Learn how to make Gyro Meat at home that tastes just like your favorite Mediterranean restaurant dish. This easy recipe blends seasoned lamb and beef into tender, flavorful slices, perfect for pita, bowls, or platters with your favorite toppings!
For more Mediterranean-inspired recipes, try my Tzatziki Sauce, Homemade Hummus, and Greek Chicken Meatballs next.
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Homemade Gyro Meat
There’s nothing like the bold, savory flavor of gyro meat from a good street vendor—juicy, well-seasoned, and perfectly crispy on the edges. I wanted to bring that same deliciousness home, and the best part? No special equipment required!
A food processor or blender will work just fine to get that smooth, sliceable texture. This may not be an authentic Greek recipe, but it nails the flavor with the right blend of spices and tender lamb and beef. I love piling it onto pita bread with plenty of tzatziki, tomatoes, and other fresh elements for the perfect bite.
What is Gyro Meat?
Traditional gyro meat is marinated in a blend of herbs and spices, then stacked onto a vertical rotisserie to cook slowly. The rotating spit creates a tender texture with crispy, caramelized edges. This method locks in flavor, making each slice rich and juicy.
While my recipe skips the rotisserie for an easy oven-friendly method, it still packs the same well-seasoned, satisfying bite. The salt and spices are what give this delicacy it's traditional Greek flavors. In fact, the salt content helps the meat tighten-up during the cooking process; which creates a very dense and flavorful protein.
Ingredients
- Ground lamb & ground beef: I love using a mix of both for the best balance of flavor and texture. The lamb brings richness, while the beef keeps it from being too gamey.
- Onion: Fresh onion adds moisture and a subtle sweetness. Since it's blended into the meat, you won’t get any chunks, just pure flavor.
- Garlic: I always go for fresh garlic here. It gives the gyro meat that deep, aromatic flavor you’d expect from a Mediterranean dish.
- Olive oil: A little fat goes a long way in keeping the meat juicy. It also helps blend the flavors together as everything cooks.
Gyro Meat Seasonings
- Garlic powder: Boosts the garlic flavor without overpowering the fresh garlic. It helps distribute that savory taste evenly throughout the meat.
- Dried oregano: A classic Greek seasoning that brings in an earthy, slightly peppery taste. It’s key to getting that traditional gyro flavor.
- Ground cumin: Adds warmth and depth with a hint of smokiness. This is what gives gyro meat that slightly spiced, savory undertone.
- Salt: Enhances all the other flavors and keeps the meat from tasting flat. I don’t skimp on it!
- Dried thyme: Brings a light, herbal note that balances the richness of the meat. It pairs perfectly with the oregano.
- Black pepper: Just enough to add a touch of heat without overpowering the other spices.
How to Make Gyro Meat
See recipe card for ingredient quantities and full instructions.
Prep the Meat Mixture
Preheat the oven to 350°F. In a large bowl, combine the ground lamb, ground beef, onion, garlic, olive oil, and all the seasonings. Use your hands or a large spoon to mix everything thoroughly until the seasonings are evenly distributed.
Blend for the Perfect Texture
Working in small batches, add the meat mixture to a food processor or blender and pulse for 1-2 minutes until finely minced. This step gives the meat that smooth, sliceable texture, just like you'd get from a street vendor. Transfer each batch to a clean bowl and repeat until all the meat is processed.
Shape and Bake
Press the blended meat mixture firmly into a 9x5 loaf pan or a 9x13 baking dish, making sure to eliminate any air pockets. Packing it tightly helps create that signature dense texture. Bake for 45-50 minutes or until the internal temperature reaches 165°F.
Rest and Slice
Remove the pan from the oven and carefully drain any excess oil. Let the gyro meat rest for 10-15 minutes before slicing it thinly—this keeps the juices locked in. For extra flavor, pan-fry the slices in the reserved oil until crispy on the edges.
Pro Tips
- Use a food processor or blender for the best texture. This step ensures the meat is finely minced, giving it the dense, sliceable consistency of classic gyro meat. Skipping this can result in a crumbly texture.
- Pack the meat mixture tightly. Pressing out all air pockets helps the meat hold its shape and prevents it from falling apart when sliced. A firm, compact mixture is key to achieving the right texture.
- Let the meat rest before slicing. Resting for 10-15 minutes allows the juices to redistribute, keeping the slices moist and flavorful. Cutting too soon can cause the meat to crumble.
- Slice thinly for the best results. Traditional gyro meat is shaved into thin pieces, which makes it more tender and easier to layer in pita or bowls. A sharp knife helps get clean, even slices.
- Pan-fry for crispy edges. Frying the slices in the reserved oil after baking adds that signature crispy texture found in street vendor gyros. It enhances both flavor and presentation.
How to Serve Gyro Meat
This gyro meat is absolutely delicious by itself as a main entrée. You can serve it with a fresh salad with cucumbers and tomatoes, a or even a side of yellow Greek rice. Top a delicious Greek salad with this meat, and sprinkle it with feta cheese for a complete meal.
It is absolutely delicious to use as the filling for gyro sandwiches though! Add it to a fresh piece of warm pita bread, and add your favorite toppings. This tzatziki sauce is an absolute must to serve along side the meat though! Serve your gyro sandwiches with a side of roasted potatoes or French fries.
Storage
After the meat is cooked, save the drippings from the dish. Then you should allow it to completely cool down. Once it has cooled down, you can store it in an air tight container, or a gallon Ziploc bag.
Place the leftovers in the refrigerator for up to five days. When you are ready to eat it, pan fry the slices of gyro meat in a skillet over medium high heat for about two minutes per side.
Make Ahead Instructions
You can prepare the gyro meat mixture in advance by mixing and processing the ingredients, then storing it covered in the fridge for up to 24 hours before baking. Once cooked, let it cool completely, slice it thin, and refrigerate or freeze the slices, reheating them in a pan for crispy edges when ready to serve.
FAQ
Do I have to use lamb?
Is gyro meat healthy?
Gyro meat is high in protein but also contains a good amount of fat due to the lamb and beef. However, it’s low in carbohydrates and sugar, so it's a viable option for low-carb diets.
Why is my gyro meat falling apart when I slice it?
The meat may not have been blended finely enough or packed tightly before baking. Be sure to process it in a food processor or blender until smooth and press it firmly into the pan to remove air pockets. Letting it rest before slicing also helps it hold its shape.
Can I make this without a food processor or blender?
Yes, but the texture will be less dense and more crumbly. If you don’t have a processor, mix the ingredients very well and knead the meat thoroughly to help bind it together. Press it tightly into the pan to prevent it from falling apart when sliced.
Other Delicious Ground Beef Recipes
Looking for other recipes like this? Try these:
After you try this Gyro Meat recipe, I'd love to hear your thoughts. Comment below and follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious recipes!
📖 Recipe
Ingredients
- 1 pound Ground lamb
- 1 pound Ground beef
- ½ medium Onion roughly chopped
- 4 cloves Garlic minced
- 2 tablespoons Olive oil
Seasonings
- 1 tablespoon Garlic powder
- 1 tablespoon Dried Oregano
- 1 tablespoon Ground cumin
- 2 ½ teaspoons Salt
- 2 teaspoons Dried thyme
- 1 teaspoon Black pepper
Instructions
- Preheat the oven to 350 degrees.
- Use a large bowl and add the ground lamb, ground beef, onion, garlic, and olive oil. Add in all of the seasonings as well.
- Use a large spoon, or your hands to fully combine this mixture. Once the ingredients are combined, add the meat mixture in small batches to a food processor or a blender.
- Mix it up for about one to two minutes, or until the meat and all of the ingredients are finely minced. Remove it from the blender or processor and set it aside in a bowl. Continue adding the meat in batches until it is all finely minced.
- Place the minced meat into a 9x5 loaf pan or 9x13 baking dish. Press it together firmly to shape it into a log-like rectangular shape. Be sure to PRESS OUT ALL OF THE AIR BUBBLES.
- The meat mixture should be packed firm so no air bubbles remain. Place the dish in the oven and bake for 45-50 minutes. The internal temperature should read at least 165 degrees Fahrenheit.
- Remove the gyro meat from the oven and reserve excess oil that accumulated.
- After the meat rests for about 10-15 minutes, slice it very thinly. Optional: fry it in the oil that you reserved prior to serving.
Sue S says
It was delicious and I am saving this recipe but will use just one teaspoon of salt instead of two.
Tamara J. says
Very happy you enjoyed it and adjust the seasonings to your liking 🙂
Sharon Kellogg says
what is gyro meat? never heard of it. please respond. You have lamb in the recipe, that is too expensive, best substitute?
Tamara J. says
I gave some great background information about gyro meat in the post above ⬆️ that I recommend you read! That said, you can omit the lamb meat; however, traditional gyro meat is made with ground lamb. Hope that helps 🙂
J J BROCK says
we live close to Tarpon Springs FL and the Greek Sponge Docks we know good gyro meat. This isn't even close. Mine looked like their picture but taste was way off.
Tamara J. says
Oh darn, I hate to hear that my recipe didn't taste just like your favorite restaurants recipe 🙁
Yolanda says
Yum
Barb says
This was such a tasty dinner for me and my family! It’s also a lot easier to make than I thought! Thanks for the recipe.