Craving that authentic Greek street food flavor? This gyro meat recipe brings the taste of the Mediterranean right to your kitchen. Traditionally cooked on a vertical rotisserie, this homemade version delivers the same tender, flavorful results using your oven or skillet. Whether you love beef, lamb, or a mix of both, this easy recipe helps you recreate the savory, spiced gyro meat you know and love—perfect for wraps, salads, or platters.
Ingredients
Here’s what you’ll need to make this delicious gyro meat recipe:
- 1 lb ground lamb (or a mix of lamb and beef)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- 1 tbsp olive oil
- Optional: 1 tbsp fresh parsley, chopped
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the meat mixture: In a food processor, add the onion, garlic, and olive oil. Pulse until finely minced.
- Add spices and meat: Add the ground lamb (or beef), oregano, cumin, coriander, paprika, thyme, salt, and pepper. Blend until the mixture forms a smooth paste.
- Shape the meat: Transfer to a loaf pan or shape into a log on a baking sheet. Press firmly to remove air pockets—this helps achieve that dense, authentic texture.
- Bake the gyro: Place in the oven and bake for 45–50 minutes, or until the internal temperature reaches 165°F (74°C).
- Rest and slice: Let the meat rest for 10 minutes before slicing thinly.
- Crisp before serving (optional): For restaurant-style gyro slices, pan-sear them in a skillet for 1–2 minutes per side.
Nutrition Facts
| Nutrient | Per Serving |
| Calories | 350 kcal |
| Protein | 25 g |
| Carbohydrates | 4 g |
| Fat | 27 g |
| Fiber | 1 g |
Tips & Variations
- Meat Options: Use 100% lamb for authentic flavor or combine lamb and beef for a milder taste.
- Texture Tip: Blend the meat mixture thoroughly to mimic the compact texture of traditional gyro meat.
- Spice It Up: Add cayenne pepper or chili flakes for a spicy kick.
- Make Ahead: The cooked gyro loaf freezes beautifully. Slice, store, and reheat as needed.
- Toppings: Pair with tzatziki sauce, red onion, tomatoes, and warm pita bread for a full gyro experience.
Serving Suggestions
Serve this gyro meat recipe in warm pita bread with lettuce, tomatoes, onions, and creamy tzatziki sauce. For a lighter option, top a Greek salad with thin slices of gyro meat. You can also serve it over rice pilaf, roasted vegetables, or as part of a Mediterranean mezze platter.
FAQs
1. Can I make gyro meat without lamb?
Yes! You can substitute lamb with ground beef, chicken, or turkey. A 50/50 mix of beef and lamb gives the best balance of flavor.
2. How do I get that authentic gyro texture at home?
Blending the meat in a food processor helps create the dense, sliceable texture typical of traditional gyro meat.
3. How long does homemade gyro meat last?
Store cooked gyro meat in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
4. What’s the best sauce for gyro meat?
Classic tzatziki sauce is the go-to option—made from yogurt, cucumber, garlic, and lemon juice.
Conclusion
This gyro meat recipe is your ticket to enjoying authentic Greek flavors anytime. With simple spices, easy preparation, and endless serving possibilities, it’s perfect for weeknight dinners or meal prep. Serve it in pita wraps, on salads, or in bowls for a taste of the Mediterranean at home.
