Gyro Meat

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Gyro Meat

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Recipe by Rita Course: ContentCuisine: American, Greek


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We have made gyros using this method, and actually smoking a leg of lamb. It is a bit weird, but our preference is this method.rnrnEveryone in my family enjoyed this, including Steve, Joshua, Cassidy and the Weber family. And it is very easy! Always a bonus!

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  • 1 lb 1 Ground lamb, or 85 percent lean ground beef

  • 2 tsp 2 kosher or sea salt

  • 1/2 tsp 1/2 ground black pepper

  • 1 tsp 1 Dried oregano

  • 1/2 tsp 1/2 Ground cumin

  • 1/2 1/2 Onion, cut into 1 inch chunks

  • 1 1 Clove garlic (1 tsp)

  • 3 oz 3 Bacon, cut into 1 inch pieces


  • Combine ground lamb with salt and spices in a medium bowl. Cover and refrigerate 1 hour.
  • Mince onion and garlic in food processor. Add cold meat mixture and bacon pieces; process until smooth, scraping down sides as necessary.
  • Preheat oven to 300˚F. With moist hands, shape meat mixture into a 8-inch long by 5-inch wide rectangle on a foil lined baking sheet. Bake for 30-35 minutes until center registers 155˚F on an instant read thermometer. Remove from oven and let rest 15 minutes before slicing.
  • Preheat broiler with oven rack adjusted to highest level. Slice loaf crosswise into ⅛-inch thick slices and arrange in a single layer on foil lined baking sheet. Broil 2 minutes until edges are crispy. Remove from oven and tent with foil.
  • Assemble gyros: Spread a thick layer of tzatiki sauce onto warm pita bread. Pile with gyro meat slices and top with thinly sliced onion and chopped tomato. I like to add feta cheese on top. Serve.

Nutrition Facts

  • Serving Size: 1g
  • Calories: 418kcal
  • Carbohydrates: 1g
  • Protein: 22g
  • Fat: 35g
  • Saturated Fat: 14g
  • Cholesterol: 97mg
  • Sodium: 1372mg
  • Potassium: 314mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin C: 0mg
  • Calcium: 0mg
  • Iron: 0mg

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