Easy Lamb & Beef Gyros

When I set out a platter of these gyros, my family lines up like we’re running our own little Greek sandwich shop. Juicy slices of lamb and beef, crisp veggies, and cool tzatziki wrapped in warm pita bread make for a dinner that’s quick to pull together but tastes like it came from your favorite Mediterranean café.

An image of a hand holding a beef gyro over a plate.

Gyros have been a staple in Greek street food culture for decades, with their origins tracing back to the traditional spit-roasted meats served in the Eastern Mediterranean. Is my version authentic? Decidedly not, but the flavors and textures still transport me back to a lovely holiday spent on Santorini in Greece, so I call that a win.

While classic versions use lamb, chicken, or a mix of meats cooked on a vertical rotisserie, this easy version gives you all the same savory, herb-packed flavor in a format that’s simple to make at home in your oven.

It’s inspired by the traditional gyro meat you’d find in a bustling market, but adapted for your home kitchen so you can enjoy it fresh any night of the week!

For more Greek-inspired flavors you can make at home, try my Baked Greek Feta Meatballs, Greek Pasta Salad, and zesty Greek Marinade.

Why We Love This Recipe

A mix of lamb and beef with warm spices gives you rich, authentic gyro flavor without a rotisserie.
Simple prep makes it weeknight-friendly but still special enough for guests.
Warm pita, creamy tzatziki, fresh veggies, and feta create the perfect bite every time.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

Ground Lamb – Gives that classic, rich gyro flavor; can use all beef if you prefer.
Ground Beef – We like to use 80/20 or 85/15 for the best balance of flavor and tenderness.
Onion – Adds moisture and a subtle sweetness to the meat mixture, balancing the spices.
Garlic Cloves – Brings a robust, savory depth that’s essential for traditional gyro meat.
Herbs – Dried Oregano, Dried Marjoram, Ground Dried Rosemary, Ground Dried Thyme, Ground Coriander – a balanced blend that gives you that amazing traditional gyro meat flavor.
Ground Cumin – Adds warmth and a slightly smoky undertone.
Kosher Salt & Freshly Ground Black Pepper – Enhances the flavors, seasoning the meat mixture all the way through.
Cooking Spray – Ensures clean release from the loaf pan.
For Serving – Warm Pita Bread, Homemade Tzatziki Sauce, Sliced Tomatoes, Sliced Red Onion, Thinly Sliced Cucumbers – Build gyros with warm pita, creamy tzatziki, and crisp veggies.

An overhead image of ingredients for making beef gyros.

How to Make Easy Ground Beef Gyros

Prep the onion and garlic. Grate or pulse the onion and garlic in a food processor (affiliate link) until finely chopped. Transfer to a clean towel and squeeze out as much liquid as you can so the beef gyro mixture holds together and slices easily.
Mix the meat. Add the grated onion, ground lamb, ground beef, oregano, cumin, marjoram, rosemary, thyme, coriander, salt, and pepper to the food processor (affiliate link) or a large mixing bowl. This is where all those classic Greek flavors come together.

Finely chopped onion in a food processor.

Combining spices, garlic, and meat in a large food processor.

Blend well. Process for 1-2 minutes or mix by hand until the seasonings are evenly worked into the meat. Cover and refrigerate for 1-2 hours so the gyro meat has time to soak up all that flavor. I prefer the food processor (affiliate link) here because it chops the meat more finely (and less like regular old meatloaf).
Shape and bake. Preheat oven to 325°F. Spray a 9×5-inch loaf pan with cooking spray, then press the meat mixture firmly into the pan to remove any air pockets. Line a roasting pan with a kitchen towel, place the loaf pan in the center, and pour boiling water into the roasting pan until it comes halfway up the loaf pan’s sides. The water bath helps create tender beef that’s closer to traditional gyro meat.

Beef gyro mixture in a large food processor.

Beef gyro meat in a bread pan nested in a 9x13 pan.

Cook and slice. Bake for 1 hour to 1 hour 25 minutes, or until the meat is fully cooked and an instant-read thermometer registers 160°F-165°F in the center. Drain off any excess fat, remove from the pan, and let rest for 10-15 minutes before slicing into thin slices and serving in warm pitas with traditional tzatziki sauce, tomatoes, red onion, and cucumbers.

An overhead image of a pan of baked gyro meat.

Recipe FAQ’s

Why do I need to squeeze the onion after chopping it?

Getting rid of the extra liquid keeps the gyro loaf from being too wet, which helps it slice neatly and hold together – just like the thin slices you get from a gyro shop.

Is the water bath really worth it?

Yes! It keeps the meat tender and cooks it evenly, giving you a texture that’s closer to traditional gyro meat. You can skip it, but the difference is noticeable.

Can I make the gyro meat ahead of time?

Absolutely. Bake the loaf, let it cool, then refrigerate until firm for super-thin slices. When you’re ready to serve, quickly pan-fry the slices in a little olive oil to crisp the edges.

How do I store or freeze leftovers?

Store slices in an airtight container in the fridge for 3-4 days. To freeze, layer slices between parchment in a freezer bag, then thaw in the fridge before reheating.

Thinly sliced beef gyro meat on a cutting board with onions, cucumbers, and tomatoes.

Plates of beef gyros next to tzatziki sauce, cucumbers, and tomatoes.

Tips for Success

Toast pita bread just before serving so it’s soft and warm, which makes wrapping and eating the beef gyros so much easier.
Keep toppings simple and fresh. English cucumbers, ripe tomatoes, and thinly sliced raw onions pair perfectly with the spiced meat.
If using store-bought tzatziki, give it a quick stir and taste before serving; a squeeze of lemon juice or extra garlic powder can really brighten the flavor.

What to Serve with Delicious Beef Gyros

Serve these beef gyros with a generous side of Baked Greek Feta Fries, a fresh scoop of Easy Greek 7-Layer Dip, and some veggies tossed in Greek Marinade, then end on a sweet note with flaky, honey-soaked Greek Baklava.

Homemade beef gyro meat on a white plate with gyro toppings.

Substitutions and Variations

Replace lamb with ground turkey or chicken for a lighter twist that still works beautifully with the spice blend.
Use whole wheat or gluten-free pita bread if you’re looking for a different bread option.
Swap tzatziki for hummus or baba ganoush for a fun flavor change.
Add grilled bell peppers or roasted zucchini for extra vegetables and color.
Make mini gyros using slider buns or small flatbreads for a party-friendly version.