Sous Vide Gyro Meat - Homemade Gyro Meat Recipe & Tzatziki Sauce
Sous Vide GYRO MEAT - Homemade Gyro Meat Recipe & Tzatziki Sauce! is a medium Greek recipe that serves 4. 450 calories per serving. Recipe by Sous Vide Everything on YouTube.
Prep: 20 min | Cook: 3 hrs 30 min | Total: 4 hrs 5 min
Cost: $15.45 total, $3.86 per serving
Ingredients
- 1 lb Ground Beef (80% lean, kept very cold)
- 1 lb Ground Lamb (Fresh, preferably shoulder or leg)
- 1 medium White Onion (Peeled and roughly chopped)
- 2 tsp Salt (Kosher or table salt)
- 2 tsp Dried Oregano (Greek oregano preferred)
- 1 tsp Garlic Powder (Provides consistent flavor; fresh garlic can be used instead)
- 1 tsp Black Pepper (Freshly ground if possible)
- 1 large Cucumber (peeled, grated, excess moisture removed)
- 1 cup Plain Greek Yogurt (Full‑fat for best texture)
- 1 tbsp Lemon Juice (Freshly squeezed)
- 2 tbsp Fresh Dill (finely chopped)
- 4 pieces Pita Bread (Store‑bought or homemade, warmed before serving)
Instructions
Combine Meat and Onion
Place the cold ground beef, ground lamb, and roughly chopped white onion into the food processor. Pulse until the mixture forms a coarse paste.
Time: PT5M
Season the Meat Paste
Add salt, dried oregano, garlic powder, and black pepper to the processor. Pulse a few more times until everything is evenly incorporated.
Time: PT5M
Bag the Meat Tight
Lay a sheet of parchment paper on a flat surface, place the meat paste on it, and roll it into a log. Transfer the log into a vacuum bag, remove as much air as possible, and seal tightly. Use a weight (e.g., a cast‑iron skillet) on top of the bag to keep it flat while sealing.
Time: PT5M
Sous Vide the Gyro Meat
Pre‑heat the sous vide water bath to 150°F (65°C). Submerge the sealed bag, making sure it’s fully covered, and cook for 3.5 hours.
Time: PT3H30M
Temperature: 150°F
Prepare Cucumber for Tzatziki
Peel and grate the cucumber. Sprinkle with a pinch of salt, toss, and let sit for 5 minutes. Drain the released liquid and squeeze the cucumber with a clean kitchen towel to remove excess moisture.
Time: PT7M
Mix Tzatziki Sauce
In a mixing bowl, combine the drained cucumber, plain Greek yogurt, lemon juice, minced garlic (or garlic powder), chopped dill, and a pinch of salt and pepper. Stir until smooth.
Time: PT5M
Warm the Pita Bread
Pre‑heat an oven to 350°F (175°C). Wrap the pita breads in foil and warm for about 5 minutes, or until soft and steaming.
Time: PT5M
Temperature: 350°F
Slice and Assemble
Remove the meat bag from the water bath, let it rest 5 minutes, then slice the gyro meat thinly on a cutting board. Fill each warm pita with sliced meat, a generous dollop of tzatziki, and any extra toppings you like.
Time: PT5M
Nutrition Facts
- Calories
- 450
- Protein
- 30 g
- Carbohydrates
- 30 g
- Fat
- 20 g
- Fiber
- 3 g
Dietary info: Contains dairy, Contains gluten, High protein
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Ground Beef: Ground turkey
- Instead of Ground Lamb: Additional ground beef
- Instead of White Onion: Red onion
- Instead of Salt: Sea salt
- Instead of Dried Oregano: Fresh oregano, finely chopped
- Instead of Garlic Powder: 2 cloves fresh garlic, minced
- Instead of Black Pepper: White pepper
- Instead of Cucumber: Zucchini (will be less traditional)
- Instead of Plain Greek Yogurt: Greek-style strained yogurt
- Instead of Lemon Juice: Lime juice
- Instead of Fresh Dill: Dried dill, 1 tsp
- Instead of Pita Bread: Flatbread, naan
Equipment Needed
- Food Processor
- Vacuum Sealer
- Sous Vide Immersion Circulator
- Large Zip‑Lock Bag or Vacuum Bag
- Parchment Paper
- Kitchen Scale (optional) (optional)
- Mixing Bowl
- Grater (coarse)
- Small Weight (e.g., cast‑iron skillet) (optional)
- Sharp Knife
- Cutting Board
Critical Steps — Do Not Skip
- Packing the meat mixture tightly in a vacuum bag to prevent floating during sous vide.
- Removing excess moisture from the grated cucumber for a thick tzatziki.
- Cooking the gyro meat at the precise temperature of 150°F for 3.5 hours.
Chef Tips from the Video
- Chill the meat mixture for 10 minutes before bagging; colder meat seals better and yields a firmer final texture.
- After sous vide, a quick 1‑minute sear on a hot grill or skillet adds a pleasant caramelized crust.
- For extra flavor, add a pinch of smoked paprika to the meat seasoning.
Troubleshooting
Gyro meat is too crumbly after sous vide.
Make sure the meat mixture was processed into a tight paste and packed tightly; adding a tablespoon of ice‑cold water to the mixture can improve binding.
Tzatziki is watery.
Salt the grated cucumber and let it sit longer (10‑15 minutes), then press out all liquid before mixing.
Bag floats and the meat cooks unevenly.
Place a heavy, food‑safe weight on top of the bag or use a sous vide rack to keep it submerged.
Storage
Refrigerator: Store cooked gyro meat in an airtight container for up to 3 days; tzatziki keeps 2–3 days.
Freezer: Freeze cooked meat in vacuum‑sealed bags for up to 2 months; thaw in refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Tzatziki can be prepared up to 48 hours in advance; keep refrigerated.
- Cooked gyro meat can be vacuum‑sealed and frozen; reheat gently in a water bath at 140°F before slicing.
Frequently Asked Questions
What is the cultural significance and history of gyro meat in Greek cuisine?
Gyro meat traces its roots to the Ottoman döner kebab, which was adopted by Greeks in the early 20th century. It became a staple street‑food in Greece, traditionally served on pita with tomatoes, onions, and tzatziki, symbolizing quick, communal meals.
What are the traditional regional variations of gyro meat in Greek cuisine?
In Athens, gyro is often made with a higher proportion of pork, while in the islands lamb is favored. Some regions add spices like cumin or allspice, and the accompanying sauces can vary from simple yogurt to tomato‑based sauces.
How is authentic gyro traditionally served in Greece?
Authentic Greek gyro is sliced thin from a vertical rotisserie, placed inside a soft pita, and topped with sliced tomatoes, onions, a drizzle of olive oil, and a dollop of tzatziki. It is usually eaten hot, often with a side of fries.
What occasions or celebrations is gyro traditionally associated with in Greek culture?
Gyro is a popular everyday street food but is also served at family gatherings, festivals, and casual celebrations such as birthdays or summer barbecues, where it offers a quick, crowd‑pleasing option.
What makes this sous vide gyro meat special compared to traditional rotisserie gyro?
Sous vide cooking provides precise temperature control, resulting in uniformly tender and juicy meat that retains its juices better than a fast‑spinning rotisserie. The method also allows home cooks to achieve restaurant‑level texture without specialized equipment.
What are the most common mistakes to avoid when making sous vide gyro meat?
Common errors include over‑packing the bag (which can cause uneven cooking), not removing enough moisture from the cucumber for tzatziki, and cooking at a temperature lower than 150°F, which can leave the meat under‑cooked and unsafe.
How do I know when the sous vide gyro meat is done cooking?
At 150°F for 3.5 hours the meat will be fully cooked and tender. After removing from the bath, the internal temperature should read at least 145°F on an instant‑read thermometer, and the texture should be easy to slice thinly.
Can I make the tzatziki sauce ahead of time and how should I store it?
Yes, tzatziki can be prepared up to 48 hours in advance. Store it in an airtight container in the refrigerator; give it a quick stir before serving to recombine any settled liquid.
What does the YouTube channel Sous Vide Everything specialize in?
The YouTube channel Sous Vide Everything focuses on teaching home cooks how to use sous vide techniques for a wide range of dishes, from meats and vegetables to desserts, emphasizing precision, safety, and flavorful results.
How does the YouTube channel Sous Vide Everything's approach to Greek cooking differ from other Greek cooking channels?
Sous Vide Everything applies modern sous vide technology to classic Greek recipes, offering a scientific twist that ensures consistent texture and flavor, whereas traditional Greek channels often rely on grilling or stovetop methods.
What other Greek recipes is the YouTube channel Sous Vide Everything known for?
Sous Vide Everything has popular videos on sous vide lamb souvlaki, Greek lemon‑herb chicken, and a sous vide baklava‑style phyllo dessert, showcasing how sous vide can elevate classic Mediterranean dishes.
Last updated: September 2, 2026
