Traditional Gyro Meat Recipe

Name: Traditional Gyro Meat
Prep time: 15 min
Cook time: 60 min
Total time: 135 min
Ingredients: 0.5 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 ground dried rosemary; 1 teaspoon ground dried thyme; 1 teaspoon ground black pepper; 0.25 teaspoon sea salt; cooking spray

Cook Time: 60 minutes

The gyro meat is moist, tender, and super aromatic from the dried herbs. It would be perfect in a gyro with all the fixings. This recipe is incredibly versatile and easy to make, as it combines ground lamb and beef with a variety of flavorful spices to create a mouthwatering dish.

How to Make Gyro Meat

Here's a step-by-step guide to preparing homemade gyro meat:

Ingredients

medium onion, cut into chunks
1 pound ground lamb
1 pound 80/20 ground beef
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon dried marjoram
1 teaspoon ground dried rosemary
1 teaspoon ground dried thyme
1 teaspoon ground black pepper
1 teaspoons fine sea salt
Cooking spray

Directions

Step 1: Start by gathering all the ingredients and preparing your work area.

Step 2: Pulse the onion in a food processor until finely chopped. This should take about 5 quick pulses (1 second each). After chopping, transfer the onions to the center of a towel, gather the towel ends, and squeeze to remove excess liquid.

Step 3: In a large bowl, combine the drained onions with the ground lamb, beef, garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and sea salt. Use your hands to mix the ingredients until they are well-combined. Once mixed, cover the bowl and refrigerate the mixture for 1 to 2 hours. This helps the flavors blend.

Step 4: Preheat your oven to 325F (165C). Lightly coat a 9x5-inch loaf pan with cooking spray.

Step 5: Working in two batches if necessary, transfer the meat mixture into a food processor and pulse it until finely chopped and the texture becomes tacky, which should take about 1 minute. Be careful not to overprocess.

Step 6: Once processed, transfer the mixture into the prepared loaf pan. Press the mixture down firmly to eliminate any air pockets, ensuring the meat is tightly packed.

Step 7: Line a medium roasting pan with a damp kitchen towel. Place the loaf pan in the center of the towel-lined roasting pan. Carefully pour boiling water into the roasting pan, filling it halfway up the sides of the loaf pan.

Step 8: Place the roasting pan in the preheated oven and bake for 1 to 1.5 hours. The gyro meat should no longer be pink in the center, and a thermometer inserted into the middle should read at least 160F (70C).

Step 9: Once the gyro meat is fully cooked, remove it from the oven. Pour off any accumulated fat and let the meat cool slightly before slicing thinly.

Step 10: Serve the gyro meat wrapped in warm pita bread and topped with fresh tomatoes, onions, feta, and a generous amount of tzatziki sauce. Enjoy!

Test Kitchen Tips

The gyro meat is easier to slice when chilled, so consider refrigerating it for a bit after cooking.
Use a sharp chef's knife for thin, clean slices.
For a different flavor profile, feel free to use all lamb, all beef, or substitute the lamb for sausage.
When processing the meat, make sure not to underwork it. This step helps the proteins stick together, preventing the meat from falling apart.

Nutrition Facts (per serving)

Calories: 258
Fat: 17g
Carbs: 1g
Protein: 24g
Sodium: 396mg
Cholesterol: 84mg
Iron: 3mg
Potassium: 348mg

Note: The recipe yields approximately 10 servings.

Traditional Gyro Meat Recipe

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FAQ about Traditional Gyro Meat Recipe

Yes, you can use only lamb or only beef if you prefer. Some variations of gyro meat use all lamb for a more authentic flavor, while others use all beef for a milder taste. The ratio of lamb to beef in the recipe is 50/50, but it is entirely up to your personal preference.

You should refrigerate the gyro meat mixture for 1 to 2 hours. This allows the flavors to blend together and enhances the overall taste of the meat. If you are short on time, however, you can still proceed without refrigerating for this long, though the flavor may be slightly less developed.

Yes, you can freeze the gyro meat after it has been baked. To do so, let it cool completely, slice it, and then store it in an airtight container or freezer bag. It can be frozen for up to 3 months. When you're ready to eat, reheat it in a pan or oven for the best texture.

If you find the gyro meat is too dry, you can try adding a little more fat to the mixture (such as additional lamb or even some olive oil) the next time you make it. Also, make sure not to overcook the meat. If you’re using a thermometer, ensure it reads 160°F to prevent over-drying.

Leftover gyro meat can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, slice the meat thinly and pan-fry it in a bit of olive oil to get it crispy. This will restore some of its flavor and texture.

Yes, gyro meat is great for making ahead. You can prepare the mixture, shape it into a loaf, and refrigerate it the day before. On the day of serving, just bake it and slice it thin. For convenience, you can also freeze the meat in slices and reheat it before serving.

The damp kitchen towel helps prevent the roasting pan from getting too hot, creating a steam effect that helps keep the gyro meat moist while baking. It also provides a stable base for the loaf pan, reducing the risk of the pan slipping during cooking.

To get thin, even slices, it’s best to refrigerate the gyro meat after baking and let it cool slightly. This makes it easier to slice. Use a sharp knife, and slice against the grain of the meat for the best texture.

While the recipe calls for ground lamb and beef, which provide sufficient fat, you could add a small amount of olive oil if you want extra richness. However, be cautious not to overdo it, as the meat mixture could become too greasy.

If your food processor isn’t strong enough to chop the meat fine, you can process the mixture in batches. Another option is to use a meat grinder, which can achieve a similar texture. Just be sure not to overwork the meat, as it could become too dense.

Comments

Candice

10/06/2025 01:52:54 PM

I had a craving for gryos last week but have never attempted to make them at home. This recipe is really easy and very good. They tasted very similar to gyros I have had at greek restaurants. The prep is a little timely and I actually didn't have the time to let the meat sit in the refrigerator before putting it in the oven and I was impressed at the flavor the meat had. The only thing I did different is I added 1/2 tsp. allspice per another recipe and did not use thyme. Another recipe called for 1/2 tsp coriander but I didn't have it and will probably add that next time. My picky husband loved the meat and actually ate it leftover and he NEVER eats leftovers. I will definitely make this again. Thanks!

DaringYolk9798

09/02/2022 08:53:06 PM

I’m a chef for over 30 years. A couple of other chef friends and I kitchen-test recipes. We selected this recipe for its simplicity to perform, availability of ingredients, and of accuracy of recipe to restaurant prepared dish. We gave this recipe 👍🏻 with a few tips: increase both salt & pepper to 1 1/2 tsp. If you like garlic, use 3 tbsp. The 50/50 lamb/beef is best ratio. Biggest tip…grind all spices well and mix with meat the night before. It takes that long for spices to imbed their flavor. In restaurants, meats are prepped the day before.

FairSole3040

01/08/2025 12:37:17 AM

After researching and comparing over five different recipes for this, I chose this because of all of the seasonings. Gyro meat is so flavorful and I would never have thought of this combination - but it works perfectly. Putting the meat in a food processor is a must. I did that first and then I pulverized the onions; I didn't get much liquid-possibly because of the fat that was still left in the bowl. I did add 5 garlic cloves (minced in the food processor), and I also wrapped a paver brick up in aluminum foil and placed it in another loaf pan and put it on top before placing in the oven. It worked perfectly!!! The meat is dense and looks exactly like the gyro meat you get in a restaurant. I removed it from the oven, took the weight off and drained it, increased the temperature to 400 to brown the top a bit and get it up to temperature. This is an EXCELLENT recipe!! Without all of the preservatives!! THANK YOU!! :)

YellowTart3994

10/01/2023 11:19:28 PM

What a tasty dish! I followed the advice of the chef-and added about a tablespoon of garlic and the increase in salt. Also, after reading the reviews, I made the meat ahead, then sliced thin and browned the meat on my cast iron griddle to get the browned flavor. We really enjoyed this recipe and with all the make ahead- a great dish to entertain with.

BraveDove2061

12/05/2024 12:29:01 AM

My family loved this recipe. As others recommended I increased the salt and spices. The biggest tweak I did was with cooking. I used my electric pressure cooker (like an instant pot) and cooked the meatloaf in a ceramic dish. (Uncovered) Added 1 cup water under the dish, then high pressure, 25 minutes time with 10 minutes natural release. Turned out great and much easier than the oven in my opinion.

Jess Crawford

02/22/2018 10:14:28 PM

Absolutely delicious! I doubled all the spices except for oregano, cumin, and salt - for those I used four times the recommended amount or more! I let it marinate in the fridge for about 90 minutes and had to put it through the food processor in batches because I have a smaller, less powerful machine. Baked in two loaf pans in the manner described. After baking I sliced and seared in olive oil until crisp. Wonderful in gyros, in salads, or plain! Will make again for sure.

juraspark

03/01/2019 04:17:57 PM

Made this with the beef/pork combo. It did turn out very well, but is a bit dry. I did 'brick' it overnight in the loaf pan after cooking and think it is worth the effort. You can buy a brick at home depot for under 50 cents if you need to. I recommend washin it prior to use as I did find some cold fat under the foil when I removed it and was happy I had washed the brick first. I used the tzatziki recipe from here as well. It does need the extra salt added. I found it easier to slice it thin by turning it on it's side while cold and using a sharp carving knife to cut the slices. It made quite a few slices and will make a several sandwiches. My husband was rolling his eyes when I was prepping it as he thought I was wasting my time and his money. He said it was 'okay'. He has taken it 2 days in a row for lunch and had it for dinner twice, the second night was he's suggestion! I guess he really does think it's 'okay'!!! I have tried it fried in different ways from butter to coconut oil, olive oil and kraft zesty italian salad dressing. I can't say which is a favourite as they were all good. We did prefer Naan over pita or tortilla for the wrap. I may try lamb next time as I checked the grocery store and they carry ground lamb, but I've never cooked with lamb before. Try it, I think you will like it!

JollyVeal8475

02/05/2025 05:56:23 PM

Changed how to cook this Recipe. Once Meat is mixed Split into several Vac pack bags. Flatten the meat to around 1/4 inch or so. Froze each pack over night. then Cut into strips and sautéed for service. Turned out amazing And for those who aren't feeding a whole family. You can pull a little out at a time to keep it super fresh

RoseMug7730

07/17/2024 03:25:10 PM

I use this recipe, but I use 1 1/2 teaspoon of all of the spices and a touch more salt. I also make it the day before I bake it, and I cover it, put it in the refrigerator to let the spices blend together. I also only use lamb, but that’s just my preference. It is a very good tasting recipe.

damtrucker

02/22/2019 11:07:25 PM

I've made this a couple of times, very tasty. This time I processed the meat with a paddle in the mixer and then ground it in the food processor, vacuum sealed the loaf and I will sous vide it after an overnight in fridge then torch it brown. I hope it cooks up a bit more dense this way.

Karen Bauer

10/20/2019 09:54:08 AM

Per other reviews, I increased the garlic and salt. Tastes wonderful! I also pan fried slices before serving. Texture was spot on, I wrapped and weighted down the loaf overnight in the fridge.

Tom K.

08/19/2025 05:59:39 PM

Not quite Traditional Gyro Meat. I made this exactly per the recipe and directions. The flavor was okay, but the texture wasn't traditional like restaurant "loaf" gyro meat, and it was too dry.

Chris

08/12/2025 05:45:41 AM

First trying to make Gyro meat! Came out perfect following the exact recipe! Paired with Homemade Tzatziki and Greek lemon rice pilaf! Putting into our family rotation! Thanks for the great recipe!

Zachary

07/19/2025 11:17:55 PM

Came out as a mushy loaf of meat. I am not a picky eater, but I could not stomach it without having my tummy turn in circles. Hopefully others have better luck

GoldenLox2704

07/06/2025 11:35:45 PM

I am working with a whole leg of lamb, but ay least i have the home game of a deli slicer... ;)

Emily Carpenter

06/10/2025 01:38:45 PM

This is delicious!!! We love gyros, but unfortunately we don't have a gyro shop anywhere close to us. I found this recipe and gave it a shot! It was perfect! The recipe is easy to follow, and worth the effort.

HardyPie4959

05/17/2025 12:33:51 AM

We absolutely love this recipe. It’s flavorful and fresh. We will continue to make this on a regular basis. Thank you for sharing.

Virginia Hernandez

05/13/2025 04:11:22 PM

Can’t believe how good 😋

JumpyCup4839

04/27/2025 10:40:56 PM

Added avocado and a dash of lemon juice, pureed everything but the meat, and it made a beautiful marinade. 😍

Linda Taylor

03/23/2025 08:40:41 PM

Made it today, and it was flawless.

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