Traditional Gyros Recipe

Name: Traditional Gyros
Prep time: 15 min
Cook time: 45 min
Total time: 195 min
Yield: 12
Ingredients: 1 small onion, cut into chunks; 1 pound ground lamb; 1 pound ground beef; 1 tablespoon minced garlic; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon dried marjoram; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon freshly ground black pepper; 0.25 teaspoon sea salt; 12 tablespoons hummus; 12 pita bread rounds; 1 small head lettuce, shredded; 1 large tomato, sliced; 1 large red onion, sliced; 6 ounces crumbled feta cheese; 24 tablespoons tzatziki sauce

Cook Time: 45 minutes

Ingredients

This recipe yields 12 servings.

1 small onion, cut into chunks
1 pound ground lamb
1 pound ground beef
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
12 tablespoons hummus
12 pita bread rounds
1 small head lettuce, shredded
1 large tomato, sliced
1 large red onion, sliced
6 ounces crumbled feta cheese
24 tablespoons tzatziki sauce

Directions

Step 1: Place the onion in a food processor and finely chop. Once chopped, transfer the onion to a piece of cheesecloth and squeeze out the excess liquid. Place the onion in a large bowl.

Step 2: Add the ground lamb, ground beef, minced garlic, oregano, cumin, marjoram, thyme, rosemary, black pepper, and salt to the bowl with the onion. Mix everything thoroughly using your hands until the mixture is well combined.

Step 3: Cover the bowl with plastic wrap and refrigerate for about 2 hours to allow the flavors to blend.

Step 4: Preheat your oven to 325F (165C). Transfer the meat mixture to a food processor and pulse until finely chopped and tacky, about 1 minute.

Step 5: Pack the meat mixture into a 7x4-inch loaf pan, making sure there are no air pockets. Place the loaf pan into a roasting pan. Pour enough boiling water around the loaf pan to reach halfway up the sides, creating a water bath.

Step 6: Bake the loaf in the preheated oven for 45 to 60 minutes, or until the center is no longer pink. An instant-read thermometer inserted into the center should read at least 165F (74C).

Step 7: Once the meat is cooked, carefully pour off any accumulated fat and allow the loaf to cool slightly. Slice the gyro meat loaf thinly.

Step 8: To assemble the sandwiches, spread 1 tablespoon of hummus onto each pita bread round. Top with some slices of the gyro meat, shredded lettuce, tomato slices, red onion slices, crumbled feta cheese, and finish each sandwich with 2 tablespoons of tzatziki sauce.

Nutrition Facts (per serving)

Calories: 425
Total Fat: 41g (52% Daily Value)
Saturated Fat: 7g (34% Daily Value)
Cholesterol: 61mg (20% Daily Value)
Sodium: 620mg (27% Daily Value)
Total Carbohydrate: 43g (16% Daily Value)
Dietary Fiber: 3g (11% Daily Value)
Total Sugars: 4g
Protein: 22g (45% Daily Value)
Vitamin C: 6mg (6% Daily Value)
Calcium: 158mg (12% Daily Value)
Iron: 4mg (23% Daily Value)
Potassium: 367mg (8% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Traditional Gyros is a beloved Greek dish known for its rich flavor and satisfying texture. The dish consists of seasoned meat (typically lamb or beef) cooked to perfection, sliced thinly, and served with a variety of fresh toppings inside a warm pita bread. This recipe brings the taste of Greece to your kitchen, allowing you to recreate the vibrant and savory experience of a Greek taverna.

History and Origin of Gyros

The word gyros comes from the Greek word "," meaning "turn" or "revolution," which refers to the way the meat is cooked on a vertical rotisserie. The dish traces its roots to the ancient tradition of cooking meat over an open flame, but the modern form of gyros was inspired by the Turkish dner kebab and the Middle Eastern shawarma, both of which also feature meat cooked on a vertical rotisserie. Gyros became popular in Greece in the 1920s, following the influx of refugees from Asia Minor. Over time, it evolved into a street food staple, beloved for its simplicity and taste.

Regional Variations

While gyros is a universally recognized Greek dish, there are several regional variations that highlight the diversity of Greece's culinary traditions. In some areas, the meat may be exclusively lamb, while in others, a mix of lamb and beef or even chicken may be used. The seasoning can also vary depending on the region, with some places incorporating more herbs like oregano or marjoram, while others may lean on the influence of local spices. In the islands, seafood variations, such as fish gyros, are sometimes found, showing how adaptable this dish can be.

How Gyros Differs from Similar Dishes

Gyros is often compared to dishes like the Turkish dner kebab and the Middle Eastern shawarma, and while they share similar cooking methods, they differ significantly in flavor and presentation. Dner kebab is typically made with lamb or chicken, heavily seasoned with cumin and garlic, and served with yogurt-based sauces. Shawarma, on the other hand, is usually spiced with more intense flavors, such as turmeric, cinnamon, and cardamom. Gyros, by contrast, has a milder, yet aromatic flavor profile thanks to the use of herbs like oregano and thyme. Additionally, gyros is often served with fresh vegetables like tomatoes, onions, and lettuce, while shawarma is typically accompanied by pickles and tahini sauce.

Where to Enjoy Gyros

Gyros is a common street food found throughout Greece, often sold at food trucks, small tavernas, and kiosks. It is also a popular dish in Greek restaurants worldwide, often served as part of a larger Mediterranean meal. In Greece, it's a favorite late-night snack after a night out, where locals enjoy it as a quick, flavorful bite. In cities outside of Greece, especially in areas with a large Greek diaspora, you'll find gyros as a staple in many Mediterranean and Middle Eastern eateries.

Interesting Facts About Gyros

The vertical rotisserie used to cook gyros was inspired by the Turkish dner kebab, which was first introduced to Greece by immigrants in the 1920s.
Gyros is often served with tzatziki sauce, a tangy yogurt-based sauce made with cucumbers, garlic, and dill, which adds a refreshing contrast to the rich meat.
Gyros is traditionally served in pita bread, but it can also be enjoyed on a plate with sides like fries, rice, or a Greek salad.
Gyros has become so popular that it has been embraced in many countries, with local variations incorporating different meats, sauces, and spices.

Whether you're enjoying it at a local taverna in Greece or making it from the comfort of your own home, gyros remains one of the most iconic and beloved dishes in Greek cuisine. Its savory, tender meat, complemented by fresh toppings and rich sauces, guarantees a satisfying meal every time.

FAQ about Traditional Gyros Recipe

Leftover gyro meat should be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, slice the meat thinly and warm it in a skillet over medium heat or in the microwave until heated through.

Yes, you can freeze gyro meat. Allow it to cool completely before wrapping it tightly in plastic wrap and placing it in a freezer-safe bag or container. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and then warm in a skillet or microwave.

You can substitute the lamb with beef, chicken, or even pork, depending on your preference. Some people also use a mixture of ground beef and pork for a different flavor profile.

Yes, you can prepare the gyro meat mixture ahead of time. After mixing the ingredients, refrigerate the mixture for up to 24 hours before baking. This will help the flavors blend and intensify.

If you don't have a loaf pan, you can shape the meat mixture into a log shape and place it on a baking sheet lined with parchment paper. Just be sure to bake it until it reaches an internal temperature of 165°F (74°C).

Yes, you can substitute pita bread with other flatbreads, such as naan, lavash, or even tortillas. Choose the one that best suits your taste and preference.

To achieve a crispier exterior, try pan-frying the sliced gyro meat in a bit of olive oil for a few minutes on each side after baking. This will give it a deliciously crispy texture.

Absolutely! You can adjust the seasoning to your taste. Adding more cumin, oregano, or even a bit of paprika can enhance the flavor. Just make sure to taste the mixture before baking to ensure it's well-seasoned.

If you don't have tzatziki sauce, you can use a similar yogurt-based sauce, or even try a creamy hummus dressing or a yogurt and cucumber sauce for a similar refreshing effect.

Yes, you can grill the gyro meat instead of baking it. Shape the meat mixture into a loaf and cook it on a grill with indirect heat, or slice it and grill each piece for a smoky flavor.

Comments

Kim's Cooking Now

10/06/2025 01:52:54 PM

I've always wondered how to make that meat that they use in gyros, and I'm glad that I found this recipe. The meat in the gyro "kits" that I usually buy is SO greasy, that I would only buy them on a rare occasion. I really enjoyed making these, and knowing what was going into it. I did need to bake it for close to an hour and a half to get to 165 degrees. Other than that, I followed the recipe. I made Tzatziki Sauce I (also from this site), and they turned out really good. Thanks for sharing BetterCookingForSingleFathers!

ShinyCod4598

06/05/2023 12:29:03 AM

Very good , what I did was did 1.5 of the spices to give it more flavor and I did a overnight in the fridge , came out soo good !! I also put some weight on it at the end.

DREGINEK

03/28/2023 12:35:14 AM

Really good. Skipped the cheesecloth in step 1 and skipped step 4 since both meats were already ground, not sure what value (and another dirty dish) this step would add? That being said, in my oven, this took an hour and a half to get to temp (165). Is that the secret?? Maybe. I was checking every 10 min, and suddenly! It was 175! Yikes! So now a tad dried out but not deducting stars as that is on me. And once everything was in a pita with all the toppings? Couldn’t tell it was a bit over cooked. Good flavor and while hard to slice a meatloaf thinly, this was a good recipe! Made Tzatziki Sauce by Dinah from this site and wow! A filling meal. I would make this again. Fun and glad we tried! Thanks BetterCookingForSingleFathers!! Fun!

TeaRose

09/29/2020 01:50:28 AM

I don't really like lamb, so I make these with just beef. They are a big hit with my family. I've also, when in a hurry, made them by just frying up the beef, onions, garlic and seasings in the skillet and they were very good that way as well.

Karoline

07/22/2025 05:07:25 PM

Real Greek gyros are made with the meat from the neck of pork. I worked in a Greek taverna as the sous chef under a Greek family, and that was the cut of meat we used. Best to marinate the meat in olive oil, marjoram, oregano, thyme, garlic, and a little lemon zest and then grill the slices before thinly slicing. Smear some tzaziki on a freshly grilled pita, add your meat, then add tomatoes, onions, lettuce, and feta,if desired.

stefie

02/09/2021 12:16:01 AM

this was my first time making gyro meat n it came out superb...my food processor broke but I used my stand up mixer with the panel attachment n it worked perfectly...I also jad to cook for about 20 mins longer. threw it on top of some Greek salad with homemade house dressing n homemade tzatziki sauce n it was amazing...my husband already claimed the leftovers...Def making again

Joannie Bates

03/01/2015 02:01:37 PM

Made this for Sunday dinner. Super easy to mix up the meat ahead of time and keep in fridge. We used lamb and lamb sausage instead of beef. Turned out spicier and the three teens loved it. Food processor gave it the perfect texture. Family asked that this be added to the …"Make all the time list".

Roxann Greenlee

04/23/2021 12:38:08 AM

I also had to cook longer and desire more spice. Next time I’m going to do in the oven and then put in on the smoker with the rotisserie attachment and see if I can get the outside skin to crisp more.

momoftwo

05/19/2021 01:21:52 PM

I acquired some ground lamb so it was the perfect time to try this recipe. It calls for a lot of spice and I was afraid it would be over seasoned but it was very good. I didn't have the individual spices like marjoram, oregano and thyme so I used an Italian spice blend which contains all three. There are a lot of flavors going on with this recipe which I liked very much. If I acquire some lamb, I will do it again.

Karen Armstrong

05/29/2019 12:56:30 AM

I am making it right now...a little concerned about the pan. I could not find one that measured 7X4...I feel like I packed it in there. I put it in a meatloaf pan. How long did you wait before cutting it? I hope it turns out! Okay here it is...Turned out and the family raved about it. I used 2lbs of Lamb and one lb of Italian sausage, mild. Followed recipe other than that. Thank you so much.

SteadyLemon9664

05/12/2025 05:51:48 PM

Good recipe with tweaks to seasoning for flavor. And frying each slice in olive oil for rotisserie flavor if desired. Have made this several times.

bugsy muldhoon

01/31/2025 02:41:19 PM

When I lived in Greece for 2 years, the Greeks called this souvlaki.

Mia Batol

04/08/2024 08:29:38 AM

not enough flavor and dry. the solid chunk did not hold well when cutting. was like dry meatloaf. will definitely add more salt, probably twice as much spice and try grilling next time. family loved it with my homemade tzatziki sauce, greek salad and basmati, lentil rice I made.

FlimsyHoney4555

03/30/2024 07:31:46 PM

Followed the recipe for the meat and loved it! I did not follow the cooking instructions, I secured it and grilled it and it turned out amazing. The whole family loved it!

Karen Cruz

03/05/2024 10:57:20 PM

Even my picky eater loved it.

mmmGood

03/04/2024 03:55:37 PM

Want to make ASAP sounds fantastic, I love gyro's!!!! My question is regarding the ground beef. What ratio of fat is everyone using OR what is the ratio the recipe is suppose to be. 90/10 85/15 80/20?????? Thank you for the help :)

mfflanigan

03/13/2022 05:06:02 PM

Didn't have any Hummus. How does that change the taste?

Shelly Dohren Tarin

01/17/2022 10:09:21 PM

delicious!!

Mary Jo Hudy

07/11/2021 12:48:30 AM

I think it needs more of the spices. But, it was really good and I will make it again with more lamb meat.

Michael Raines Elguapo

07/02/2021 10:39:51 PM

I have been wanting to try my hand at gyros for years. Finally I got to stuff myself with this delicious recipe. I was out of lettuce but the sandwich was still very good. And I have plenty of meat and tzatziki for later.

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