Homemade Gyros – Tender, Flavorful, Authentic Greek-Style Gyro Meat with Tzatziki

If you’ve ever wandered through the winding streets of Athens or ducked into a bustling Greek taverna, you know the incredible aroma that drifts from every corner — herb-seasoned meats roasting slowly, warm pita, garlic, lemon, and fresh Mediterranean vegetables. And at the center of it all is the iconic Greek gyro.

Gyros (pronounced YEE-ros) are one of Greece’s most famous street foods. Traditionally cooked on a vertical rotisserie with layers of seasoned lamb, pork, or chicken, gyros are sliced thin and tucked into warm pita with tzatziki, tomatoes, onions, and fresh herbs. The flavor is bold, savory, aromatic, and unbelievably satisfying.

This homemade version recreates that classic taste without the rotisserie. Instead, we make a compact, well-seasoned meat loaf that bakes low and slow, then slice it thin and sear the slices to get that beloved crisp edge. The result is shockingly close to restaurant-style gyros — tender inside, lightly caramelized outside, and bursting with Greek flavor.

Paired with tangy tzatziki, warm pita, and fresh veggies, these homemade gyros taste exactly like the ones you’d enjoy seaside on a sunny Greek afternoon. They’re perfect for lunch, dinner, meal prep, gatherings, or Mediterranean-themed nights. Simple ingredients, deeply flavorful, and so rewarding.

Let’s bring authentic Greek flavor into your kitchen.

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Ingredients:

For the Gyro Meat:

• 1 lb ground lamb (or ½ lamb + ½ beef)
• 1 lb ground beef (or substitute pork)
• 1 small onion, grated
• 4 cloves garlic, minced
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 ½ teaspoons salt
• 2 tablespoons olive oil

For the Tzatziki:

• 1 cup Greek yogurt
• ½ cucumber, grated and drained
• 1 clove garlic, grated
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 2 tablespoons fresh dill or mint
• Salt and pepper to taste

For Serving:

• Pita bread or flatbread
• Tomato slices
• Thin-sliced red onion
• Fresh parsley
• Lemon wedges

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Instructions:

1. Prepare the Onion and Garlic
   Grate the onion and squeeze out excess moisture. This prevents watery gyro meat and keeps the texture firm.
2. Mix the Meat
   Combine lamb, beef, onion, garlic, oregano, cumin, thyme, paprika, salt, pepper, and olive oil in a bowl.
3. Blend for Authentic Texture
   Use a food processor to pulse the mixture until smooth and sticky. This is key — gyro meat should be dense and sliceable.
4. Shape and Bake
   Form the meat into a tight loaf and place in a baking dish. Bake at 325°F (163°C) for 45–55 minutes until internal temp reaches 165°F.
5. Press and Rest
   Remove from oven and press the loaf with a heavy pan to compact it. Let rest 15 minutes.
6. Slice and Crisp
   Cut into thin slices. Pan-sear slices in olive oil until edges are browned and crispy.
7. Make the Tzatziki
   Mix yogurt, drained cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper. Chill for 10–30 minutes.
8. Assemble the Gyros
   Warm pita, add gyro meat, tomatoes, onions, tzatziki, and parsley. Squeeze fresh lemon on top.

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Tips & Tricks

• Use lamb for classic flavor — mixing lamb + beef gives perfect richness.
• Blend the meat — this creates the signature tight gyro texture.
• Press after baking — crucial for gyro-style slices.
• Drain cucumbers well — prevents runny tzatziki.
• Crisp slices in a pan — builds that authentic rotisserie edge.

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Variations

• Chicken Gyros: Use sliced marinated chicken thighs.
• Pork Gyros: Very traditional in Greece.
• Beef-Only Gyros: Simple and flavorful.
• Spicy Gyros: Add cayenne or chili flakes.
• Mediterranean Bowl: Serve gyro meat over rice or salad.

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Serving Suggestions

• With warm pita and tzatziki
• Over Greek salad
• With rice pilaf
• With lemon potatoes
• As a meal prep bowl with veggies and hummus
• With feta fries

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Storage Information

• Refrigerator: 4 days
• Freezer: Up to 3 months (sliced or whole loaf)
• Reheat: Sear in skillet or air fry for crisp edges
• Tzatziki: Lasts 3–4 days refrigerated

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FAQ

Can I make gyros without lamb?
Yes — beef, chicken, or pork all work well.

Why blend the meat?
It mimics the dense, smooth texture of rotisserie gyro meat.

Can I bake at a higher temperature?
Low and slow keeps it juicy — don’t rush it.

What’s the best pita for gyros?
Soft, pocketless Greek-style pita.

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History / Fun Facts

Gyros originated from ancient Middle Eastern rotisserie meats but became iconic in Greece in the 19th and 20th centuries. Traditionally cooked on vertical spits, gyro shops developed into staples of Greek street food culture. Today, gyros are one of the world’s most recognized Mediterranean dishes, celebrated for flavor, simplicity, and versatility.