Gyros
This homemade gyro recipe combines ground lamb and beef with Greek spices, shaped and cooked in a water bath, then served in warm pita with fresh tzatziki. It delivers authentic Greek restaurant flavor without a vertical spit.
Servings
8This homemade gyro recipe combines ground lamb and beef with Greek spices, shaped and cooked in a water bath, then served in warm pita with fresh tzatziki. It delivers authentic Greek restaurant flavor without a vertical spit.
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Peel cucumber and slice in half lengthwise. Using a spoon, scrape to remove seeds. Finely dice cucumber and place into a tea towel and squeeze to remove any excess liquid.
Add yogurt, cucumber, freshly grated garlic, salt, and mint to a bowl and stir to combine. Cover and refrigerate until ready to use.
Preheat oven to 325° F.
Have your boiling water kettle ready to go.
Place onion into a food processor and pulse a few times, then process until pureed, scraping down sides as needed.
Add grated garlic, ground lamb, ground beef, and spices. Process until meat becomes a paste*, about 1 minute.
Add meat mixture to a 9x13 baking dish, spreading and pressing down until even.
Place baking dish into a larger dish (I used a roasting pan). Fill bottom of roasting pan with boiling water and carefully put in middle of oven.
Bake for 45-50 minutes or until internal meat temperature reaches 160° F.
Remove from oven and let rest for about 10 minutes.
Transfer meat to a cutting board and slice into very thin slices, about 4 inches long. This is easier if you cut the loaf in half first.
At this point, you can serve but I prefer to sear the meat on a flat top grill or cast iron pan to brown the meat for just a minute per side. This gives it more flavor. Just be careful not to cook too long or it will dry out.
Brush a little olive oil on your pitas and place them in the same pan you seared your meat in, flipping to ensure both sides are warmed through.
Assemble gyros by placing Tzatziki sauce, sliced meat and optional toppings into center of pita bread and serve warm.
Cooked gyro meat keeps refrigerated for up to 3 days in an airtight container; reheat gently over low heat with a splash of water or in a 300°F oven. Tzatziki keeps 4–5 days refrigerated.
meat thermometer · tea kettle or pot for boiling water
Yes, but you'll lose the distinctive lamb flavor that makes gyros authentic. Use 2 lbs ground beef if substituting, keeping all other ingredients the same.
The water bath (boiling water poured into a pan beneath the shaped meat) gently cooks the gyro mixture evenly and helps it stay moist, simulating the effect of a traditional rotisserie.
Yes, prepare and shape the meat mixture up to 24 hours ahead, then cover and refrigerate. Cook it the same way when ready to serve.
The meat should reach an internal temperature of 160°F. It will also pull away slightly from the edges of the pan and have browned exteriors.
The feta cheese in the meat is optional and can be omitted. For the tzatziki, substitute Greek yogurt with dairy-free yogurt and adjust salt and garlic to taste.
