Gyro Recipe
This sheet pan gyro recipe combines savory meat, warm pita, fresh veggies, and creamy tzatziki. An easy way to make gyros at home!
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 6 servings
Ingredients
For the Gyro Meat:
- 1 pound lean ground beef I used 90% lean
- 1 pound ground lamb or 85/15 ground beef
- 3 cloves minced garlic about 1 tablespoon
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- Olive oil for brushing
For Serving:
- Pita bread brown rice, white rice, or Lemon Rice
- Tzatziki sauce, plain Greek yogurt, or cottage cheese
- Chopped vegetables (cucumbers, red onion, tomato)
- Crumbled feta
- Finely chopped fresh parsley
- Hummus a fun bonus on the side
Instructions
- Place a rack in the upper third of the oven and preheat to 400°F. Line a large baking sheet with parchment paper (I used an 11x17-inch sheet pan).
- In a large bowl, combine the ground beef, ground lamb, garlic, oregano, cumin, cinnamon, salt, and pepper. Turn it out onto the prepared baking sheet. With your fingers, squish it into a thin, even layer that extends nearly to the edges of the paper.
- With a bench scraper or butter knife, score the meat lengthwise (hot dog style) down the center, then crosswise into 1-inch strips. Lightly brush the top with oil (I drizzled a bit on, then used a pastry brush to spread it).
- Place in the oven on the upper-third rack and bake for 15 to 20 minutes, until the meat is cooked through and beginning to brown on top. It will release a good amount of liquid and some grease, but don’t be alarmed—it’s going to taste great.
- Remove the pan from the oven and carefully pour off the excess liquid. With a bench scraper or knife, separate the meat back into strips (it will have fused along the score lines as the meat cooked).
- Warm the pita in the microwave, or place it on a lower oven rack for a minute or two. Load up your gyro with tzatziki, strips of the cooked gyro meat, and your toppings of choice. Enjoy warm.
Notes
- TO STORE: Refrigerate leftover gyro meat in an airtight container for up to 4 days. Keep the pita and fresh toppings separate so they don't become soggy.
- TO REHEAT: Gently reheat the strips in a skillet over medium-low heat or in the microwave until warmed through. Avoid cooking them longer than necessary so the meat stays juicy.
Nutrition
Calories: 323kcalCarbohydrates: 1gProtein: 29gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 102mgSodium: 386mgPotassium: 455mgFiber: 1gSugar: 0.1gVitamin A: 20IUVitamin C: 1mgCalcium: 40mgIron: 4mg
