Lamb Gyro Recipe
Zesty Gyros with Homemade Lamb Gyro Meat Recipe – The secret for enjoying the best authentic Greek-style gyros at home is our easy lamb meatloaf recipe, made in the oven with no spit roaster required!
Why We Love This Lamb Gyro Recipe
Perfect for lunch or dinner, or even as a super hefty snack, there is no wrong time to enjoy a delicious Greek gyro!
I love watching gyros being prepared at Greek diners and food trucks. There’s something so satisfying about seeing paper-thin slivers of crusty spinning lamb gyro being precisely shaved, then piled on fluffy pita bread with cold veggies and yogurt sauce. Each one is like an edible work of art!
Homemade gyros might seem intimidating if you’re used to enjoying them “expertly made” at your favorite spots. But guess what?! You absolutely can easily make fabulous lamb gyros at home… No vertical broiler required!
A truly great gyro balances hot and cold ingredients with bright Mediterranean flavors and crave-worthy textures.
How Do You Make Homemade Lamb Gyro Meat Without a Spit?
So what’s the secret to making the best Lamb Gyro Meat at home in your oven, without a spit, doner, or vertical broiler?
You simply make a quick lamb meatloaf to use in your homemade gyros! I promise, it’s so easy to do and tastes just as good, if not better, than the restaurant-style lamb gyros you know and love. These will be the best, most easy gyros you ever make!
Our recipe for incredibly easy, deliciously zesty Gyros with Homemade Lamb Gyro Meat has everything you want in an authentic Greek gyro.
Tender, juicy, hot strips of meat are tightly wrapped in a soft, warm pita with cool and crunchy lettuce, onion, and ripe tomato. It all gets topped with salty crumbled feta cheese and cold, tangy tzatziki. Every bite includes this perfect combination that is somehow both satisfying and leaves you wanting more.
Is your mouth watering yet?!
Lamb Gyro Ingredients
What you need to make the Easiest Lamb Gyro Meat Recipe:
- Ground lamb
- Red onion
- Spices – Italian seasoning, salt, garlic powder, black pepper
Dried Italian Seasoning blend is the easiest way to add all the necessary herbs in one ingredient. You can make your own herb blend by mixing together dried oregano, marjoram, basil, rosemary, and thyme.
For the complete Homemade Lamb Gyro Recipe:
- Pocketless gyro pitas (or flatbread)
- Tomatoes
- Romaine lettuce
- Red onion
- Crumbled feta cheese
- Mint leaves or fresh dill
- Tzatziki sauce – store-bought or homemade
Get the Full Ingredients List with Proportions and Detailed Instructions in the Recipe Card Below.
How to Make Lamb Gyro Meat at Home
By making lamb gyro meat as a meatloaf, you can bake lamb and seasonings as one lovely piece of meat that can be shaved thin. Then you simply place pieces of the meatloaf under the broiler to create the iconic crusty edges of traditional lamb gyros for just a minute or so.
First, preheat the oven to 400 degrees F and set out a 9X5 inch loaf pan lined with foil.
In a large mixing bowl, combine the ground lamb, grated red onion, and all herbs and spices. Mix by hand until smooth.
Then press the seasoned meat mixture firmly and evenly into the loaf pan. Bake for about half an hour. This is the perfect time to prep all of the toppings for the gyros!
Once fully baked, carefully lift the meatloaf out of the pan by the edges of the foil. Drain off any juices, and place the meatloaf on a cutting board. Peel off the foil, and allow to rest until you’re ready to slice and serve or broil.
This lamb gyro meatloaf recipe makes enough meat for about 8 gyros. You can keep leftover gyro meat in an airtight container in the fridge for up to 5 days.
How to Assemble This Lamb Gyros Recipe
Assembling authentic Greek-style gyros is surprisingly easy. Follow our steps to become a gyro-wrapping pro in no time!
When you’re ready to enjoy, first slice the lamb gyro meatloaf into extra-thin strips.
PRO TIP: You can use the soft meat strips as-is. Yet, to get the traditional crispy edges, created by a vertical broiler rotisserie, lay the gyro strips on a foil-lined rimmed baking sheet. Set the pan under the broiler for just a few minutes until the gyro meat looks dark and crispy.
Warm the pitas in the microwave for 30-60 seconds to get them nice and soft. Lay the pieces of warmed pita on large strips of parchment paper and/or foil.
Next, sprinkle a small amount of shaved lettuce on the pitas. Top them with several strips of gyro meat. Then sprinkle with tomatoes, onions, feta, and mint leaves. Gently wrap the pitas, leaving the top exposed on one end and carefully twisting the other end of the paper or foil to keep the gyro contained.
Serve with plenty of tzatziki sauce or white miso hummus on the side.
These Lamb Gyros are excellent for enjoying with refreshing Horiatiki – Greek Village Salads!
Get the Complete (Printable) Zesty Lamb Gyro Recipe with Homemade Lamb Gyro Meat Below. Enjoy!
Serving Suggestions
Savory homemade lamb gyros can be served on their own or with some side dishes to make it a heartier meal! I like to pair it with Greek-inspired favorites like lemon garlic potatoes, Greek salad with homemade dressing, or cucumber dill salad!
You could also serve gyros with crispy cajun fries, air fryer tater tots, or healthy zucchini tots!
Frequently Asked Questions
Lamb gyro meat is usually cooked on a vertical rotisserie to create juicy, crispy pieces of shredded lamb meat with pita wraps, crunchy veggies, and tangy tzatziki sauce!
You can keep leftover gyro meat in an airtight container in the fridge for up to 5 days.
While lettuce, onion, and tomatoes are the most traditional toppings, you certainly can feel free to add other yummy goodies to your gyros. Try them with diced cucumbers, sliced Greek kalamata olives, sliced red bell peppers, fresh herb leaves, or other fresh veggies. Some people like to add fries right to their lamb gryos, too!
While pure ground lamb tastes the most authentic, you certainly can use ground beef, pork, chicken, or turkey in this recipe. You can also use half ground lamb and half ground beef!
Dried Italian Seasoning blend is the easiest way to add all the necessary dried herbs in one ingredient.
Looking for More Greek-Inspired Recipes? Be Sure to Try:
- Greek Chicken Souvlaki Recipe
- Shrimp Scampi Greek Recipe
- Saucy Greek Lemon Meatballs (Keftedes) Recipe
- Grilled Greek Pizza Recipe
- Greek Chicken Salad Sandwiches Recipe
- Greek Lasagna (Pastitsio) Recipe
- Greek Lemon Garlic Roasted Potatoes Recipe
- Greek Hamburger Recipe
- Zesty Greek Pasta Salad Recipe
- Horiatiki (Grilled Village Salad) Recipe
Lamb Gyro Recipe with Homemade Lamb Gyro Meat
Video
Ingredients
For the Gyro Meat Recipe
- 2 pounds ground lamb
- ½ cup grated red onion
- 2 tablespoons dried Italian seasoning*
- 2 teaspoons salt
- 1 ½ teaspoon garlic powder
- ½ teaspoon black pepper
For the complete Gyro Recipe
- 8-10 flat pocketless gyro pitas (flatbread or naan)
- 1 cup diced tomatoes
- 1 cup shaved romaine lettuce
- ½ cup sliced red onion
- ½ cup crumbled feta
- ½ cup mint leaves
- 1 cup Tzatziki sauce
Instructions
- Preheat the oven to 400 degrees F. Set out a 9X5 inch loaf pan and line it with foil.
- In a large mixing bowl, combine the ground lamb, grated red onion, and all herbs and spices. Mix by hand until smooth.
- Press the meat mixture firmly and evenly into the loaf pan.
- Bake for 30-35 minutes.
- Meanwhile, prep all the toppings for the gyros.
- Carefully lift the meatloaf out of the pan by and edges of the foil. Drain off any juices. Place the meatloaf on a cutting board and peel off the foil.
- Use an electric knife (or serrated knife) to slice the lamb gyro loaf into extra-thin strips.
- You can use the soft meat strips as-is. Yet, to get the traditional crispy edges, created by a vertical broiler rotisserie, lay the gyro strips on a foil lined rimmed baking sheet. Set under the broiler for 2-4 minutes until the gyro meat looks dark and crispy. (Keep an eye on it!)
- Then warm the pitas in the microwave for 30-60 seconds.
- Sprinkle a small amount of shaved lettuce on the pitas. Top them with several strips of gyro meat. Then sprinkle with tomatoes, onions, feta, and mint leaves. Serve with plenty of Tzatziki Sauce.
I made this!! Yummy
However I didn’t have the proper knife to get the perfect thin slice. I end up crumbling the lamb and made a gyro pizza out of it. The lamb within itself was so good. The seasoning requested was spot on. I’ll definitely be adding this recipe to my list. Thank you
Have you tried slicing the meatloaf with a mandolin for the thin strips, or does a sharp knife work best? Thanks, super excited to try
O…M….G…..!!!!!!!
Made this for my family tonight and it was an INSTANT hit. I asked the wife if I should keep in in my recipe book.. She said it should go on PAGE 1!!!! It was the biggest hit EVER. And it is SO easy to make. If you are in a hurry, you can prep everything ahead of time and just throw the lamb in the oven when you are ready for dinner. This is a DEFINITE do again. Thank you SO much for this recipe.
Forgot a red onion, will white work? Or do you think it will totally change the taste of the meat
Hi Kelly,
Sure, you can use a white onion or a sweet onion!
Absolutely wonderful!!! My son has asked for it for the third night in a row!! Thank you!!
This was awesome, so tasty! I used 3 1/4 lbs ground lamb, adjusted all other ingredients accordingly and cooked almost 2 hours to reach internal temp of 160°f. Will definitely be making this again. Thank you for sharing this recipe 😊
Would cutting the recipe in half change the bake time or oven temperature?
I answered my own question by adjusting the number of servings! I’m excited to try this tonight!
I have been trying to find “the right recipe” for gyro meat for years! I can’t tell you how many I’ve tried. Some were too dry, some the seasoning seemed off, or it seemed too greasy. This recipe is perfect. I will be making it often! Thank you.
First time making a lamb recipe. This is super easy to make. I will definitely make again.
This is really good! Packed full of amazing flavors!
Incredible flavors going on! We loved these for dinner!
One of the best gyro meat recipes that I have found in a long time!