A Greek-inspired sandwich made with a succulent mix of ground beef and lamb, plus fresh and crunchy veggies.
When I was a teenager, gyros were one of my favorite dishes to get when I was out and about with my mom. The classic mix of tender meat, crispy veggies, and soft pita always hit the spot. Now that I can make it in my own kitchen, I plan to share this gorgeous gyro with all my loved ones.
While gyro meat takes about an hour to bake, the wait is totally worth it. Baking the ground beef and lamb mixture makes it nice and tender, creating a lovely “melt-in-your-mouth” experience with each bite. Brimming with Mediterranean seasonings like oregano, rosemary, and cumin, the meat is aromatically spiced to perfection. This is complemented by sweet, juicy tomato, crunchy lettuce, and tangy red onion. For a light, tender crunch, you can add in thin slices of cucumber as well, which will add a bright touch to the savory meat flavor. That’s the beauty of the thick and fluffy pita—it can hold lots of yummy fillings. The more veg the merrier!
Is Gyro Healthy?
Gyro has a lot of protein due to the beef and lamb, plus a small amount of fiber from the veggies. It is heavier in calories and high in fat, so if these are concerns for you, it’s best to keep this gyro recipe on occasional repeat. If you need a vegetarian option, try Falafel Gyro instead. You can also make it gluten-free by using a gluten-free pita, as well as subbing the bread crumbs for gluten-free bread crumbs.
More Gyro Variations
While the gyro sandwich is classically made with a ground mixture of lamb and beef, it can also be made with pork or chicken. Chicken gyros are typically made with rotisserie chicken that falls off the bone nicely, and pork gyros are typically made with pork shoulder—a tender cut of meat that’s usually used when lamb isn’t readily available. While the meat varies depending on the place and occasion, the same spices, herbs, and veggies are used, giving the gyro its classic Greek flavor profile.
FAQs & Tips
Gyro sandwiches are best enjoyed fresh, but you can make the meat ahead of time for future use. Once it has been baked, let it cool to room temperature, and then store it covered in the fridge for up to 1 week. For longer storage, freeze it for up to 3 months. If you do go the frozen route, it can be a good idea to pre-slice the meat so you can pull out single servings if you’d like. Thaw it in the fridge before incorporating it into a sandwich.
There’s some hot debate among food lovers about how to pronounce this tricky Greek word, but the correct pronunciation is: “yee-row.” Some classic mispronunciations are: “jee-row,” and “jai-row,” neither of which are correct in the Greek language.
The creamiest and most classic sauce for a gyro sandwich is Tzatziki, a cucumber yogurt sauce seasoned with fresh dill. It’s refreshing, herbaceous, and very satisfying. That being said, you can also use a condiment like Red Pepper Hummus to mix it up a bit.
In this recipe, breadcrumbs are called for to bind the meat together, but if you need a little extra “oomph,” consider adding an egg to the meat mixture before baking it. This will ensure that it stays together, while also adding some moisture and rich flavor.
Serving Suggestions
My favorite way to enjoy a gyro sandwich is with Greek Fries and Healthy Broccoli Salad, but the sky is the limit when it comes to side options. Pair it with Chopped Greek Salad, Chickpea Salad, Greek Yogurt Coleslaw, or Greek Orzo Salad. You could even try something unique like Roasted Sweet Potatoes and Apples or Parsnip Fries.
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Ingredients
- 1 pound ground lamb
- 1 pound ground beef
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 2 teaspoons dried oregano
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried rosemary
- 1 1/2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
- 3 tablespoons bread crumbs
- 1/2 teaspoon black pepper
- 8 pita breads
- 1 cup tzatziki sauce
- 1 tomato sliced
- 1 small red onion thinly sliced
- 1 cup chopped lettuce
Instructions
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In a large bowl, combine ground lamb, ground beef, chopped onion, minced garlic, oregano, marjoram, rosemary, cumin, salt, paprika, bread crumbs, and pepper. Mix thoroughly until well combined.
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Transfer the meat mixture into a loaf pan and press down to compact it. Bake in a preheated oven at 325°F for 60 minutes or until fully cooked.
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Remove from oven and let rest for 10 minutes. Slice the meat into thin strips.
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Warm pita breads. Spread tzatziki sauce on each pita, add slices of gyro meat, and top with tomato, red onion, and lettuce. Fold and serve.
Nutrition Info:
Calories: 538kcal (27%) Carbohydrates: 40g (13%) Protein: 26g (52%) Fat: 30g (46%) Saturated Fat: 11g (69%) Polyunsaturated Fat: 2g Monounsaturated Fat: 11g Trans Fat: 1g Cholesterol: 87mg (29%) Sodium: 841mg (37%) Potassium: 467mg (13%) Fiber: 3g (13%) Sugar: 3g (3%) Vitamin A: 348IU (7%) Vitamin C: 5mg (6%) Calcium: 139mg (14%) Iron: 4mg (22%)
Recipes written and produced on Food Faith Fitness are for informational
purposes only.
