Homemade Gyros with Tzatziki
These skillet-friendly gyros bring the flavor of the Greek-American shop favorite into a home kitchen. A seasoned lamb-and-beef loaf is baked, sliced, and tucked into warm pita with cool tzatziki and crisp vegetables.
- Total time
- 60 min
- Yield
- 4 gyros
- Difficulty
- Medium
Prep 25mCook 35mGreek-AmericanDinner
A gyro is a warm pita sandwich filled with thin slices of seasoned meat, usually served with tomato, onion, lettuce, and creamy tzatziki. Traditional gyro meat is cooked on a vertical rotisserie, but this home version uses a compact meat loaf that is easy to slice.
The key is working the meat mixture until it becomes slightly sticky. That helps the slices hold together, so they feel closer to the shaved gyro meat you get from a shop.
This recipe uses a mix of ground lamb and lean ground beef for balanced flavor. Serve the gyros right away while the pita is warm and the tzatziki is cold.
01What you'll need
Ingredients
17 items · 4 gyros
- 8 ounces ground lamb
- 8 ounces 90% lean ground beef
- 1/2 small yellow onion, finely grated and squeezed dry, about 1/4 cup
- 3 garlic cloves, finely grated, divided
- 1 teaspoon Diamond Crystal kosher salt, divided, or 1/2 teaspoon fine salt
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 2 tablespoons lemon juice, divided
- 1 tablespoon olive oil, for the pan
- 1/2 cup plain whole-milk Greek yogurt
- 1/3 cup grated cucumber, squeezed dry
- 1 tablespoon chopped fresh dill
- 4 medium pita breads, about 60 grams each
- 1 cup shredded romaine lettuce
- 1 medium tomato, thinly sliced
- 1/4 small red onion, thinly sliced
02How to make it
Step-by-step
Heat the oven
Heat the oven to 400°F. Line a small rimmed baking sheet with parchment paper. Parchment is nonstick paper that makes cleanup easier.
Mix the gyro meat
In a bowl, combine the lamb, beef, grated yellow onion, 2 grated garlic cloves, 3/4 teaspoon of the kosher salt, oregano, cumin, black pepper, and 1 tablespoon lemon juice. Mix firmly with clean hands or a spoon for 1 to 2 minutes, until the mixture looks sticky and well blended.
Shape the loaf
Shape the meat mixture into a compact loaf about 7 inches long and 3 inches wide. Place it on the prepared baking sheet and smooth the top. A tight loaf will slice more neatly after it rests.
Bake the meat
Bake for 25 to 30 minutes, until the center reaches 160°F on an instant-read thermometer. Let the loaf rest for 10 minutes. Resting means leaving it alone so the juices settle and the meat firms up.
Make the tzatziki
While the meat rests, stir together the Greek yogurt, squeezed cucumber, dill, remaining grated garlic clove, remaining 1/4 teaspoon kosher salt, and remaining 1 tablespoon lemon juice. Taste and add a little more lemon if you like a sharper sauce.
Slice the loaf
Cut the rested meat loaf crosswise into thin slices. If you want crisper edges, heat the olive oil in a large skillet over medium-high heat and sear the slices for 1 to 2 minutes per side.
Warm the pita
Warm the pita breads in a dry skillet for about 30 seconds per side, or wrap them in foil and place them in the warm oven for 5 minutes. Warm pita bends without cracking.
Build the gyros
Spread each pita with tzatziki. Add lettuce, tomato, red onion, and several slices of gyro meat. Fold and serve right away, with extra tzatziki on the side if you have any.
03From our kitchen
Cook's tips
- Make ahead: Mix and shape the meat loaf up to 1 day ahead. Cover and refrigerate it, then bake straight from the fridge, adding a few extra minutes if needed.
- Storage: Store cooked gyro meat, tzatziki, and vegetables in separate containers. The meat keeps for 3 to 4 days in the refrigerator. Tzatziki is best within 2 days because cucumber releases water over time.
- Reheating: Warm sliced meat in a skillet over medium heat or in a 350°F oven until hot. Avoid microwaving for too long, which can make the meat rubbery.
- Swap the meat: Use all beef if you do not like lamb. Choose 85% to 90% lean beef so the slices stay juicy without becoming greasy.
- No fresh dill: Use 1 teaspoon dried dill, or leave it out and add a little extra lemon juice.
- Soggy tzatziki fix: Squeeze the grated cucumber well in a clean towel or paper towels. Removing the water keeps the sauce thick.
Cook's note
The nutrition estimate uses Diamond Crystal kosher salt and includes the pita, vegetables, tzatziki, and all of the meat mixture. Sodium will be higher if you use regular table salt in the same spoon measurement.
04Frequently asked
Questions & answers
Can I make gyro meat without lamb?
Yes. Use 1 pound of ground beef instead. For the closest texture, choose beef that is 85% to 90% lean and mix it until sticky before shaping.
Why do I need to squeeze the onion and cucumber?
Both hold a lot of water. Squeezing them keeps the meat loaf firm and the tzatziki thick instead of watery.
How do I know the gyro meat is cooked?
Use an instant-read thermometer. The center should reach 160°F, which is the safe temperature for ground lamb and ground beef.
Can I freeze the gyro meat?
Yes. Freeze the cooked, sliced meat in a sealed freezer bag for up to 2 months. Thaw overnight in the refrigerator, then reheat in a skillet.
What can I serve with gyros?
Serve them with a simple cucumber-tomato salad, roasted potatoes, or a small bowl of olives and feta.
05Per serving
Nutrition facts
Nutrition Facts
4 gyros
Amount per serving
% Daily Value*
- Total Fat25 g
- 32%
- Saturated Fat9 g
- 45%
- Cholesterol84 mg
- 28%
- Sodium687 mg
- 30%
- Total Carbohydrate41 g
- 15%
- Dietary Fiber3 g
- 11%
- Total Sugars4 g
- Protein30 g
- 60%
- Vitamin D0.1 mcg
- 1%
- Calcium124 mg
- 10%
- Iron4.6 mg
- 26%
- Potassium615 mg
- 13%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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