This homemade gyro recipe combines seasoned ground lamb and beef formed into a savory meatloaf, served with fresh tzatziki and roasted red pepper hummus for an authentic Greek meal you can make in your own kitchen.
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In a food processor, finely mince the yellow onions and garlic cloves.
Place the minced onion and garlic mixture in a clean kitchen towel or paper towels and squeeze out as much liquid as possible. Discard the liquid.
In a large bowl, combine the ground lamb, ground beef, the strained onion-garlic mixture, parsley, rosemary, oregano, thyme, garlic powder, onion powder, cumin, salt, and pepper.
Using your hands, mix the ingredients thoroughly until well combined and the mixture has a fine, meatloaf-like texture.
Preheat your oven to 325°F (163°C).
Press the meat mixture firmly into a greased loaf pan. Place the loaf pan inside a larger baking sheet and pour about 2 cups of water into the baking sheet to create a water bath.
Bake for about 75-90 minutes, or until the internal temperature of the meat reaches 165°F (74°C).
While the meat bakes, prepare the tzatziki. Split and seed the cucumber, then chop and mince it in a food processor. Squeeze out the excess liquid using a kitchen towel.
In a bowl, combine the plain Greek yogurt, strained cucumber, minced garlic, lemon juice, olive oil, chopped fresh dill, and sea salt. Whisk until smooth and refrigerate until ready to use.
To make the hummus, combine the drained garbanzo beans, paprika, cumin, minced garlic, olive oil, tahini, roasted red pepper, and lemon juice in a food processor. Process until completely smooth.
Once the gyro meat is cooked, carefully remove it from the loaf pan and wrap it tightly in heavy-duty aluminum foil. Place it on a baking sheet and press it with a heavy object, like a cast iron skillet, for about 1 hour.
After pressing, unwrap the gyro loaf and slice it as thinly as possible.
In a hot pan or on a griddle, cook the gyro slices until they are brown and crispy on both sides. In the same pan, warm your pita bread.
Assemble the gyros by layering the crispy meat, lettuce, tomato, sliced sweet onion, and crumbled feta cheese on a warm pita. Top generously with tzatziki sauce.
Wrap the gyro in foil to serve. Enjoy with a side of hummus, rice pilaf, and olives.
Refrigerate cooked gyro meatloaf in an airtight container for up to 4 days; reheat gently in a 350°F oven for 10–15 minutes or slice and pan-fry until warmed through.
Yes, but lamb provides the traditional gyro flavor. Using only beef will taste milder and less authentic.
The meatloaf should reach an internal temperature of 160°F (71°C) when measured with a meat thermometer at the thickest point.
Yes. Both keep refrigerated for up to 3 days, making them ideal for meal prep.
Warm, soft Greek-style pita bread holds the fillings best and prevents tearing.
The gyro meat is gluten-free, but traditional pita bread contains gluten. Use gluten-free pita wraps if needed.
