Beef Gyros
Warmly spiced, thinly sliced beef layered in soft pita with tzatziki, tomatoes, onions, and a shower of feta.
Details
Ingredients
- 1.5 lbs ground beef (or lamb)
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp oregano
- 1/2 tsp cinnamon
- 3 cloves garlic, grated
- 4 pita breads
- Tzatziki sauce
- Sliced tomatoes and red onion
- Crumbled feta cheese
- Salt and pepper to taste
Instructions
- 1
Mix ground beef with cumin, coriander, oregano, cinnamon, garlic, salt, and pepper.
- 2
Press the mixture into a compact loaf shape on a parchment-lined baking sheet.
- 3
Bake at 350°F (175°C) for 20-25 minutes until the internal temp reaches 160°F (71°C).
- 4
Let rest 5 minutes, then slice as thinly as possible.
- 5
Warm pita breads. Fill with sliced gyro meat, tzatziki, tomatoes, red onion, and feta.
About This Recipe
Hailing from Greece, the gyro, meaning 'turn,' traditionally refers to meat cooked on a vertical rotisserie and shaved into thin, succulent slices. This home-kitchen friendly rendition captures the essence of that classic street food experience, transforming humble ground beef into a richly spiced, deeply satisfying filling. What makes this particular version special is the aromatic blend of cumin, coriander, oregano, and a hint of cinnamon, which infuses the beef with a truly authentic Mediterranean character. The key technique here is proper browning: allowing the ground beef to develop a caramelized crust adds immense flavor and texture, mimicking the desirable chew of traditionally shaved meat. While ground beef (80/20 offers the best flavor) is suggested for convenience, substituting with ground lamb will lean into a more traditional flavor profile. The freshness of homemade tzatziki is paramount, offering a cooling counterpoint to the warm spices. Common variations include adding a squeeze of lemon juice over the finished gyro or incorporating fresh dill into the meat mixture. Serve these generous handhelds immediately, perhaps alongside a simple Greek salad or crispy lemon-herb roasted potatoes, for a complete and flavorful meal.
Tips & Tricks
- • To achieve a more authentic, slightly crispy texture for the ground beef reminiscent of shaved gyro meat, press it firmly into the hot pan with a spatula while browning, allowing it to develop a flavorful crust before breaking it up completely.
- • For a richer, more traditional flavor, substitute the ground beef with ground lamb; its inherent gaminess pairs exceptionally well with the Mediterranean spices and creates a deeper, more robust gyro.
- • Prepare the seasoned ground beef mixture and chop your fresh vegetables (tomatoes, onion) up to two days in advance, storing them separately in the refrigerator, then simply reheat the meat and assemble the gyros just before serving.
- • Elevate your gyro experience by serving it with a side of warm, soft pita bread brushed with a little olive oil and grilled, alongside a simple yet vibrant Greek salad dressed with a lemon-oregano vinaigrette.
Nutrition Facts
Per serving (approximate)