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Abdul Hadi Abbasi

Homemade Greek Gyro Meat Recipe (Lamb & Beef)

Authentic, sliceable Greek Gyro meat made with a traditional lamb and beef blend, seasoned with classic Mediterranean spices, processed for perfect texture and baked to juicy perfection. It's ideal for gyro wraps, bowls or meal prep.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
30 minutes
Servings: 5 2
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 256
Ingredients Equipment Method Notes

Ingredients
  

  • pound (450g) Ground Lamb
  • pound (450g) Lean Ground Beef (90/10 recommended for MD)
  • medium Yellow Onion roughly chopped
  • 4 cloves Garlic minced
  • 2 tsp Dried Oregano (Greek)
  • 1 tsp Dried Marjoram
  • tsp Ground Thyme
  • 1/2 tsp Ground Dried Rosemary
  • 1/2 tsp Ground Cumin (optional, but adds depth)
  • 1 Tbsp Extra Virgin Olive Oil (for pan-frying)
  • 1.5 tsp Fine Sea Salt
  • tsp Ground Black Pepper

Equipment

  • Food processor For extracting protein & creating the tacky texture
  • Loaf Pan (9×5-inch) Gyro meat shape
  • Oven Baking
  • Baking For crisping slices
  • Heavy Pan or Cast Iron Heavy Pan or Cast Iron

Method
 

  1. Prep the Onion: Add the chopped onion to a food processor and pulse until finely minced. Transfer to a towel and squeeze out all excess liquid.
    Combine the Meat: In a large bowl, mix the strained onion, lamb, beef, garlic, spices, salt, and pepper.
    Extract Protein (Most Important Step): Process the meat mixture in the food processor or stand mixer for 1–2 minutes until it becomes a sticky, tacky paste.
    Shape and Prepare: Firmly press the mixture into a 9x5-inch loaf pan, removing any air pockets.
    Bake: Preheat oven to 325°F (165°C). Place the loaf pan inside a larger roasting pan with hot water halfway up the sides. Bake 1–1¼ hours, until internal temp reaches 160°F.
    Drain and Compress: Remove from oven, drain fat, cover with foil, and press with a heavy object for at least 30 minutes.
    Slice: Once cooled, slice the loaf as thinly as possible.
    Crisp: Heat olive oil in a skillet over medium-high heat. Pan-fry slices for 1–2 minutes per side until browned and crispy.
    Serve: Add to warm pita or use for gyro bowls with tzatziki, tomatoes, and onions.

Notes

If you want the best texture, do not skip the protein extraction and compression steps. These steps are what make the gyro meat sliceable like authentic restaurant-style cones.