This Homemade Gyro recipe is a savory and authentic recipe, which is made with a mix of ground lamb and ground beef. It’s the perfect make-ahead meal for a delicious weeknight dinner, with a total hands-on time of about 45 minutes.
Jump to RecipeHomemade Gyro Ingredients
A classic combination for an authentic, restaurant-quality gyro at home.
For the Gyro Meat:
- 1 lb ground lamb
- 1 lb ground beef, 80/20
- 1 small onion
- 5 cloves garlic, minced
- 1/4 cup breadcrumbs
- 1 Tablespoon Dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon Aleppo pepper (or sub paprika and a dash of cayenne)
- ½ teaspoon freshly ground black pepper
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1 clove garlic, minced
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon olive oil
- 1 teaspoon red wine vinegar
- 1 teaspoon dried dill weed
- Salt and pepper, to taste
For Assembly:
- 8 pieces of Pita bread, warmed
- 3 Roma tomatoes, sliced
- 1 red onion, thinly sliced
- 1 romaine heart, finely chopped
- 1/2 cup feta cheese crumbles (optional)
How To Make Homemade Gyros
A step-by-step guide to this classic and flavorful street food.
- Make the Gyro Meat Loaf: Preheat the oven to 325°F. In a food processor, pulse the onion and garlic until very finely chopped. In a large bowl, add the onion-garlic mixture, the ground lamb, ground beef, salt, pepper, breadcrumbs, oregano, cumin, and Aleppo pepper. Use your hands to mix and mash all the ingredients together very well, until the mixture is dense and holds together.
- Bake and Chill the Meat: Press the meat mixture firmly into a 9×5 inch loaf pan. Bake for 50-60 minutes, or until the center registers 165°F on a thermometer. Let the meatloaf rest for 20 minutes. For the best results, cover and refrigerate the cooked loaf for a few hours or overnight.
- Slice and Brown the Meat: Remove the chilled meatloaf from the pan and cut it into very thin strips (about ⅛ inch thick). Heat a griddle or cast-iron skillet over medium-high heat with a little of the reserved fat from the loaf pan or a drizzle of oil. Lay the meat slices flat in the hot pan and cook for just 1-2 minutes on each side, until browned and crisp at the edges.
- Assemble the Gyros: While the meat browns, make the tzatziki sauce by combining all sauce ingredients in a bowl. Serve the hot, crispy gyro meat in a warm pita, topped with sliced tomato, red onion, chopped lettuce, a generous spoonful of tzatziki sauce, and a sprinkle of feta cheese, if desired.
Recipe Tips
For the most authentic, perfectly textured gyro meat.
- How do I get those perfect, thin slices? The most important secret is to chill the cooked meatloaf completely. Trying to slice the warm loaf will cause it to crumble. A long chill in the refrigerator (or even a short time in the freezer) makes the meat firm, allowing you to get those signature, paper-thin slices.
- Why brown the slices after baking? This final step is key to replicating the texture from a real vertical gyro spit. It reheats the meat and gives the thin slices those delicious, crispy, caramelized edges, while the inside stays tender.
- Can I make this ahead of time? Yes! This is the ultimate make-ahead recipe. You can bake the gyro loaf up to 2 days in advance and keep it in the fridge. The tzatziki sauce is also better when made ahead. When you’re ready to eat, just slice, crisp, and assemble.
- What if I don’t have a food processor? You can very finely grate the onion and mince the garlic by hand. The goal is to have them be almost a paste so they incorporate smoothly into the meat mixture without leaving large chunks.
What To Serve With Gyros
Classic sides to complete your Greek-style feast.
While a loaded gyro is a meal in itself, it’s fantastic served with:
- Crispy french fries, especially seasoned with oregano
- A classic Greek salad with cucumbers, tomatoes, and olives
- A side of hummus or lemon-roasted potatoes
How To Store Gyro Meat
This recipe is perfect for stocking your fridge or freezer.
- Refrigerate: Store leftover cooked slices of meat in an airtight container in the fridge for up to 4 days. Store the tzatziki sauce separately.
- Freeze: Gyro meat freezes very well. Place the cooked, cooled slices in a freezer-safe bag or container and freeze for up to 3 months. Thaw completely in the fridge before re-warming in a hot skillet.
Homemade Gyro Nutrition Facts
An estimated guide per gyro.
- Calories: 525kcal
- Carbohydrates: 42g
- Protein: 30g
- Fat: 26g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
You can make this recipe with 2 pounds of all ground beef. The flavor will be slightly different but still delicious. Be sure to use an 80/20 ground beef for the best flavor and a juicy result.
Yes, pressing the meat mixture firmly into a loaf pan is what creates the dense, uniform texture that allows you to slice it thinly like authentic gyro meat.
You can do the final step of crisping the slices on a hot griddle placed on your barbecue, which is a fantastic way to get a smoky flavor. The initial loaf should be baked in the oven.
Try More Recipes:
- Trader Joe’s Greek Chickpeas Recipe
- Trader Joe’s Roasted Artichoke Hearts Recipe
- Trader Joe’s Fried Rice Recipe
Trader Joe’s Style Gyro Recipe
Course: DinnerCuisine: Greek-AmericanDifficulty: Easy8
servings20
minutes1
hour5
minutes525
kcalAn easy, from-scratch recipe for authentic-tasting gyro meat, made with a blend of lamb and beef, baked into a loaf, then thinly sliced and crisped to perfection.
Ingredients
Gyro Meat: 1 lb each ground lamb & ground beef (80/20), 1 small onion, 5 cloves garlic, 1/4 cup breadcrumbs, herbs & spices (oregano, cumin, Aleppo pepper, salt, pepper).
Tzatziki: 1 cup Greek yogurt, 1 clove garlic, 1 tbsp each lemon juice & olive oil, 1 tsp red wine vinegar, 1 tsp dried dill.
Assembly: 8 pita breads, tomatoes, red onion, romaine lettuce, feta cheese.
Directions
- Preheat oven to 325°F.
- In a food processor, finely chop the onion and garlic. In a large bowl, mix the onion/garlic paste with both ground meats, breadcrumbs, and all seasonings until very well combined.
- Press the meat mixture firmly into a 9×5 inch loaf pan. Bake for 50-60 minutes, until the center reaches 165°F. Rest for 20 minutes, then chill completely in the refrigerator.
- Once chilled, remove the meatloaf from the pan and slice it very thinly.
- In a hot, lightly oiled skillet, cook the meat slices for 1-2 minutes per side until browned and crispy.
- Meanwhile, mix all tzatziki ingredients in a small bowl.
- Serve the crispy gyro meat in warm pitas with the tzatziki sauce and fresh toppings.
Notes
- Chilling the cooked meatloaf completely before slicing is the most important secret to getting thin, authentic gyro slices.
- The final step of pan-frying the thin slices is what creates the classic crispy edges.
- This is a perfect make-ahead meal; the meatloaf and tzatziki can both be prepared a day or two in advance.
- Don’t be afraid to really mash the meat mixture together to create a dense loaf.
