How to Make Homemade Gyro Meat! (With ground lamb or ground beef, your choice!)

Ingredients

• 2 lb Ground Beef (can be mixed with ground lamb for authentic flavor)
• 4 oz Bacon (cut into small pieces before blending)
• 1 medium Onion (peeled and roughly chopped)
• 3 cloves Garlic (peeled)
• 2 tsp Kosher Salt (use a couple teaspoons as shown in the video)
• 1 tsp Dried Oregano
• 0.5 tsp Ground Cumin
• 4 pieces Pita Bread (warm before serving)
• 1 large Tomato (sliced)
• 1 small Red Onion (thinly sliced)
• 0.5 cup Tzatziki Sauce (store‑bought or homemade)

Instructions

1. Season the Meat

   Combine the ground meat with 2 tsp kosher salt, 1 tsp dried oregano, and ½ tsp ground cumin. Use your hands to work the spices evenly throughout the meat.

   Time: PT15M

2. Chill the Seasoned Meat

   Cover the seasoned meat with plastic wrap and refrigerate for at least 1 hour, or up to overnight, to let the flavors develop.

   Time: PT1H

3. Prep Onion and Garlic

   Place the peeled onion and garlic cloves in the food processor and pulse a few times until coarsely chopped.

   Time: PT2M

4. Blend Meat, Bacon, and Aromatics

   Add the chilled meat mixture and the cut bacon to the processor. Puree until the mixture is completely smooth, about 1 minute.

   Time: PT1M

5. Shape the Gyro Loaf

   Turn the smooth meat mixture onto a foil‑lined baking sheet. Wet your hands slightly and shape it into an 8‑inch by 5‑inch rectangle.

   Time: PT5M

6. Bake Low and Slow

   Place the sheet in a pre‑heated oven at 300°F. Bake until an instant‑read thermometer registers 155°F in the center.

   Time: PT45M

   Temperature: 300°F

7. Rest the Meat

   Remove the gyro loaf from the oven and let it rest on the sheet for 15 minutes before slicing.

   Time: PT15M

8. Slice the Gyro

   Using a sharp knife, slice the rested loaf into pieces 1/8‑to‑1/4 inch thick.

   Time: PT5M

9. Broil for Crispy Edges

   Arrange the slices on another foil‑lined baking sheet and broil until the edges turn crisp and golden, about 5 minutes.

   Time: PT5M

   Temperature: Broil

10. Assemble Gyro Sandwiches

    Warm the pita breads, then fill each with gyro slices, sliced tomato, red onion, and a generous drizzle of tzatziki sauce.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ground Beef: Ground Lamb, Ground Turkey, Ground Chicken
• Instead of Bacon: Prosciutto, Pancetta
• Instead of Kosher Salt: Sea Salt
• Instead of Dried Oregano: Italian Seasoning
• Instead of Ground Cumin: Coriander
• Instead of Pita Bread: Flatbread
• Instead of Tzatziki Sauce: Greek Yogurt Sauce

Equipment Needed

• Food Processor
• Mixing Bowl
• Foil‑Lined Baking Sheet
• Instant‑Read Thermometer
• Oven
• Broiler Setting
• Sharp Knife
• Cutting Board
• Measuring Spoons
• Tongs (optional)
• Plastic Wrap (optional)

Critical Steps — Do Not Skip

• Season the meat at least one hour before cooking.
• Keep the meat mixture cold throughout processing.
• Puree the mixture until completely smooth.
• Bake to an internal temperature of 155°F.
• Broil the sliced meat to achieve crisp edges.

Chef Tips from the Video

• Add a splash of cold water or ice cubes to the meat mixture if it feels too dense before pureeing.
• For extra smoky flavor, finish the gyro loaf on a grill instead of the oven.
• Use a kitchen torch to quickly crisp the edges if your broiler is weak.

Troubleshooting

Storage

Refrigerator: Store sliced gyro in an airtight container for up to 4 days.

Freezer: Freeze the baked gyro loaf, wrapped tightly, for up to 2 months; thaw before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Season the meat the night before and keep it refrigerated.
• The baked gyro loaf can be sliced and frozen; reheat under the broiler for crispness.
• Tzatziki sauce can be made up to 3 days ahead.

Frequently Asked Questions