Juicy Ground Lamb Gyros Recipe

Introduction

Juicy Ground Lamb Gyros offer a flavorful twist on the classic Greek street food. Tender, spiced meat paired with fresh veggies and tangy tzatziki makes for an irresistible, satisfying meal perfect for any occasion.

Ingredients

• 1 lb ground beef (80/20 mix, for juiciness)
• 1 small onion
• 1 tsp aleppo pepper
• 1 lb ground lamb
• 5 garlic cloves (freshly minced)
• 1/2 tsp ground black pepper (freshly ground)
• 2 tsp coarse salt
• 2 tsp cumin powder
• 1 tbsp oregano flakes
• 1/4 cup bread crumbs (Panko recommended)
• Hot sauce (for serving)
• 8 warmed pita breads
• 1 thinly sliced red onion
• 1 finely chopped romaine heart
• 1/2 cup crumbled feta cheese
• 1 cup tzatziki sauce
• 3 sliced tomatoes

Instructions

1. Step 1: In a food processor, finely chop the onion and garlic until almost paste-like. Transfer to a large bowl.
2. Step 2: Add ground beef, ground lamb, salt, black pepper, bread crumbs, oregano, cumin, and Aleppo pepper to the bowl. Mix thoroughly with clean hands until the mixture holds together densely.
3. Step 3: Press the meat mixture tightly into a 9×5 inch loaf pan. Preheat your oven to 325°F (160°C) and bake for 50-60 minutes, until the internal temperature reaches 165°F (74°C). Allow meat to rest for 20 minutes.
4. Step 4: For easier slicing, refrigerate the loaf for a few hours or overnight. Then remove from pan and slice into thin strips about 1/8 inch thick.
5. Step 5: Heat a skillet or griddle over medium-high heat and add reserved drippings or a bit of oil. Brown the meat slices 1-2 minutes per side until crisp, or broil briefly on a baking sheet.
6. Step 6: Warm the pita breads. Fill each pita with gyro meat, sliced tomatoes, red onion, chopped romaine, tzatziki sauce, and feta cheese. Add hot sauce if desired and serve immediately.

Tips & Variations

• For extra flavor, try adding a pinch of smoked paprika or ground coriander to the meat mixture.
• If you prefer a leaner gyro, substitute ground turkey for the beef and lamb.
• Homemade tzatziki enhances freshness, but store-bought works well too.
• Use pita pockets rather than flat pitas for easier filling and eating.

Storage

Store leftover gyro meat in an airtight container in the refrigerator for up to 3 days. Reheat slices in a skillet over medium heat or in the oven until warmed through. Gyro components are best assembled fresh, but pita and toppings can be stored separately.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make gyro meat without a food processor?

Yes, you can finely mince the onion and garlic by hand using a sharp knife, though the texture may be a bit coarser.

What can I use instead of Aleppo pepper?

If Aleppo pepper is unavailable, substitute with mild crushed red pepper flakes or paprika for a similar smoky, slightly spicy flavor.

Juicy Ground Lamb Gyros Recipe

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★★★★★

4.8 from 111 reviews

• Author: Charlotte
• Total Time: 1 hour 20 minutes plus chilling time
• Yield: 8 servings 1x

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Description

This recipe for Juicy Ground Lamb Gyros combines ground lamb and beef infused with aromatic spices, baked to perfection, and then browned for a crispy finish. Served on warm pita breads with fresh vegetables, tangy feta, and creamy tzatziki sauce, these gyros offer a flavorful and authentic Mediterranean experience right at home.

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Ingredients

Scale 1x2x3x

For the Gyro Meat:

• 1 lb ground beef (80/20 mix, for juiciness)
• 1 small onion
• 1 tsp aleppo pepper
• 1 lb ground lamb
• 5 garlic cloves (freshly minced)
• 1/2 tsp ground black pepper (freshly ground)
• 2 tsp coarse salt
• 2 tsp cumin powder
• 1 tbsp oregano flakes
• 1/4 cup bread crumbs (Panko breadcrumbs)

For Serving:

• hot sauce
• 8 warmed pita breads
• 1 thinly sliced red onion
• 1 finely chopped romaine heart
• 1/2 cup crumbled feta cheese (Dodoni feta recommended)
• 1 cup tzatziki sauce (homemade preferred)
• 3 sliced tomatoes

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Instructions

1. Prepare the Gyro Meat Mixture: In a food processor, finely chop the onion and garlic until nearly a paste. Transfer to a large bowl, add ground beef, ground lamb, salt, black pepper, bread crumbs, oregano, cumin, and Aleppo pepper. Thoroughly mix together by hand until the mixture holds together densely.
2. Bake the Gyro Meat: Press the meat mixture tightly into a 9×5 inch loaf pan. Preheat the oven to 325°F (163°C) and bake for 50-60 minutes, or until the internal temperature reaches 165°F (74°C). Allow the meat to rest for 20 minutes, then refrigerate for several hours or overnight for easier slicing.
3. Slice the Gyro Meat: Remove the chilled meat from the pan carefully, reserving the fat drippings. Using a sharp knife, slice the meat into thin strips about 1/8 inch thick.
4. Brown the Gyro Meat: Heat a griddle, cast iron skillet, or non-stick skillet over medium-high heat. Lightly coat the pan with reserved drippings or oil. Cook the meat strips for 1-2 minutes on each side until browned and slightly crisp. Alternatively, broil the strips on a lined baking sheet for a few minutes until crisped.
5. Assemble the Gyros: Warm the pita breads. Fill each pita with the browned gyro meat strips and top with sliced tomatoes, red onion, chopped romaine lettuce, tzatziki sauce, and crumbled feta cheese. Add hot sauce if desired. Serve immediately and enjoy your homemade gyros.

Notes

• For best flavor, use freshly minced garlic and freshly ground black pepper.
• Refrigerate the baked meat before slicing to get clean, thin strips.
• Use panko breadcrumbs to keep the meat mixture light and juicy.
• Broiling is an alternative to skillet browning if preferred.
• Homemade tzatziki sauce will elevate the authenticity of the dish.
• Pita breads should be warmed just before assembling for soft texture.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Main Dish
• Method: Baking
• Cuisine: Mediterranean, Greek

Keywords: lamb gyros, ground lamb recipe, homemade gyros, Greek gyros, Mediterranean cuisine, baked gyro meat, pita sandwich