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a plate with sliced gyro meat and Greek salad
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4.89 from 9 votes

Gyro Meat

Gyro meat is made with ground beef, ground lamb, and a blend of seasonings easily cooked in the oven and thinly sliced to serve on Pita bread with Tzatziki sauce and Greek salad. It is the easy way to make Greek gyros at home without a rotisserie grill.
Course:Main Course
Cuisine:Greek
Keywords:ground beef, ground lamb, gyro meat
Prep Time 10 minutes
Cook Time 55 minutes
Cooling time 25 minutes
Total Time 1 hour 30 minutes
Servings 8 people
Calories347 kcal
Cost $ 0.75 per person

Equipment

Ingredients

  • 1 medium red onion cut into 4 pieces
  • 1 lb ground lamb
  • 1 lb ground beef 80/20
  • 6 cloves garlic minced
  • 2 teaspoon dried oregano
  • 2 teaspoon dried marjoram
  • 2 teaspoon dried thyme
  • 2 teaspoon ground black pepper
  • 2 teaspoon salt
  • 2 tablespoon olive oil

Instructions

  • Preheat the oven to 350°F (180° C).
  • Pulse the red onion until very fine in a food processor until very fine. Dump them out onto the center of a thin kitchen towel set over a colander. Then, gather up the ends of the towel and squeeze out the liquid from the onions over the colander or sink. Make sure to squeeze it well!
  • Transfer the onions to a large mixing bowl along with the ground lamb, beef, garlic, oregano, marjoram, thyme, salt, pepper, and olive oil. Using your hands, mix well to combine.
  • Transfer the meat mixture to the food processor and pulse until finely minced (about 2 minutes). It will resemble a coarse paste!
  • Pack the meat mixture into a 9x5-inch loaf pan, pressing down firmly to make sure there are no air pockets.
  • Bake for about 50-60 minutes or until the gyro meat reaches an internal temperature of 165° F. Use an instant-read meat thermometer! NOTE: The meat will shrink! Make sure to reserve the pan juices.
  • Let the meat in the pan cool over a cooling rack for 20-30 minutes before slicing very thinly.
  • OPTIONAL STEP: Before serving, fry the sliced gyro meat in a little of the pan juices in a skillet over medium heat. But be careful to not overcook the meat or it will become dry!
  • Serve it over pita with Greek salad and tzatziki sauce (for a gyro sandwich) or simply with a Greek salad and the sauce for a keto meal.

Recipe Notes

Storage
  • Keep leftover in an airtight container in the fridge for up to 3 days.
  • This gyro meat freezes well. For that, slice the meat and place the desired amount into one or more Ziploc bags, squeezing out the excess air.
  • Thaw it in the fridge overnight.
  • To reheat pre-sliced gyro, heat a small amount of olive oil in a frying pan over medium heat. Pan-fry the slices before serving. 

Nutrition

Calories: 347kcal | Carbohydrates: 3g | Protein: 20g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 654mg | Potassium: 324mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 3mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

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