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Gyro Meat

  • Serves: 8
  • Calories: 244
Homemade gyro meat sliced on a platter with cucumbers, feta, tomatoes, onions

Hey guess what! Making juicy, super-seasoned gyro meat at home is easier than you think!

A Superhero of A Gyro Recipe

You know that thing when you’re craving your favorite street food, but don’t want to put on non-PJ pants? Yeah, we get it. Homemade gyro meat is here for you! All the spiced, savory, juicy, beef-and-lamb gyro goodness that you adore, right in the comfort of your home (and favorite PJ pants.)

ground lamb and ground beef on parchment paper, a plate of spices, onion cut into quarters, garlic and olive oil

What Is Gyro Meat?

Cooked traditionally on a vertical rotisserie, gyro meat is basically a heavily (deliciously) spiced cone-of-meat that’s sliced to order to fill pita bread to create one of the world's great street foods. Known as gyros in Greece, and doner kebab in Turkey, these wonderful sandwiches are globally known and loved, and we are among their many, many fans. While we love the warm, plush pita and cooling condiments, the gyro meat is the real star. It’s classically made from lamb, a combo of lamb and beef, or even chicken, is very generously seasoned with salt, herbs and spices, and is nothing sort of an impossible-not-to-love flavor explosion.

onion in the base of a food processor
grated onions in a thin kitchen towel over a colander
spices, ground beef, ground lamb, grated onions in a bowl for homemade gyro meat.
homemade gyro meat ingredients mixed together in a bowl

Gyro Meat Seasoning

Our goal here was to create a homemade gyro meat recipe that tasted truly classic—as flavorful and juicy as the kind you’d see spinning on a rotisserie at your favorite gyro place. So, in addition to plenty of salt, pepper and olive oil, our gyro meat is seasoned with:

  • Not one, but two kinds of garlic! Fresh garlic & garlic powder.
  • Oregano
  • Cumin
  • Thyme
  • Salt and pepper
Homemade gyro meat in the base of a food processor
homemade gyro meat pressed into a loaf pan
homemade gyro meat cooked in a loaf pan
homemade gyro meat sliced on a cutting board

How To Make Gyro Meat

Begin by purchasing a giant, restaurant-style vertical rotisserie. Kidding, kidding. We’ve got a few tricks up our sleeve for simplifying a traditional gyro meat recipe so that it’s easy to make at home. Here’s how to do it:

  1. Purée the onion in a food processor. Wrap it in a kitchen towel and squeeze out as much of the liquid as you possibly can.
  2. Combine the squeezed-out onion with the lamb, beef and all of the rest of the gyro meat seasonings.
  3. Time to use that food processor again! Put that seasoned meat mixture into the food processor and pulse until it looks like a coarse paste.
  4. Press the gyro meat mixture into a loaf pan.
  5. Bake! 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!
Homemade gyro meat sliced on a platter with cucumbers, feta, tomatoes, onions

Tools You’ll Need:

More Recipes With Ground Beef

We’ve always got ground beef on hand, because it’s so gosh darn handy. Here are a few of our ground beef go-tos:

Homemade gyro meat sliced on a platter with cucumbers, feta, tomatoes, onions
Homemade gyro meat sliced on a platter with cucumbers, feta, tomatoes, onions

Zero to Gyro!

Impress your friends, wow your family, or just feed yourself really, really well—whatever good thing this gyro meat recipe did for you, we’d love to hear about it! Snap a photo and share it on instagram using @themodernproper and #themodernproper. Happy eating!

Gyro Meat

  • Serves: 8
  • Calories: 244

Ingredients

  • ½ Onion, cut into 4 pieces
  • 1 lb Ground lamb
  • 1 lb Ground beef 80/20
  • 1 tbsp Garlic, minced
  • 1 tbsp Dried oregano
  • 1 tbsp Ground cumin
  • 1 tbsp Garlic powder
  • 2 tsp Ground dried thyme
  • 1 tsp Ground black pepper
  • 1 tsp Salt
  • 2 tbsp Olive oil

Method

  1. Preheat the oven to 350°F.
  2. Pulse the onion in a food processor until very fine. Dump the onions out onto the center of a thin kitchen towel set over a colander, gather up the ends of the towel, and squeeze out the liquid from the onions over the colander or sink.
  3. Place the onions into a mixing bowl along with the lamb, beef, garlic, oregano, cumin, garlic powder, thyme, black pepper, salt and olive oil. Mix well with your hands until mostly combined.
  4. Place the meat mixture into the food processor, and pulse until finely chopped and the mixture resembles a coarse paste, about 2 minutes.
  5. Pack the meat mixture into a 9x5 inch loaf pan, press the meat mixture down firmly making sure there are no air pockets.
  6. Bake until the gyro meat reaches an internal temperature of 165° F on an instant read meat thermometer, about 50-60 minutes. RESERVE ALL PAN JUICES.
  7. Let the meat cool for 20-30 ,minutes before slicing very thinly.
  8. This last step is optional. Before serving, fry the sliced gyro meat in a little of the pan juices in a skillet set over medium heat.