Learn how to make gyro meat easily at home that tastes better than street food. Perfectly juicy, seasoned, and tender.
If you love souvlaki, shawarma, or doner kebab, homemade gyro has to be the next on your cooking agenda!
What is gyro meat?
Gyro meat is seasoned ground lamb that is traditionally cooked on a long, vertical rotisserie for several hours on very low heat. It’s sliced to order and stuffed into a fresh pita and is one of the world’s most popular street foods.
Now, while traditional methods may require a rotisserie to make it, our version skips that process and cooks it in the oven. Don’t fret though: a secret ingredient keeps it super juicy and flavorful!
Why this gyro meat recipe will be a family favorite-
- Quick and easy. This recipe may look difficult to make, but honestly, it is so easy and requires very little hands on time.
- Keto-friendly. With only 2 net carbs per serving, you can enjoy it on the keto diet.
- Versatile. Don’t just use it to make gyros sandwiches; it works well in salads, wraps, and more.
- Healthy. No fillers or offcuts of meat are needed.
What I love about this recipe is just how delicious it tastes! Sure, gyros you get from a food stand or takeout shop are delicious, but you never know what goes into it. This homemade version uses healthier and clean ingredients and tastes even better!
What is gyro meat made of?
No hard-to-find or specialty ingredients are needed. You’ll find everything at your local grocery store (or in your spice rack!). Here is what you’ll need:
- Ground lamb. Juicier than ground beef and much more flavorful.
- Onion and garlic. Must have ingredients for traditional gyro meat.
- Seasonings. Oregano, marjoram, rosemary, and thyme.
- Salt and pepper. To taste.
How to make it
Besides prepping the mixture, there isn’t much else that goes into this recipe. Ready to make some gyros?
Step 1- Make the lamb gyro meat
Take a large bowl, add onion, lamb, garlic, oregano, thyme, rosemary, salt, and pepper, mix well with hands and keep in the refrigerator for 1-2 hours to add spice flavors to the meat.
Step 2- Process the mixture
Chop the meat mixture in the food processor for about 1 minute. Transfer to the loaf pan and press gently to remove any trapped air.
Step 3- Bake and serve!
Transfer the mixture into a lined pan and bake the gyros until no longer pink and the internal temperature reaches 165F. Cool, slice, and serve.
Tips to make the best recipe
- Choose good quality spices for the seasonings instead of generic grocery brands. Trust me, it makes all the difference in flavor.
- Never use lean or extra lean meat for gyros. The fattier cuts are essential for juicy and flavorful gyros.
- If you’d like to make this a little healthier, swap out half the ground lamb with ground beef.
Storage instructions
- To store: Keep in an airtight container and store in the refrigerator for up to 3 days.
- To freeze: Place the cooked and cooled gyros in a shallow container and store it in the freezer for up to 6 months.
- Reheating: Thaw in the refrigerator a night before reheating. Use a fry pan or oven to reheat before serving.
What to serve with gyro meat
The beauty of this recipe is that it is super versatile and goes with almost anything. Here are some ideas:
Frequently Asked Questions
Gyro meat comes from lamb, chicken, pork, or beef, but never sheep.
Shawarma is a meat sandwich popular in the Middle East. Both these have different origins and cooking methods; hence aren’t the same.
If you choose to mince your own lamb, choose lamb legs and shoulder, as they are the most flavorful and tender cuts.
While lamb is preferred, you can sub out half of it with beef or use a mix of chicken and pork. Do not use straight beef or chicken, as they are both prone to drying out.
- 1/2 large onion chopped
- 1 clove garlic minced
- 2 lbs ground lamb
- 1 teaspoon cumin
- 1 teaspoon dried rosemary
- 1 teaspoon dried marjoram
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
Preheat the oven to 165C/325F. Grease a square pan and set aside.
In a large mixing bowl, add all the ingredients and mix until combined.
Place the lamb mix into a food processor and pulse several times until fully combined.
Shape the meat mix into two small or one large log and place them in the greased pan.
Bake the gyro for 35-40 minutes, or until the internal temperature registers at least 165F.
Remove the gyro from the oven and mop up excess oil. Slice and serve.
Serving: 1serving | Calories: 265kcal | Carbohydrates: 1g | Protein: 20g | Fat: 14g | Sodium: 161mg | Potassium: 22mg | Fiber: 0.2g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg | NET CARBS: 1g