Gyro Plate Recipe
Great Greek Gyro Meat
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Gyro Meat
Tzatziki Sauce
Plate Components
Method
Gyro Meat
Prepare mixture
Place ground lamb and ground beef in a large bowl. Add grated onion with its liquid, minced garlic, dried oregano, ground cumin, ground coriander, ground black pepper, kosher salt, breadcrumbs, beaten egg, and 2 tablespoons olive oil.
Mix
Using hands or a sturdy spoon, mix until evenly combined and tacky — do not overwork to avoid tough meat. Cover and refrigerate for at least 1 hour (or up to overnight) to let flavors meld and the mixture firm up for easier shaping.
Form and cook (oven method)
Preheat oven to 375°F (190°C). Transfer meat mixture to a loaf pan or shape into a tight loaf on a rimmed baking sheet. Press and compact to remove air pockets. Roast 35–45 minutes until internal temperature reaches 165°F (74°C). Let rest 10 minutes, then thinly slice across grain (or shred with a fork) to produce classic gyro strips.
Alternative stovetop method
If you prefer, shape mixture into a thick log and sear in a large skillet over medium-high heat with 1–2 tablespoons oil, browning all sides (6–8 minutes). Lower heat to medium, cover, and cook 12–18 minutes, turning occasionally, until internal temperature is 165°F (74°C). Rest 10 minutes and slice thinly.
Tzatziki Sauce
Prepare the cucumber by grating and squeezing out excess moisture using a clean towel or paper towels. Combine Greek yogurt, drained grated cucumber, minced garlic, chopped fresh dill, lemon juice, 1 teaspoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a bowl. Stir until smooth. Taste and adjust salt, lemon, or dill. Chill at least 30 minutes to let flavors marry.
Plate Assembly
Warm pitas briefly on a dry skillet or in the oven (350°F / 175°C for 3–5 minutes) until pliable.
Arrange shredded lettuce on each plate, top with sliced gyro meat (about 1/4 of the cooked meat per plate), sliced tomatoes, red onion, kalamata olives, and crumbled feta.
Place warmed pita on the side or folded over the meat. Spoon tzatziki generously over the meat and vegetables. Drizzle 1 tablespoon olive oil over the plate components, season with 1/4 teaspoon salt and 1/4 teaspoon black pepper divided among plates, and serve with a lemon wedge to squeeze over the gyro.
Optional: serve extra tzatziki on the side and offer hot sauce or pickled peppers.