Homemade Gyro Meat
Make restaurant-quality gyro meat at home. Quick broil or grill method, seasoning tips, and a simple cucumber sauce recipe.
Make restaurant quality gyro meat at home with this easy recipe. If you can, put the meat on skewers and cook them over a live fire. Don't forget to make the cucumber sauce too!
Submitted by: Mike from Milwaukee, Wisconsin
Yield: 1 pound
- Mix seasonings thoroughly into ground meat and spread thin for even cooking.
- Cook under a broiler, on skewers over a grill, or roast at 400F until 160F internal.
- Serve sliced on pita with tomato, onion, and a quick cucumber yogurt sauce.
Spices
Featured in this Recipe
Preparation Instructions:
- Blend seasonings thoroughly into the ground meat.
- Spread a thin layer of meat into the bottom of a frying pan, or a lined baking sheet.
- Bake or broil until well done. (Internal temp 160F)
- You can also put the meat on skewers and cook this under an oven broiler or over a charcoal grill.
- Cut into strips about 1 inch wide and serve on pita bread with sliced tomato and onion, top with cucumber sauce.
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More About This Recipe
If you don't have a broiler, try roasting this recipe in the oven at 400F
Frequently Asked Questions
What type of meat works best for gyro meat?
Lamb gives the most authentic flavor. A mix of lamb and beef or lamb and pork adds juiciness. You can use all beef or pork, and poultry will work but has a different taste and can be drier, so add a bit of fat.
What is Greektown seasoning and can I substitute it?
Greektown seasoning is a blend of Greek herbs and spices. If you do not have it, mix 2 teaspoons dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried parsley, 1/2 teaspoon salt, and a pinch of black pepper. Add a small pinch of cinnamon or nutmeg if you like a classic gyro note.
How do I make the cucumber sauce (tzatziki)?
Stir 1 cup plain Greek yogurt with 1/2 cup grated cucumber (squeezed dry), 1 minced garlic clove, 1 tablespoon lemon juice, 1 tablespoon olive oil, chopped dill or mint, and salt and pepper to taste. Chill 30 minutes for best flavor.
Why spread the meat thin and how thin should it be?
A thin layer cooks evenly and develops browned edges like restaurant gyros. Aim for about 1/4 to 1/2 inch thick. Thicker logs take longer and may not brown the same way under a broiler.
Can I cook the gyro meat on skewers or make a gyro cone?
Yes. Pack seasoned meat firmly onto skewers or shape into a tight log. Cook under the broiler or over charcoal, turning to char evenly. If you do not have a cone rotisserie, broil the log and slice off browned edges.
How do I avoid dry gyro meat and get crispy edges?
Use meat with some fat for juiciness, do not overmix, and cook to 160F internal temperature. Finish under the broiler or on high heat to get crisp edges. Rest a few minutes before slicing.
How many servings does 1 pound make and how do I scale the recipe?
One pound serves about 3 to 4 people as a sandwich filling. Scale seasonings proportionally. Taste a small cooked piece if unsure and adjust spices before cooking the full batch.
What type of meat works best for gyro meat?
Lamb gives the most authentic flavor. A mix of lamb and beef or lamb and pork adds juiciness. You can use all beef or pork, and poultry will work but has a different taste and can be drier, so add a bit of fat.
What is Greektown seasoning and can I substitute it?
Greektown seasoning is a blend of Greek herbs and spices. If you do not have it, mix 2 teaspoons dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried parsley, 1/2 teaspoon salt, and a pinch of black pepper. Add a small pinch of cinnamon or nutmeg if you like a classic gyro note.
How do I make the cucumber sauce (tzatziki)?
Stir 1 cup plain Greek yogurt with 1/2 cup grated cucumber (squeezed dry), 1 minced garlic clove, 1 tablespoon lemon juice, 1 tablespoon olive oil, chopped dill or mint, and salt and pepper to taste. Chill 30 minutes for best flavor.
Why spread the meat thin and how thin should it be?
A thin layer cooks evenly and develops browned edges like restaurant gyros. Aim for about 1/4 to 1/2 inch thick. Thicker logs take longer and may not brown the same way under a broiler.
Can I cook the gyro meat on skewers or make a gyro cone?
Yes. Pack seasoned meat firmly onto skewers or shape into a tight log. Cook under the broiler or over charcoal, turning to char evenly. If you do not have a cone rotisserie, broil the log and slice off browned edges.
How do I avoid dry gyro meat and get crispy edges?
Use meat with some fat for juiciness, do not overmix, and cook to 160F internal temperature. Finish under the broiler or on high heat to get crisp edges. Rest a few minutes before slicing.
How many servings does 1 pound make and how do I scale the recipe?
One pound serves about 3 to 4 people as a sandwich filling. Scale seasonings proportionally. Taste a small cooked piece if unsure and adjust spices before cooking the full batch.
Hi Sandy,
Great question.
You can divide the ground meat into separate portions, and form them into oblong patties around the skewer. If using wooden skewers, soak them in water for 15-30 minutes before putting the meat on and throwing on the grill.
How do you place ground meat on the skewers???
I found this in a little kit at the milwaukee public market with all the spicescI needed, I was skeptical, but the guy told me how easy it was to make and holy cow, it tastes like gyros from a gyro joint! good job!
My family LOVES this recipe! We live close to a touristy Greek Community and can get Greek food pretty easily, but it’s so much more expensive and you have to battle traffic etc…
I have made this several times and I’m always blown away by how the meat tastes just like (but even better!) what you get from a restaurant!
I usually mix up the meat and spices and let it sit overnight in the fridge. This allows the seasonings to really infuse the meat. Delicious!!