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    Recipes » Main Course Recipes » Mediterranean Main Courses

    Gyro Meat Recipe

    Published: Sep 24, 2019 · Modified: Sep 24, 2019 by Marissa Stevens · 50 Comments

    This post may contain affiliate links.

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    gyro served on a black plate

    When I set out to create a Gyro Meat recipe, I assumed it would be a complicated process. At first, it was. It involved smushing a pulverized meat mixture into a loaf pan, then baking in a water bath before draining and weighing it down with a brick. A good deal of effort that led to a mediocre result. I was beginning to wonder if making gyro meat at home was worth it.

    gyro served on a black plate
    Jump to:
    • Recipe Testing Notes and Changes
    • Gyro Assembly Suggestions
    • More Must Try Mediterranean Recipes
    • How to Make Gyro Meat
    • Recipe Video
    • Gyro Meat Recipe
    • 💬 Comments

    Recipe Testing Notes and Changes

    But then I came across this recipe from Serious Eats', J. Kenji Lopez-Alt, who had tried and been disappointed with the same recipe I followed. Applying the scientific approach he's famous for, he simplified the process while improving the outcome. He found that adding some fat (in the form of bacon), along with salting and chilling the meat mixture ahead of pureeing and baking, produced a reliably superior gyro meat, both in texture and flavor.

    I admit my skepticism about free forming the meat puree into a rectangle on a baking sheet in lieu of pressing it into a loaf pan, imagining it disintegrating into a bubbly mess. But it holds together beautifully. He also added the clever step of broiling thin slices of the baked loaf to warm and crisp the edges. Not only does this add to the flavor and texture of the gyro meat, it transforms any leftovers into a 5 minute meal in the refrigerator just waiting for assembly.

    Though I stuck with Kenji's basic technique, I did make a few changes. I finely chopped the garlic and onion in the food processor before adding the meat mixture and bacon to avoid any chunks of onion in the finished meat. I also increased the amount of oregano and added a little cumin for flavor depth. And, because I love Tzatziki sauce on my gyros, I slathered it on instead of the yogurt and mayonnaise based sauce he suggests.

    In my recipe testing, the gyro meat consistently took 35 minutes to reach 155˚F with an instant read thermometer (instead of the 30 minutes directed in the original recipe), but that could be a difference in ovens, so I've offered a range.

    Gyro Assembly Suggestions

    To make the perfect Gyro: start with soft, warmed pita bread spread with a thick layer of Tzatziki sauce. Pile on several broiled gyro meat slices and top with thinly sliced red onion (or pickled red onions) and chopped tomato. Devour!

    More Must Try Mediterranean Recipes

    • Greek Salad
    • Lamb Kabobs
    • Lamb Shawarma
    • Baba Ganoush
    • And a whole collection of other delicious Mediterranean Recipes

    How to Make Gyro Meat

    Step 1: Combine ground lamb with salt and spices in a medium bowl. Cover and refrigerate 1 hour.

    mixing spices into ground lamb to make gyro meat

    Step 2: Mince onion and garlic in food processor. Add cold meat mixture and bacon pieces; process until smooth, scraping down sides as necessary.

    pureed gyro meat

    Step 3: Preheat oven to 300˚F. With moist hands, shape meat mixture into a 8-inch long by 5-inch wide rectangle on a foil lined baking sheet. Bake for 30-35 minutes until center registers 155˚F on an instant read thermometer. Remove from oven and let rest 15 minutes before slicing.

    shaping gyro meat into a rectangle on a foil lined baking sheet

    Step 4: Preheat broiler with oven rack adjusted to highest level. Slice loaf crosswise into ⅛-inch thick slices and arrange in a single layer on foil lined baking sheet. Broil 2 minutes until edges are crispy. Remove from oven and tent with foil.

    slicing gyro meat
    gyro meat slices before and after broiling

    Step 5: Assemble gyros: Spread a thick layer of tzatiki sauce onto warm pita bread. Pile with gyro meat slices and top with thinly sliced onion and chopped tomato. Serve.

    Recipe Video

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    gyro served on a black plate

    Gyro Meat Recipe

    Marissa Stevens
    Adapted from J. Kenji López-Alt's recipe via Serious Eats. To assemble gyros, you'll need pita bread, tzatziki sauce, thinly sliced onion and chopped tomato.
    5 from 17 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Chilling Time 1 hr
    Course Main Course
    Cuisine American, Greek
    Servings 4 people
    Calories 418 kcal

    Ingredients
      

    • 1 pound ground lamb or 85% lean ground beef
    • 2 teaspoons kosher salt
    • ½ teaspoon freshly ground black pepper
    • 1 teaspoon dried oregano
    • ½ teaspoon ground cumin
    • ½ onion cut into 1-inch chunks
    • 1 clove garlic sliced
    • 3 ounces bacon cut into 1-inch pieces

    Instructions
     

    • To a medium bowl add lamb, salt, pepper, oregano and cumin. Mix with your hands until thoroughly combined. Cover and refrigerate 1 hour.
    • Preheat oven to 300˚F.
    • Add onion and garlic to the bowl of a food processor and pulse several times to mince; scrape down sides with a rubber spatula. Add lamb mixture and bacon pieces; process to a smooth puree, scraping down sides as necessary.
    • Line a baking sheet with foil. Transfer meat mixture to center. Wet hands and form meat into a rectangle, approximately 8-inches long, 5-inches wide and 1 ½-inches high.
    • Bake 30 to 35 minutes until an instant read thermometer reads 155˚F. Remove from oven and let stand 15 minutes before slicing.
    • Adjust oven rack to highest position and preheat broiler. Line baking sheet with foil.
    • Transfer loaf to a cutting board and carefully slice crosswise into ⅛-inch thick slices. Arrange slices on prepared baking sheet, leaving a little room between each one. Broil 2 minutes, until slices are hot and edges are crispy. Remove from oven and tent with foil.
    • Serving Suggestion: Warm pita bread and spread with a thick layer of tzatziki sauce, pile on gyro meat slices and top with thinly sliced onion and chopped tomato.

    Notes

    1. Note that nutrition information does not include pita or toppings.
    2. An easy way to warm pita bread is to broil on a baking sheet for 30 to 45 seconds per side.

    Nutrition

    Calories: 418kcalCarbohydrates: 2gProtein: 22gFat: 35gSaturated Fat: 14gCholesterol: 97mgSodium: 1372mgPotassium: 314mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 29mgIron: 2mg
    Keyword comfort food, copycat, food processor, from scratch
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
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      Recipe Rating




    1. Mark Letcher says

      April 20, 2022 at 4:54 pm

      Hello quick question. I can’t wait to try this. Do you think I can do half lamb and half ground beef?

      Reply
      • Marissa Stevens says

        April 26, 2022 at 8:18 pm

        Yes, absolutely!

        Reply
    2. Josie says

      February 06, 2022 at 8:58 am

      This sounds great! Where I live, the only time I can get a gyro is at our state fair. Every year that is the first spot we go to....the gyro booth. I am going to make this, but I am quite new to cooking, so I hope this isn't a ridiculous question...could I prepare this up to the point of shaping it, then taking it to my parents house and bake it there? And how many days will the meat be good after fixing it? Thank you so much!

      Reply
      • Marissa Stevens says

        February 06, 2022 at 3:26 pm

        Hi Josie! Your questions aren't ridiculous at all. You can make the meat mixture up to 2 days in advance. Once you shape and cook it, you can store in the refrigerator for 3 to 4 days or in the freezer for up to 3 months. Enjoy!

        Reply
    3. Lisa L says

      November 04, 2021 at 11:35 am

      5 stars
      Incredibly delicious recipe! We no longer feel the need to go out for Gyros, one of our favorite meals....it was THAT good! I ended up frying the slices in a pan, turned out great and crispy on the outside, tender on the inside. One of my new favorite recipes. Thank you so much for sharing!

      Reply
      • Marissa Stevens says

        November 05, 2021 at 9:02 am

        I love to hear this, Lisa!! I'm so happy that you and your family are enjoying the recipe!

        Reply
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