Homemade Gyro Meat

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5 from 1 vote

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

Prep Time10

Cook Time1

Total Time1 10

Course: Dinner

Cuisine: Greek

Keyword: gyro meat, gyro meat recipe, gyro recipe

Servings: servings

Author: Alyssa Rivers

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

Updated May 24, 2025

Leftover Instructions: Store leftovers in an airtight container in the fridge for up to 5 days. For best flavor, sear chilled slices in a hot skillet before serving. You can also freeze sliced gyro meat for up to 3 months.

Nutrition

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