This homemade beef and lamb gyros recipe uses a clever parchment paper technique to create tender, spiced meat that mimics traditional spit-cooked gyros without special equipment. Served warm on pita with creamy homemade tzatziki, it delivers authentic Greek flavors in your home kitchen.
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Grind the cubed chuck steak and lamb together.
In a large bowl, combine the ground meat with grated onion, dried Greek oregano, garlic powder, paprika, cumin, kosher salt, and black pepper. Mix thoroughly with your hands.
Place the meat mixture on a sheet of parchment paper, top with another sheet, and use a rolling pin to roll it out to about 1/4-inch thickness.
Remove the top parchment, drizzle the meat with a little Greek olive oil, and then use the bottom parchment to help you roll the meat into tight logs. The video shows this making two logs.
Place the parchment-wrapped logs on a baking sheet and bake at 400°F (200°C) for 20-25 minutes.
While the meat bakes, prepare the tzatziki sauce. Grate one clove of garlic into a small bowl.
Add the red wine vinegar to the grated garlic and let it sit for a few minutes to mellow the harsh garlic flavor.
Zest one lemon into the bowl. Then, grate the English cucumber, and squeeze out all the excess moisture.
Add the squeezed cucumber to the bowl along with dried oregano, salt, pepper, Greek yogurt, and fresh dill. Stir until well combined.
Once the meat is cooked, remove it from the oven and let it rest for about 8 minutes.
Unroll the meat from the parchment paper and slice or tear it into thin, gyro-style pieces.
To assemble, warm a pita bread. Spread a generous amount of tzatziki sauce, top with the gyro meat, thinly sliced red onion, and seasoned tomatoes.
Garnish with crumbled feta cheese and fresh parsley. Finish with a drizzle of Greek olive oil and a squeeze of fresh lemon juice.
Store cooled sliced gyro meat in an airtight container in the refrigerator for up to 4 days; freeze for up to 3 months. Reheat gently in a skillet or oven to retain moisture.
parchment paper · kitchen twine · meat grinder or food processor
No. This recipe uses a parchment paper technique to layer and cook the beef and lamb mixture to achieve gyro-style texture and flavor without a vertical spit.
Yes. Prepare the meat mixture, wrap it in parchment, and refrigerate for up to 2 days before cooking. Let it come closer to room temperature before baking for more even cooking.
Slice the cooled meat and warm it gently in a skillet over medium heat for 2-3 minutes per side, or wrap in foil and warm in a 350°F oven for 5-8 minutes to retain moisture.
You can use ground beef for both portions, though lamb provides authentic flavor. Avoid very lean cuts as they dry out; chuck steak and fattier ground lamb work best.
The meat should reach 160°F internal temperature. It will also appear deeply browned on the exterior and release its juices when pressed.
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