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Gyros

Gyros

Delicious homemade Gyros with tender and flavorful lamb gyro meat wrapped in a pita and topped with lettuce, tomatoes, red onion, and tzatziki sauce.
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Prep Time 15 minutes
Cook Time 1 hour
Rest Time 20 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 8 gyros
Calories 525 kcal

Equipment

  • Food Processor
  • 9x5-inch loaf pan
  • oven
  • griddle or skillet

Ingredients
  

Gyro Meat

  • 1 lb ground lamb
  • 1 lb ground beef 80/20
  • 1 small onion
  • 5 cloves garlic minced
  • ¼ cup breadcrumbs
  • 1 Tablespoon Dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons kosher salt
  • 1 teaspoon Aleppo pepper or sub paprika and a dash of cayenne
  • ½ teaspoon freshly ground black pepper

Assembly

  • 8 pieces Pita bread warmed
  • 1 cup Tzatziki sauce homemade or store-bought
  • 3 pieces campari or roma tomatoes sliced
  • 1 piece red onion thinly sliced
  • 1 heart romaine finely chopped
  • ½ cup feta cheese crumbles optional
  • Hot sauce optional

Instructions
 

Make Gyro Meat

  • Add onion and garlic to a food processor and very finely chop. Add to a bowl along with the ground meat, salt, pepper, bread crumbs, oregano, cumin, and Aleppo pepper. Use clean hands to mix and mash the meat together really well, so it holds together densely.

Bake

  • Press meat mixture into a 9x5 inch loaf pan. Bake at 325 degrees F for about 50-60 minutes, or until the center registers 165 degrees on a thermometer. Set aside to rest for 20 minutes, and then refrigerate for a few hours or overnight if time permits.

Slice Meat

  • Remove meat from pan and cut into thin strips, about ⅛ inch thick.

Brown Meat

  • Heat a griddle, cast iron or skillet over medium high heat. Add some of the meat drippings or a little oil to lightly coat the bottom of the pan. Once hot, lay the meat slices flat in the hot pan and cook for just 1-2 minutes on each side, until browned and crisp.

Assemble Gyros

  • Serve gyro meat in a warm pita, topped with tomato, onion, lettuce, tzatziki, and feta.

Notes

The seasoned raw gyro meat can be kept in the fridge up to one day ahead. Cooked gyro meat can be stored in the fridge for 1-2 days before slicing and toasting on the stove. Gyros freeze very well for a quick meal another day. Add leftover cooked slices of meat to an airtight freezer safe bag or container and freeze for up to 3 months. Allow it to thaw completely before baking.

Nutrition

Serving: 1gyroCalories: 525kcalCarbohydrates: 42gProtein: 30gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 92mgSodium: 1241mgPotassium: 603mgFiber: 3gSugar: 4gVitamin A: 1845IUVitamin C: 10mgCalcium: 191mgIron: 4mg
Keyword Gyros, Homemade, lamb, pita, Recipe, tzatziki
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