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Easy Homemade Gyro Meat recipe served in a bowl with sliced gyro meat, fresh tomatoes, cucumbers, red onions, and creamy tzatziki sauce.

easy homemade gyro meat

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This easy homemade gyro meat recipe brings the classic Mediterranean street food flavor to your kitchen. Made with ground lamb and beef, it’s seasoned with a blend of oregano, marjoram, cumin, and smoked paprika, then baked into a dense loaf for perfectly sliceable meat. Ideal for pita sandwiches, salads, or bowls.

  • Total Time: 80 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

1 lb ground lamb

1 lb ground beef (80/20)

1 small onion, grated or finely processed

4–5 garlic cloves, minced

1 tbsp dried oregano

1 tsp dried marjoram

1 tsp ground cumin

1 tsp smoked paprika

½ tsp cayenne pepper (optional)

1 tsp salt

½ tsp black pepper

¼ cup breadcrumbs (Panko or plain)

¼ cup cold water

For serving: pita bread, tzatziki sauce, diced tomatoes, sliced red onion, shredded lettuce, diced cucumber

Instructions

1. 1. Prepare the aromatics: Peel and quarter onion and garlic. Pulse in food processor until finely minced, almost a paste. Scrape down sides as needed.

2. 2. Combine meats and spices: Add ground lamb, ground beef, oregano, marjoram, cumin, smoked paprika, cayenne, salt, pepper, breadcrumbs, and cold water to the food processor.

3. 3. Process the mixture: Process on high for 2-3 minutes until the mixture is smooth, sticky, and paste-like (emulsified).

4. 4. Shape the loaf: Lightly grease a loaf pan (8×4 or 9×5 inches). Press the meat mixture firmly and evenly into the pan, smoothing the top.

5. 5. Preheat oven & bake: Preheat oven to 325°F (160°C). Place loaf pan on a baking sheet. Bake for 60-75 minutes until internal temperature reaches 165°F (74°C).

6. 6. Rest the meat: Remove from oven, pour off accumulated juices. Place a plate or another loaf pan on top and press with heavy objects (e.g., canned goods). Let rest for at least 20-30 minutes.

7. 7. Slice and serve: Remove meat from pan. Using a very sharp knife, slice as thinly as possible.

8. 8. Crisp (optional): For crispy edges, pan-fry slices in a dry skillet over medium-high heat for 1-2 minutes per side, or broil briefly.

9. 9. Assemble gyros: Serve warm slices in pita with tzatziki, tomatoes, red onion, lettuce, and cucumber.

Notes

For gluten-free, use gluten-free breadcrumbs. Adjust spices to taste; add cinnamon or nutmeg for a different twist. The meat mixture must be emulsified in the food processor for the best texture—do not skip this step. Pressing the cooked loaf is essential for dense, sliceable gyro meat. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

  • Author: Charlotte Johnson
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Gluten-Free option available

Nutrition

  • Serving Size: 3-4 slices
  • Calories: 320 kcal
  • Sugar: 2 g
  • Sodium: 680 mg
  • Fat: 22 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 5 g
  • Fiber: 0.5 g
  • Protein: 25 g
  • Cholesterol: 95 mg

Find it online: https://www.simplehealthyplates.com/easy-homemade-gyro-meat/