Recipe

Gyro Meat Recipe

Savory, herby, and deeply satisfying gyro-style meat with crisp edges and a juicy middle. Bake it as a loaf in the oven, then broil, pan-sear, or air fry the slices for that gyro-shop browning. Pile it into pitas, bowls, or salads all week.

By Matt Campbell

•

4.8

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If you have ever taken a bite of a good gyro and thought, how is this so meaty, so garlicky, and somehow still cozy, you are in the right place. This is my home-kitchen version of gyro meat that leans earthy and savory, thanks to warm spices like cumin and coriander, a hit of oregano, and plenty of garlic.

It's not fussy, it doesn't require a spit, and it doesn't demand specialty ingredients. It just asks for a bowl, a loaf pan, and a little patience while it bakes into that iconic sliceable texture. Then you can go full gyro mode with pita, tzatziki, tomatoes, and onions, or keep it weeknight-simple with rice and a bright lemony salad.

Why It Works

That gyro shop texture at home: Mixing until tacky and packing it tight gives you sliceable meat that browns beautifully.
Earthy, not flat: Cumin, coriander, and oregano bring warmth, while lemon zest keeps the flavor awake.
Crisp edges, juicy center: Bake as a loaf for moisture, then broil, air fry, or pan-sear slices for those irresistible browned bits.
Meal-prep friendly: Cools, slices, and reheats like a champ for lunches, bowls, wraps, and late-night fridge raids.

Pairs Well With

Storage Tips

Storage Tips That Actually Keep It Good

Refrigerator

Cool the gyro meat completely, then store in an airtight container for up to 4 days. If you are planning ahead, slice it first so you can reheat only what you need.

Freezer

Freeze sliced gyro meat in a single layer on a sheet pan until firm, then transfer to a freezer bag. It keeps well for up to 2 months. Thaw overnight in the fridge.

Best way to reheat

Skillet: Medium heat, a tiny splash of oil, sear slices 1 to 2 minutes per side for crisp edges.
Oven: 350°F for 8 to 12 minutes, covered loosely with foil so it does not dry out.
Air fryer: 375°F for 3 to 5 minutes, shaking once.
Microwave: Works in a pinch, but finish in a hot pan if you want the edges back.

Common Questions

Do I have to use lamb?

Nope. Lamb is classic, but a beef and lamb blend gives you the flavor without going full lamb if your house is divided. Turkey also works, just choose dark meat ground turkey if you can and do not skip the olive oil.

Why do gyro recipes tell you to mix the meat so much?

Because we want it to turn a little tacky and cohesive. That tight texture is what lets you slice it cleanly like deli-style gyro meat. Mix until it looks slightly sticky and holds together when you press it.

How do I get those crispy edges?

Bake the loaf, chill it for 10 to 15 minutes (or fully cool), then slice and broil, air fry, or pan-sear the slices. The loaf stays juicy, the slices get bronzed.

Can I make this without a loaf pan?

Yes. Shape the meat into a tight log on a foil-lined sheet pan. It may cook a little faster and brown a little more. Use a thermometer and pull it at 160°F.

What is the best internal temperature for gyro meat?

For food safety, cook ground meat to 160°F (beef, lamb). If using poultry, cook to 165°F.

Why an 8 x 4-inch pan?

With 1 pound of meat, an 8 x 4-inch loaf pan gives you a taller loaf, which means better slices. If you only have a 9 x 5-inch pan, either double the recipe or shape the meat into a log on a sheet pan.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Microplane or fine grater (for onion and lemon zest)
8 x 4-inch loaf pan (best for 1 pound of meat)
Foil (optional, for easy removal and cleanup)
Sheet pan (for broiling slices)
Instant-read thermometer
Sharp knife for slicing
Air fryer (optional, for crisping slices)

The first time I tried to make gyro meat at home, I treated it like meatloaf. Gentle mixing, loose pack, hope for the best. It tasted fine, but it did not have that gyro shop bite. The next round I went full commitment, mixed it until it got sticky, pressed it into the pan like I meant it, and let the oven do its thing. When I sliced it and hit it with a quick broil, the edges crisped up and I literally paused mid-bite like, okay wow. Now it is one of my favorite “make once, eat all week” proteins, especially when I want dinner to feel a little louder than the effort I put in.

Gyro Meat Recipe

(4.8 Reviews)

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr 20 mins

Servings 6

Ingredients

1 pound ground lamb (or use 1/2 pound lamb + 1/2 pound ground beef)
1/2 medium yellow onion, finely grated (with juices)
4 cloves garlic, grated or minced
1 teaspoon kosher salt (use 1 1/4 teaspoons if using Diamond Crystal; use less if using table salt)
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika (optional but highly recommended)
1/2 teaspoon black pepper
1/8 teaspoon ground cinnamon (optional, adds warmth without tasting sweet)
2 tablespoons plain Greek yogurt (for tenderness and that gyro-shop vibe)
1 tablespoon olive oil
1 teaspoon lemon zest (optional but bright)

To serve (optional but encouraged): warm pita, tzatziki, sliced tomato, thin red onion, shredded lettuce, feta, lemon wedges.

Instructions

Heat the oven. Preheat to 375°F. Lightly oil an 8 x 4-inch loaf pan (best for this amount) or line it with foil for easier lifting. (If you only have a 9 x 5-inch pan, see notes in Step 4.)
Build the flavor base. In a large bowl, combine grated onion (and all the juices), garlic, salt, oregano, cumin, coriander, paprika, pepper, cinnamon (if using), yogurt, olive oil, and lemon zest.
Add the meat and mix like you mean it. Add the ground meat. Mix with your hands or a sturdy spoon for 2 to 3 minutes, until the mixture looks slightly sticky and holds together. This is what gives you that tight, sliceable gyro texture.
Pack it tight. Press the meat firmly into the loaf pan, smoothing the top and pushing out air pockets. Think: compact snowball, not fluffy meatloaf. Pan note: If you are using a 9 x 5-inch pan with just 1 pound of meat, the loaf will be flatter. For taller slices, either double the recipe or shape the mixture into a tight log on a foil-lined sheet pan.
Bake. Bake for 40 to 50 minutes, or until the center reaches 160°F. If you see a lot of fat pooling, that is normal for lamb.
Rest, then slice. Let the loaf rest 10 minutes. Carefully pour off excess fat (save a tablespoon if you want extra flavor for searing). Lift out, then slice thinly.
Optional but life-changing crisp step (oven). Place slices on a sheet pan and broil 2 to 4 minutes per side until browned at the edges, or sear in a hot skillet 1 to 2 minutes per side.
Optional crisp step (air fryer). Preheat air fryer to 400°F. Arrange slices in a single layer and air fry 3 to 6 minutes, shaking once, until the edges are browned and crisp. Work in batches so the slices do not steam.
Serve. Stuff into warm pita with tzatziki, tomato, and onion, or build a bowl with rice, salad, and a squeeze of lemon.

Nutrition information is estimated.

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