be true. I'll be honest, I always thought gyro meat was too hard to make from scratch cause it's always so delicious at restaurants. But this homemade recipe is really easy to make, I promise!
The meat is seasoned and baked until tender and juicy. Then it's sliced ultra-thin and piled high on warm pita bread with tzatziki sauce, sliced cucumbers, and tomato.
Can it get any better than that?!
I love making this recipe when I have guests over to treat them to a restaurant-style meal. I always serve it with this cauliflower rice for a complete meal.
Why You'll Love This Recipe
The flavor. The meat is coated in a mix of spices that give it a savory Mediterranean flavor.
The ingredients. Everything used in this recipe is actually basic. In fact, you probably have most of them on hand already!
Restaurant quality. This seriously is just as good, dare I say better than the Greek gyros from your favorite Greek restaurants!
- Ground beef- I use 85/15 for the best flavor.
- Onion powder and garlic powder- for that classic savory flavor.
- Oregano, rosemary, and thyme- for a balance of fresh herbs.
- Marjoram- a Middle Eastern herb for an authentic flavor.
- Salt and pepper- because why not more flavor?
- Pita bread, tzatziki sauce, cucumbers, and tomatoes- for completing the gyro.
How To Make Gyros
1. Make the gyro meat: In a large bowl, combine the ground beef with all of the spices and herbs. Stir the beef with the spices until well combined, then refrigerate the meat in a bowl, covered, for 2 hours.
2. Shape the gyro meat: Preheat the oven to 325°F. Shape the ground meat mixture into a firm log, making sure there is no air inside. Place the meat onto a sheet of aluminum foil and insert a skewer through the middle. Wrap the beef tightly in the foil and place it on top of a wire rack on a baking sheet.
3. Bake: Put the baking sheet in the preheated oven and bake for 1 ½ hours, flipping after 1 hour. Once the internal temperature reaches 160°F, you can take it out of the oven.
4. Finish the meat: Let the meat rest for 5 minutes, then thinly slice it with a sharp knife. Heat some olive oil in a skillet and add the gyro meat slices to the hot oil. Pan-fry the meat for 2-3 minutes or until crispy.
5. Assemble gyros: Spread tzatziki sauce over some warm pita bread, then add the sliced meat to the pita. Top with cucumber, diced tomato, and more sauce if you want. Serve warm, and enjoy!
My Prot Tips To Make The Best Recipe
- Shape the meat into a loaf pan and then roll it to make it easier to form.
- Make a traditional Greek gyro by using ground lamb or a combination of lamb with ground pork or ground beef.
- Add a squeeze of fresh lemon juice to the ground meat mixture to add more flavor.
- Fill the pita with sliced onions and feta cheese for the most authentic recipe.
How I Recommend Storing and Reheating The Gyro Meat
In the fridge: Store any leftover meat in the fridge in an airtight container for up to 4 days.
In the freezer: Allow the meat to cool completely, then transfer it to an airtight container or freezer-safe bag and freeze for up to 4 months.
Reheating: I like to warm the meat in a skillet over medium heat for a few minutes, then I'll just assemble a gyro as described above. You can also microwave the meat for 30 seconds if you want to heat it fast, but I'm not a fan of the texture after microwaving.
Frequently Asked Questions
What is usually in a gyro?
It's traditionally made with thinly sliced meat piled in warm pita bread with tzatziki sauce, cucumber, diced tomatoes, onions, and feta cheese.
What is authentic gyro meat made of?
It is usually made of lamb or a combination of ground beef and lamb.
What is the difference between shawarma and gyro?
The main difference is that shawarma can be made with chicken, turkey, goat, veal, and lamb, and gyros are typically made with beef and lamb. Also, gyros are Greek and have a fresh, more mild taste, whereas shawarmas are Middle Eastern and have a spicier, more layered flavor.
More Recipes To Try Next
- Eye of round roast
- Burnt ends
- Chicken cutlet recipe
- Roasted boneless turkey breast
- Boneless skinless chicken thighs
- Grilled beef tenderloin
- 1lb. ground beef
- 2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon oregano
- ½ tablespoon rosemary
- ½ tablespoon thyme
- 1 teaspoon marjoram
- Salt and pepper, to taste
- Pita bread, tzatziki sauce, cucumbers, and tomatoes, to serve with
- Make the gyros; combine ground beef, spices, and herbs in a large bowl.
- Stir the beef with spices until well combined.
- Refrigerate the meat for 2 hours.
- Preheat oven to 325°F.
- Shape the meat into a firm log without any air inside.
- Place the meat onto a piece of aluminum foil and insert a skewer through the middle.
- Wrap the beef in the foil and place it on a wire rack on a baking sheet.
- Bake the beef for 1 ½ hours, flipping after 1 hour. Once the internal temperature reaches 160°F, it is cooked. Let the meat rest for 5 minutes.
- Slice the meat thinly with a sharp knife.
- Heat some oil in a skillet. Add the sliced meat and cook for 2-3 minutes or until crispy.
- Assemble the gyros by layering the meat with tzatziki, tomato, and cucumber.
Nutrition Information:Serving Size: 1 gyro
Amount Per Serving: Calories: 388Total Fat: 8gSaturated Fat: 2.8gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 101mgSodium: 398mgCarbohydrates: 36.2gFiber: 2.3gSugar: 1.5gProtein: 40.3g