The Best Gyros
Finding a great Greek restaurant to enjoy a gyro at has been very hard for us! And we absolutely love gyros! The meat is so unique: thinly shaved and slightly crispy. The fresh veggies, soft pita bread, and tzatziki sauce! Tzatziki is a cool yogurt and cucumber sauce that pairs wonderfully with rich gyro meat. I’m getting hungry just thinking about them! I put off making these forever, I just thought it would be difficult to make the gyro meat. Boy was I wrong! It is a super easy and flavorful meal! It is definitely on my list of meals that I will serve my family and I think it will be for you too! Come on let’s make the Best Gyros!
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What are Gyros?
In case you have never had a gyro, it consists of meat(s), usually beef and lamb, all smooshed together and cooked kebab-style. At home, we make it like a meatloaf. Then it is thinly shaved off onto soft pita bread and topped with tomatoes (maybe red onion also) and tzatziki sauce. If you want a little background, here are some cool facts.
You can have chicken gyros or falafel gyros as well, but I chose to make my gyro meat with just beef and lamb. I made the meatloaf the day before so that it could cool and set up nicely as a loaf in the fridge. I think it makes for thinner slices. Additionally, things always taste better when it has time for the flavors to marry!
Gyros are kind of the best “sandwich” because they are light enough for a hot summer day, yet rich enough to satisfy those cold-winter-comfort-food cravings. Also, with the meat done the day before, it makes for an easy and quick meal. If you have teens in the house and everyone is on a different schedule, then everyone can throw a few slices of gyro meat into a skillet or air fryer and make their own sandwich whenever they need dinner. You can’t lose with a gyro meal and you WILL love them if you’ve never tried them.
How to Make Gryo Meat
This truly is simple. Buy a pound of ground beef and a pound of ground lamb. The better the quality of the meat, the better the gyros. I used a KitchenAid mixer to combine the meats. You want a sticky, sausage-meat-looking consistency. Just look at that delicious two-meat paste! (ok doesn’t look delicious yet, but it will).
In a food processor, pulse a small onion and 4-6 garlic cloves until they are so finely chopped that they are smooth like a watery sauce. You want them to seamlessly incorporate throughout the meat and not be chunky. Then using either a large food processor or your KitchenAid mixer with the paddle attachment combine the meats, onion/garlic mixture, and spices until the meat appears like a paste. Then dump the meat into a sprayed loaf pan, punch it down, and slam the pan on the table! The goal is to get rid of any air pockets and make it all nice and compact. Take your anger out on it!
Place the meat into a preheated 325-degree oven and let it roast uncovered for 45 minutes to an hour. Allow the pan to cool completely and then refrigerate it in the pan for 2 hours. I then like to run a knife around the edges and turn it upside down to let the loaf pop out of the pan. You can also place parchment paper in the pan to make for easier removal. I put the meat into an airtight container and use it the next day, but you can slice it thinly for dinner after it has chilled.
How to Make Tzatziki
Tzatziki is a sauce that I always crave and it is a vital component in a gyro. And it is good on many foods, so make extra of it and put it on turkey burgers, use it as a dip, or pair it with some Greek grilled chicken! Tzatziki is a combination of greek yogurt, cucumbers, lemon juice, salt, and garlic and it produces a refreshing and slightly tangy thick sauce. The tang in the sauce really balances out any meat but especially the richness of gyro meat. My tzatziki has feta cheese in it, instead of just topping the gyro with a sprinkle of feta. I add it into the sauce because then you get the delicious saltiness of feta in each bite, and the feta won’t fall off constantly as you eat your gyro!
I prefer to grate my seedless cucumbers, but if you want to finely chop them then go for it. Combine the cucumber (maybe a cup’s worth to 1.5 cups depending on how much you want) with greek yogurt. Stir in some finely diced garlic, salt, lemon juice, and feta. Add some fresh dill if you have it, but if you don’t then don’t fret. Once this is all mixed together, give it a taste and see if you want to adjust it with extra salt or lemon juice. This is another part of the gyro meal that I like to make earlier so the flavors can marry.
Assembling the Best Gyros
Truly, you can have all the fixings for this in the fridge and everyone can make their gyros when needed, or you can make them in one big batch for a family dinner!
If you’re looking for another tasty and refreshing sandwich, you’ll love my Cape Fear Sandwich!
First, I like to put everything on the table for everyone to assemble their own: the tzatziki sauce, chopped tomatoes, and maybe thinly sliced red onion if you prefer. I thinly slice the gyro meat, which is very easy since I chill mine overnight. I cook mine for a few minutes in the air fryer which produces delicious strips of gyro meat that are nice and crisp on the edges! But you can also just warm them in a large skillet or bake them on a cookie sheet until they are hot and have the desired crispiness.
While the meat is cooking I like to steam the pita bread. You don’t have to do this step, but it makes the pita warm and softer so it won’t break when folded around the gyro fixings. To steam them, I just simmer a large pot of water with a cookie-cooling rack over it and lay the pita on top. Just flip them every few minutes and serve them immediately when ready for a gyro. Once I pull off a few pitas, I add more over the simmering pot for second helpings.
Enjoy!
I don’t know why I waited so long to make my own gyro meat and build my own gyros from scratch! It is so easy and now we don’t ever have to search for a restaurant to satisfy our cravings! I know you will love these Best Gyros as well! Enjoy!
The Best Gyros
Ingredients
- 1 lb Ground Beef
- 1 lb Ground Lamb
- 1 small Onion
- 4-6 Garlic Cloves
- 1.5 tsp Salt
- 1 tsp Cumin
- 1 tsp Dried Oregano
- 1/2 tsp Freshly Ground Black Pepper
Tzatziki Sauce
- 4-8 oz Feta Cheese Start with 4 oz and taste when the sauce is combined to see if you want more
- 1 1/4 cups Plain Greek Yogurt
- 1-2 Garlic Cloves Finely grated. However, I have used garlic powder and been pleased with the flavor as well.
- 1 Lemon Start with the juice of half of a lemon and see if you want more once the sauce is combined.
- 1 cup Grated Cucumber
- Salt to taste
Instructions
- In a food processor, process the onion until smooth. Add the garlic and process until smooth and combined. Set aside.
- In a large food processor or KitchenAid Mixer, process the ground beef and lamb until it looks sticky and well blended.
- Add the onion/garlic mix to the meat. Add in seasonings. Mix until well combined.
- Spray a 9x5 loaf pan and dump the meat into the pan. Try to beat out any air pockets and punch the meat into the pan.
- Bake at 325 for 45 minutes-1 hour and let the meat cool. Refrigerate for at least 1 hour or overnight.
- When ready to serve, Slice the meat into very thin slices. You can bake them, fry them in a skillet, or place them in the air fryer for a few minutes to crisp them up and heat them through.
- Assemble gyros and enjoy!
Tzatziki Sauce
- Grate the cucumber and garlic clove. Add them to the yogurt with half of a freshly squeezed lemon. Combine all of the other ingredients. Taste and see if you would like more lemon juice, salt, or feta added. Chill and serve over the gyros.
