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A gyro filled with homemade meat, vegetables, and tzatziki sauce
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Homemade gyro meat

Gryo meat recipe for a homemade meal. Without a rotisserie, this is baked in the oven.
Servings: 6 servings
Calories: 309kcal
Author: Vee


  • Food processor


  • 1 lb ground beef see note
  • ½ lb ground lamb see note
  • 1 small red onion (or half of a large one)
  • 3 cloves garlic
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1 teaspoon ground marjoram
  • 1 teaspoon salt
  • 1 teaspoon black pepper



  • Mix meat and 1 teaspoon each of salt, pepper, rosemary, oregano, and marjoram together in a bowl. Let rest in the fridge for at least an hour (overnight is also ok). The point here is to let the salt penetrate the meat to retain its juices while cooking. Skipping this step will affect final meat texture.


  • Preheat oven to 325°F. Line a rimmed baking sheet with aluminum foil.
  • Cut the onion into medium-large pieces. Peel garlic cloves and cut into quarters. Add onions and garlic to a food processor. Process until it's a liquidy paste. (You want onion flavor in the meat, not pieces of onions).
  • Scoop onion-garlic mixture onto a tea towel (etc) to squeeze out extra juices. Add to meat mixture.
  • Place meat mixture in the food processor and process until it looks like a pate. This will take several minutes, and you will likely need to scoop down the sides a few times.
    Before & after: meat looks like pate after going through the food processor


  • Shape meat into a loaf that's about 8x5 inches, and about 1½ inches tall. Place on a lined baking sheet and cook for 30-35 minutes. The internal temperature at the center should reach 155° - 160°.
  • Remove from oven, cover with foil, and let rest for 10 minutes before serving. Resting helps the juices stay in, as well as making it easier to cut.


  • This meat is probably even better the next day for two reasons. 1 - when cold, it's easy to slice it really thin. 2 - toasting the slices under a broiler or in a toaster oven make for nice crispy slices. It can keep in the fridge for up to 5 days.


Lamb & beef: you can use any combination of lamb and beef, depending on how much you like lamb. Just make sure it totals up to 1.5 lbs.


Calories: 309kcal | Carbohydrates: 2g | Protein: 20g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 462mg | Potassium: 321mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg