Lamb Gyros Recipe

One of the most well-known Greek street dishes is the gyros. It is typically cooked with pork. It spends many hours being cooked on a vertical rotisserie. Then it is cut thinly and offered as a wrap on pita bread. Genuine Greek gyros and Greek-American gyros both use the vertical rotisserie method of cooking, and both are served on rich, fluffy pita bread with a yogurt-based sauce, tomatoes, and onions.

However, that is where the similarities end. Greek-American gyros are created with a sizable, sausage-like cone of spiced minced lamb and beef, as opposed to Greek gyros, which are often produced with complete chunks of thinly-sliced marinated pork skewered in a huge stack on the rotisserie before being grilled and shaved.

Lamb Gyros Recipe

Sincerity is damned, as fantastic as the genuine thing is the finely sliced pieces of meat give a delicious combination of textures when cooked correctly. A good hot dog has salty, crispy edges and moist, delicate inside that have the same satisfyingly robust texture.

What are Gyros?

Greek for “turn,” gyros is a meat meal that is prepared on a tall, vertical rotisserie that gently spins in front of an electric grill. You may get gyros in any fast-food restaurant that also serves souvlaki, and you might mistakenly believe the two dishes are identical.

In reality, “souvlaki” refers to the cooking technique of cooking meat on a skewer, just like “gyros” — souvlaki is Greek for “small skewer.” On pita bread slathered with tzatziki, sliced tomatoes, onions, and occasionally fries or fried halloumi, souvlaki and gyros are typically served. Greece’s preferred food to eat on the go is pita which has been wrapped to contain the fillings.

Lamb Gyros Recipe

As directed in the recipe, make pita bread and tzatziki. Remember that you can substitute store-bought tzatziki and pita bread. Finding classic pita bread for gyros is worth the extra search effort when trying to find good pita bread in the grocery store.

An aluminum foil sheet should be placed on a flat surface. Over the foil, place a round of pita bread. Tzatziki should be evenly spread around the pita’s center. Add the tomato and onion diced on top, followed by the gyros meat. If desired, sprinkle additional tzatziki over top. Add some oregano to the ingredients as well.


  • cooking spray
  • 3 lbs. of ground lamb
  • ½ of Greek seasoning
  • 1 big egg
  • Warm-up 12 (6-inch) pita bread.
  • 1 head of iceberg lettuce, finely shredded
  • 5 medium-sized Roma tomatoes, diced
  • 1 medium red onion, diced
  • 1⁄2 cup or more of tzatziki sauce, if desired


  • Set the oven to 275 degrees Fahrenheit (135 degrees C). Cooking spray should be used to coat a big loaf pan.
  • In a bowl, mix the lamb, Greek spice, and egg. Mix ingredients until they are thoroughly mixed (overmixing is preferable here.) Make sure there are no air pockets beneath the meat when you firmly push the mixture into the prepared loaf pan. Wrap with foil.
  • In the preheated oven, bake for about two hours, or until an instant-read thermometer placed in the center registers at least 160 degrees F (70 degrees C).
  • Remove from the oven, cover, and allow to sit for 15 to 20 minutes or until all of the greases on top have been absorbed.
  • Slice the meat thinly after removing it from the pan.
  • Fill the middle of hot pitas with meat. Tzatziki sauce, lettuce, tomatoes, and onions go on top. Serve right away.

What does Gyro Taste like?

On the one hand, gyros have a traditional Mediterranean flavor since they are made with raw, fresh vegetables like red onions and tomatoes, and tzatziki, which is made with yogurt, cucumber, and dill. The gyros meat is the true star, even though we adore the warm, soft pita and the refreshing sauces.

It is traditionally made with lamb, lamb, beef, or even chicken. It is heavily seasoned with salt, herbs, and spices and is nothing short of a taste explosion that is impossible not to adore.

What are the Gyros, What Sort of Meat is that?

Gyros are typically made with pork in Greece, although chicken gyros are now gaining popularity. There are also occasionally lamb and beef gyros available. In the US, ground lamb and beef are combined to make gyros.

Before being marinated in vinegar and olive oil with spices, salt, and pepper, the meat is first seasoned. A gyros “cone” is then formed by threading it onto a long skewer and cooking it on an upright rotisserie. Before being served on pita with all the fixings, the gyro is often shaved or thinly sliced using an electric knife.

How can I Reheat Gyro Meat in the Oven?

  • Turn on the oven to 400 °F (200 °C).
  • On a baking sheet, spread out the gyros meat that was left over.
  • To the bottom of the tray, add two tablespoons of liquid (such as water or stock).
  • Wrap it in foil.
  • the meat for five to ten minutes.
  • Remove and serve after steaming is complete.
  • Your leftover meat will retain moisture if you wrap it in foil, preventing the gyros from drying out.
  • The additional liquid will evaporate, steaming the meat as it does so and enhancing its taste.
  • Gyro leftovers should only be reheated once.
  • At the halfway point, if you want to ensure even heating, you can stir or turn the gyros meat.

How to Store Gyro?

Gyros meat should be finely sliced and kept in the refrigerator in an airtight container. It’ll be fresh for two to three days. To prevent condensation buildup, make sure the gyro meat is cooled to room temperature before the container is sealed.

  • If you want to conserve refrigerator space, you might choose to wrap leftover gyros meat in sturdy aluminum foil.
  • If your gyros were served with a side or in a pita, take the meat out and keep it separately.
  • Before storing the meat, wipe it down with a paper towel if it’s particularly oily.

Is Gyro Meat Healthy?

Iron is believed to be rich in gyros, which is beneficial to your health. A vital vitamin for your body’s blood, metabolism, and red blood cell synthesis is iron. Iron is also required for the body to transport oxygen from the lungs to the heart. Niacin content is also high in gyro meat.

What are the Two Varieties of Gyros?

While the Americanized version of the dish is often cooked with lamb, beef, or a delicious combination of the two, the traditional Greek gyros are made with a pig. Both variants are then placed between two puffy pita bread layers and topped with tomato, onion, and tzatziki, a yogurt sauce.

Is it Safe to Leave Gyro Meat Outside all Night?

A perishable product (such as meat or poultry) may not be safe if it has been out overnight (or for longer than two hours) at room temperature. Even though it may smell and look delicious, throw it out. Never test a food’s freshness by tasting it. To confirm temperatures, use a food thermometer.

Is Gyro Considered Junk Food?

Gyros are a terrific dish to satisfy your appetite for meat while maintaining good health, even though they are not the healthiest of all foods. Gyros are some of the best sandwiches in the world, and you can enjoy one without breaking the bank for lunch by eating one.

Is a Lamb or Chicken Gyros Better?

Each meat’s nutritional profile takes into account its high-quality protein, vitamins, trace minerals, intramuscular makeup, and fat content. Pork and poultry have less fat overall than either lamb or beef. Comparing chicken versus lamb results in a resounding victory for chickens when considering the nutritional value of fowl.

Can you Freeze Gyro Meat?

Gyros meat freezes well, which makes it a fantastic option for bulk cooking or early preparation. To make it simpler to reheat, I advise you to slice it before freezing it. It will facilitate portioning and speed up defrosting. For two to three months in the freezer, gyros will maintain their optimum quality.

How Should Gyro Meat be Frozen?

Thinly slice your gyros (if not already sliced). On a baking sheet with parchment paper underneath, spread out the pieces. Slices of gyros should be flash-frozen for two to three hours, or until they are firm. Place in a strong freezer bag, and using a straw, remove any extra air (or vacuum seal). Use in two to three months. Use parchment paper to divide the several layers of meat on a baking sheet so that you may flash-freeze several gyros slices at once.

  • The gyros slices won’t clump or stick together thanks to flash freezing.
  • The likelihood of freezer burn is reduced by taking the extra air out of the freezer bag.
  • Gyros should be placed in the refrigerator overnight to defrost before reheating.
  • Alternatively, you might use a microwave to thaw frozen gyros.
  • It should be loosely covered with plastic wrap and defrosted on medium heat for 15 seconds at a time.
  • Follow the directions above to reheat frozen gyros in the oven or air fryer, but increase the cooking times until the meat is boiling.

What to do with Gyro leftover meat?

A particularly adaptable kind of meat is gyros. Its hot, succulent flavor complements many Mediterranean-inspired foods as well as some classic American recipes nicely.
Do you ever wonder what to do with gyros leftovers? Here are some suggestions:

  • You can’t go wrong with the traditional gyros and tzatziki pitas. Use the leftover gyros meat, fresh tomatoes, onion, and tzatziki to make mouthwatering pitas (ideal for lunch or dinner). Simple and always popular.
  • A slightly healthier alternative to pitas is gyros teak wraps. Simply swap out the flatbread for a wholewheat wrap and the double-cream tzatziki for a reduced-fat kind. Chicken gyros work just as well for this dish. If wraps aren’t your thing, try putting gyros into a taco.
  • Hash with gyros for breakfast: Gyros are a special delicacy for breakfast. For a new take on an old classic, add some gyro meat to a hash of crispy potatoes and peppers. Add poached eggs if desired.
    Gyros omelet: To make a decadent filling for your omelet, combine cheese, gyros leftover meat, chives, parsley, and cream. (Connected: Can Omelets Be Prepared Ahead Of Time?)
  • Gyros fried rice is a simple but delicious dish that is made with finely chopped gyros meat, eggy fried rice, and cilantro.


Traditional ingredients for gyros include lamb, lamb, beef, or chicken. A tall, wide cone of densely packed layers of meat is formed by layering the meat around the base of a skewer. Following that, it is slowly roasted while rotating over low heat. The best meat for gyros, in my opinion, is a lamb shoulder, but you must trim it properly to avoid getting too much fat in your souvlaki.