Homemade Greek Gyro Recipe with Beef, Chicken, Lamb and Turkey

Make traditional gyros at home with this easy gyro recipe and then serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.

How is Gyro Meat Made?

The marinated Gyro meat is stacked carefully on a long spit and then is placed on the Spinning Grillers Gyro Grill. The heat from the Spinning Grillers machine will start to sear and crisp the outside of the meat while cooking the inside. The Grill will keep the meat juicy and moist as it cooks on the vertical broiler. Grilling time depends on the amount of meat used.

It usually takes between 30 to 60 minutes to cook the meat. There are two types of Gyro. One is made from ground meat (Gyro) while the other is made from chunks of meat "Gyro Souvlaki ".

What is Served With Gyro?

Traditionally, Gyro is served with many fixings. Some of these fixings include Tzatziki Sauce, tomato, raw red onions, French fries, and hot sauce.

How to Marinate the Meat?

Upon buying your meat, ask your butcher to slice it thin or you can choose to slice it yourself. Then marinate the meat as per any of the following recipes. Leave the meat to marinate in the fridge for 45 minutes. For best results, refrigerate overnight.

How to Assemble the Tower of Meat?

Begin with the longer piece of meat on the bottom of the tower and start assembling the next pieces in a criss-cross manner. You can layer pieces of meat on top of each other without having to insert them through the spit. Some recipes include a layer of fat in between the stacks of meat. The purpose of adding this layer is to keep the meat moist. Place a tomato or onion on top of the tower and you are ready to grill it.

If you are making the traditional Gyro, form the mixture into a loaf shape and insert the spit down the middle of the loaf. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.

Beef and Lamb Souvlaki

Ingredients:

• 1 lbs beef loin top sirloin (or another type of lean meat)
• 1/2 lbs lean lamb
• 1 cup Greek Yogurt
• 1/4 cup olive oil
• 3 cloves crushed garlic
• 1 teaspoon black pepper
• 1 teaspoon Kosher salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/4 red wine
• 1 teaspoon dill weed
• 1 teaspoon oregano
• Juice from 1 lemon

*You can use Spinning Grillers Beef & Lamb Souvlaki Rub.*

Combine all ingredients with the meat and let it sit in the fridge for at least 45minutes. It is best to marinate overnight.

Chicken Gyro-Souvlaki

Ingredients:

• 2 lbs Chicken thighs or breast or a combination
• 1 cup Greek Yogurt
• 1/4 cup olive oil
• 3 cloves crushed garlic
• 1 teaspoon black pepper
• 1 teaspoon Kosher salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/4 red wine
• 1 teaspoon dill weed
• 1 teaspoon oregano
• Juice from 1 lemon

Combine all ingredients with the meat and let it sit in the fridge for at least 45minutes. It is best to marinate overnight.

Turkey Gyro-Souvlaki

Ingredients:

• 11/2 lbs –2 lbs Turkey thighs or breast or a combination
• 1 cup Greek Yogurt
• 1/4 cup olive oil
• 3 cloves crushed garlic
• 1 teaspoon black pepper
• 1 teaspoon Kosher salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/4 red wine
• 1 teaspoon dill weed
• 1 teaspoon oregano
• Juice from 1 lemon

Combine all ingredients with the meat and let it sit in the fridge for at least 45minutes. It is best to marinate overnight.

Lamb Gyro Recipe

Ingredients:

• 2 lbs Ground Lamb
• 1 medium onion, finely chopped or shredded
• 1 tablespoon finely minced garlic
• 1 tablespoon dried marjoram
• 1 tablespoon dried ground rosemary
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.

Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.

Place the meat  onto the rotisserie skewer by molding them into hamburger patty shape then inserting them into the skewer. Start by making smaller patties then increase their size as you move up the spit. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve lamb gyro meat on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.