Description
A classic Greek-inspired gyro recipe featuring seasoned ground lamb and beef baked into a flavorful meatloaf, sliced and quickly browned for a deliciously crispy texture. Served in warm pita bread with fresh tomatoes, onions, romaine lettuce, creamy tzatziki, and optional feta cheese for an authentic homemade gyro experience.
Ingredients
Scale
Meat Mixture
- 1 lb ground lamb
- 1 lb ground beef (80/20)
- 1 small onion
- 5 cloves garlic, minced
- 1/4 cup breadcrumbs
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon Aleppo pepper (or substitute paprika with a dash of cayenne)
- 1/2 teaspoon freshly ground black pepper
Assembly and Serving
- 8 pieces pita bread, warmed
- 1 cup tzatziki sauce (homemade or store-bought)
- 3 campari or roma tomatoes, sliced
- 1 red onion, thinly sliced
- 1 romaine heart, finely chopped
- 1/2 cup feta cheese crumbles (optional)
- Hot sauce (optional)
Instructions
- Make Gyro Meat: Add the onion and garlic to a food processor and finely chop. Transfer to a large bowl and add ground lamb, ground beef, kosher salt, black pepper, breadcrumbs, dried oregano, ground cumin, and Aleppo pepper. Use clean hands or gloves to thoroughly mix and mash the meat so it becomes dense and holds together well.
- Bake: Press the meat mixture firmly into a 9×5 inch loaf pan. Bake in a preheated oven at 325°F (163°C) for 50-60 minutes, or until an internal thermometer registers 165°F (74°C). Remove from oven and let rest for 20 minutes. For easier slicing, refrigerate the meat loaf for a few hours or overnight if possible.
- Slice Meat: Remove the loaf meat from the pan carefully, reserving the fat drippings. Slice the cooked meat into thin strips about 1/8 inch thick for optimal texture and heat distribution during browning.
- Brown Meat: Heat a griddle, cast iron or skillet over medium-high heat. Add reserved meat drippings or a small amount of oil to lightly coat the pan. Once hot, place the meat slices flat in the pan and cook for 1-2 minutes per side until browned and slightly crisp. Alternatively, you may broil the slices on a lined baking sheet for a few minutes to achieve similar browning.
- Assemble Gyros: Warm pita bread and fill each with browned gyro meat. Top with sliced tomatoes, thin red onion slices, chopped romaine lettuce, dollops of tzatziki sauce, and sprinkle with feta cheese if using. Add hot sauce if desired. Serve immediately for the best flavor and texture.
Notes
- For best texture and ease of slicing, bake the meat loaf a day before serving and refrigerate overnight.
- If you do not have Aleppo pepper, use a combination of paprika and a pinch of cayenne pepper as a substitute.
- Tzatziki can be homemade with Greek yogurt, cucumber, garlic, lemon juice, and dill, or you can use store-bought for convenience.
- Reheating browned meat slices quickly in a hot pan ensures crispiness without overcooking.
- Feel free to add hot sauce to taste for a spicier gyro.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Keywords: Gyros, Greek gyro recipe, lamb beef gyro, homemade gyro meat, tzatziki, pita sandwich, Mediterranean street food
