Authentic Homemade Greek Gyros
Bringing the vibrant, sun-drenched flavors of a Mediterranean seaside taverna into my own kitchen is my favorite way to escape the daily grind. These Restaurant-Style Greek Gyros are the crown jewel of our "fakeaway" nights.
Ingredients
- 1 lb ground beef 80/20
- 1 lb ground lamb
- 1 medium onion grated and liquid squeezed out
- 4 cloves garlic minced
- 1 tbsp dried oregano
- 1 tsp dried marjoram
- 1 tsp dried rosemary crushed
- 1.5 tsp salt
- 1 tsp black pepper
- 6 Greek-style pocketless pitas
- 1 cup Tzatziki sauce
- Toppings: Sliced red onion sliced tomatoes, cucumber, fresh dill
Instructions
- Process: Place the ground beef, lamb, onion, garlic, and all spices into a food processor. Pulse for 1-2 minutes until the mixture is a smooth, fine paste.
- Pack: Preheat oven to 325°F. Pack the meat mixture very tightly into a 9x5 inch loaf pan, ensuring there are no air pockets.
- Bake: Bake for 45–50 minutes or until the internal temperature reaches 165°F.
- Compress & Slice: Carefully drain any excess fat. Let the meat rest for 15 minutes (ideally weighted down). Once slightly cooled, slice into very thin strips.
- Sear: Heat a skillet over medium-high heat with a teaspoon of oil. Sear the meat strips for 1-2 minutes per side until the edges are crispy and browned.
- Assemble: Warm the pitas in a pan or oven. Spread with tzatziki, add the warm meat, and top with onions, tomatoes, cucumbers, and fresh dill. Fold and serve immediately.