Experience a taste of Greece with this easy-to-make Lamb and Beef Gyro. The dish bursts with flavors of garlic, red onion, and aromatic herbs, all complemented by a creamy Authentic Tzatziki sauce.
This is my favorite gyro recipe as it combines the flavors of lamb and beef. Besides combining the lamb and beef, the recipe is the same as my Lamb Gyros and Beef Gyros recipes. So, if you want to see the process photos or video of how to make this, then please check out either of those recipes. Also, we have a Greek Chicken Gyros recipe that is also amazingly great!
Table of Contents
What is a Gyro?
A gyro is a popular Greek dish made from meat cooked on a vertical rotisserie or upright rotisserie. Traditionally, the meat used is pork, chicken, beef, veal, lamb, or a mix of these. It’s often seasoned with a blend of herbs and spices, then slowly roasted to perfection. The origin of the gyro dates back to Greece, where it became a staple street food. The term “gyro” in Greek means “turn,” aptly describing the turning action of the meat as it cooks on the rotisserie.
Reasons to Love These Gyros
- Lamb and beef have a flavorful combination offering a rich and deep flavor.
- The authentic Greek Tzatziki provides a cool, creamy contrast to the spiced meat.
- Eating this Lamb and Beef Gyro is like taking a culinary trip to Greece with an authentic taste of Mediterranean cuisine.
Recipe Ingredients
- Ground Lamb and Beef: It forms the base of the gyro meat, contributing a distinct, rich flavor.
- Red Onion: Chopped red onion lends a sweet and slightly sharp flavor.
- Minced Garlic: Garlic adds a pungent, aromatic quality that is essential to the gyro’s flavor.
- Herb Blend (Marjoram, Rosemary, Oregano): These herbs provide a Mediterranean aroma and taste.
See the recipe card for full information on ingredients and quantities.
How to Make Lamb and Beef Gyros
Step #1: Place the red onion in a food processor bowl and process until finely chopped.
Step #2: Remove the onion from the food processor and place it in a tea towel, squeezing it 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 achieve a paste-like consistency. The gyro meat mixture will come 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 shape.
Step #5: Place in a water bath and cook at 325°F (163°C) for 60-75 minutes, or until you reach 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, then 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 three cans inside 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 warm pita bread with lettuce, sliced onion, sliced tomato, and this Authentic Greek Tzatziki Sauce. Enjoy!
Expert Tip
After baking the gyro meat, it’s important to carefully drain away any excess fat. This will prevent the meat from having a greasy texture. To do this effectively, remove the meatloaf from the baking dish and gently tilt it over a container or sink, allowing the melted fat to drain off.
Frequently Asked Questions
Absolutely! For a flavorful twist, add a teaspoon of dried thyme to the meat mixture along with the other spices.
Yes, incorporating elements of a Greek salad into the gyro sandwiches can be delightful. Adding fresh tomatoes, cucumbers, onions, and even a sprinkle of feta cheese inside the pita with the gyro meat enhances the flavors and textures.
Storage Info
To store the Lamb and Beef Gyro, let it cool and then wrap it before refrigerating in an airtight container for up to 2-3 days. For longer storage, freeze it wrapped in plastic or a freezer bag for up to 2-3 months.
To reheat, thaw in the fridge if frozen, then warm in the oven at 350°F (175°C) or in a skillet until heated through. Avoid microwaving as it can make the meat tough.
More Greek Recipes That You Will Love
Lamb and Beef Gyros Recipe with Authentic Greek Tzatziki Sauce
Ingredients
Ground Lamb and Beef Gyro Meat
- ½ pound ground lamb - lower the fat content the better
- ½ lb. ground beef - lower the fat content the better
- ½ large red onion - chopped
- 2 Tbsp Minced Cloves Garlic
- 2 tsp Marjoram
- 2 tsp Rosemary
- 2 tsp Oregano
- 2 tsp Salt
- 2 tsp Black Pepper
Sandwich
- 7 Pita Breads
- 7 Lettuce leaves
- 7 Tomato slices
- 4 Onion slices
Instructions
- Place the red onion in a food processor bowl 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 achieve a paste-like consistency. The gyro meat mixture will come 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 shape.
- Place in a water bath and cook at 325°F (163°C) for 60-75 minutes, or until you reach 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, then 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 three cans inside 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 warm pita bread with lettuce, sliced onion, sliced tomato, and this Authentic Greek Tzatziki Sauce. Enjoy!
NOTES
Nutrition
Wow, this gyro was AMAZING!! The lamb and beef combo was perfect, and the tzatziki was SO GOOD. Definitely adding this to my regular meals!