Say "hello" to my Easy Greek-Style Gyros: a modern, protein-packed take on the traditional Greek gyros. They come together with tender, homemade gyro meat that practically melts-in-your-mouth, a high-protein tzatziki that is perfectly creamy, all atop a fluffy pita bread. When you're looking for the perfect family-friendly meal that is better than takeout, this recipe is sure to impress!
Equipment
- Vertical Spit this vertical spit is essential to making this gyro meat!
- 9x5 Loaf Pan if you don't have or want to use a vertical spit, you can also prepare this meat in a 9x5 loaf pan.
Ingredients
For the Gyro Meat:
- 1 Pound Ground Beef I recommend using 90/10 ground beef
- 1 Pound Ground Lamb
- 1 Red Onion finely grated
- 4 Cloves Garlic mashed
- 3 Tablespoons Olive Oil
- 2 Teaspoons Cumin
- 2 Tablespoons Dried Dill
- 1 Tablespoon Dried Oregano
- 2 Teaspoon Kosher Salt
- 1 Teaspoon Ground Black Pepper
For the Tzatziki:
- 1 Cup Greek Yogurt
- 2 Persian Cucumbers finely chopped
- 3 Cloves Garlic mashed
- 1 Lemon juiced
- ⅓ Cup Fresh Mint
- 1 Tablespoon Dried Dill
- ½ Teaspoon Kosher Salt
For the Pitas:
- 8 Pita Breads
- Baby Tomatoes halved
- Fresh Parsley chopped
- Feta Cheese crumbled
Instructions
- To make these Easy Greek-Style Gyros, 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.
- Grease the vertical 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.
- While the meat is resting, prepare the tzatziki. Add all of the tzatziki ingredients to a bowl (the greek yogurt, Persian cucumbers, mashed garlic, lemon juice, fresh mint, dried dill, and kosher salt) to a bowl and mix to fully combine.
- Taste and adjust the seasonings as needed, then transfer the tzatziki into the fridge to set for 20 minutes.
- Once you're ready to serve the pitas, warm the pita breads according to your preferred method and lay them out on a cutting board.
- Spread a dollop of the tzatziki on top of each pita, then layer the gyro meat on top.
- Wash and chop the baby tomatoes and add them on top of the meat.
- Then, add-on the chopped parsley, feta cheese, and a drizzle of olive oil (if desired).
- Serve the pitas immediately and enjoy!
Calories: 1079kcal | Carbohydrates: 73g | Protein: 55g | Fat: 62g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 2225mg | Potassium: 1002mg | Fiber: 5g | Sugar: 4g | Vitamin A: 360IU | Vitamin C: 7mg | Calcium: 292mg | Iron: 8mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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