Gyro Meat

A Flavorful, Juicy Gyro Meat Recipe

Traditionally cooked on a vertical rotisserie, gyro meat is a juicy, extremely flavorful cone-of-meat (usually lamb, or lamb and beef) that’s seasoned with salt, herbs and spices and then sliced to order. Our gyro meat recipe is all about classic Greek seasonings and the magical flavor-bursting sharpness of grated onion. Once the meat is seasoned, you’ll bake it in a loaf pan (no vertical rotisseries required!). Perfect for meal prepping or freezing, serve it in pita topped with Greek Tzatziki Sauce alongside a fresh Mediterranean Wedge Salad, or make a healthy Gyro Bowl by serving it over bright Lemon Rice. For more Greek meal inspo, try our Greek Grilled Chicken with Salad!

Homemade Gyro Meat Ingredients

• Ground lamb

• Ground beef

• Onion

• Gyro meat seasonings: garlic, oregano, cumin, garlic powder, thyme, marjoram

• Salt & pepper

• 2 tablespoons extra-virgin olive oil

How To Make Gyro Meat At Home

1. Grate an onion. You can do this with a box grater, but it will be much easier in a food processor. Wrap the grated onion in a kitchen towel and squeeze out as much of the liquid as you possibly can.

2. Mix the onion with the lamb, beef and all of the gyro meat seasonings.

3. Time to use that food processor again! Our gyro meat recipe gets the classic gyro meat texture by mixing the meat mixture in a food processor until it looks like a coarse paste. Processing it like this also helps the meat to bind together into a sliceable loaf.

4. Press the gyro meat mixture into a loaf pan.

5. Bake your gyro meat! It’ll take about an hour for it to reach 165° F on an instant-read thermometer. When it does, the gyro meat is done!

6. Cool, slice and enjoy! Serve with Za'atar Roasted Cauliflower, a Greek-inspired Cucumber Salad, Whipped Feta Dip and a hearty Antipasto Salad.

How To Freeze Gyro Meat

• Cool the baked loaf completely.

• Wrap it tightly in a few layers of plastic wrap.

• Label it clearly with the date.

• Store in the freezer for up to 3 months.

• To defrost and serve: Defrost the loaf of gyro meat in the fridge for 24 hours. When you’re ready to serve it, slice the meat and pan-fry it until crispy.

Tips For The Best Gyro Meat

• Let the gyro meat cool completely before you slice it.

• Leftover gyro meat will be delicious! You can keep it in the fridge in an airtight container for up to 5 days.

• The gyro meat will release some excess juices as it bakes. To make the gyro meat extra delicious, pan-fry the sliced meat until crispy in those excess pan juices before serving. Yum!

Zero to Gyro!

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