What Is Gyro Meat?
Traditional gyro meat is made from a dense mixture of ground meat (lamb, beef, or both) with herbs, spices, and salt, that’s cooked on a vertical rotisserie. Roasting allows the outer layer to get beautifully crispy while keeping the inside juicy and tender. But here’s the twist in my recipe: Instead of a rotisserie, you can make mine using just a loaf pan, your oven, and a skillet. My method brings out that classic gyro flavor and texture right at home, plus it’s a fun experiment in your kitchen for some seriously tasty results!
Ingredients & Substitutions
Here I explain the best ingredients for my gyro meat recipe, what each one does, and substitution options. For measurements, see the recipe card.
Beef & Lamb – Some gyro recipes use only ground lamb, and some versions in Greece even use ground pork, but I prefer a mix of ground beef and lamb for my gyro meat. You could use just one or the other, though, as long as it’s 2 pounds total. Onion – White onions are my go-to for this recipe because they’re just the right kind of sharp, but hey, yellow or red onions will do the trick if that’s what you have on hand. Garlic – I try to use fresh garlic cloves for the strongest garlicky flavor, but you can use 2 teaspoons of jarred minced garlic if that’s what you have. Dried Herbs – I throw in a mix of dried oregano, marjoram, thyme, and rosemary. Together, they add just the right earthy touch to the meat. You can substitute any of these with fresh herbs, but you’d need to triple the amount. Spices – Keeping it simple with the spices: just sea salt, black pepper, and a bit of cumin to round it all out.
How To Make Gyro Meat
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
How To Make Gyros
So now you know how to make gyro meat, but what do you do with it? You probably want to make a gyro, so I’ve got instructions for that, but there are a couple other ways I like to serve this.
Pack the meat tightly in the loaf pan. Compacting it is important to get the right texture, and to ensure your gyro meat doesn’t fall apart when you slice it. Check the temperature. You should remove the meat from the oven at 165 degrees F, and it should come to 175 degrees F after resting. I use this meat thermometer to check. Slice using a chef’s knife. I use a serrated knife for meatloaf, but for gyro meat a chef’s knife works best. You can fry in a dry skillet or with oil. I prefer to add a bit of olive oil to the skillet to keep my gyro meat juicy, but you can fry it in a dry skillet if the crispy texture is your top priority. You can also broil the slices instead. I like the crispier texture I get from pan frying, but the broiler in your oven (for a couple of minutes) also works. Just make sure you have the slices in a single layer.
Serving Options:
You’ve got 4 choices here:
Lay the pita on parchment paper. Cut a square of the paper about double the size of your pita bread, then place the pita so that the top edge hangs off just a bit. Add your fillings. Spread tzatziki sauce all over the pita, then pile on your gyro meat and favorite toppings (see my ideas below) down the center.
Wrap it up! Fold the gyro in half along with the parchment. Wrap the paper around the pita, first on one side and then the other. You can either form a cone shape at the bottom or simply fold it underneath. Tuck the outer edge to keep everything nice and tight.
Topping Ideas:
Whether you make a gyro wrap, salad, bowl, or platter, these toppings go with all of them:
Veggies – Tomatoes, cucumbers, and red onions are the classic trifecta for Greek gyros! I like to slice the onions thinly, cut the cucumbers into half moons, and slice cherry tomatoes in half (but larger diced tomatoes also work). If red onions are a bit too sharp for you, try soaking them in cold water for a few minutes to mellow them out. Tzatziki Sauce – You can certainly buy it, but my homemade tzatziki sauce is quick and easy to whip up using Greek yogurt, olive oil, cucumbers, and a few staples. I always make mine fresh. Lettuce – Crunchy lettuce is key! Romaine or iceberg sliced thinly works perfectly for that extra crunch. Feta Cheese – Totally optional, but a sprinkle of feta really kicks up the flavor. Pepperoncini – My husband always adds these for some heat!
Storage Instructions
Store: Keep any leftovers in an airtight container in the refrigerator for up to 3-5 days. Meal prep: I love meal prepping this recipe, because you can fully cook the gyro meat ahead of time and simply pan fry the slices when you’re ready to serve. This makes it super convenient to enjoy fresh, hot gyros any day of the week! Reheat: Just toss the slices in a pan with a bit of oil. This helps keep them from drying out and brings back those amazing crispy edges. Freeze: You can freeze gyro meat in zip lock bags for 2-3 months. I recommend slicing it before you pop it in the freezer, then you can take out as much as you need.
Pairing Ideas
You don’t necessarily need a side if you have the gyro meat, pita bread, and veggie fillings. But if you want something to serve with them, these sides go well:
Salads – I love pairing my gyros with a classic Greek salad dressed in my tangy homemade Greek dressing. But sometimes, I mix it up with my fresh Israeli salad or Mediterranean salad with chickpeas. Vegetables – Tender roasted broccoli, buttery sauteed zucchini, or some roasted eggplant are often the go-to choices. These options are easy to prepare and let the flavors of the gyro meat stand out. Potatoes – If you’ve ever gotten a gyro from a street stand, you know they are most often served with some french fries! But I like to make my Greek lemon potatoes for the full Mediterranean experience.
Tools I Use For This Recipe
Food Processor – I use this to make the lamb gyro meat super smooth and get the right texture. You can mix by hand, but the result will be more burger-like and might not slice well. Loaf Pan – Instead of a rotisserie, I bake the meat into a loaf shape. This pan I use is the perfect size. Nonstick Skillet – For frying the gyro slices. Mine heats very evenly.
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