When it comes to global street food icons, few dishes rival the mouthwatering appeal of a Gyro with Meat. Wrapped in warm pita, loaded with juicy, seasoned meat, crisp veggies, and a generous spoonful of creamy tzatziki sauce, the gyro is the kind of dish that leaves a lasting impression—from the very first bite.

Whether you’ve savored it in a seaside taverna in Greece or from your favorite food truck, the gyro (pronounced “yee-roh”) is a meal that delivers both comfort and bold Mediterranean flavor. And the best part? You don’t need a vertical rotisserie or a passport to enjoy it. With a few easy techniques and some simple ingredients, you can make authentic-tasting gyros at home—and they’re even better than takeout.

Perfect for a casual weeknight dinner, summer gathering, or satisfying lunch, this recipe walks you through how to create the classic gyro experience with homemade seasoned meat, fluffy pita, and tangy yogurt sauce.

What Is a Gyro?

A gyro is a popular Greek street food that consists of spiced meat—traditionally lamb, beef, or chicken—cooked on a vertical spit, then thinly sliced and wrapped in pita bread. It’s typically served with toppings like tomatoes, onions, and lettuce, and a generous slathering of tzatziki, a cucumber-garlic yogurt sauce.

The word “gyro” comes from the Greek word for “turn,” referencing the spinning spit. While traditional gyros require specialized equipment, this homemade version uses seasoned meat baked or pan-fried for maximum convenience without sacrificing flavor.

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Why You’ll Love This Gyro with Meat Recipe

• Packed with flavor: Aromatic spices, garlic, and herbs bring the meat to life.

• Perfectly customizable: Make it with lamb, beef, chicken—or a combination.

• Tastes authentic: A few tricks mimic that rotisserie-style char and texture.

• Great for meal prep: Cook the meat ahead and assemble gyros all week.

• Crowd-pleasing and fun: A DIY gyro bar is perfect for parties or family dinners.

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Ingredients You’ll Need

For the Gyro Meat:

• 1 pound ground lamb or ground beef (or ½ pound of each)

• 1 small onion, grated or finely chopped

• 2 cloves garlic, minced

• 2 teaspoons dried oregano

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• ½ teaspoon ground cinnamon

• ½ teaspoon smoked paprika

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 tablespoon olive oil

For the Tzatziki Sauce:

• 1 cup plain Greek yogurt

• ½ cucumber, peeled, seeded, and grated

• 1 clove garlic, finely minced

• 1 tablespoon lemon juice

• 1 tablespoon olive oil

• 1 tablespoon chopped fresh dill (or 1 teaspoon dried)

• Salt and pepper to taste

For Assembling the Gyros:

• 4–6 pita breads or flatbreads (warm and soft)

• 1 tomato, sliced

• ½ red onion, thinly sliced

• Lettuce or mixed greens

• Crumbled feta cheese (optional)

• Extra olive oil and lemon wedges (optional)

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How to Make Gyro with Meat

Step 1: Prepare the Gyro Meat

1. Preheat your oven to 375°F (190°C).

2. In a large bowl, combine the ground meat, grated onion, garlic, and all spices. Mix thoroughly until well combined.

3. Transfer the mixture to a loaf pan or shape into a compact loaf on a foil-lined baking sheet.

4. Bake for 35–40 minutes, or until the internal temperature reaches 165°F.

5. Let the meat rest for 10 minutes, then slice thinly.

6. For crispy edges (optional), sear slices in a hot skillet with a little olive oil for 1–2 minutes per side.

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Step 2: Make the Tzatziki Sauce

1. Place grated cucumber in a paper towel or cheesecloth and squeeze out excess moisture.

2. In a bowl, mix Greek yogurt, cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper.

3. Stir well and refrigerate for at least 15 minutes to let flavors meld.

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Step 3: Assemble the Gyros

1. Warm pita bread in a dry skillet or wrap in foil and heat in the oven for 5 minutes.

2. Spread a generous amount of tzatziki on each pita.

3. Add sliced gyro meat, followed by tomato, red onion, lettuce, and feta (if using).

4. Drizzle with olive oil or a squeeze of lemon juice.

5. Fold and serve immediately.

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Tips for Success

• Mix the meat thoroughly: This gives it the dense, sliceable texture similar to traditional gyro meat.

• Use a food processor: For an even more authentic texture, pulse the meat mixture briefly before baking.

• Rest the meat: Always let it rest before slicing to retain juiciness.

• Grill the pita: A quick char on the grill or in a hot pan makes pita more flavorful and pliable.

• Serve tzatziki chilled: Cold sauce complements the hot meat beautifully.

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Serving Suggestions

Gyros are delicious on their own, but pairing them with the right sides takes them to the next level. Here are some favorites:

• Greek salad with cucumbers, olives, and feta

• Oven-roasted potatoes with lemon and oregano

• Tabbouleh or couscous salad

• Stuffed grape leaves (Dolmas)

• Hummus and warm pita wedges

• A crisp white wine or light lager

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Make-Ahead & Storage Tips

Make-Ahead:

• Tzatziki can be made 1–2 days in advance and stored in the fridge.

• Meat mixture can be formed ahead of time and refrigerated for up to 24 hours before baking.

Storing Leftovers:

• Keep cooked gyro meat in an airtight container in the fridge for up to 4 days.

• Tzatziki will last 3–5 days in the refrigerator.

Freezing:

• Gyro meat freezes well! Slice it after cooking, wrap tightly, and freeze for up to 2 months.

• Reheat in a hot skillet or oven until warmed through.

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Gyro Meat Variations

Chicken Gyros

Substitute ground chicken or thinly sliced chicken thighs. Marinate in lemon, garlic, and herbs, then grill or roast.

Pork Gyros

Use seasoned, thin-sliced pork shoulder or loin. Traditionally used in some Greek regions.

Vegetarian Gyros

Replace meat with grilled halloumi, roasted chickpeas, or falafel for a satisfying meatless version.

Spicy Gyros

Add harissa or crushed red pepper flakes to the meat mixture for a spicy twist.

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Frequently Asked Questions

Can I make gyro meat without lamb?

Absolutely. Ground beef, chicken, turkey, or pork all work well—feel free to use what you have.

What’s the difference between a gyro and shawarma?

Both are spit-roasted meat dishes, but gyros are Greek (with Mediterranean spices and tzatziki), while shawarma is Middle Eastern (using a different spice blend and sauces like tahini or garlic sauce).

Do I need special equipment to make gyros at home?

No! While authentic gyros are cooked on a vertical spit, this recipe recreates the texture and flavor in a home oven using simple techniques.

Are gyros gluten-free?

The meat and toppings are naturally gluten-free, but you’ll need to use gluten-free pita or wraps to make the whole dish gluten-free.

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Final Thoughts: Bring the Taste of Greece to Your Kitchen

Gyro with Meat isn’t just a sandwich—it’s an experience. With its warm, savory spices, creamy yogurt sauce, and crisp vegetables, this dish is the perfect combination of comfort and vibrancy. And while it may seem like something you’d only find in a restaurant, it’s surprisingly easy to prepare at home with just a few key ingredients and techniques.

Whether you’re looking to recreate your favorite takeout, impress guests at your next dinner party, or simply try something new, this homemade gyro recipe delivers bold, authentic flavor that you’ll want to come back to again and again.

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Ready to bring a taste of the Mediterranean to your table? Try this Gyro with Meat recipe and let us know your favorite toppings or variations in the comments below!

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