1. Can I use chicken instead of lamb for gyros?

Yes! While traditional gyros are made with lamb, you can easily substitute ground chicken for a lighter version. The flavor may differ slightly, but chicken gyros are equally delicious. Simply follow the same method for preparing and cooking the meat.

2. Can I freeze gyros after cooking?

Absolutely! Gyros freeze very well. After cooking the meat, let it cool, then store it in an airtight container or freezer-safe bag. You can freeze it for up to three months. When ready to eat, simply thaw and reheat in a skillet or oven.

3. How do I make homemade tzatziki sauce?

Making homemade tzatziki sauce is easy. Just combine Greek yogurt, minced garlic, fresh lemon juice, olive oil, red wine vinegar, dried dill, salt, and pepper. Chill in the fridge until ready to serve. It’s the perfect complement to your gyros!

Easy Gyros Recipe: Flavorful and Quick

Name: Gyros
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Greek
Ingredients: 1 lb ground lamb; 1 lb ground beef (80/20); 1 small onion, finely chopped; 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 and cayenne); 1/2 teaspoon freshly ground black pepper; 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)

Description

This homemade gyros recipe offers flavorful lamb and beef gyro meat served in a pita with fresh toppings like lettuce, tomatoes, red onion, and tzatziki sauce. It’s a perfect meal for any occasion, and it’s easy to prepare, making it a great choice for weeknight dinners or make-ahead meals.

Ingredients

Scale

1 lb ground lamb
1 lb ground beef (80/20)
1 small onion, finely chopped
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 and cayenne)
1/2 teaspoon freshly ground black pepper
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)

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Instructions

Preheat the oven to 325°F (163°C).
Finely chop the onion and garlic in a food processor. Add to a bowl along with the ground lamb, ground beef, breadcrumbs, oregano, cumin, Aleppo pepper, salt, and black pepper. Mix until well combined.
Press the meat mixture into a 9×5 inch loaf pan and bake for 50-60 minutes, or until the center reaches 165°F (74°C) on a thermometer.
Let the meat rest for 20 minutes. If possible, refrigerate for a few hours or overnight to make slicing easier.
Remove the meat from the pan and slice it into thin strips (about ⅛ inch thick).
Heat a griddle, cast iron, or skillet over medium-high heat. Add the reserved fat drippings or oil to coat the pan. Cook the meat slices for 1-2 minutes per side until browned and crisp.
Warm the pita bread and assemble the gyros by placing the gyro meat in the center of each pita. Add the tomatoes, onions, lettuce, tzatziki sauce, and feta (optional). Fold the pita to close and serve.

Notes

If using leaner meats like ground turkey, adjust the cooking time as needed.
Gyro meat can be made ahead of time and stored in the fridge for up to 2 days.
The cooked gyro meat can be frozen for up to 3 months. Thaw and reheat before serving.
For a spicier gyro, add hot sauce or increase the amount of Aleppo pepper.
Fresh mint and parsley can also be added as toppings for extra flavor.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dinner
Method: Baking, Pan Frying
Cuisine: Greek

Nutrition

Serving Size: 1 gyro
Calories: 525 kcal
Sugar: 4g
Sodium: 1241mg
Fat: 26g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0.4g
Carbohydrates: 42g
Fiber: 3g
Protein: 30g
Cholesterol: 92mg