Homemade Gyros

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Bring the Greek restaurant to your own kitchen with my homemade Gyros Recipe! Ground lamb and beef combined with onions, garlic, spices, and feta cheese are wrapped in a warmed pita with my homemade Tzatziki sauce! Enjoy with a Greek Salad for a perfect summer meal.

 

Table of Contents

What are Gyros Anyway?

Gyros (pronounced YEE-ROHS) are a Greek food made with lamb, a combination of lamb and beef (or sometimes chicken or pork), combined with onions, garlic, spices, and wrapped in a warm pita. The meat is roasted and either thinly sliced or ground up. Gyros are topped with a Greek sauce called Tzatziki. This awesome condiment is a creamy sauce made with Greek yogurt, cucumber, garlic, mint, and spices.

Ingredient Notes

These are the simple ingredients that come together to make homemade gyros taste fresh, flavorful, and surprisingly easy to pull off at home.

For the Tzatziki Sauce

• Greek Plain Yogurt – Thick Greek yogurt gives the sauce its creamy texture and tangy flavor that pairs perfectly with the seasoned meat.
• Cucumber – Finely diced cucumber adds a fresh, crisp bite that keeps the tzatziki cool and refreshing.
• Olive Oil – A drizzle of olive oil adds richness and helps bring all the flavors together.
• Garlic – Fresh garlic gives tzatziki its bold, classic flavor, so don’t skip it.
• Red Wine Vinegar – A splash of red wine vinegar adds a little brightness that balances the creamy yogurt.
• Mint Leaves – Fresh mint gives the sauce a cool, fresh finish that makes every bite even better

For the Gyro Meat

• Ground Lamb – Ground lamb gives homemade gyros their signature rich flavor and juicy texture.
• Ground Beef – Ground beef balances the lamb and makes the meat mixture hearty.
• Onion – Adds moisture and a subtle sweetness that blends right into the meat.
• Garlic – Fresh garlic adds plenty of savory flavor that makes the meat taste like classic gyros.
• Ground Rosemary – A little rosemary adds an earthy flavor that works beautifully with the lamb.
• Ground Marjoram – Brings a mild herbal flavor that’s commonly used in traditional gyro seasoning.
• Black Pepper – Adds just enough warmth to round out the spices without overpowering them.
• Coarse Salt – Enhances all the flavors and helps season the meat evenly.

How to Make Gyros at Home

We’ve all seen gyros spinning on a rotisserie at Greek restaurants. I don’t have one at home, and I’m guessing you don’t either. Good news: you can get that same flavor and texture using your oven and a flat top grill. No fancy equipment required. The three main hacks that make this recipe work are:

• Texture: Using a food processor to create the perfect meat texture – we’re looking for a paste here
• Cooking Method: Using a water bath for an even, slow heat
• Finishing Touch: Sear the meat at the end to achieve a rotisserie-style crust

For full recipe details, including ingredients needed and measurements, see the printable recipe card down below. Here is step-by-step what you can expect when making these gyros:

For the Tzatziki Sauce

Step 1: Prep the Cucumber

Peel the cucumber and slice it in half lengthwise. Scoop out the seeds with a spoon, finely dice the cucumber, then wrap it in a clean kitchen towel and squeeze out as much liquid as possible.

Step 2: Mix the Sauce

In a medium bowl, stir together the Greek yogurt, diced cucumber, grated garlic, salt, and chopped mint until well combined.

Step 3: Chill

Cover the bowl and refrigerate the tzatziki until you’re ready to assemble the gyros. Chilling gives the flavors time to come together.

Pro Tip: When I first made this 20 years ago, Greek yogurt wasn’t available, only watery plain yogurt. I used to strain it overnight in the fridge with cheesecloth to thicken it up. So if that’s what you have, it still works. Just plan ahead and drain it first.

For the Gyros

Step 1: Preheat the Oven

Preheat your oven to 325°F and bring a kettle of water to a boil for the water bath.

Step 2: Make the Meat Mixture

Puree the onion in a food processor, then add the garlic, ground lamb, ground beef, rosemary, marjoram, black pepper, and salt. Process until the mixture is smooth and paste-like.

Step 3: Bake the Gyro Meat

Press the meat mixture into a 9×13-inch baking dish (I use this one because it bakes evenly and doesn’t stick). Place the baking dish inside a larger roasting pan, pour the boiling water into the roasting pan, and bake for 45 to 50 minutes, or until the meat reaches 160°F.

Step 4: Slice and Sear

Let the meat rest for about 10 minutes, then slice it into thin strips. For extra flavor, sear the slices in a cast iron skillet for about 1 minute per side.

Step 5: Assemble the Gyros

Brush the pita bread with a little olive oil and warm it in the same skillet. Fill each pita with gyro meat, tzatziki sauce, and your favorite toppings, then serve warm.

Pro Tip: For the water bath, think ahead and have your tea kettle boiling and ready to go so you’re not waiting for a pot of water to boil.

Gyro Topping Ideas

Make these gyros your own by adding toppings! Here are a few ideas.

• shredded lettuce or red cabbage
• diced tomatoes
• diced onions or sliced red onions
• feta cheese
• cucumbers
• fresh mint or dill
• squeeze of fresh lemon juice
• Tzatziki sauce (obviously)

Tools You’ll Need

You don’t need any fancy equipment to make homemade gyros. These simple kitchen tools make prep easier and help everything come together smoothly.

• Food processor – I use this to finely chop the onion so it blends smoothly into the meat mixture and keeps the gyros tender.
• Mixing bowls – A lightweight set makes it easy to prepare the tzatziki and gyro meat separately without creating extra mess.
• Chef’s knife – A sharp knife gives you clean, even slices of tomatoes, onions, and cooked gyro meat for easy assembly.
• Tea towel – This is the easiest way to squeeze excess moisture from the cucumber so the tzatziki stays thick and creamy.
• Cutting board – A sturdy cutting board gives you plenty of space to prep vegetables and safely slice the cooked meat.

Tips for Success

A few small tricks can make a big difference in the flavor and texture of your homemade gyros. Keep these tips in mind for the best results every time.

• Don’t skip squeezing the cucumber well. The drier the cucumber, the thicker and creamier your tzatziki will be. Even a little extra moisture can thin the sauce.
• Mix the meat just until combined. Overmixing can make the gyro meat dense instead of tender.
• Let the meat rest before slicing. Give it 5 to 10 minutes after baking so the juices stay in the meat instead of running onto the cutting board.
• Slice against the grain. Thin slices cut against the grain stay tender and have the classic gyro texture.
• Brown the slices before serving. A quick sear in a hot skillet adds crispy edges and brings out even more flavor, just like restaurant-style gyros.
• Make the tzatziki ahead of time. Chilling it for an hour or two gives the garlic, cucumber, and herbs time to blend for a better flavor.

What to Serve With Gyros

• Air Fryer French Fries – Crispy fries are a classic gyro side and perfect for dipping into extra tzatziki.
• Air Fryer Sweet Potato Fries – Their natural sweetness balances the savory, well-seasoned gyro meat.
• Pomme Frites – Thin, crispy fries add a restaurant-style touch and pair well with every bite.
• Fried Zucchini – Crispy on the outside and tender inside, fried zucchini is a great vegetable side.
• Potato Pancakes – Golden and crispy potato pancakes make a hearty addition to the meal.
• Cucumber Tomato Salad – A fresh salad adds a cool, crunchy contrast to the warm gyros.
• Kettle Chips (or just store-bought Potato Chips!) – For the easiest side, serve your gyros with crunchy kettle chips or your favorite store-bought potato chips.

Storing and Reheating Leftover Gyros

Store each part separately to keep your leftovers fresh and easy to assemble later.

To store: Place the gyro meat, pita bread, toppings, and tzatziki in separate airtight containers or zip-top bags. Store them in the refrigerator. The gyro meat will stay fresh for 2 to 3 days, and the tzatziki will keep for 3 to 4 days.

To freeze: Let the cooked gyro meat cool completely. Place it in a freezer-safe container or freezer bag and freeze for up to 2 to 3 months. Move it to the refrigerator the night before you plan to use it so it can thaw.

To reheat: Heat the gyro meat in a skillet over medium heat for 3 to 5 minutes, stirring a few times, until hot. You can also heat it in the microwave in 30-second intervals. Warm the pita for a few seconds in the microwave or in a dry skillet before serving.

FAQs

Easy Gyro Variations

This homemade gyro recipe is easy to change based on what you have on hand. Try one of these simple ideas to make it your own.

• Use all ground beef. If you don’t have ground lamb, use all ground beef for a budget-friendly version that still tastes great.
• Add feta cheese. Crumbled feta adds a salty, creamy bite that pairs perfectly with the seasoned meat.
• Make it spicy. Add sliced pepperoncini, red pepper flakes, or a drizzle of hot sauce for extra heat.
• Try chicken instead. Swap the beef and lamb for seasoned chicken thighs if you prefer a lighter option.
• Turn it into a gyro bowl. Skip the pita and serve the meat over rice or lettuce with tzatziki and your favorite toppings.
• Load up the veggies. Add shredded lettuce, cucumbers, or sliced bell peppers for extra crunch and freshness.
• Use naan or flatbread. If you can’t find pita, warm naan or another soft flatbread makes a great substitute.
• Add olives. Sliced Kalamata olives bring a salty, briny flavor that goes well with the other Mediterranean-inspired ingredients.

More Greek Recipes to Try!

• Greek Farro Salad
• Greek Shrimp Scampi
• Greek Bruschetta
• Homemade Greek Yogurt
• Greek Burger

I hope you love these as much as I do! If you make this Gyro Recipe. The printable recipe card is below. Have a great day, friends!

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.