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A great gyro starts with the meat that you use. Here’s how to get yours perfectly seasoned and tender every time!

Greek food has the BEST flavor. It’s so light and fresh, with all that feta cheese and lemony goodness! More great recipes to try next: air fryer falafel, spanakopita, and homemade tzatziki sauce to cover everything in!

Sliced gyro meat on a wooden board.

Tender and Juicy Gyro Meat

Homemade gyro meat is a total winner! It’s all about taking some lamb and beef, mixing it up with chopped onions, minced garlic, and gyro seasoning. After a quick whirl in the food processor, the meat becomes a sticky and amazing blend. Just pop it in the oven for a while, and voilà! You get this juicy, mouthwatering gyro meat that tastes like it came straight from Greece.

It’s seriously so good, you’re going to love it. You can cut the gyro meat into slices and serve it as-is, use it for wraps, or crumble it and add it to a rice bowl made with lemon rice! Finish up with cucumber, tomatoes, onions, and tzatziki sauce – it’s an unforgettable flavor experience!

Ingredients You’ll Need

It only takes 5 ingredients to make this amazing gyro meat. Even though they’re simple, together they create flavor that is so delicious! Exact measurements are in the recipe card below.

  • Large White Onion: This is the flavor booster! Take half a big white onion and chop it up. Then, give it a good whirl in the food processor until it’s all minced up. Squeeze out the extra juice, and this bad boy adds the perfect taste and texture to your gyro meat. A yellow onion will also work.
  • 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.
  • Lean Ground Beef: Balances out the flavors and gives the gyro meat its satisfying juiciness.
  • Minced Garlic: Adds that fantastic savory flavor that’ll keep your taste buds dancing.
  • Gyro Seasoning: The secret spice blend that brings all of the flavors together! This is what makes gyro meat taste so darn good. It’s got a mix of herbs and spices that’ll make your homemade gyro taste like it came straight from a Greek restaurant.

How to Make Gyro Meat

Gyro meat is really easy to make, but keep in mind that it takes about an hour to cook. The good news is, though, it’s hands-off once it’s in the oven! You can run some errands or turn on your favorite Netflix show, then come back to perfectly tender, flavorful meat.

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit.
  2. Mince Onion: Chop your onion into large chunks, place the onion into a food processor and pulse until it is finely minced.
  3. Remove Excess Liquid: Remove the minced onion from the food processor and then place it onto a couple paper towels. Wrap the onions up and squeeze the excess juice from the onions.
  4. Prepare Meat Mixture: Place minced onions into a bowl with your ground lamb and beef. Add to the bowl your minced garlic and gyro seasoning. Mix everything together and place it all into the food processor.
  5. Blend: Pulse the food processor for about 1-2 minutes, until your meat mixture is well blended and has a tacky, paste-like feel.
  6. Add to Pan: Scoop the meat out of the processor and into a loaf pan, you don’t need to grease your pan. Press the meat mixture into the pan evenly.
  7. Bake: Cover the gyro meat in foil and bake for 40 minutes. Remove the foil and bake for an additional 20-25 minutes, because the internal temperature needs to reach 165 degrees Fahrenheit.
  8. Cool: When the meat is fully baked, pour off any excess fat from the pan, remove the meat from the pan and then allow the loaf to cool for at least 20 minutes.
  9. Serve: Slice and serve! Traditionally gyro meat is served on warm pita bread with fresh sliced onion, tomato, lettuce, and tzatziki sauce.
3-photo collage of the minced meat being added to a loaf pan.

Tips and Tricks

Here are a few extra tips to help you level up your homemade gyro game!

  • Don’t Overwork the Mixture: When mixing the meat, onions, and seasonings, avoid overworking the mixture. Too much handling can make the gyro meat dense and tough. Mix until just combined for the best texture.
  • 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.
  • Experiment with Sauces: While tzatziki sauce is the classic accompaniment, don’t hesitate to try other sauces like hummus, tahini, or a yogurt sauce for a fun and tasty twist.
  • Make Gyro Bowls: Instead of serving the gyro meat in pitas, create gyro bowls with rice or quinoa, fresh vegetables, and a drizzle of tzatziki sauce. It’s a healthy option and equally tasty.
Sliced gyro meat served with tomatoes, onions, cucumber, and pita bread.

Storing Leftover Gyro Meat

Store leftovers in your fridge in an airtight container for up to 5 days.

Reheating: I recommend searing the slices of gyro meat over medium high heat on your stovetop in a skillet for a couple minutes on each side when you are making a gyro, especially after it has been in the fridge!

Closeup of gyro meat, topped with feta cheese and tzatziki sauce.

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Gyro Meat

5 from 1 vote
By: Alyssa Rivers
A great gyro starts with the meat that you use. Here's how to get yours perfectly seasoned and tender every time!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 1 loaf

Ingredients 

Instructions 

  • Preheat your oven to 350 degrees fahrenheit.
  • Chop your onion into large chunks, place the onion into a food processor and pulse until it is finely minced.
  • Remove the minced onion from the food processor and place it onto a couple paper towels. Wrap the onions up and squeeze the excess juice from the onions.
  • Place minced onions into a bowl with your ground lamb and beef. Add to the bowl your minced garlic and gyro seasoning. Mix everything together and place it all into the food processor.
  • Pulse the food processor for about 1-2 minutes, until your 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 your 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.

Nutrition

Calories: 1265kcalCarbohydrates: 8gProtein: 190gFat: 47gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 576mgSodium: 598mgPotassium: 2974mgFiber: 1gSugar: 2gVitamin A: 2IUVitamin C: 7mgCalcium: 111mgIron: 19mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: Greek
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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5 Comments

    1. Thank you! and yes! I would slice it before freezing. Place it in an airtight container and it will last for 2-3 months.

  1. 5 stars
    love this, and apparently no huge restaurant spit required, and really like being able to make this at home, thank you!

  2. 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.

    1. 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!