How to make a homemade Gyro from Greece.

Ingredients

• 500 g Ground Lamb (preferably 80/20 lean‑to‑fat ratio)
• 250 g Ground Beef (80% lean works well)
• 1 medium Onion (peeled and grated; squeeze out excess moisture)
• 3 pieces Garlic Cloves (minced)
• 2 tsp Dried Oregano (Greek oregano preferred)
• 1 tsp Dried Thyme
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 1.5 tsp Salt
• 0.5 tsp Black Pepper (freshly ground if possible)
• 2 tbsp Olive Oil (for frying; extra‑virgin recommended)

Instructions

1. Combine Meat and Aromatics

   In the food processor, pulse the ground lamb, ground beef, grated onion, and minced garlic together until just combined.

   Time: PT2M

2. Add Seasonings

   Transfer the meat mixture to a large mixing bowl and stir in dried oregano, thyme, cumin, smoked paprika, salt, and black pepper until evenly distributed.

   Time: PT5M

3. Form the Loaf

   Place the seasoned meat on a sheet of parchment paper and shape it into a uniform rectangular loaf about 2 cm thick and 20 cm long.

   Time: PT5M

4. Wrap and Chill

   Wrap the loaf tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.

   Time: PT30M

5. Slice the Gyro Meat

   Unwrap the chilled loaf and, using a sharp knife, slice it into ¼‑inch (≈6 mm) thick slices.

   Time: PT5M

6. Fry the Slices

   Heat the skillet over medium‑high heat, add olive oil, and fry the gyro slices 2‑3 minutes per side until browned and cooked through.

   Time: PT10M

   Temperature: 375°F

7. Rest and Serve

   Transfer cooked slices to a plate, let rest 2 minutes, then serve in warm pita with tzatziki, sliced tomato, and red onion.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

2 g

Fat

27 g

Fiber

0 g