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The Ultimate Greek American Gyros
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The Ultimate Greek American Gyros



Follow my easy recipe to create the most delicious “Restaurant Quality” gyro pitas at home. This gyro meat can and should be doubled and even tripled because it freezes well. As a matter of fact, your family will beg you for this Greek-American classic once they try it.

Print this recipe here: https://www.dimitrasdishes.com/the-ultimate-greek-american-gyro-pita/
Serves 6:

1 medium onion, quartered
1-pound ground lamb
1-pound ground beef
5 garlic cloves
2 teaspoons salt
1 heaping teaspoon dried oregano
1 teaspoon finely chopped rosemary
1 heaping teaspoon cumin powder
½ teaspoon ground black pepper
Pinch of crushed red pepper flakes
Equipment: 9 x 5-inch loaf pan
For the Sandwiches:
Pita bread
Onion slices
Tomato slices
Tzatziki Sauce
Lettuce
Crumbled feta cheese

INSTRUCTIONS

Preheat oven to 325 °F, 160 °C.

Place the garlic cloves in a food processor and pulse until very finely chopped.

Add onion and puree until smooth.

Add ground beef with all of the spices. Pulse until the mixture becomes like a paste. Scrape down the sides of the bowl in between pulses.

Place the mixture in a loaf pan. Compact it as much as possible.

Bake for 45 minutes to 1 hour or until the internal temperature registers 165 °F.

Allow the pan to cool at room temperature completely. Refrigerate at least 2 hours before removing from the pan.

Remove from pan onto a cutting board. Using a sharp serrated knife, slice it thinly. Pour all of the pan juices over the slices along with any of the fat that has gelatinized. It adds so much flavor when heating it up for the sandwiches.

At this point, the gyro slices can be placed in a freezer-safe bag and frozen for future use.

To make the Gyro sandwiches, place a cast iron pan over medium heat and cook the gyro slices until they are browned on both sides.

Warm the pita bread slightly. Place some chopped lettuce, onion and tomato slices over the pita, the warm gyro slices and tzatziki sauce with crumbled feta. Serve immediately. Enjoy!

NOTES
Freezer Instructions: Place the cooked gyro slices in a freezer bag or an airtight (freezer-safe) container and store in the freezer for up to 3 months. When ready to use thaw and pan fry until golden.

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46 Comments

  3. G Omar

    Thanks for the upload. My daughter loves this dish and she's going to make today 😋 .

  6. Paul Santos

    God Bless for your time and education… thank you. I worked for 42 years in manufacturing. I am now retired and recently have been making amazing bagels, My dream was to bake into make good food, we have a local Greek restaurant. My wife loves Gyro salads, I’ve been looking for a recipe so that she can have a Gyro salad and I can have a Gyro sandwich. This is perfect thank you my child.

  8. YouTuberette

    I thought gyros were one of those unobtainable foods you had to go to a place to get. Can’t wait to try this! 😍

  11. Cathy Phegley

    I must admit I have never eaten a Gyro. I’ve volunteered at the fair in a booth and helped with the prep and stuffing of them but they always looked sketchy to me. Your recipe however looks delicious and healthy. Thank you 💕

  14. Mandy Duran

    Your recipe is easy to follow and delicious. I also made your pita recipe. My family loved it. Definitely a keeper. Next time I will make your tzatziki sauce.

  15. Phil G

    This is incorrect. Gyro's are always made with layers and layers and layers of sliced mountain oysters.

  16. Ǥhoรtƒaçe

    Idk everyone says this is so good and it's not bad but I made this and it definitely didn't turn out like gyro meat. It tastes good but has more of a meatloaf texture even when finely ground in the food processor.

  24. Sheila Mencke

    I made the gyro recipe. It was delicious 😋. I used beef, lamb, and chicken mixture. I made about 3 lb of meat. My family loved it, and the homemade Tzatziki sauce was a hit also. I have enough for sandwiches.

  25. the canadien

    Love the ways you make gyro, i will do it today! this is my 1st time that i trying to do at home. From Montreal Canada with love

  30. ChrisTopher

    My only question as a professional chef is why promote the processed version when you can do the real version and it’s so much better? It’s not an insult, I just don’t understand why the American version would be preferred. And I was born and raised in Arizona.

  31. Mr. BIGG

    Greek gyros yes 👍 American gyros 🤮🤮🤮🤮🤮🤮🤮🇷🇺🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮

  32. Dimi K

    Rhnk you Dimitra. I will make your version since it looks delicious, but I just wanted to point out that parsley needs to be in there too. The first time i had a gyro was in Athens and will never forget how tasty it was.

  34. Eugenia Mccarthy

    Wow! My dad used to make his own gyros cones for his restaurant. Now with your recipe I can make at it home. Thank you!! 🇬🇷❤️

  37. Eugenia Mccarthy

    You my go to girl. Father from Kalamata and Mom from Sparta. My dad in his restaurant and made his own Gyros cones. You rock Kukla 🇬🇷💙

  38. Summerbreeze1776

    I just made this 50/50 ground beef and lamb it's delicious. after 15 minutes of cooking my home was filled with such a delicious aroma, Thank you for sharing such a delicious recipe❤

  39. AtomicDog

    Still making this recipe. Never fails. Of course half the time I forget to grind the onion & garlic first before adding the meat. Oh well. Extra chunky.

  40. Nate Picker

    Thank you! I learned something; I always thought Gyros was sliced lamb but this paste you made and then cooling is surprising. You did say something about putting lettuce on it and I think that's silly! Lots of white sliced onions and just a dash of tzatziki for me, but the way you prepared this is a challenge I accept! Thank you and now I'm a subscriber!

  41. LtHead

    The only suggestion I can make is to squeeze the water out of the onions after you process them.

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