Greek Gyro
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
6 - 8 People
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Calories
427 kcal
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Course
Main Course
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Cuisine
Greek
Greek Gyro
Description
The Greek Gyro recipe begins by pureeing onion and garlic together before blending them thoroughly with equal parts ground beef and lamb, seasoned with oregano, thyme, rosemary, marjoram, cumin, salt, and pepper. This ensures an even distribution of spices and moisture. The mixture is shaped into a compact log, pressed to remove air pockets, and wrapped tightly in foil around a skewer to maintain shape during baking.
Baked at a moderate temperature until cooked through, the gyro meat develops a dense yet tender texture that holds together well when thinly sliced. For serving, slices are pan-fried to develop slight crispness and warmed through, then layered in pita bread with fresh ingredients such as lettuce, tomato, sliced red onion, feta cheese, and traditional tzatziki sauce. French fries can optionally be added inside the pita for a classic touch.
This gyro preparation allows for making the meat ahead of time, with recommended refrigeration for 2-3 days, or freezing for up to 2-3 months. Reheating is done by pan-frying slices with a small amount of oil. The use of medium or lean beef prevents dryness, while the combination of lamb or pork adds richness and flavor complexity.
Ingredients
Gyro Meat
- 1 lbs ground beef (medium or lean (not extra lean or the gyro will be dry))
- 1 lbs lamb or pork, or use all beef, ground
- 1 onion (large, peeled and cut into 1-inch chunks)
- 6 garlic cloves
- 2 tablespoon oregano (dried)
- 1 tablespoon thyme (dried)
- 1 teaspoon rosemary (dried, crushed)
- 2 teaspoon marjoram (dried)
- 2 teaspoon cumin
- 3 teaspoon salt
- 2 teaspoon black pepper
Gyro Pitas
- neutral cooking oil for cooking, generic cooking oil
- pita bread
- lettuce (sliced)
- tzatziki
- tomato sliced
- red onions (sliced)
- feta cheese (crumbled)
- French Fries (optional)
Instructions
- Place onion and garlic in a food processor or blender. Puree until smooth.
- In a stand mixer, mix the ground beef and lamb with the pureed onion, garlic and all the spices. Mix until the meat is a paste like consistency. Or mix by hand in a large bowl.
- Optional: refrigerate the meat for 2 hours or up to 24 hours to marinate.
- Preheat oven to 325°F
- Line a baking tray with foil.
- Shape the meat into a log and throw the meat down onto a kitchen counter 2 – 3 times to release any air. This keeps the meat compact while baking so it will not crumble when sliced. Optional: or shape meat into a loaf pan and bake like a regular shaped meatloaf. Cover the loaf pan with foil. Press the meat down to release any air pockets.
- Tear a large piece of tin foil and place the meat in the center of the foil. Insert a skewer through the center of the shaped meat. Wrap the tin foil around the meat and squeeze the ends closed around the skewer. Note: be careful not to press or bend the foil into the meat.
- Place the foil wrapped gyro onto the prepared baking tray and bake on the middle rack of your oven.
- Cook for approximately 1.5 hours, flipping the foil wrapped meat once after 1 hour, until the meat reaches 160°F internal temperature. Note: if baking in a loaf pan just rotate the pan in the oven, do not flip the meat. Remove any excess fat or grease in the loaf pan while cooking.
- Remove the meat from the oven and allow to rest 5 minutes before unwrapping the foil. When the skewer is cool enough to handle, stand the meat up using the skewer to hold it up and shave thin slices of meat off the skewer. Optional: if baked in a loaf pan – after baking thinly slice meat.
- Heat oil in a skillet over medium high heat. Cook shaved gyro for 2-3 minute per side until slightly crispy.
- Assemble your gyro pita with warm pita bread, tzatziki sauce, lettuce, tomato, red onion, feta cheese and some of the gyro meat. Optional: add some French fries for a classic Greek street food!
- Roll up the pita tightly, wrap in foil or parchment paper to hold it together and make it easier to eat. Enjoy!
Notes
- The gyro meat can be cooked in advance and stored in the refrigerator for 2-3 days before slicing and serving.
- Cooked gyro meat freezes well for 2-3 months; slice before freezing for easier portioning.
- Reheat gyro slices by pan-frying with a small amount of oil over medium heat for best texture.
- Use medium or lean ground beef for moisture; avoid extra lean to prevent dry gyro meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 People
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 5g | 2% |
| Protein | 26g | 52% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 1261mg | 53% |
| Potassium | 461mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 77mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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