Gyros
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Servings
8 gyros
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Calories
525 kcal
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Course
Main Course
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Cuisine
Mediterranean, Greek
Gyros
Description
This Gyros recipe involves creating a firm meat loaf from a mixture of ground lamb and beef, finely chopped onion and garlic, breadcrumbs, and a blend of oregano, cumin, Aleppo pepper, salt, and black pepper. Baking the meat loaf at a moderate temperature until cooked through allows the flavors to meld and the texture to become dense, making it easy to slice thinly. Browning the sliced meat in reserved drippings or oil adds a crusty exterior that enhances the savory profile.
The assembled gyros showcase tender, seasoned meat strips nestled inside warm pita breads layered with cool, creamy tzatziki sauce, fresh sliced tomatoes, crunchy romaine lettuce, and sharp red onions. Optional crumbled feta cheese contributes a salty tang, and hot sauce can provide additional heat.
This preparation can be made ahead; the meat loaf benefits from resting and refrigeration for easier slicing. The sliced meat can be quickly heated before serving. Leftover cooked gyros meat can also be frozen for extended storage. Additional toppings like fresh herbs or olives offer customizable variations.
Ingredients
Gyro Meat:
- 1 lb lamb ground
- 1 lb ground beef , 80/20
- 1 onion , small
- 5 cloves garlic , minced
- 1/4 cup breadcrumbs
- 1 Tablespoon oregano dried
- 2 teaspoons cumin ground
- 2 teaspoons kosher salt
- 1 teaspoon Aleppo pepper , or sub paprika and a dash of cayenne
- ½ teaspoon black pepper freshly ground
Assembly:
- 8 pieces pita bread , warmed
- 1 cup tzatziki sauce homemade or store-bought
- 3 campari tomato sliced, or roma tomato
- 1 red onion , thinly sliced
- 1 romaine lettuce finely chopped, heart
- 1/2 cup feta cheese optional, crumbled
- hot sauce , optional
Instructions
- Make Gyro Meat (Bake in the morning or day before, if possible): Add onion and garlic to a food processor and very finely chop. Add to a bowl along with the ground meat, salt, pepper, bread crumbs, oregano, cumin, and Aleppo pepper. Use clean hands (or wear gloves if desired) to mix and mash the meat together really well, so it holds together densely.
- Bake: Press meat mixture into a 9x5 inch loaf pan. Bake at 325 degrees F for about 50-60 minutes, or until the center registers 165 degrees on a thermometer. Set aside to rest for 20 minutes, and then, ideally, if time permits, refrigerate for a few hours or overnight. (Refrigeration will make the meat much easier to slice.)
- Slice Meat: Remove meat from pan (reserve the fat drippings) and cut into thin strips, about 1/8 inch thick.
- Brown meat: Heat a griddle, cast iron or skillet over medium high heat. Add some of the meat drippings or a little oil to lightly coat the bottom of the pan. Once hot, lay the meat slices flat in the hot pan and cook for just 1-2 minutes on each side, until browned and crisp. (Alternately, you can lay the pieces flat on a lined baking sheet and broil for a few minutes in the oven.)
- Assemble Gyros: Serve gyro meat in a warm pita, topped with tomato, onion, lettuce, tzatziki, and feta.
Notes
- The meat mixture can be prepared up to one day in advance, or the cooked meat can be kept refrigerated for 1-2 days before slicing and reheating.
- Gyro meat freezes well for up to three months; thaw completely before reheating to preserve texture.
- For convenience, raw meat can be frozen in the loaf pan and thawed fully before baking.
- Consider adding fresh mint, parsley, sliced Kalamata olives, or green bell pepper to enhance toppings.
- This recipe pairs with homemade or store-bought tzatziki sauce made from Greek yogurt, garlic, lemon juice, olive oil, red wine vinegar, and dill.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8gyros
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 42g | 14% |
| Protein | 30g | 60% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 92mg | 31% |
| Sodium | 1241mg | 52% |
| Potassium | 603mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1845IU | 37% |
| Vitamin C | 10mg | 11% |
| Calcium | 191mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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