DIY Gyro Meat

If you love the taste of gyros but hate the cost, then you’re going to love my recipe for DIY Gyro Meat. This tender, flaky, meat practically melts in your mouth and is perfect for adding to your favorite salads, rice bowls, or homemade gyros. Plus, with two methods of making it, this recipe could not be more versatile nor easier to put together. It’s the perfect way to make this classic greek-style recipe at-home!

Friends, one of my favorite cuisines in the world is Greek food. Whether I’m eating fluffy pita bread slathered in hummus, or a classic Greek salad, there’s something about Greek food that is light, refreshing, and absolutely delicious. Whenever my boys and I go out for Greek food, we love to order gyros. If you’ve never had a gyro before, then you need to RUN to your nearest Greek restaurant and order one immediately. Then, once you fall in-love with it (because you will), come back and make this recipe, and I’ll show you how easy it is to make this recipe at home!

This DIY Gyro Meat tastes just like the classic, restaurant-style Greek gyros, but is made at home in just over an hour. While you may think that’s a long time, the key to making the tender, thinly-sliced gyro meat is to cook it low and slow… especially on a vertical spit. Ever since I bought this spit, I have been obsessed with making gyro meat at home (like with my homemade chicken gyros that are so juicy and delicious!) But, the best part about this recipe, is that you don’t need the spit in order to make it. In fact, you can easily make it in a 9×5 baking dish for the same, juicy results.

What You Need to Make This Tender, Juicy Gyro Meat

• Ground Beef and Ground Lamb: Traditional gyro meat is made from a combination of ground beef and lamb, for a tender, juicy, and robust flavor. I recommend using a leaner ground beef, such as 90/10 ground beef, for this recipe.
• Red Onion: Diced red onion adds a delicious, tangy flavor to this meat that truly takes the flavor to the next level.
• Garlic: I will 100% recommend using mashed garlic cloves, over dried garlic, in this recipe. It adds a rich, garlicky flavor that dried garlic just cannot replicate.
• Olive Oil: Olive oil is heart healthy and perfect for greasing the vertical spit or the loaf pan, depending on what method of making this recipe that you use. Plus, it adds a delicious flavor to the gyro meat. Olive oil is a staple in Greek cooking and is definitely a staple in this recipe, too!
• Seasonings: To perfectly season this meat, you’ll need a combination of cumin, dried dill, dried oregano, kosher salt, and ground black pepper. Yum!

Two Ways to Prepare this Gyro Meat

The best part about this DIY Gyro Meat? There are two different ways to prepare it. The first uses a vertical spit, which is the traditional method to preparing this recipe. The spit ensures that everything cooks evenly and gives the meat that delicious, tender flavor.

However, if you don’t have a vertical spit, or don’t want to purchase one, you can also prepare this meat in a 9×5 loaf pan. See below for both options!

How to Prepare the Meat (for both cooking methods):

To make this DIY gyro meat, start by preheating your oven to 375 F on the convection setting. Next, prepare the meat. Add the ground beef and ground lamb to a large bowl, alongside the grated red onion, mashed garlic, cumin, dried dill, dried oregano, kosher salt, and ground black pepper. Use your hands to mix them all together and ensure that the seasonings are fully combined with the meat.

Then, prepare the rest of the meat according to your preferred method (see both options below).

Using a Vertical Spit:

To prepare the gyro meat on a vertical spit, start by greasing the spit with olive oil. Next, divide the meat into three, even-sized balls and place them onto the spit, pressing them together. Place a piece of foil on top of the meat.

Then, transfer the spit into the oven, on the lower rack, and allow it to bake for 45 minutes. Once the 45 minutes are up, remove it from the oven, baste the meat with the juices, then return it to the oven for another 40-45 minutes, or until the meat reaches an internal temperature of 160 F.

Finally, remove the meat from the oven and allow it to cool for 20 minutes before slicing. Add it to your favorite recipes and enjoy!

Using a Loaf Pan:

To prepare this gyro meat in a loaf pan, start by greasing a 9×5 loaf pan with olive oil. Next, transfer the meat to the loaf pan and use your hands to press it down.

Cover the loaf pan with foil and allow it to bake for 45 minutes. Then, remove it from the oven, take off the foil, and place it back in the oven for another 35-40 minutes. Once the gyro meat is done, remove it from the oven and allow it to cool completely before slicing.

Finally, pour the juices from the bottom of the pan on top of the meat, slice, add to your favorite recipes, and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim