This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
My easy-to-make gyro meat is perfectly seasoned and tender every time! Just like your favorite Mediterranean restaurant. Perfect for pitas, bowls, or platters with all your favorite toppings.
A Reader’s Review
Love this, and apparently no huge restaurant spit required, and I really like being able to make this at home, thank you!
Why You’ll Keep Coming Back for More
- Secrets in the Spice: My custom gyro spice is the secret to that bold, savory gyro flavor you’d expect from a Greek restaurant.
- Easy to Make: Five simple ingredients and straightforward steps.
- Great for meal prep: Make ahead and reheat for quick lunches or dinners all week. It’s even freezer-friendly!
- Serve it Your Way: Pile it into warm pitas with cucumber, tomatoes, onion, feta cheese, and tzatziki, layer it over rice or salad, or try my gyro bowls.
Gyro Meat Ingredients
- Ground Lamb Meat: Lamb brings that authentic gyro taste. If you can’t find lamb, no worries, just use more ground beef or try ground turkey for a twist.
- Experiment with Sauces: While tzatziki sauce is the classic, don’t hesitate to try other sauces like hummus, tahini, or a yogurt sauce for a fun and tasty twist.
How to Make Gyro Meat
This gyro meat recipe is easy to make, and while it takes about an hour to cook, it’s completely hands-off. Just pop it in the oven and relax until it’s tender and full of flavor!
- Mince the Onion: Preheat your oven to 350ºF. Chop the onion into large chunks and place them into a food processor. Pulse until finely minced.
- Remove Juice from Onion: Remove the minced onion from the food processor and place it onto a couple of paper towels. Wrap the onions up and squeeze the excess juice from the onions.
- Combine: Place the ground lamb meat, ground beef, drained onion, minced garlic, and Gyro Seasoning into the food processor.
- Bend: Pulse or blend for about 1-2 minutes, until the meat and spices mixture is well blended and has a tacky, paste-like feel. Don’t overmix; mix just until combined for tender, restaurant-style texture.
- Add to a Loaf Pan: Scoop the meat out of the processor and into a loaf pan (you don’t need to grease the pan). Press the meat mixture into the pan evenly.
- Bake: Cover the gyro meat in foil and bake for 40 minutes. Remove the foil and bake for an additional 20-25 minutes. The internal temperature needs to reach 165ºF. Once baked, drain the fat, remove the meat, and let it cool for at least 20 minutes. Once cooled, slice and serve! Traditionally, gyro meat is served on warm pita bread with fresh sliced onion, tomato, lettuce, and tzatziki sauce.
Grilling Option
Grill Instead of Baking: Try shaping the meat mixture into a loaf or patties and grilling them over medium-high heat. Grilling adds a smoky flavor and a nice char that enhances the overall taste. Just make sure the internal temperature reaches 165ºF
How to Store Leftover Greek Gyro Meat
- In the Refrigerator: Store leftovers in your fridge in an airtight container for up to 5 days.
- Reheating: For the best flavor, sear chilled gyro slices in a hot skillet for a couple of minutes per side before serving.
- In the Freezer: Slice the meat before freezing, and place it in an airtight container in the freezer for 2-3 months.
More Delicious Greek Recipes
I’ve rounded up a few more of my favorite recipes inspired by Greek cuisine for you! They’re so flavorful, and fresh and zesty. Perfect for summer! For more deliciousness, find my full list of Greek recipes here.
Pin this now to find it later
Pin It
Homemade Gyro Meat
Ingredients
- 1 pound ground lamb meat
- 1 pound lean ground beef
- ½ large white onion
- 3 cloves minced garlic
- 2 tablespoons Gyro Seasoning
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Chop the ½ large white onion into large chunks and place them into a food processor. Pulse until it is finely minced.
- Remove the minced onion from the food processor and place it onto a couple of paper towels. Wrap the onions up and squeeze the excess juice from the onions.
- Place the 1 pound ground lamb meat, 1 pound lean ground beef, drained onion, 3 cloves minced garlic, and 2 tablespoons Gyro Seasoning into the food processor.
- Pulse or blend for about 1-2 minutes, until the meat mixture is well blended and has a tacky, paste-like feel.
- Scoop the meat out of the processor and into a loaf pan (you don’t need to grease the pan). Press the meat mixture into the pan evenly.
- Cover the gyro meat in foil and bake for 40 minutes. Remove the foil and bake for an additional 20-25 minutes. The internal temperature needs to reach 165 degrees Fahrenheit.
- When the meat is fully baked, pour off any excess fat from the pan, remove the meat from the pan, and allow the loaf to cool for at least 20 minutes.
- Slice and serve! Traditionally gyro meat is served on a pita with fresh sliced onion, tomato, lettuce, and tzatziki sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am very excited to try this recipe. thanks for sharing.
Ang
Hi! Love your recipes! Question: Can you freeze the meat?
Thank you! and yes! I would slice it before freezing. Place it in an airtight container and it will last for 2-3 months.
love this, and apparently no huge restaurant spit required, and really like being able to make this at home, thank you!
Hi
I am a bit confused, did some ingredients get left out? In the description box right at the top when describing the dish it says it is soo good with the Feta and lemon etc… how much of each should I add to the meat?
Thank you for your help.
I absolutely love your recipes.
Hi Kristie! That paragraph was just describing how much I like Greek food in general, because I love lemon and feta cheese which many Greek recipes use! There are none of those in this so you can make it as directed in the recipe card. Let me know if you have any questions!