Gyro Meat

Greek

Greek Gyro Meat

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Gyro meat on a platter with vegetables

Prep

15 minutes

Cook

1 hour 15 minutes

Yield

6 -8

This Greek Gyro Meat recipe recreates traditional street food in an easy, at-home version that is flavorful and versatile.

If there is one thing you won’t forget about a visit to Greece is the street stands with the beautiful spits of tender meat. Served with fresh, fluffy pita, and crisp vegetables. It’s seriously some of the best cuisine, and the best part is that you don’t need a big spit to recreate this meal at home. This Gyro Meat recipe is at-home friendly. The traditional gyro meat is cooked on a spit for hours and hours, giving it a bit of a different consistency than this quick, at-home version, but it’s still so good.

Gyro on a spit in a pan

❤️ Why You’ll Love Gyro Meat

  • Versatile: You can eat this meat on its own, with fries or these Greek Potatoes, you can even serve this meat in a delicious bowl or salad
  • Juicy: Cooking your meat this way in the oven makes it so juicy, tender, and flavorful
  • Delicious: The combination of meat, seasonings, and slow cooking this meat makes it so flavorful
Ingredients for Gyro Meat

🍲 Ingredients

Ground Beef – Use a low-fat, lean beef. This is really important to have the best consistency and the least grease in your final product.

Ground Lamb – Lamb is okay to be high in fat because that’s just what you get, and combined with the beef it’s just so good. I love lamb because it adds a unique flavor. However, if it’s not your thing you can definitely substitute it for more beef.

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Gyro Meat in a tinfoil cone on a pan

👩‍🍳 How to Make Gyro Meat

  1. Preheat oven to 400F.
  2. In a large bowl mix all of the ingredients together in a bowl using your hands or a spatula to ensure everything is combined.
  3. Use a vertical spit (meant for oven use) OR use an onion half as a base and position two to four skewers vertically into the onion like a spit on a sheet pan lined with foil.
  4. You’re going to form the meat mixture around the vertical spit, sort of creating a stand-up ‘meatloaf’ – here’s how: Start by adding meat to the base of the spit, about 2 inches in height and 4 inches wide, forming the meat around the spit in a circular shape. Use a long piece of tin foil, folded in half lengthwise, and wrap it around to create a tall collar. Use oven-safe clips to hold it in place or fold it over around the top to hold it in place. Fill the collar with the rest of the meat mixture, a handful at a time, putting the handful through the spit each time. Gently press down after each addition. Once the collar is filled, use one more long piece of tin foil, folded over twice lengthwise, wrapping it around the base of the collar – it will touch the base of the pan.
  5. Bake for 45 minutes and then remove the foil collars. Baste the meat with the pan juices and then bake for 30-45 more minutes or until the internal temperature of the meat reaches 160°F, baste the meat with any pan juices again during the second half of cooking. Let cool for 30 minutes before slicing/carving off slices. Serve with pitatzatziki, or use to top our Gyro fries recipe.
Gyro meat on a platter with vegetables

🪄 Tips and Tricks

For this Gyro Meat recipe, I used a vertical pan. It essentially is a high-brimmed pan with a skewer in the middle that allows for you to easily stack the meat and resembles a spit like the traditional Gyro Meat you see at shawarma shops or on the streets of Greece. However, since you might not have something like this, you can use a cake tin with some pre-soaked wooden skewers. You can help the skewers stand by inserting them in half of an onion.


🗒 Substitutions

  • Ground Lamb: If you don’t want to use lamb, substitute it with an equal amount of lean ground beef
  • Avocado Oil: Olive oil will work just as good


🗒 Best served with

👝 How to Store Leftovers

Store leftover meat off the skewer in an airtight container for up to 4 days in the fridge. Us this Gyro Meat in pitas, salads, bowls, or whatever you wish. It’s so versatile!

🤔 Common Questions

What is gyro meat?

Gyro is a traditional kebab dish that is made with seasoned lamb, beef, or other meat and is pressed into a cylinder, continuously rotating on a spit.

Do you have to soak skewers before using?

Yes! Soak them in water for 10-15 minutes. This ensures the wood doesn’t burn in the oven or BBQ. If you have metal skewers, you obviously could skip this step.

Can you make gyro meat at home?

Absolutely! You just have to create your own spit that you can put in your oven. The consistency of the meat will be different given it won’t be rotating on a spit for hours, but it still can be easy and so delicious.

Greek Gyro Meat

5 from 2 votes
This Greek Gyro Meat recipe recreates traditional street food in an easy, at-home version that is flavorful and versatile.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting time 30 minutes
Total Time 2 hours
Course Main
Cuisine Greek
Servings 6 -8
Calories 415 kcal
I’m Your Mommy Now

Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃

Ingredients
  

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Instructions
 

  • Preheat oven to 400F.
  • In a large bowl mix all of the ingredients together in a bowl using your hands or a spatula to ensure everything is combined.
  • Use a vertical spit (meant for oven use) OR use an onion half as a base and position two-four skewers vertically into the onion like a spit on a sheet pan lined with foil.
  • You're going to form the meat mixture around the vertical spit, sort of creating a stand-up ‘meatloaf’ – here's how:
    Start by adding meat to the base of the spit, about 2 inches in height and 4 inches wide, forming the meat around the spit in a circular shape. Use a long piece of tin foil, folded in half lengthwise and wrap around to create a tall collar. Use oven safe clips to hold in place or fold over around the top to hold in place. Fill the collar with the rest of the meat mixture, a handful at a time, putting the handful through the spit each time. Gently press down after each addition. Once the collar is filled, use one more long piece of tin foil, folded over twice lengthwise, wrapping it around the base of the collar – it will touch the base of the pan.
  • Bake for 45 minutes and then remove the foil collars. Baste the meat with the pan juices and then bake for 30-45 more minutes or until the internal temperature of the meat reaches 160°F, baste the meat with any pan juices again during the second half of cooking. Let cool for 30 minutes before slicing / carving off slices. Serve with pita, tzatziki or use to top our Gyro fries recipe.

Video

Notes

Nutrition

Calories: 415kcal | Carbohydrates: 22.7g | Protein: 26.2g | Fat: 23.7g | Saturated Fat: 7.8g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 11.4g | Trans Fat: 0.1g | Cholesterol: 75.4mg | Sodium: 1144mg | Fiber: 1.9g | Sugar: 2.8g
Review This Recipe Let us know how it was!
Karson Tsoi

5 stars
Didn’t know if was possible to make gyros without a special appliance at home. This is amazing, and would be a lot healthier than going to the local gyro fast food resto, win-win.

Maria Koutsogiannis

YES! Exactly!!!!

Karson Tsoi

5 stars
Spectacular dish – even though it had french fries in the dish, overall this meal felt very nutritious and tasty. Very well balanced. Definetely a treat and loved tasting a bit of lamb in the gyro, well done!

Maria Koutsogiannis

Thank you so much!!!!!!!

lancy john

Can chicken thighs be used instead..

Maria Koutsogiannis

I have a recipe for Chicken Gyro! Just search for that and you’ll find the best chicken thigh method!

5 from 2 votes

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