|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 44g||56%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 70g||25%|
|Dietary Fiber 5g||19%|
|Total Sugars 7g|
|Vitamin C 25mg||123%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The gyro (YEE-row) is a classic Greek dish, with the meat traditionally cooked on a vertical spit and shaved off in individual servings. While this delicious method for preparing meat is often used in Greek restaurants, it's not easy to accomplish at home. This Greek-American take on the dish uses ground lamb or beef and is quick and easy to make in a home kitchen.
Gyros are a delicious sandwich for lunch or dinner, with spiced, grilled meat topped with lettuce, tomato, onion, and a flavorful tzatziki sauce. You can find tzatziki in the refrigerated condiment section of the grocery store or make your own using Greek yogurt, sour cream, cucumber, and fresh dill.
For best results, let the uncooked meat mixture marinate for an hour before grilling or pan-frying. This will let the flavors marry for a better tasting sandwich. A charcoal or gas grill will add a nice smokey flavor, but a hot grill pan or a skillet will work just fine.
Click Play to See This Classic Greek Homemade Gyro Recipe Come Together
"The meat patties for the gyros were full of flavor, and the recipe was very easy to follow and prepare. We loved the spiciness of the meat, and the tzatziki balanced the flavors perfectly. Using ground beef in the gyros made it an economical meal as well." —Diana Rattray
For the Meat Mixture:
1 pound ground lamb, or beef
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 1/2 teaspoons ground cumin
1/4 teaspoon ground nutmeg
1 teaspoon dried oregano
2 cloves garlic, minced
1/4 cup minced red onion
2 teaspoons freshly squeezed lemon juice
Oil, for grilling or frying, as needed
For the Sandwich:
Gather the ingredients.
To make the meat mixture, thoroughly combine the ground lamb, salt, black pepper, cumin, nutmeg, oregano, garlic, red onion, and lemon juice in a mixing bowl.
Divide into four equal portions and shape into oblong patties about 3-inch wide by 6-inch long by 1/2-inch thick. Notice that the patty is shaped more like a sausage (long and thin) rather than a hamburger patty. This is intentional, to ensure the patty fits in the flatbread. Refrigerate for one hour.
Preheat a grill or grill pan over high heat. Alternatively, heat a large nonstick skillet over high heat.
If grilling, brush the grill or grill pan with oil. If pan-frying, add a dollop of oil to the pan. Grill or pan-fry the patties for 3 to 4 minutes per side, or until cooked through with crispy edges.
To assemble the sandwiches, spread tzatziki sauce down in the center of a flatbread round or the pocket of the pita.
Add a lettuce leaf, some sliced tomato, and a few thin onion slices.
Add the patty and fold the bread over the lamb. Repeat with the remaining sandwiches. Serve and enjoy.
- Gyros are messy to eat. You can help curb the mess by wrapping each gyro in foil.
- If you're worried about the meat sticking to the grill, brush the patties with oil before cooking.
- Ground pork can also be used instead of lamb or beef.
- Add a sprinkle of crumbled feta cheese for extra richness.