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Friday, March 9, 2012

Homemade Gyros (Restaurant style)

Ahhh, Gyros - one of my favorite meat dishes! I was pretty much raised on Greek food and I love it so!
Don’t you just love the type of gyros you get at the restaurant, with the ridiculously crunchy edges, shaved fresh off the huge loaf of meat rotating away on that spit! The fine mingling of flavors, the unique texture of the “meat loaf” - so yummy!
Well, here’s the spit-less (that doesn’t sound quite right!) way of doing it at home! And the flavor and texture are SO CLOSE, that I tend to prefer making it at home these days.
The “secret” is not so much in the ingredients, they are pretty much standard fare, it is in the method of preparation.
There are two ways to go, the high-tech/electric way or the low-tech/get-rid-of-your-pent-up-anger way!
I will share both with you and you decide which way you want to go!


1 lb. of ground lamb
1 lb. of ground beef
1/2 cup of Italian bread crumbs (or it can be regular bread crumbs, or gluten-free, or low-carb bread crumbs - it all works)
2 tsp onion powder
2 tsp dried oregano - if you use plain bread crumbs, use 3 tsp
1 tsp garlic powder - or 2 fresh cloves
1 1/2 tsp salt - if you use plain bread crumbs, use 2 tsp
1 tsp pepper


High-tech way:
Place everything in the bowl of an electric mixer, fitted with the paddle attachment. Start it off slowly, to mix the ingredients together for about 1 minute. After that, turn it up as high as it will go without your meat flying out everywhere. The paddle will “slap” the meat against the sides of the bowl. Let it go for 3-5 minutes until your meat looks quite emulsified and even.

Turn it out onto the counter, knead it through like a loaf of bread for one round in order to get everything into a uniform loaf. Form a rectangle about an inch or so high.

Then proceed as described below.

Low-tech way (personally I think this works best: )
Mix all the above in a bowl, really getting your hands in there and mixing it thoroughly.
Then take the loaf of meat and SLAM it down on your counter top. I mean really slam it. With some force!  Scrape it up, knead it like you would a bread dough, then slam it again. Keep doing that for about 10 minutes. We are trying to emulsify the fats here and it’s crucial to the texture we are trying to achieve. And it’s a good work out too!
You can use a dough scraper to scrape up the fat/meat that sticks to your counter as you go. Put it back in the loaf and carryon.
Once you did this for 10 minutes, form a flat rectangle loaf, about an inch high.

Please note that I’m using a half sheet.

Place on a non-stick jelly roll sheet and bake at 350 F for about 45-50 minutes.
Make sure you place it on something that has raised edges because there will be a fair bit of fat and juices dripping out.
Let it sit for 10-15 minutes before you slice it. If you have an electric knife or deli slicer, I highly recommend you use that and slice everything as thin as possible. Think shaving kind of thin thin!
I usually cut the whole loaf and store it in a container. Then before serving, I heat a non-stick pan really hot, drop the gyros slices in just to randomly crisp up some edge. Stir the strips around for about 1-2 minutes, letting it crisp and brown, then serve on Greek Pita with Tzatziki, onion, lettuce and tomato!

Or serve it my favorite way, just wrapped in butter lettuce leaves with Greek cabbage salad on the side! YUM!

Replace the 1/2 cup of bread crumbs with either eating plan legal bread crumbs, or 1/4 cup of almond flour and 1 tbsp of coconut flour. Follow the recipe as written.

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  1. Looks Yummy... I have to try that... Thanks for sharing

  2. OMG!!!!!!! I literally JUST DROOLED Birgit!!! This looks amazing!! I totally can identify with "heating it up" before serving!!!

  3. Just printed this baby girl!!!! xoxoxoxo

  4. Yum.. thanks Didi for leading me here! Sounds heavenly Birgit..

  5. The BEST EVER KIMMIE, trust me!!!!!

  6. may I have question for the gyros,I want to know how to keep it fresh if couldn't eat done.put in freeze or something method.thank you!!

  7. Hi there, yes it freezes just fine! I often make a double batch and then freeze half. I have both frozen it in a big chunk, then defrosted and sliced it, and I have frozen it portioned and already sliced!
    When freezing it already sliced and if you are planning on microwaving it, make sure you have a container that has a lid loosely on it, or microwave in a suitable bag, so the thin slices don't dry out. I hope that answers your question! Have a joyful day!

  8. Hi, How come homemade almond milk does not froth as the store purchased Almond Milks do?



  9. Hi Philis,
    Can't say that I've ever seen store bought almond milk to froth in any particular way. I'm not sure how you're making that froth and why homemade almond milk wouldn't do it!. Are you trying to whip it?
    The homemade almond milk tends to get a pretty good foam head when making it in the blender and I often use that foam to make a frothy chai latte.
    Let me know what you're trying to do and maybe we can figure it out! :)

  10. Thanks for your gyro recipe, I appreciate it. Last night I marinated some strips of lamb strips in 23 different gyro seasonings I collected, and your gyro ingredients made my favourite one. And very simple. I heard about it on dididishing youtube clip. I will try clam chowder now.

  11. Thanks for your gyro recipe, I appreciate it. Last night I marinated some lamb strips in 23 gyro seasonings I collected, and your gyro ingredients made my favourite one. And very simple. I heard about it on dididishing youtube clip. Next I will try clam chowder.


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Birgit Kerr