Lamb and Beef Gyro with Authentic Tzatziki

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.

Lamb and beef gyro topped with authentic tzatziki sauce on warm pita bread.

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!

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

Ingredients for lamb gyro prepared on a table.
  • 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.

Onions in a food processor.

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.

Paste-like consistency of meat mixture in a food processor.

Step #4: Place the mixture in a glass baking dish. Flatten and smooth the meat into a nice meatloaf shape.

Lamb and beef gyro slices on a baking dish.

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.

Meat mixture in a water bath.

Step #9: Slice the meat into desired-sized slices.

Sliced gyro meat.

Step #10: Place meat slices on a baking sheet and broil for 3-5 minutes until crispy.

Lamb and beef gyro slices on a baking dish.

Step #11: Serve in warm pita bread with lettuce, sliced onion, sliced tomato, and this Authentic Greek Tzatziki Sauce. Enjoy!

Lamb and beef gyro on a pita bread topped with authentic tzatziki sauce.

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

Can I add more spices to my Lamb and Beef Gyro recipe?

Absolutely! For a flavorful twist, add a teaspoon of dried thyme to the meat mixture along with the other spices.

Is it a good idea to add Greek salad ingredients directly to the gyro sandwiches?

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.

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Lamb and beef gyro on a pita bread topped with authentic tzatziki sauce.

Lamb and Beef Gyros Recipe with Authentic Greek Tzatziki Sauce

This Lamb and Beef Gyro recipe with Authentic Greek Tzatziki Sauce is a delicious combination of flavors from red onion, garlic, marjoram, rosemary, oregano, salt and pepper that you can easily make at home.
4.1 from 43 votes
Pin Rate
Course: Main Dish
Cuisine: Greek
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Additional Time: 50 minutes
Total Time: 2 hours 20 minutes
Servings: 7 servings
Calories: 368kcal
Author: Linda
Print Recipe

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

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.

Nutrition

Serving: 1serving | Calories: 368kcal | Carbohydrates: 39g | Protein: 23g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 60mg | Sodium: 1046mg | Fiber: 3g | Sugar: 2g

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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