Gyro Recipe: With Lamb, Pork, and Beef

Homemade Gyros are by far one of my favorite foods to make. In fact, Gyros are easily one of my favorite foods of all time. That said, I don’t have a giant spit to cook all the delicious layers of meat on. So this Homemade Gyro Recipe is essentially a minced meatloaf that gets baked, pressed, and sliced.

Homemade Gyros

Ingredients

The ingredients for these gyros are perfect. They have the ideal flavor you expect from any of the best gyro stands.

Meat: For this recipe, I use a mixture of either Lamb and Beef or Pork and Beef. I have a few family members who aren’t all that crazy about the flavor of lamb. I am crazy about it, however. So I typically make two batches, one for my wife and kids and one for myself.

Vegetables: The only vegetables you’ll need for these homemade gyros are red onion and garlic. Both of them should be minced.

Seasonings and Spices: This is where these gyros genuinely shine. Grab some Ground Marjoram, Dried Rosemary, Dried Oregano, Kosher Salt, Black Pepper, and Ground Cumin. Combine them, and you’ve got a perfect Gyro Seasoning mix.

Directions

This gyro recipe is about as easy as it will get and still has all the flavors and textures you’re looking for.

Begin by preheating the oven to 350°f.

Next, prepare the onions. I use a handheld food chopper or a knife to dice and mince the onions very small.

Once the onions are finely diced, add the meat, all the seasonings, onion, and garlic to a stand mixer.

Now fix the stand mixer with the whisk attachment. Mix the meat and gyro seasonings until a minced meat texture has formed.

Once you have the right consistency, spoon the mixture into an oiled non-stick loaf pan and press it down as tightly as possible.

Bake the Gyro Meat for about an Hour or until the center of the loaf reads 180°f using an instant-read thermometer or a Bluetooth-enabled meat thermometer.

Lastly, remove the loaf of gyro meat from the loaf pan, discarding the remaining grease cooked out.

Wrap the loaf in heavy-duty aluminum foil.

Now it’s time to press and rest the Gyro loaf. I place the foil-wrapped loaf on a cutting board, place a 12″ cast iron skillet on top, and then place a 5lb weight in the skillet.

This might be overkill, and you can use anything you have, such as large canned goods or two skillets.

Either way, let this rest for at least 30 minutes or until ready to serve.

As soon as you’re ready to serve your Gyros, slice about 2-3 pieces for each gyro. Heat a cast Iron Skillet over medium heat with a bit of olive oil. Place the slices in the skillet to lightly fry each side for about 2-3 minutes.

Place the hot slices on a warm pita with tzatziki sauce, shredded lettuce, sliced tomatoes, and red onions.

In Conclusion

When there isn’t an excellent greek restaurant or gyro stand nearby, remember, you’re out of luck. You can still feed that craving for that well-seasoned, satisfying meat and fresh veggies all wrapped up in a warm pita. Just follow this simple Gyro Recipe, and you’ll be able to have gyros for a week.

Speaking of gyros for a week, if you end up with leftovers, grab your vacuum sealer and some vacuum seal bags. Portion enough meat to make a gyro or two and stick it in the freezer. This way, you can have a gyro without creating a whole new loaf!

If you like this recipe, then I know you’ll LOVE these; check it out!

• Turmeric Rice
• Sous Vide Grilled Salmon Skewers
• Shakshuka with Kofta Meatballs
• One Skillet Mediterranean Chicken

I want to thank you for stopping by Chicken Fried Kitchen. I truly appreciate it and hope you enjoy the recipe.

Let me know in the comments how your gyros turned out, and as usual…

Happy Cooking!

-Jeremy