If you’ve ever had a warm, flavorful, perfectly seasoned gyro wrapped inside soft pita bread with refreshing tzatziki drizzling down the side, you know this classic Greek street food is unforgettable. But what many people don’t realize is how easy it is to make Homemade Gyros from scratch — including juicy, tender gyro meat, all without a spit or rotisserie.

This recipe gives you the full Greek experience: savory, spiced meat with the signature gyro texture, cool tzatziki sauce made with real cucumber and creamy Greek yogurt, crisp veggies, and warm pillowy pita bread. Whether you’re serving a crowd, meal prepping, or recreating your favorite Mediterranean restaurant at home, these gyros deliver unbeatable flavor and authenticity.

What Makes This Homemade Gyro Recipe Special?

While many recipes rely on shortcuts, this version stays true to the key components that make gyros gyros.
You get:

• The proper Greek seasoning blend: oregano, garlic, onion, coriander, marjoram, and thyme.
• A compact, sliceable meat texture similar to restaurant gyros.
• A homemade tzatziki with fresh herbs and grated cucumber.
• Warm, soft pita that makes every bite irresistible.

The best part? You don’t need a vertical spit. This recipe uses an oven method that mimics the density, juiciness, and flavor of traditional gyro meat.

Ingredients

For the Gyro Meat

• 1 lb ground lamb (or ½ lamb + ½ beef)
• 1 small onion, grated and squeezed dry
• 3 cloves garlic, minced
• 1 ½ tsp dried oregano
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp dried thyme
• ½ tsp ground coriander
• 1 tsp salt
• ½ tsp black pepper

For the Tzatziki Sauce

• 1 cup Greek yogurt
• ½ cucumber, grated and squeezed dry
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tbsp fresh dill (or 1 tsp dried)
• Pinch of salt and pepper

For Assembly

• 4–6 pita breads
• Sliced tomatoes
• Thinly sliced red onion
• Shredded lettuce (optional)
• Extra dill or parsley for garnish

Instructions

Make the Gyro Meat

1. Preheat oven
   Heat oven to 325°F (165°C).
2. Prepare the onion
   Grate the onion onto a clean towel and squeeze out as much liquid as possible to prevent watery meat.
3. Mix the meat
   In a large bowl, combine ground lamb, onion, garlic, oregano, cumin, paprika, coriander, thyme, salt, and pepper.
4. Blend for texture
   For authentic gyro density, pulse the mixture in a food processor for 1 minute until it becomes tacky and well-combined.
5. Shape the loaf
   Form the meat into a tight loaf shape and place in a lined baking dish, pressing firmly to remove air pockets.
6. Bake
   Bake for 45–55 minutes or until internal temperature reaches 165°F (74°C).
7. Weigh down the meat (optional but authentic)
   Wrap the hot loaf in foil and place a heavy pan on top for 15 minutes. This compacts the meat for clean, thin slices.
8. Slice thinly
   Slice the loaf into thin strips. For crisp edges, sear slices in a hot skillet for 1–2 minutes.

Homemade Gyros

Authentic-style homemade gyro meat wrapped in warm pita with tzatziki, tomatoes, and onions.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 gyros

Course: Dinner, Lunch

Cuisine: Greek, Mediterranean

Calories: 380

Ingredients

  

Gyro Meat

• 1 lb ground lamb or half lamb, half beef
• 1 small onion grated and squeezed dry
• 3 cloves garlic minced
• 1.5 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp paprika
• 0.5 tsp dried thyme
• 0.5 tsp ground coriander
• 1 tsp salt
• 0.5 tsp black pepper

Tzatziki Sauce

• 1 cup Greek yogurt
• 0.5 cucumber grated and squeezed dry
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 clove garlic minced
• 1 tbsp fresh dill or 1 tsp dried
• 1 pinch salt and pepper

Assembly

• 4-6 pita breads
• sliced tomatoes
• red onion thinly sliced
• lettuce optional

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Preheat oven to 325°F (165°C).
2. Grate the onion and squeeze out moisture.
3. Mix ground lamb with onion, garlic, and seasonings.
4. Pulse mixture in food processor for authentic texture.
5. Shape into a loaf and bake for 45–55 minutes.
6. Wrap loaf and press with weight for 15 minutes, then slice thinly.
7. Mix tzatziki ingredients and chill.
8. Warm pita, add meat and toppings, and drizzle with tzatziki.

Notes

For crisp edges, sear sliced gyro meat before serving.

Make the Tzatziki

9. Mix ingredients
   In a bowl, combine Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, dill, salt, and pepper.
10. Chill
    Refrigerate for at least 20 minutes to let flavors develop.

Assemble the Gyros

11. Warm pita
    Heat pita in a pan or microwave until soft and pliable.
12. Layer ingredients
    Add gyro meat, tomatoes, onions, and lettuce (optional).
13. Top with tzatziki
    Spoon generously over the top.
14. Fold and serve
    Wrap in parchment if desired and enjoy warm.

Tips for the Best Homemade Gyros

1. Don’t skip squeezing the onion

Excess moisture makes the meat loose and crumbly.

2. Food processor = authentic texture

This gives that iconic compact, sliceable gyro meat feel.

3. Use lamb for real Greek flavor

Lamb gives deeper, richer taste. Beef works, but lamb is traditional.

4. Chill the tzatziki

Resting time intensifies the garlic, lemon, and dill beautifully.

5. Sear the slices

This step mimics the crispy edges of spit-roasted gyro meat.

Delicious Variations

• Chicken Gyros: Swap lamb for seasoned grilled chicken.
• Beef Gyros: Use 100% beef with extra garlic and oregano.
• Mediterranean Bowls: Serve the gyro meat over rice instead of pita.
• Spicy Gyros: Add ½ tsp cayenne to the meat mix.

Serving Suggestions

• Pair with Greek salad
• Serve with warm lemon rice
• Add homemade hummus
• Include roasted potatoes
• Use leftover gyros in wraps, salads, or bowls

Storage

• Refrigerator: 4 days (meat + sauce separate)
• Freezer (meat only): Up to 2 months
• Tzatziki: Up to 3 days refrigerated