You’ve probably seen the huge rotisseries of spinning meat at Greek restaurants or food carts. In fact, you probably smelled them long before you saw them! Each gyro cone spinning around a slow flame sends out a savory aroma that is sure to guide you right to the source.
But what if there’s not a spit-roasted gyro restaurant nearby? It seems pretty daunting to learn how to make gyros from scratch, and most of us don’t happen to have a spit in the backyard. But it’s doable with our step-by-step guide to how to make gyros at home.
The best part? It will fill your house with the same delicious aroma, which will have the whole family come running for dinner.
How Are Gyros Made?
Gyros are traditionally made from lamb, a combo of lamb and beef, or chicken. The meat is layered around the base of a skewer to form a tall, wide cone of tightly packed layers. It’s then slow-roasted while spinning around a low flame.
The gyro meat can be eaten as part of a gyro salad, but it’s most popular sliced directly from the spit and served in a sandwich that’s so big it’s hard to hold in one hand!
But to make a gyro at home, it’s more like making a meatloaf. You process the ground lamb and beef in a food processor to create a sort of paste, which will then be baked, weighed down, sliced and seared. By searing it, you’ll achieve a crispy outer layer like a rotisserie gyro.
How to Make Gyros, Step by Step
Ingredients
- 1 yellow onion, roughly chopped
- 1 pound ground lamb
- 1 pound ground beef, 15% fat or more
- 3 large cloves garlic, finely minced
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 2 teaspoons kosher salt
To serve:
- Tzatziki sauce
- Lettuce
- Sliced onion
- Sliced tomato
- Pita bread
Directions
Step 1: Process ingredients

Preheat the oven to 325°F.
Pulse the onion in a food processor for 10 to 15 seconds until finely chopped, making sure to scrape down the sides of the bowl once. (Here are the Taste of Home Test Kitchen’s picks for the best food processors.) Put the onions in a kitchen towel and squeeze out as much liquid as possible. Add onions back to the food processor along with the meat, garlic, spices and salt.
Pulse a few times until the mixture starts to come together, then allow to run for 1 minute so the meat is very sticky.
Step 2: Form and bake

Press the meat mixture into a loaf pan, using a rubber spatula to smooth it out and make sure it’s evenly pressed down as much as possible.
Then, prepare a water bath by filling a baking dish with 1 inch of water. Make sure the baking dish is bigger than the loaf pan, and that the sides are tall enough so the water won’t overflow.
Place the loaf pan in the water bath, put in the oven and cook for around 1 hour and 10 minutes, or until the gyro meat reaches 165°. It helps to have an instant-read meat thermometer for this.
Remove from the oven and place the loaf pan on a cooling rack. Weigh down the meat evenly—you can use another loaf pan with something heavy in it or a brick wrapped in aluminum foil. Let the weight sit for 20 to 30 minutes.
Step 3: Slice and sear
Remove the weight and pour off any fat. Be sure to dispose of grease the right way.

The next step is to slice and sear the meat. It’s much easier to slice thinly when it’s been in the fridge overnight, wrapped tightly in plastic wrap. However, the fridge time can be skipped!

When you’re ready to prepare the gyros, use a long, sharp knife to thinly slice the meat. In a saute pan over medium-high heat, add a splash of olive oil. Sear the slices of meat on both sides until they’re golden.
Step 4: Build the gyros

Toast your pita bread in the oven or on a stovetop griddle. Build each gyro in a warm pita with tzatziki, seared meat, sliced onion and tomatoes and fresh lettuce.
What Goes Well with Gyros?
A gyro isn’t a gyro without a big spoonful of tzatziki sauce!
Tzatziki is a yogurt sauce that goes so well with gyros because it cuts any heaviness of the meat with cooling, sour yogurt. You can find it at the grocery store, but it’s a quick process to make your own. For my tzatziki sauce, I usually eyeball amounts, and you can personalize it to your taste.
Tzatziki Sauce Recipe
In a small bowl, combine about a cup of yogurt with a half cup small diced cucumbers (seeds removed), two grated cloves of garlic, a pinch of fresh chopped dill and mint, lemon zest and juice, some olive oil, salt and pepper. Let sit for a few minutes so the flavors can combine.
Gyros also pair well with most Mediterranean foods. Round out your meal with a Greek salad, some roasted potatoes with feta cheese, and of course, baklava for dessert! You could also top this Greek pita spread with several slices of seared gyro meat and it would make a delicious meal.
Mediterranean Recipes for Your Spread
One summer I combined my love for onions with a bumper crop of tomatoes and a homemade balsamic dressing. The result was this salad that receives thumbs-up approval whenever it's served. —Robert Golus, Greer, South Carolina
My friends always request these tasty chicken burgers. I sometimes add olives to punch up the flavor! The burgers are exceptional with the mayonnaise-cucumber topping. —Angela Robinson, Findlay, Ohio
My friends and family always ask me to make it. I guarantee you’ll be asked for the recipe. —Lisa Moore, North Syracuse, New York
Garlic, oregano and lemon juice give spark to this memorable main dish. It's easy to fix—just brown the chicken in a skillet, then let the slow cooker do the work. I like to serve this dish to company. —Walter Powell, Wilmington, Delaware
I'm a huge fan of taking classic dishes and adding some flair to them. I also like to change up heavier dishes, like Cobb salad. I've traded out typical chicken for crunchy falafel that's just as satisfying. — Jenn Tidwell, Fair Oaks, California
Save yourself a trip to Greece and serve this appetizer pizza at your next party. To ensure a crisp and flaky crust, before assembling the pizza, drain the tomato slices on a paper towel to soak up any extra moisture. —Claire Torrice, Oswego, New York
This lovely appetizer is almost too pretty to eat! Sweet watermelon cubes hold a refreshing topping that showcases cucumber, red onion and fresh herbs. —Taste of Home Test Kitchen
Chopped tomatoes and feta cheese come together to make this frittata extra special. It's perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. —Marjorie Dodero, Seal Beach, California
This cinnamony treat reminds me of baklava, but with only a few easy ingredients, it's a fraction of the work. My Aunt Adele shared the recipe with me, and I think of her whenever I make it. —Sue Falk, Warren, Michigan
This easy-to-assemble recipe, with tender chunks of chicken and garden-fresh veggies, is always a hit at parties. —Margaret Allen, Abingdon, Virginia
My halibut with a burst of lemon comes together in one pan and stays super moist. Try it with polenta, angel hair pasta or crusty bread. —Danna Rogers, Westport, Connecticut
My father loves lamb, so I make this dish whenever he visits. It's the perfect main course for holidays or get-togethers. —Kristina Mitchell, Clearwater, Florida.
This pretty crowd-pleaser always stands out on the buffet table. With plenty of shrimp, artichoke hearts, olives, peppers and a host of herbs, it's a tasty change of pace from pasta salads. I serve it with a from-scratch vinaigrette. —Ginger Johnson, Pottstown, Pennsylvania
My recipe for manestra, which means "orzo" in Greek, is a straightforward and very easy to make recipe. You only need a few steps to transform simple ingredients into a creamy one-pot-wonder in about 30 minutes. —Kiki Vagianos, Melrose, Massachusetts
We love a homemade meal at the end of the day. But the prep involved? Not so much. My Greek-inspired pasta is lemony, herby and, thankfully, easy. —Roxanne Chan, Albany, California
My Italian mother-in-law taught me to make this omelet years ago—she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. —Mary Licata, Pembroke Pines, Florida
The smoked Spanish paprika gives a simple side of roasted cauliflower extra depth. This is definitely a favorite. —Juliette Mulholland, Corvallis, Oregon
I've decided to cook healthier for my family, and that includes having more fish at home. After looking at easy tilapia recipes I decided to try baked tilapia. I love that it's fast, too! —Hope Stewart, Raleigh, North Carolina
Herbs and spices really work their magic on plain chicken in this dish, and the dried fruit adds an exotic touch. —Kathy Morgan, Ridgefield, Washington
We like trying to make "street foods" at home, perfecting recipes for dishes like gyros and these spiced burgers, known as kofta. — Anne Henry, Toronto, Ontario
What started as an appetizer is now one of my favorite Mediterranean meals. I make sure I always have the ingredients, so I can whip it up in a hot minute. I like to use fresh tomatoes instead of sun-dried ones when they're in season, and sometimes I throw in some chopped artichoke hearts, too. —Nikki Haddad, Germantown, Maryland
Tender, hearty and flavorful, this recipe is one of my favorites! Garlic and a splash of lemon add to the fresh taste and heart-healthy benefits of shrimp. —Sarah Hummel, Moon Township, Pennsylvania
I've liked the chicken and artichoke combo for a long time. Here's my own lemony twist. With all the praise it gets, this dinner is so much fun to serve. —Carly Giles, Hoquiam, Washington
I've always wanted to tour the Mediterranean, but this is as close as I'll get...for now. Top these gyros with a yogurt sauce that doubles as a dip for pita chips. —Daniel Anderson, Kenosha, Wisconsin
On a really busy day, this meal in a bowl is one of my top picks. It's quick to put together, leaving a lot more time to relax at the table. —Mary Relyea, Canastota, New York
We’re big on appetizers, so this dip is a mashup of our favorite tastes, like cream cheese, feta, basil and sweet peppers. Serve with bread or chips. —Ashley Lecker, Green Bay, Wisconsin
I love celebrating my Greek heritage with this super simple and scrumptious
Sunday dinner idea. Prep time is a breeze and the ingredient list is relatively short for such a flavorful one-dish meal. Each time I make this I'm transported back to my ya-ya, who gave me the special honor of squeezing the lemons! —Lisa Renshaw, Kansas City, Missouri
My mother used to work so hard in the kitchen to make this classic Greek dish, and the results were always well worth her effort. My recipe for pastitsio is easier, a bit lighter and every bit as great as Mom's.—Nikki Tsangaris, Westfield, Indiana
Feta is one of my favorite kinds of cheese. It's delish in a burger, but it truly shines in this Mediterranean-style sloppy joe. —Sonya Labbe, West Hollywood, California
For special days, I make this cheesy pasta bake loaded with chicken and all sorts of veggies. Want a vegetarian version? Use vegetable stock and garbanzo beans. —Liz Bellville, Havelock, North Carolina
Moist and tender chicken thighs make a delicious hot entree for winter months. Just add a salad and a lemon dessert. —Mary Bergfeld, Eugene, Oregon
A local fast-food pita restaurant inspired me to make my own Greek-style sandwiches at home. Add olives if you'd like. —Nancy Sousley, Lafayette, Indiana
I'm always looking to try recipes from different cultures, and this one is a huge favorite. We love the spice combinations. This cooks equally well in a slow cooker or a pressure cooker. —Courtney Stultz, Weir, Kansas
Recipe
Beets, nectarines and feta cheese make for scrumptious additions to mixed greens. While the combination of ingredients may seem unlikely, I guarantee it will become a favorite salad on your home menu. —Nicole Werner, Ann Arbor, Michigan
For a brunch showstopper, we make chicken pie with phyllo and spinach. Our kids go for it, too, especially when we serve it with a minty fruit salad. —Katie Ferrier Gage, Houston, Texas
Visit the olive bar in your supermarket to put a new twist on cod in this simple high-protein, low-fat entree that’s a weeknight lifesaver. — Tria Olsen, Queen Creek, Arizona
This quick skillet recipe is a healthy all-in-one meal. I just add a tossed salad for a menu the entire family loves. —Nancy Brown, Dahinda, Illinois
Garlic and feta make a powerfully tasty pair in this addictive dip. I first tried it at a party and had to drag myself away from the bowl! —Elissa Armbruster, Medford, New Jersey
My husband and I developed this bright pasta dish by tossing in favorite Greek ingredients like olives, feta cheese and sun-dried tomatoes. Try it with shrimp or chicken, too! —Terri Gilson, Calgary, AB
On busy nights when you have big fish to fry, this fresh-tasting combo with cubed feta cheese and convenient fish fillets will offer just the meal-hour helper you need! —Simple & Delicious Test Kitchen
When you're in the mood for some good finger food, try this sinfully delicious variation on deviled eggs. They are a cinch to make and a popular contribution to any potluck or brunch. —Taste of Home Test Kitchen
We love it when side dishes pop with color, like the bright pepper accents you'll see in this light and fluffy couscous. It's a scrumptious and welcome switch from baked potatoes or rice. —Taste of Home Test Kitchen
My son has an egg allergy, so this potato salad is perfect for him. For extra color, add radishes, apple and garlic dill pickles. —Cindy Romberg, Mississauga, Ontario
I created this recipe for my husband, who absolutely loves olives. I usually make a larger batch of the olive tapenade and serve it with bread or crackers as a snack or appetizer. —Jessica Levinson, Nyack, New York
Orzo pasta with chicken, olives and herbes de Provence has the bright flavors of Mediterranean cuisine. Here’s a bonus: Leftovers reheat really well! —Thomas Faglon, Somerset, New Jersey
My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like—I have used feta instead of Parmesan, or sun-dried tomatoes in the place of the olives. —April McKinney, Murfreesboro, Tennessee
Cod is a fabulous break from really rich dishes that take so long to prepare. I like to serve this dish over a bed of greens, pasta or quinoa. A squeeze of lemon gives it another layer of freshness. —Hiroko Miles, El Dorado Hills, California
I've always heard that it’s important to eat a rainbow of colors to get all of the nutrients we need. Thanks to my garden-grown veggies, this dish certainly fits the bill. —Nicole Ehlert, Burlington, Wisconsin
My chicken bundles are simple, clean and comforting. Serve them with wild rice and green beans for one of our favorite meals. —Jim Knepper, Mount Holly Springs, Pennsylvania
In less than 30 minutes, I can put together this hearty salad of pasta, white beans and veggies – and it’s good for a crowd. — Mya Zeronis, Pittsburgh, Pennsylvania
I got this recipe from my sister and my family really likes it a lot. It makes the house smell so good! The amount of garlic might seem high, but it's just right. You get every bit of the flavor without overpowering the other ingredients. —Terri Christensen, Montague, Michigan
If you want to make this dish vegetarian, use soy sauce instead of Worcestershire. I like this skillet meal served warm or cold. —Becky Cuba, Spotsylvania, Virginia
As special as it is simple to prepare, this flavorful skillet creation is dressed in tomatoes, olives and capers. It’s a knockout main dish at my house. —Mary Relyea, Canastota, New York
You can also transform this tasty bowl into an Italian version with mozzarella, pesto, tomatoes, spinach and basil. —Renata Smith, Brookline, Massachusetts
Any excuse to have feta cheese and balsamic vinaigrette is a good one! We pile this Italian-inspired omelet with tomatoes for a great get-started breakfast. —Brittany Beus, College Station, Texas
With sugared cranberries and rosemary sprigs, my unique baklava cheesecake makes a grand display for office parties and other special events. —Aryanna Gamble, New Orleans, Louisiana
Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. —Anndrea Bailey, Huntington Beach, California
My fast chicken entree featuring artichokes and olives has real Greek flair. Seasoned with lemon juice and oregano, the stovetop chicken turns out moist and tender. —Carol Latimore, Arvada, Colorado
My love for Greece inspired this fast, easy Mediterranean dip. It is fabulous for parties and a delicious way to include garden-fresh veggies on your menu. —Cheryl Snavely, Hagerstown, Maryland
Coriander and cumin are zesty updates to the familiar stuffed mushrooms. The addition of couscous makes them very filling and delicious. —Raymonde Bourgeois, Swastika, Ontario
With toppings similar to a Greek salad, this veggie-loaded pizza reminds us of the Mediterranean. We like it with or without turkey. —Angela Robinson, Findlay, Ohio
In my first apartment, I started cooking chicken with feta and sundried tomatoes. Now I serve it with rice pilaf and a salad. —Amanda Rochette, Watertown, Massachusetts
With pasta salad, it’s easy to change up ingredients. We like to add grilled chicken and pine nuts, and sometimes we substitute black beans for the garbanzo beans. —Julie Kirkpatrick, Billings, Montana
Greek seasoning, feta cheese and dill-cucumber sauce give this gyro an authentic taste. It was my family's introduction to how really good pita bread can be. Instead of feta cheese, we'll sprinkle on cheddar or Monterey Jack if we have it. —Donna Garvin, Glens Falls, New York
The heart of a Greek salad recipe is in the olives, feta, cucumbers and tomatoes. Dress it with olive oil and vinegar, then add more olives and cheese. —Arge Salvatori, Little Ferry, New Jersey
While sailing in the Mediterranean, we tasted a lemony artichoke pasta. I developed my own version of it that our guests love. Try it with shrimp and kalamata olives. —Peter Halferty, Corpus Christi, Texas
I created this recipe with what I had on hand one night, and now it’s one of my husband’s favorites! The bacon-wrapped shrimp, garlicky sauce and burst of cool cuke flavor make this a crowd pleaser. —Shannon Rose Trelease, East Hampton, New York
The mixture in this recipe was originally a salad I made after a trip to Greece. When my husband suggested I serve it in phyllo cups, it became my most-requested appetizer!—Radelle Knappenberger, Oviedo, Florida
Grill this eggplant, tomato and goat cheese sandwich to perfection...it makes a delicious meatless meal. —Jennifer Jaras, Corona, California
I love reinventing classic recipes to fit our taste and healthy lifestyle. This recipe is quick to prepare and can be served with oven fries or on its own. You can add Greek olives, omit the onion, or even use cubed pork tenderloin for a new taste. —Kayla Douthitt, Elizabethtown, Kentucky
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