Experience the vibrant flavors of Greece at home with this Beef Gyro with Tzatziki Sauce recipe. It’s a perfect harmony of red onion, garlic, and classic herbs!
A gyro sandwich is so delicious! It reminds me of our trip to Greece. We stayed at the AVA Hotel and Suites in Athens, which is a great little boutique hotel that is close to many restaurants, shops, and sights to see. Here is the view of the Acropolis from our hotel room balcony!
I love all of the seasonings that go into making gyro meat for that Greek gyro taste. While this is a Beef Gyros recipe, you can also check out my recipes for Lamb Gyros and Lamb and Beef Gyros. Also, we have a Greek Chicken Gyros recipe that is also amazingly great!
Table of Contents
Reasons to Love These Gyros
- I adore the combination of seasoned beef with cool, creamy Tzatziki creates a perfect balance of flavors that’s simply irresistible.
- Beef Gyros are versatile and you can customize it with various toppings and sides.
Recipe Ingredients
- Red Onion: Used both for the gyro meat mixture and as a topping, adding sweetness and crunch.
- Garlic: A key flavor enhancer, infusing the meat with a rich, aromatic taste.
- Herb Blend (Marjoram, Rosemary, Oregano): These three herbs, work together to give the gyro its distinctive Greek flavor.
See the recipe card for full information on ingredients and quantities.
How to Make Beef Gyros with Tzatziki Sauce
Step #1: Place red onion in a food processor and process until finely chopped.
Step #2: Remove the onion from the food processor and place it in a tea towel, squeezing to remove all the juices.
Step #3: Return the onion to the food processor with the remaining ingredients and pulse for approximately 1 minute until you get a paste-like consistency. TIP: The gyro beef mixture will form together in the food processor, similar to a ball of dough.
Step #4: Place the mixture in a glass baking dish. Flatten and smooth the meat into a nice meatloaf.
Step #5: Place in a water bath and cook at 325°F (163°C) for 60-75 minutes, or until you have an internal temperature of 165°F-170°F (74°C-77°C).
Step #6: Once removed from the oven, drain the fat.
Step #7: Allow to cool for 5-10 minutes and place on a wire rack (I also put a pan under the rack to catch any drippings) and place a heavy object on top to compress the gyro meat. I used a cast iron skillet with 3 cans inside the skillet for additional weight.
Step #8: Remove the weight and let rest for 30 minutes.
Step #9: Slice the meat into desired-sized slices.
Step #10: Place meat slices on a baking sheet and broil for 3-5 minutes until crispy!
Step #11: Serve in pita bread with lettuce, sliced onion, sliced tomato, and this Authentic Greek Tzatziki Sauce. Enjoy!
Expert Tip
Use a meat thermometer to ensure your beef gyro reaches the ideal internal temperature of 165°F-170°F (74°C-77°C) for juicy, perfectly cooked meat without the risk of overcooking.
Frequently Asked Questions
Yes, you can finely chop the onions and mix the ingredients by hand, though a food processor ensures a smoother consistency.
Briefly broil the sliced meat until the edges are slightly crispy and browned.
Storage Info
To store the Beef Gyro meat, wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator, where it will stay good for up to 3-4 days. To freeze it, just wrap it well and it will last for 2-3 months in the freezer.
For reheating, thaw it in the refrigerator if frozen, then reheat slices in a skillet over medium heat or the oven until warmed through.
More Greek Recipes That You Will Love
Beef Gyro with Tzatziki Sauce Recipe
Ingredients
Ground Beef Gyro Meat
- 1 lb. ground beef - lower the fat content the better
- ½ large red onion - chopped
- 2 tablespoon cloves garlic - minced
- 2 tsp Marjoram
- 2 teaspoons Rosemary
- 2 tsp Oregano
- 2 tsp Salt - kosher salt
- 2 tsp Black Pepper
Sandwich
- 7 Pita Breads
- 7 Lettuce leaves
- 7 Tomato slices
- 4 Onion slices
Instructions
- Place red onion in a food processor and process until finely chopped.
- Remove the onion from the food processor and place it in a tea towel, squeezing it to remove all the juices.
- Return the onion to the food processor with the remaining ingredients and pulse for approximately 1 minute until you get a paste-like consistency. TIP: The gyro beef mixture will form together in the food processor, similar to a ball of dough.
- Place the mixture in a glass baking dish. Flatten and smooth the meat into a nice meatloaf.
- Place in a water bath and cook at 325°F (163°C) for 60-75 minutes, or until you have an internal temperature of 165°F-170°F (74°C-77°C).
- Once removed from the oven, drain the fat.
- Allow to cool for 5-10 minutes and place on a wire rack (I also put a pan under the rack to catch any drippings) and place a heavy object on top to compress the gyro meat. I used a cast iron skillet with 3 cans inside the skillet for additional weight.
- Remove the weight and let rest for 30 minutes.
- Slice the meat into desired-sized slices.
- Place meat slices on a baking sheet and broil for 3-5 minutes until crispy!
- Serve in pita bread with lettuce, sliced onion, sliced tomato, and this Authentic Greek Tzatziki Sauce. Enjoy!
VIDEO
NOTES
Nutrition
I had a craving for gyros and decided to give this recipe a try. It was really easy and tasted very similar to the gyros I’ve had at Greek restaurants. The flavor was impressive and my picky husband loved it. He even ate the leftovers, which never happens! I’ll definitely be making this again. Thanks!
Enjoyed this recipe, and I was SKEPTICAL about making my own gyro meat at first, but it turned out really well.
One note for others planning to make this: plan for the meat to take 3-4x longer to cook through.
Hi Kate,
Thanks for the note. I’m just going to say that I don’t like typos in my recipes, but sometimes they happen.
It is now updated for the correct cooking time.
– Linda
I am going to five this a try …. will post my feedback. Am going to try it with 50% lamb and 50% lean ground beef. I expect to see a bit more fat due to the lamb ….
Have you ever tried that combo?
Hi Laurie,
Yes, in fact you can see the recipe at the bottom of this post: https://thewanderlustkitchen.com/lamb-gyros-with-authentic-greek-tzatziki-sauce/
– Linda
When baking the meat do I add water in the glass backing dish or place the baking dish in another pan with water in it??
Hi Frank,
It is a pan of water that you put the pan you are baking into to keep the temperature consistent for even cooking and keep the moisture up in the oven. You can learn a little more here: https://recipes.howstuffworks.com/tools-and-techniques/what-is-a-water-bath.htm
– Linda
I’m confused. Your answer of “Neither” contradicts your directions as well as those in the link provided. Both say place the dish IN a water bath. Please clarify. Thanks!
Hi Mamakitty, you are correct, place the dish in a water bath. I have updated my answer above. Thank you!