traditional gyro meat recipe

Written ByJenny Smyth Posted on
traditional gyro meat recipe
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The Best traditional gyro meat recipe

I’ve been making traditional gyro meat for years, and it’s still a family favorite. My kids love helping me prepare the ingredients, and they can’t get enough of the flavorful meat served in a warm pita with all the fixings.

I’ve experimented with different recipes over the years, but this one remains my go-to for its simplicity and authenticity. The key to a great gyro is in the meat itself – it’s all about the balance of spices, the tenderness of the meat, and the way it’s cooked to perfection.

When I’m in a rush, I often find myself reaching for this recipe because it’s easy to make and always impresses my family and friends. One of the best things about traditional gyro meat is how versatile it is – you can serve it as an appetizer, a snack, or even as part of a meal.

It’s also incredibly easy to scale up or down depending on how many people you’re serving. I’ve made it for large gatherings and small family dinners alike, and it’s always been a hit.

The health benefits of traditional gyro meat are another reason I love this recipe – it’s made with wholesome ingredients like lamb or beef, onions, garlic, and spices, which are all easy on the stomach and packed with nutrients. Plus, when served with a side of veggies or salad, it makes for a well-rounded meal that everyone can enjoy.

Traditional Greek Gyro Meat

Traditional Greek Gyro Meat

4.6 from 1588 votes

This traditional Greek gyro meat recipe features tender, flavorful lamb and beef seasoned with aromatic herbs and spices. Perfect for making gyros, souvlaki or even as a delicious filling for sandwiches and wraps.

Prep Time20 mins
Cook Time120 mins
Resting Time0 mins
Total Time140 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Gyro Meat

2 lbs lamb shoulder
1 lb beef chuck
2 tbsp olive oil
2 large onions, finely chopped
8 cloves garlic, minced
2 tbsp dried oregano
1 tbsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp salt
1 tsp black pepper

For the Tzatziki Sauce

1 cup Greek yogurt
1 cucumber, grated and squeezed dry
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp chopped fresh dill
salt and pepper to taste

👨‍🍳Directions

1Preheat oven to 325°F.
2Cut the lamb shoulder and beef chuck into 1-inch cubes.
3Place the meat in a large mixing bowl.
4In a food processor, combine the onions and garlic.
5Pulse until finely chopped.
6Add the olive oil, oregano, cumin, coriander, cinnamon, allspice, salt, and black pepper.
7Pulse until well combined.
8Pour the onion and spice mixture over the meat.
9Use your hands to ensure the meat is evenly coated.
10Cover the bowl and refrigerate for at least 2 hours, or overnight for better flavor.
11Transfer the marinated meat to a baking dish.
12Cover the dish tightly with aluminum foil.
13Bake in the preheated oven for 2 hours, or until the meat is tender and easily shredded with a fork.
14While the meat is cooking, prepare the tzatziki sauce.
15In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, and chopped dill.
16Mix well and season with salt and pepper to taste.
17Refrigerate until ready to serve.
18Once the meat is cooked, remove it from the oven and let it cool slightly.
19Using two forks, shred the meat into thin strips.
20Return the shredded meat to the oven and bake for an additional 10-15 minutes, or until the edges are crispy and lightly browned.
21Serve the gyro meat hot with pita bread, tomatoes, onions, and tzatziki sauce.
22Enjoy your traditional Greek gyro!

🔧Equipment

Food processor
Large mixing bowl
Baking dish
Oven
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 8g❤️Cholesterol: 95mg🧂Sodium: 650mg🌾Total Carbs: 5g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 35g

📝Notes

Tips: You can use a slow cooker to cook the meat for a more tender result. Add the marinade and meat to the slow cooker and cook on low for 6-8 hours. You can also freeze the cooked gyro meat for up to 3 months. Thaw in the refrigerator overnight before reheating.

Watch Video Of How Traditional Greek Gyro Meat Works

One of my favorite things about this recipe is how easy it is to store leftovers – simply wrap any unused portion tightly in plastic wrap or aluminum foil and refrigerate or freeze until you’re ready to serve again. When reheating leftover gyro meat, try cooking it in a pan over low heat until warmed through before serving.

This recipe works perfectly for any occasion – whether you’re hosting a party or just need something quick for dinner. With its rich flavors and satisfying texture, traditional gyro meat is sure to become a staple in your household just like it has in mine.

❓ Frequently Asked Questions About Greek Gyro Meat

Q: What is traditional gyro meat made of?

Traditional gyro meat is typically made from lamb or beef that’s been ground and mixed with a blend of spices including cumin, coriander, paprika, and salt. The meat is then cooked on a vertical spit until it’s crispy on the outside and tender on the inside.

Q: Can I use ground turkey or chicken instead of lamb or beef?

While you can experiment with alternative meats if you prefer, traditional gyro meat is typically made with lamb or beef for its rich flavor and texture.

Q: What type of spices should I use in my gyro meat?

You’ll want to use a combination of warm spices like cumin, coriander, paprika, and cinnamon to give your gyro meat that authentic flavor.

Q: Can I make gyro meat ahead of time?

Yes – you can prepare the ingredients ahead of time but assemble and cook the gyro meat just before serving.

Q: How do I keep my homemade gyro meat fresh?

Store any leftover gyro meat in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

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