FREE 5-Ingredient Recipe EBook

• My Gyro Meat Recipe Tastes Like Your Favorite Street Food
• Ingredients & Substitutions
• How To Make Gyro Meat
• My Recipe Tips
• Gyro Meat (Easy Recipe) Recipe card
• How To Make Gyros
• Serve Them With…
• Recipe Reviews

My Gyro Meat Recipe Tastes Like Your Favorite Street Food

Gyros were my first love of Mediterranean food. And even though these days I adore it all — from lamb kofta and Mediterranean chicken , to Greek salad and lemon potatoes — gyro meat is still my favorite. It’s not fancy, it’s just plain good street food. For the longest time I thought I had to resort to restaurants or food trucks to get it, but then I developed this easy gyro meat recipe that you can make right at home. Here’s why you’ll love it:

• Richly spiced flavor – I’ve eaten so many gyros in my life that I can tell when the spices and herbs are just right. Each slice of this gyro meat is bursting with delicious, savory flavors you’d expect from your favorite Greek eatery.
• Perfect juicy, crispy texture – Yes, this has that irresistible combo of “crispy on the outside” and “juicy on the inside”.
• Simple ingredients – And half of them are simple herbs and spices from your pantry.
• No special tools needed – Traditional gyro meat is cooked on a vertical rotisserie, but you don’t need any fancy equipment to make my recipe. My oven-to-pan method makes the process simple, using just your oven.

Gyro wraps check so many boxes. They’re always a hit with kids (certainly mine!), a satisfying dinner, a great way to introduce your family to Mediterranean recipes , and delicious on a sandwich for lunch the next day. This homemade gyro meat does it all. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my gyro meat recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Beef & Lamb – Some gyro recipes use only ground lamb, and some versions in Greece even use ground pork, but I prefer a mix of ground beef and lamb for my gyro meat. You could use just one or the other, though, as long as it’s 2 pounds total.
• Aromatics – Onions and garlic! I prefer the flavor fo white onions here, but yellow or red will work, too.
• Herbs & Spices – My must-have gyro meat seasoning is a combo of dried oregano , marjoram , thyme , and rosemary , plus salt, pepper, and a touch of cumin . If you want to substitute fresh herbs in place of dried, just triple the amount.

How To Make Gyro Meat

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Puree the aromatics. Blitz the garlic and onion in a food processor ( I have this one ), scraping down the sides as necessary, until a smooth paste forms.
2. Strain the mixture. Transfer the onion mixture to a dish towel (I actually used a nut milk bag), twist both ends, and squeeze to release as much liquid as you can. Discard the liquid and add the onion mixture back to food processor.

1. Process the meat and seasonings. Add the lamb, beef, oregano, marjoram, thyme, rosemary, cumin, salt, and pepper to the food processor. Blend until smooth like a paste, scraping down sides as necessary.
2. Bake the loaf. Transfer the pureed gyro meat to a lined loaf pan ( this one I used is the perfect size) and press down to compact as much as possible. Bake until the internal temperature reaches 165 degrees F. Drain the fat, tent the top with foil, and let it rest.

1. Chill, then slice. Remove the loaf from the pan and cool completely, then chill in the fridge. (This will help you make thinner slices afterward.) Once it’s cold, slice the gyro meat thinly. The thinner, the better!
2. Get it crispy. Sear the slices in a nonstick skillet , until browned and crispy on both sides.

My Recipe Tips

• Pack the meat tightly in the loaf pan. Compacting it is important to get the right texture, and to ensure your gyro meat doesn’t fall apart when you slice it.
• Check the temperature. You should remove the meat from the oven at 165 degrees F, and it should come to 175 degrees F after resting. I use this meat thermometer to check.
• Slice using a chef’s knife. I use a serrated knife for meatloaf , but for gyro meat, a chef’s knife works best.
• Choose a dry skillet or oiled depending on your preference. I prefer to add a bit of olive oil to the skillet to keep the gyro meat juicy, but you can fry it in a dry skillet if the crispy texture is your top priority.
• You can also broil the slices. I like the crispier texture I get from pan frying, but the broiler in your oven (for a couple of minutes) also works. Just make sure you have the slices in a single layer.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 medium Onion (cut into chunks) ▢
• 4 cloves Garlic ▢
• 1 lb Ground lamb ▢
• 1 lb Ground beef ▢
• 1 tbsp Dried oregano ▢
• 2 tsp Dried marjoram ▢
• 2 tsp Dried thyme ▢
• 2 tsp Dried rosemary ▢
• 1 tsp Cumin ▢
• 2 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 300 degrees F (148 degrees C). Line a loaf pan ( this one is the perfect size ) with parchment paper or foil.
2. In a food processor , puree the garlic and onion, scraping the sides with a spatula as needed, until a smooth paste forms.
3. Transfer the onion mixture to a kitchen towel, twist the ends, and squeeze to release as much liquid as possible (about 1/2 cup). Discard the liquid and place the dried mixture from the towel back into the food processor.
4. Add the lamb, beef, herbs, salt, and pepper. Process until the texture is like a paste, about 1-2 minutes , stopping to scrape down the sides as necessary.
5. Transfer the meat mixture into the lined pan. Press down to compact it as much as possible.
6. Bake for 45-55 minutes , until the internal temperature reaches 165 degrees F (74 degrees C).
7. When the meat is done, remove from the oven, drain the fat, then tent with foil and let the meat rest until it reaches 175 degrees F (79 degrees C).
8. Remove the meat from the pan and cool completely, then refrigerate for 2-3 hours , until cold.
9. Slice the loaf of gyro meat as thinly as you can.
10. Preheat a large nonstick skillet over medium-high heat. (You can use a little oil if you want to.) Working in batches, add the gyro meat in a single layer and pan fry for 2-3 minutes per side, until browned.
11. Serve the gyro meat slices with your favorite toppings or in a wrap. (See my post above for ideas!)

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 3-4 slices, or 1/8 entire recipe

• Tips: Check out my recipe tips above to help you get the right texture in this gyro meat recipe, the right way to slice it, and how to get that crisp outside.
• How to make gyros: See my instructions for wrapping gyros below, as well as 3 other ways I serve this gyro meat recipe.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days.
• Meal prep: I love meal prepping this recipe, because you can fully cook the gyro meat ahead of time and simply pan fry the slices when you’re ready to serve.
• Reheat: Just toss the slices in a pan with a bit of oil. This helps keep them from drying out and brings back those amazing crispy edges.
• Freeze: You can freeze gyro meat in zip lock bags for up to 3 months. I recommend slicing it before you pop it in the freezer, so you can take out as much as you need.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Gyro Meat

How To Make Gyros

You probably want to make a gyro, so I’ve got instructions for that, but there are a couple other ways I like to serve this…

1. Pita Wrap – Obviously, gyros are at their best wrapped up in warm pita bread! I usually grab some pita from the store for the kids, but prefer to make almond flour pita bread (pictured below) from scratch for myself. To wrap it:

• Lay the pita on parchment paper. Cut a square of the paper about double the size of your pita bread, then place the pita so that the top edge hangs off just a bit.
• Add your fillings. Spread tzatziki sauce all over the pita, then pile on your gyro meat and favorite toppings (I’ve got suggestions below) down the center.
• Wrap it up! Fold the gyro in half along with the parchment. Wrap the paper around the pita, first on one side and then the other. You can either form a cone shape at the bottom or simply fold it underneath. Tuck the outer edge to keep everything tight.

1. Salad – My personal favorite way to serve gyro meat at home! Just place it on a bed of lettuce and add your toppings. You can use tzatziki as the dressing, or use my quick Greek dressing .
2. Bowl – Similar to the salad option above, except you’d use rice (or cauliflower rice ) as the base.
3. Platter – A.k.a. my “girl dinner”. I’ve totally just arranged the gyro meat on a platter with fresh veggies and tzatziki… as shown in some of my pictures in this post.

No matter how you serve this gyro recipe, don’t forget the toppings! Tomatoes, cucumbers, red onions, and tzatziki are the classics for Greek gyros, but you can also add shredded lettuce, crumbled feta cheese, or even pepperoncini peppers. Enjoy!

Serve Them With…

You don’t necessarily need a side if you have the gyro meat, pita bread, and veggie fillings. But if you want something to serve with them, these sides go well:

• Salads – I love pairing my gyros with a classic Greek salad dressed in my tangy homemade Greek dressing . But sometimes, I mix it up with my fresh Israeli salad or Mediterranean salad with chickpeas.
• Vegetables – Tender roasted broccoli , buttery sauteed zucchini , or some roasted eggplant are often the go-to choices. These options are easy to prepare and let the flavors of the gyro meat stand out.
• Potatoes – If you’ve ever gotten a gyro from a street stand, you know they are most often served with some french fries ! But I like to make my Greek lemon potatoes for the full Mediterranean experience.

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Gyro Meat (Easy Recipe)

Learn how to make gyros at home, the easy way! My gyro meat recipe is juicy and crispy, with all the Greek flavor and no special equipment.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/gyro-meat/

Ingredients

• 1 medium Onion (cut into chunks)
• 4 cloves Garlic
• 1 lb Ground lamb
• 1 lb Ground beef
• 1 tbsp Dried oregano
• 2 tsp Dried marjoram
• 2 tsp Dried thyme
• 2 tsp Dried rosemary
• 1 tsp Cumin
• 2 tsp Sea salt
• 1/2 tsp Black pepper

Instructions

1. Preheat the oven to 300 degrees F (148 degrees C). Line a loaf pan ( this one is the perfect size ) with parchment paper or foil.
2. In a food processor , puree the garlic and onion, scraping the sides with a spatula as needed, until a smooth paste forms.
3. Transfer the onion mixture to a kitchen towel, twist the ends, and squeeze to release as much liquid as possible (about 1/2 cup). Discard the liquid and place the dried mixture from the towel back into the food processor.
4. Add the lamb, beef, herbs, salt, and pepper. Process until the texture is like a paste, about 1-2 minutes , stopping to scrape down the sides as necessary.
5. Transfer the meat mixture into the lined pan. Press down to compact it as much as possible.
6. Bake for 45-55 minutes , until the internal temperature reaches 165 degrees F (74 degrees C).
7. When the meat is done, remove from the oven, drain the fat, then tent with foil and let the meat rest until it reaches 175 degrees F (79 degrees C).
8. Remove the meat from the pan and cool completely, then refrigerate for 2-3 hours , until cold.
9. Slice the loaf of gyro meat as thinly as you can.
10. Preheat a large nonstick skillet over medium-high heat. (You can use a little oil if you want to.) Working in batches, add the gyro meat in a single layer and pan fry for 2-3 minutes per side, until browned.
11. Serve the gyro meat slices with your favorite toppings or in a wrap. (See my post above for ideas!)

Maya’s Recipe Notes

Serving size: 3-4 slices, or 1/8 entire recipe

• Tips: Check out my recipe tips above to help you get the right texture in this gyro meat recipe, the right way to slice it, and how to get that crisp outside.
• How to make gyros: See my instructions for wrapping gyros below, as well as 3 other ways I serve this gyro meat recipe.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days.
• Meal prep: I love meal prepping this recipe, because you can fully cook the gyro meat ahead of time and simply pan fry the slices when you’re ready to serve.
• Reheat: Just toss the slices in a pan with a bit of oil. This helps keep them from drying out and brings back those amazing crispy edges.
• Freeze: You can freeze gyro meat in zip lock bags for up to 3 months. I recommend slicing it before you pop it in the freezer, so you can take out as much as you need.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• My Gyro Meat Recipe Tastes Like Your Favorite Street Food
• Ingredients & Substitutions
• How To Make Gyro Meat
• My Recipe Tips
• Gyro Meat (Easy Recipe) Recipe card
• How To Make Gyros
• Serve Them With…
• Recipe Reviews

My Gyro Meat Recipe Tastes Like Your Favorite Street Food

Gyros were my first love of Mediterranean food. And even though these days I adore it all — from lamb kofta and Mediterranean chicken , to Greek salad and lemon potatoes — gyro meat is still my favorite. It’s not fancy, it’s just plain good street food. For the longest time I thought I had to resort to restaurants or food trucks to get it, but then I developed this easy gyro meat recipe that you can make right at home. Here’s why you’ll love it:

• Richly spiced flavor – I’ve eaten so many gyros in my life that I can tell when the spices and herbs are just right. Each slice of this gyro meat is bursting with delicious, savory flavors you’d expect from your favorite Greek eatery.
• Perfect juicy, crispy texture – Yes, this has that irresistible combo of “crispy on the outside” and “juicy on the inside”.
• Simple ingredients – And half of them are simple herbs and spices from your pantry.
• No special tools needed – Traditional gyro meat is cooked on a vertical rotisserie, but you don’t need any fancy equipment to make my recipe. My oven-to-pan method makes the process simple, using just your oven.

Gyro wraps check so many boxes. They’re always a hit with kids (certainly mine!), a satisfying dinner, a great way to introduce your family to Mediterranean recipes , and delicious on a sandwich for lunch the next day. This homemade gyro meat does it all. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my gyro meat recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Beef & Lamb – Some gyro recipes use only ground lamb, and some versions in Greece even use ground pork, but I prefer a mix of ground beef and lamb for my gyro meat. You could use just one or the other, though, as long as it’s 2 pounds total.
• Aromatics – Onions and garlic! I prefer the flavor fo white onions here, but yellow or red will work, too.
• Herbs & Spices – My must-have gyro meat seasoning is a combo of dried oregano , marjoram , thyme , and rosemary , plus salt, pepper, and a touch of cumin . If you want to substitute fresh herbs in place of dried, just triple the amount.

How To Make Gyro Meat

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Puree the aromatics. Blitz the garlic and onion in a food processor ( I have this one ), scraping down the sides as necessary, until a smooth paste forms.
2. Strain the mixture. Transfer the onion mixture to a dish towel (I actually used a nut milk bag), twist both ends, and squeeze to release as much liquid as you can. Discard the liquid and add the onion mixture back to food processor.

1. Process the meat and seasonings. Add the lamb, beef, oregano, marjoram, thyme, rosemary, cumin, salt, and pepper to the food processor. Blend until smooth like a paste, scraping down sides as necessary.
2. Bake the loaf. Transfer the pureed gyro meat to a lined loaf pan ( this one I used is the perfect size) and press down to compact as much as possible. Bake until the internal temperature reaches 165 degrees F. Drain the fat, tent the top with foil, and let it rest.

1. Chill, then slice. Remove the loaf from the pan and cool completely, then chill in the fridge. (This will help you make thinner slices afterward.) Once it’s cold, slice the gyro meat thinly. The thinner, the better!
2. Get it crispy. Sear the slices in a nonstick skillet , until browned and crispy on both sides.

My Recipe Tips

• Pack the meat tightly in the loaf pan. Compacting it is important to get the right texture, and to ensure your gyro meat doesn’t fall apart when you slice it.
• Check the temperature. You should remove the meat from the oven at 165 degrees F, and it should come to 175 degrees F after resting. I use this meat thermometer to check.
• Slice using a chef’s knife. I use a serrated knife for meatloaf , but for gyro meat, a chef’s knife works best.
• Choose a dry skillet or oiled depending on your preference. I prefer to add a bit of olive oil to the skillet to keep the gyro meat juicy, but you can fry it in a dry skillet if the crispy texture is your top priority.
• You can also broil the slices. I like the crispier texture I get from pan frying, but the broiler in your oven (for a couple of minutes) also works. Just make sure you have the slices in a single layer.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 medium Onion (cut into chunks) ▢
• 4 cloves Garlic ▢
• 1 lb Ground lamb ▢
• 1 lb Ground beef ▢
• 1 tbsp Dried oregano ▢
• 2 tsp Dried marjoram ▢
• 2 tsp Dried thyme ▢
• 2 tsp Dried rosemary ▢
• 1 tsp Cumin ▢
• 2 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 300 degrees F (148 degrees C). Line a loaf pan ( this one is the perfect size ) with parchment paper or foil.
2. In a food processor , puree the garlic and onion, scraping the sides with a spatula as needed, until a smooth paste forms.
3. Transfer the onion mixture to a kitchen towel, twist the ends, and squeeze to release as much liquid as possible (about 1/2 cup). Discard the liquid and place the dried mixture from the towel back into the food processor.
4. Add the lamb, beef, herbs, salt, and pepper. Process until the texture is like a paste, about 1-2 minutes , stopping to scrape down the sides as necessary.
5. Transfer the meat mixture into the lined pan. Press down to compact it as much as possible.
6. Bake for 45-55 minutes , until the internal temperature reaches 165 degrees F (74 degrees C).
7. When the meat is done, remove from the oven, drain the fat, then tent with foil and let the meat rest until it reaches 175 degrees F (79 degrees C).
8. Remove the meat from the pan and cool completely, then refrigerate for 2-3 hours , until cold.
9. Slice the loaf of gyro meat as thinly as you can.
10. Preheat a large nonstick skillet over medium-high heat. (You can use a little oil if you want to.) Working in batches, add the gyro meat in a single layer and pan fry for 2-3 minutes per side, until browned.
11. Serve the gyro meat slices with your favorite toppings or in a wrap. (See my post above for ideas!)

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 3-4 slices, or 1/8 entire recipe

• Tips: Check out my recipe tips above to help you get the right texture in this gyro meat recipe, the right way to slice it, and how to get that crisp outside.
• How to make gyros: See my instructions for wrapping gyros below, as well as 3 other ways I serve this gyro meat recipe.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days.
• Meal prep: I love meal prepping this recipe, because you can fully cook the gyro meat ahead of time and simply pan fry the slices when you’re ready to serve.
• Reheat: Just toss the slices in a pan with a bit of oil. This helps keep them from drying out and brings back those amazing crispy edges.
• Freeze: You can freeze gyro meat in zip lock bags for up to 3 months. I recommend slicing it before you pop it in the freezer, so you can take out as much as you need.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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Gyro Meat

How To Make Gyros

You probably want to make a gyro, so I’ve got instructions for that, but there are a couple other ways I like to serve this…

1. Pita Wrap – Obviously, gyros are at their best wrapped up in warm pita bread! I usually grab some pita from the store for the kids, but prefer to make almond flour pita bread (pictured below) from scratch for myself. To wrap it:

• Lay the pita on parchment paper. Cut a square of the paper about double the size of your pita bread, then place the pita so that the top edge hangs off just a bit.
• Add your fillings. Spread tzatziki sauce all over the pita, then pile on your gyro meat and favorite toppings (I’ve got suggestions below) down the center.
• Wrap it up! Fold the gyro in half along with the parchment. Wrap the paper around the pita, first on one side and then the other. You can either form a cone shape at the bottom or simply fold it underneath. Tuck the outer edge to keep everything tight.

1. Salad – My personal favorite way to serve gyro meat at home! Just place it on a bed of lettuce and add your toppings. You can use tzatziki as the dressing, or use my quick Greek dressing .
2. Bowl – Similar to the salad option above, except you’d use rice (or cauliflower rice ) as the base.
3. Platter – A.k.a. my “girl dinner”. I’ve totally just arranged the gyro meat on a platter with fresh veggies and tzatziki… as shown in some of my pictures in this post.

No matter how you serve this gyro recipe, don’t forget the toppings! Tomatoes, cucumbers, red onions, and tzatziki are the classics for Greek gyros, but you can also add shredded lettuce, crumbled feta cheese, or even pepperoncini peppers. Enjoy!

Serve Them With…

You don’t necessarily need a side if you have the gyro meat, pita bread, and veggie fillings. But if you want something to serve with them, these sides go well:

• Salads – I love pairing my gyros with a classic Greek salad dressed in my tangy homemade Greek dressing . But sometimes, I mix it up with my fresh Israeli salad or Mediterranean salad with chickpeas.
• Vegetables – Tender roasted broccoli , buttery sauteed zucchini , or some roasted eggplant are often the go-to choices. These options are easy to prepare and let the flavors of the gyro meat stand out.
• Potatoes – If you’ve ever gotten a gyro from a street stand, you know they are most often served with some french fries ! But I like to make my Greek lemon potatoes for the full Mediterranean experience.