Name: Greek Gyro with Homemade Gyro Meat Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Greek
Ingredients: 1 pound ground beef; 1 pound ground lamb; 2 tablespoons bacon grease (OR butter*); 2 large eggs; 1/2 cup milk; 2 tablespoons lemon juice; 1 cup Panko bread crumbs; 1 medium onion (finely chopped); 6 cloves garlic (smashed and finely minced); 4 teaspoons kosher salt; 2 teaspoons black pepper; 2 teaspoons dried oregano; 1/2 teaspoon dried rosemary; 1 teaspoon dried thyme; 2 teaspoons dried cumin; 1 teaspoon dried marjoram (optional); 1 batch Tzatziki Sauce; 1 large red onion (sliced thin); 2-4 tomatoes (sliced); 1-2 cucumbers (sliced); 8-10 pita rounds; fresh dill (to garnish, optional)

Jump to Recipe

If you’ve ever dreamed of capturing the bold, garlicky goodness of an authentic street vendor meal at home, you’ll fall head over heels for this Greek Gyro with Homemade Gyro Meat. It’s a crave-worthy combination of juicy, spice-packed homemade patties, warm fluffy pita, and all your favorite fresh toppings. Even better, the whole process is easier than you’d think—and infinitely more rewarding when you take that very first bite.

Greek Gyro with Homemade Gyro Meat Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Greek Gyro with Homemade Gyro Meat is how every ingredient has a purpose—nothing tricky or over the top, just pure flavor in every bite. Here’s why you won’t want to skip a single item on the list:

Ground beef: Adds rich, meaty flavor and moisture for that perfect tender bite.
Ground lamb: Classic gyro taste comes from lamb—its earthy, slightly gamey notes are essential.
Bacon grease (or butter): Brings extra juiciness and a subtle smokiness if you go with bacon grease.
Eggs: Work as binding agents to keep the patties perfectly together.
Milk: Softens the mixture for a moist, melt-in-your-mouth texture.
Lemon juice: Lifts the flavor and balances the richness of the meat.
Panko bread crumbs: Creates a delicate structure—never dense or dry.
Onion (finely chopped): Brings sweet aromatic depth and keeps the meat juicy.
Garlic (minced): Delivers that unmistakable signature Greek aroma.
Kosher salt: Don’t be shy; this amount is just right to amplify every flavor.
Black pepper: Adds a gentle, peppery heat that lingers deliciously.
Dried oregano: Essential for classic Greek herbal notes.
Dried rosemary: Just a hint infuses the meat with savory Mediterranean flair.
Dried thyme: Subtle and complex, it rounds out the herb blend.
Dried cumin: Earthy and warm, cumin is the secret behind that authentic taste.
Dried marjoram (optional): If you have it, use it! Marjoram gives a gentle nod to tradition.
Tzatziki Sauce: Tangy, creamy, and full of cool cucumber and dill—it ties everything together.
Red onion (sliced): Adds sharp crunch and gorgeous color.
Tomatoes (sliced): Juicy, ripe tomatoes bring a refreshing brightness.
Cucumbers (sliced): Crisp and cooling, perfect with savory gyro meat.
Pita rounds: Soft and warm, they’re the gyro’s perfect edible wrapper.
Fresh dill (optional): A sprinkle of dill brightens, perfumes, and looks stunning as a garnish.

How to Make Greek Gyro with Homemade Gyro Meat

Step 1: Marinate the Tzatziki Sauce

Begin by whipping up a fresh batch of Tzatziki Sauce—this classic cucumber yogurt sauce only gets better as it sits, so make it first. Mix your yogurt, shredded cucumber, minced garlic, olive oil, fresh dill, lemon juice, and a pinch of salt. Let it chill in the fridge to give those flavors time to mingle while you tackle the rest of your Greek Gyro with Homemade Gyro Meat.

Step 2: Prep for the Gyro Meat

Set your oven to preheat at 350 degrees F. Line a large rimmed baking sheet with parchment or foil (and spray with nonstick spray if using foil). This makes cleanup a breeze and prevents sticking. Now, get everything ready—mise en place is your friend!

Step 3: Chop the Onion and Garlic

If you’ve got a food processor, now’s the time to use it! Pulse your onion and garlic until finely chopped. If you’re going old-school, just grab a sharp knife and give them a fine mince. This ensures the flavors meld perfectly with the meat without leaving big chunks.

Step 4: Mix Up the Gyro Meat

In a large mixing bowl, combine ground beef, ground lamb, your chosen fat (bacon grease or butter), eggs, milk, lemon juice, panko, those finely chopped onions and garlic, and all your herbs and spices. Don’t forget that generous dose of kosher salt. Gently mix with your hands just until combined—this keeps the Greek Gyro with Homemade Gyro Meat super tender.

Step 5: Shape Your Patties

Divide the meat mixture into about ten equal portions, then shape each into a thick, oval patty. Try to keep them uniform in size and thickness for even baking. Lay them out on your prepared baking sheet, making sure each patty has space—it’s their moment to shine!

Step 6: Bake the Gyro Meat

Slide your tray onto the middle rack and bake for 15 to 20 minutes, or until a thermometer inserted in the center reads 160 degrees F. You’re looking for patties that stay juicy and just cooked through. They’ll smell absolutely incredible!

Step 7: Prep the Toppings and Pita

While the Greek Gyro with Homemade Gyro Meat finishes in the oven, slice your tomatoes, cucumbers, and red onion paper-thin. Warm your pita rounds—either pop them in the microwave for a few seconds or use your (now turned off) oven to gently heat them. If you want extra elegance, chop a little fresh dill for garnish.

Step 8: Assemble the Gyros

To build a gyro, smear a generous swoop of Tzatziki Sauce onto a warm pita, then slice a patty in half lengthwise (so it fits better). Layer with onions, tomatoes, cucumbers, and dill. Fold it up and take a big, celebratory bite—the moment you’ve been waiting for has arrived!

How to Serve Greek Gyro with Homemade Gyro Meat

Garnishes

No Greek Gyro with Homemade Gyro Meat is complete without the finishing touches: a cascade of fresh dill, an extra drizzle of olive oil, or even sprinkled feta cheese if you’re feeling fancy. Not only do these elevate the visual appeal, but they lend a punch of freshness that balances the rich, savory meat—your taste buds will thank you!

Side Dishes

Traditionally, gyros are paired with crispy French fries tucked right into the pita, but a platter of oven-roasted potatoes works beautifully, too. Don’t forget a vibrant Greek salad on the side—all crisp lettuce, kalamata olives, and creamy feta. These sides round out the meal without stealing the spotlight from your Greek Gyro with Homemade Gyro Meat.

Creative Ways to Present

If you’re hosting, turn gyro night into a cheerful DIY bar: set out stacks of warm pita, heaps of toppings, and let guests craft their own perfect wraps. Or, serve the patties deconstructed, with the toppings and Tzatziki arranged on a grazing board for a modern, fresh twist. Greek Gyro with Homemade Gyro Meat turns any occasion into an instant celebration.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, keep the gyro meat, toppings, and pita stored separately in airtight containers in the fridge. The gyro meat will stay delicious for up to 4 days, retaining its moisture and flavor when kept covered. Just keep the Tzatziki Sauce chilled as well; it holds up perfectly and may even taste better the next day.

Freezing

Homemade gyro patties are freezer-friendly: once cooled, layer them (with parchment between) in a freezer bag or container and freeze for up to 3 months. When cravings for Greek Gyro with Homemade Gyro Meat strike, you’ll be so glad you made extras!

Reheating

To reheat, you can microwave the patties for a quick fix, but for best results, warm them gently in a covered skillet over medium-low heat with a splash of water. This brings back their tenderness and keeps them juicy, making that second-day gyro just as irresistible as the first.

FAQs

Can I make this recipe with only beef or lamb?

Absolutely! While the traditional blend of both gives a signature taste, you can use just beef or just lamb depending on your preference or what you have on hand. The key spices will still deliver that crave-worthy Greek Gyro with Homemade Gyro Meat flavor.

How do I keep the gyro patties from drying out?

Be sure not to overmix the meat mixture and bake only until just cooked through. The milk, eggs, and panko all help ensure your gyro patties are moist and tender.

What can I substitute for bacon grease?

Butter works perfectly as a substitute—it gives richness without the smoky flavor. Olive oil could also work in a pinch if you prefer a lighter option.

Is it possible to grill the gyro patties instead of baking?

Definitely! Grill the patties over medium-high heat for about 4–5 minutes per side, just until they reach 160 degrees F. This adds a bit of charred flavor that’s irresistible in Greek Gyro with Homemade Gyro Meat.

Can I make the gyro meat mixture ahead of time?

Yes! You can prep and shape the patties up to a day ahead, then bake or grill just before serving. This is perfect for getting ahead if you’re entertaining or meal prepping for the week.

Final Thoughts

Bringing the magic of Greek Gyro with Homemade Gyro Meat into your own kitchen isn’t just delicious—it’s a celebration of simple ingredients, bold flavors, and hands-on fun. Whether you’re craving an unforgettable weeknight dinner or planning a special gathering, this recipe will make you the hero of the table. Don’t be surprised if it becomes a new favorite, meal after meal—dig in and enjoy every bite!