Gyro Meat Recipe

I made this Greek gyro meat at home and it hits like restaurant gyros so you’ll actually stop wasting money on takeout.

I am obsessed with this gyro meat because it tastes like the guys outside the taverna in my head, greasy and salty and perfectly spiced. I love how the rich ground lamb sings with oregano and smoked paprika, and that faint cinnamon note that keeps it interesting.

And the small onion, finely grated, keeps it juicy without being obvious. I adore pulling it apart, the crisp edges and tender middle, piling it into pita with a tangy sauce.

Makes me forget takeout. So simple, so intense, so totally worth the mess in the kitchen.

My mouth waters every single time.

Ingredients

• Ground lamb: Basically the fattier, gamey backbone that makes it taste like real gyro meat.
• Ground beef: Adds beefy heft and browning power so it’s not all lamb flavor.
• Onion, finely grated: Keeps it juicy and sneaky-sweet, you won’t see chunks but you’ll taste it.
• Garlic, minced: Punchy aroma that makes it feel homey and irresistible.
• Plain breadcrumbs: Holds everything together and soaks up juices without tasting bready.
• Large egg: Binds the mix so it won’t fall apart when you cook it.
• Dried oregano: Herby, a little Mediterranean punch that won’t overwhelm.
• Dried thyme: Earthy note that quietly supports the other herbs.
• Ground cumin: Warm, slightly nutty depth that screams gyro-ish.
• Ground coriander: Citrus-leaning lift that brightens the meat’s flavor.
• Smoked paprika: Adds color and a touch of smoky warmth.
• Ground cinnamon: Tiny sweet warmth, unexpected but it works.
• Kosher salt: Brings out all the flavors, don’t skimp.
• Black pepper: Fresh bite that keeps it from tasting flat.
• Olive oil: Adds slickness and helps with browning and mouthfeel.
• Greek yogurt or milk: Basically optional moisture so it stays tender.
• Fresh parsley: Bright, fresh finish that lightens heavy meat.

Ingredient Quantities

• 1 lb ground lamb
• 1 lb ground beef (80/20)
• 1 small onion, finely grated (about 1/2 cup)
• 3 garlic cloves, minced
• 1/2 cup plain breadcrumbs
• 1 large egg
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp plain Greek yogurt or milk (optional, keeps it a bit moist)
• 2 tbsp chopped fresh parsley (optional)

How to Make this

1. Preheat oven to 350 F and line a baking sheet with foil or parchment, or use a loaf pan if you prefer a neater shape.

2. Put the grated onion in a fine sieve or clean towel and press out excess liquid, but don’t dry it completely, you want some moisture left.

3. In a large bowl combine the ground lamb, ground beef, grated onion, minced garlic, breadcrumbs, egg, 2 tbsp yogurt or milk if using, chopped parsley if using, all the spices, salt and pepper. Add 2 tbsp olive oil.

4. Mix everything with your hands until evenly combined, but don’t overwork it or the meat will get tough. A few streaks of fat are fine.

5. Shape the mixture into a tight loaf about 8 to 9 inches long, or into two smaller loaves for quicker cooking. Press firmly so it holds together.

6. Transfer the loaf to the prepared sheet or pan. Bake at 350 F for 50 to 60 minutes, or until the internal temperature reaches 160 to 165 F. If you made smaller loaves check at 35 to 45 minutes.

7. For a restaurant-style browned exterior, increase oven to broil for 2 to 4 minutes after baking, watching closely so it doesn’t burn, or finish by searing slices in a hot skillet with a little olive oil.

8. Let the loaf rest 10 to 15 minutes before slicing very thin against the grain. Resting helps juices redistribute so slices aren’t dry.

9. Reheat slices in a skillet or under the broiler to get edges crispy, then serve in warm pita with tzatziki, tomato, onion, and extra parsley. If you want crisper bits save the pan drippings and sear slices in them for added flavor.

Equipment Needed

1. Oven and oven mitts
2. Baking sheet lined with foil or parchment, or a loaf pan
3. Large mixing bowl
4. Fine mesh sieve or clean kitchen towel for squeezing the onion
5. Measuring cups and spoons
6. Instant-read meat thermometer
7. Mixing hands or sturdy spatula (you will want to mix by hand)
8. Cast iron or heavy skillet for searing/browning slices
9. Cutting board and a sharp chef knife for slicing after resting

FAQ

Gyro Meat Recipe Substitutions and Variations

• Ground lamb: swap for ground pork or a mix of ground pork and beef if you want similar fat and flavor. Turkey can work too but add 1 to 2 tbsp olive oil so it doesn’t dry out.
• Breadcrumbs: use panko, crushed saltine crackers or finely ground oats as a gluten free-ish binder. If you need truly gluten free use almond flour but skip excess or it gets crumbly.
• Plain Greek yogurt or milk: replace with sour cream or buttermilk for tang and moisture. If you need dairy free use plain unsweetened soy yogurt or a splash of non dairy milk plus 1 tsp vinegar.
• Dried oregano and thyme: swap with 1 to 2 tsp Italian seasoning or use 1 tsp dried rosemary plus a pinch of marjoram for a different but still Mediterranean vibe.

Pro Tips

– Don’t overmix the meat, seriously. Use your hands but stop as soon as everything looks evenly combined, a few streaks of fat are fine. Overworking makes the loaf dense and chewy, not good.

– Test for doneness with a thermometer, not by guesswork. Aim for 160 to 165 F in the center. If you hit the temp but want a nicer crust, broil or quickly sear slices in a hot pan, watching the whole time so it doesnt burn.

– Squeeze most but not all of the onion liquid out. That little bit of moisture helps keep the loaf tender, but too much makes it soggy and the shape falls apart. If you want extra juiciness, the yogurt or milk trick really helps, especially with leaner meat.

– Let it rest 10 to 15 minutes before slicing, very important. Resting lets the juices redistribute so your slices dont turn into a dry crumbly mess. Slice thin across the grain for the best texture.

Gyro Meat Recipe

Recipe by James Level

0.0 from 0 votes

I made this Greek gyro meat at home and it hits like restaurant gyros so you’ll actually stop wasting money on takeout.

Pin

Servings

8

servings

Calories

358

kcal

Equipment: 1. Oven and oven mitts
2. Baking sheet lined with foil or parchment, or a loaf pan
3. Large mixing bowl
4. Fine mesh sieve or clean kitchen towel for squeezing the onion
5. Measuring cups and spoons
6. Instant-read meat thermometer
7. Mixing hands or sturdy spatula (you will want to mix by hand)
8. Cast iron or heavy skillet for searing/browning slices
9. Cutting board and a sharp chef knife for slicing after resting

Ingredients

• 1 lb ground lamb

• 1 lb ground beef (80/20)

• 1 small onion, finely grated (about 1/2 cup)

• 3 garlic cloves, minced

• 1/2 cup plain breadcrumbs

• 1 large egg

• 2 tsp dried oregano

• 1 tsp dried thyme

• 1 tsp ground cumin

• 1/2 tsp ground coriander

• 1 tsp smoked paprika

• 1/4 tsp ground cinnamon

• 1 1/2 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• 2 tbsp olive oil

• 2 tbsp plain Greek yogurt or milk (optional, keeps it a bit moist)

• 2 tbsp chopped fresh parsley (optional)

Directions

• Preheat oven to 350 F and line a baking sheet with foil or parchment, or use a loaf pan if you prefer a neater shape.
• Put the grated onion in a fine sieve or clean towel and press out excess liquid, but don’t dry it completely, you want some moisture left.
• In a large bowl combine the ground lamb, ground beef, grated onion, minced garlic, breadcrumbs, egg, 2 tbsp yogurt or milk if using, chopped parsley if using, all the spices, salt and pepper. Add 2 tbsp olive oil.
• Mix everything with your hands until evenly combined, but don’t overwork it or the meat will get tough. A few streaks of fat are fine.
• Shape the mixture into a tight loaf about 8 to 9 inches long, or into two smaller loaves for quicker cooking. Press firmly so it holds together.
• Transfer the loaf to the prepared sheet or pan. Bake at 350 F for 50 to 60 minutes, or until the internal temperature reaches 160 to 165 F. If you made smaller loaves check at 35 to 45 minutes.
• For a restaurant-style browned exterior, increase oven to broil for 2 to 4 minutes after baking, watching closely so it doesn’t burn, or finish by searing slices in a hot skillet with a little olive oil.
• Let the loaf rest 10 to 15 minutes before slicing very thin against the grain. Resting helps juices redistribute so slices aren’t dry.
• Reheat slices in a skillet or under the broiler to get edges crispy, then serve in warm pita with tzatziki, tomato, onion, and extra parsley. If you want crisper bits save the pan drippings and sear slices in them for added flavor.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 144g
• Total number of serves: 8
• Calories: 358kcal
• Fat: 27g
• Saturated Fat: 9.25g
• Trans Fat: 0.2g
• Polyunsaturated: 1.5g
• Monounsaturated: 11.25g
• Cholesterol: 125mg
• Sodium: 375mg
• Potassium: 362mg
• Carbohydrates: 6.5g
• Fiber: 0.5g
• Sugar: 0.8g
• Protein: 21.2g
• Vitamin A: 200IU
• Vitamin C: 2mg
• Calcium: 25mg
• Iron: 3mg