Gyros are surprisingly easy to make at home, and it is a great sandwich for both lunch and dinner. This particular recipe uses ground meat. For a more traditional Greek taste, a lamb would certainly be preferred, yet beef does a fine job as well.
You can also season and slice whole cuts of pork or ham for a tasty gyro.
- For the Meat Mixture
- 1 pound ground lamb (or beef)
- 1/4 cup red onion (minced)
- 2 cloves garlic (minced)
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1 1/2 teaspoon cumin
- 1/4 teaspoon nutmeg
- 1 teaspoon dried oregano
- 2 teaspoon fresh lemon juice
- For the Sandwich
- 4 rounds flatbread (or pita)
- 1 leaf of lettuce
- 1 tomato (sliced)
- 1 onion (sliced)
- Tzatziki sauce
To Make the Meat Mixture
The first step in making any gyro is to prepare the meat. It is very easy and should take just a few minutes, though you will need to let it marinade for an hour, so plan ahead.
Gather the ingredients.
Thoroughly combine all the ingredients in a 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.
To Build the Sandwich
You can grill the patties on your outdoor grill or fry them up in a pan on the stove. The goal is to have crisp edges on the patty.
Also, the toppings that go into a traditional gyro are simple: tzatziki, lettuce, tomato, and onion. If you prefer, you can skip the onion because there are already onions in the meat.
Grill the patties over high heat for 3 to 4 minutes per side.
Spread tzatziki sauce down the center of a flatbread round or in the pocket of the pita.
Add a lettuce leaf, some diced tomato, and a few thin onion slices.
Add the patty and fold the bread over the lamb, if using a flatbread. If using a pita, put the patty inside the pita pocket.
- Gyros are messy to eat. You can help curb the mess by wrapping each gyro in foil.