Go Back
Print Recipe

Greek Gyros

A step-by-step recipe for making fabulous gyros from scratch in your own kitchen.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Resting Time3 hours 20 minutes
Total Time5 hours
Course: Main Course
Cuisine: Greek

Ingredients

Gyro Meat

  • 16 ounces ground lamb
  • 16 ounces ground beef (a 85%/15% blend)
  • 1 medium yellow onion, pulsed and strained
  • 2 cloves of garlic, finely minced
  • 2 teaspoons onion powder
  • 1 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon thyme (fresh or dried), finely chopped
  • 1 teaspoon rosemary (fresh or dried), very finely chopped
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon black pepper

Gyro Assembly

  • soft flatbread (recipe links above)
  • tzatziki sauce (recipe links above)
  • red onion, thinly sliced
  • vine ripened tomato, thinly sliced

Instructions

  • Place 1 chopped yellow onion into a food processor 
  • Pulse until very finely diced
  • Transfer into a fine kitchen towel or cheesecloth and strain excess liquid from the diced onion
  • Transfer the strained onion into a medium bowl and add the remaining ingredients
  • Mix until everything is fully combined
  • Cover the bowl with plastic wrap and refrigerate for 60 minutes
  • Pulse the meat mixture into a thick paste like texture in a food processor (1/3 of the batch at a time) and layer the meat into a 9"x5" loaf pan
  • Preheat your oven to 325 degrees 
  • Bring a pot of water to a rolling boil
  • Place a large kitchen towel into a 9"x13" cake pan and place the filled loaf pan over the towel in the center of the cake pan
  • Add enough boiling water into the cake pan to come 1/2 the way up the sides of the loaf pan
  • Very carefully transfer the pans into a preheat oven on a middle rack
  • Bake at 325 degrees for 50-60 minutes
  • The meat is done when the internal temperature reaches 165 degrees
  • Carefully remove the pans from the oven and remove the loaf pan from the cake pan
  • Pour any liquid fat from the loaf pan and place the pan onto a wooden cutting board
  • Place a foil covered brick over the meat and allow it to cool and compact for 20 minutes
  • Transfer the meat out of loaf pan and wrap it tightly in plastic wrap and tin foil
  • Refrigerate the wrapped meat for 2-24 hours
  • Unwrap the meat and cut 1/4 inch slices
  • Grill on a flat griddle or large skillet over medium high heat until both sides are browned and crispy
  • Assemble your gyros by placing slices of meat on a piece of flatbread and topping with tzatziki, onions and tomatoes