Homemade gyro meat is easier than you think. This tender, perfectly seasoned gyro meat recipe makes low carb dinners a snap!
I am pretty certain I’ve never met anyone who doesn’t like Mediterranean food. All those fresh flavors and aromatic seasonings seems to have universal appeal. And as long as you skip the pasta and rice, it’s easy to enjoy them on a low carb diet.
I have a delicious recipe for Greek Sheet Pan Chicken, and Keto Greek Shrimp is very popular too. And you don’t hear any complaints in my house when I make a big batch of this homemade gyro meat!
I don’t even remember when we started making this recipe, but it’s been at least 10 years. My husband was purchasing gyro strips from somewhere, and I wasn’t impressed by the quality. So I suggested we try our hand at making it at home.
Here we are, years later, and I am finally sharing the recipe with you!
Why this recipe is so awesome
When we first attempted it ourselves, we consulted a number of others. But we found that many of them didn’t have quite as much seasoning as we liked. We also found them over-complicated, and worked on simplifying the process.
This gyro meat recipe takes a handful of ingredients and it doesn’t require any special equipment like a food processor. I don’t know about you, but I do NOT enjoy trying to clean a processor bowl and blade after grinding meat.
Instead, you simply work the meat mixture with your hands to give it the right texture. Then you shape into a loaf and bake it until done.
It’s a great meal prep recipe, as you can make the meatloaf ahead and refrigerate or freeze until you need it. You can freeze it whole, or in slices for easy meals.
Ingredients you need
- Ground meat: This recipe uses both ground lamb and ground beef. You can also make it with just one or other other. You can also make it with some ground pork.
- Onion: Grated onion helps disperse the flavor better, and allows you to use less so you can keep the carbs low.
- Garlic: Do yourself a favor and use fresh garlic for the best flavor.
- Seasonings: Dried marjoram, rosemary, cumin, and salt
Step-by-step directions
- Add the ground meat to a large bowl. Grate the onion on the large holes of a grater right into the bowl. Add the garlic, marjoram, cumin, salt, and pepper.
- Use your hands to work the ingredients together, squeezing the meat together really well. Form into a long flat loaf, about 4 by 10 inches and place on a rimmed baking sheet lined with parchment paper.
- Bake at 325ºF for 30 to 40 minutes, or until the center of the loaf reaches 160ºF on an instant read thermometer. Let cool completely.
- Use a sharp knife to slice the loaf into thin slices, no thicker than ¼ inch.
- Add a small amount of oil to a pan over medium high heat and sear the slices quickly on each side, about 1 minute.
Expert tips
Let the loaf cool completely before slicing, as it will hold together better. You can even refrigerate it for a while to make it easier.
Grated onion works well in a recipe like this, so that you don’t get bits of onion in the gyro strips. It also helps the flavor disperse throughout the meat.
Really use your hands to squeeze the meat so that it becomes cohesive. That will make your loaf hold together better and gives you the classic dense consistency.
You don’t have to pan fry the slices, but it does give it a nice brownness. It also helps reheat the gyro meat before serving.
Frequently Asked Questions
Classic gyro meat is made of thinly sliced, well seasoned pork, but can also be made with lamb, chicken, or beef. This homemade gyro meat recipe utilizes ground meat that is well pressed together, to get a similar consistency.
The meat itself is low carb and keto-friendly, as it contains only meat and spices. You can serve it over salad or cauliflower rice.
This gyro meat recipe has only 1.2 grams of carbs per serving.
How to Make Keto Gyro Bowls
We love to make these Keto Gyro Bowls for quick and healthy meals.
- Heat up a little cauliflower rice and season with salt and pepper.
- Place in a bowl with some chopped lettuce, cucumbers, and tomatoes.
- Top with gyro meat slices, feta, and olives.
- Drizzle with a little Creamy Feta Dressing.
Related Recipes
Gyro Meat Recipe
Ingredients
- 1 lb ground lamb
- 1 lb ground beef or more lamb
- ¼ medium onion
- 4 cloves garlic minced
- 1 tablespoon dried marjoram
- 1 ½ teaspoon cumin
- 1 teaspoon dried rosemary
- 2 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat the oven to 325ºF and line a rimmed baking sheet with parchment paper.
- Add the ground meat to a large bowl. Grate the onion on the large holes of a grater right into the bowl. Add the garlic, marjoram, cumin, salt, and pepper.
- Use your hands to work the ingredients together, squeezing the meat together really well. Form into a long flat loaf, about 4 by 10 inches.
- Bake 30 to 40 minutes, or until the center of the loaf reaches 160ºF on an instant read thermometer. Let cool completely.
- Use a sharp knife to slice the loaf into thin slices, no thicker than ¼ inch. Add a small amount of oil to a pan over medium high heat and sear the slices quickly on each side, about 1 minute.
- Serve over cauliflower rice or salad.
Kristina says
Easy and delicious! You need to create a soup to use this meat in meatballs or something. I don’t have that kind of creativity. Thanks for the recipe!
William Yovino says
I made this earlier today and after refrigerating it, I used it to make gyros tonight. I was able to slice the meat very thin using a chef’s knife. You’re recipe is great! In fact it’s better than a lot of Greek restaurants in my area. I had tried other recipes, but like you, I found them lacking in seasonings. This is spot on. I used reserved grease from baking the meat when I heated the pita and also when I crisped up the slices in it. I added fresh tomato, red onion, romaine lettuce, feta cheese and topped it with homemade tzatziki sauce. This is a winner.
Carolyn says
I am delighted!
Evangelina Mikonos says
I make something very similar to this, as my homemade version for Gyro. I only use 1/2 the beef as indicated and more lamb in it’s place. My Greek Granny’s recipe. If you have fresh herbs, use them. Also, I guess this makes it taste more authentic if you add 1/4 tsp of ground cinnamon, at least that’s what Granny says. But, other than those additions, it’s pretty much the same recipe lol, and everyone asks for this, friends and family alike. Thank you for posting. Delicious!
George Lee says
OMG was this fab! I followed the recipe closely but I used fresh rosemary because that is what I had. My sense told me it needed more salt whenever I thought about the locally Greek prepared gyro. I didn’t measure it but I probably used double and to my taste it was perfect. But here is the real change. I lined a loaf dish with plastic wrap and pressed the meat firmly into it and wrapped the plastic over the top. I refrigerated it over night to get it nice and firm. Then I turned it out to a fish basket and cooked it 25 minutes over a charcoal fired Yakitori/hibachi grill. It was easy to turn it over from side to side in the basket.The light smokiness and charring from the Japanese charcoal killed it! I served it with a well flavored rice with carrots and peas and a side Greek salad. Oh, and don’t forget the gobs of Tzatziki sauce that was fresh homemade as well. Don’t run a red light. Make this and follow https://www.alldayidreamaboutfood.com. This girl Carolyn CAN COOK! 🙏🏻
Carolyn says
Thanks so much!
Regina says
made this today. used grass fed beef and pasture raised chicken in place of pork. followed recipe exactly for everything else. OMG. best gyro I’ve ever tasted! sliced and wrapped in individual servings so I could freeze it. thank you for this wonderful recipe.
Julie Farris says
I never knew you could make your own Gyro meat. We had this for dinner tonight and it is absolutely delicious!
Deanna says
this is so good. way better than I expected,. thank you!
Christin Knechtges says
This was good! Joseph’s Bakery has low carb pita and flatbread. I’ve been able to find it at my Walmart.
Christina Luna says
I live in NJ where we have Greek diners everywhere.
This tastes as good – if not better – than any gyro I’ve had!
Found keto flat bread, tzatziki sauce – perfect!! My friends and family were blown away.
Carolyn says
That’s so great to hear!
Joyce K says
This is absolutely AMAZING! There was a manager’s special on ground lamb – YAY! So I had to try this. So quick to put together and I just shaped it into a loaf. It smelled wonderful while it was baking. I just had a small slice to taste it and the flavors are BANG ON!!! If I didn’t know I would think I was eating actual gyro meat at the Greek grill. I can finally enjoy gyro meat again without all the fillers that usually upset my tummy.
Mare Haugen says
I, too, live in Vancouver, WA. Wish you were my neighbor. I’ve yet to try very many of your recipes but I’m not trying any other recipes either. I seem to not be regaining much strength nor energy, but I do LOVE reading your recipes. I think you are unbelievably amazing. My gentleman partner, keeps saying he is going to attempt to make one of my many, many recipes of yours saved on my computer. Unfortunately, he too is not doing great. We’re old folks. So Carolyn, I know you do not have time to answer emails and that is understandable. It means you’re energetic and making new videos, and like me nobody expects an emails from you. I’m pretty certain we all prefer finding another new yummy recipe. Hugs and blessings
Cass says
I love this stuff for summer (starting now, here in Oz). Refika’s Kitchen (YT out of Istnbul) does a great version using chicken thighs that tastes authentic too
Diane says
I don’t eat keto specifically, but I have eliminated all sugar and flour from my diet. I cannot express enough thanks for the variety of recipes you offer that I can make and eat (both of those being very important separately LOL), or at least adapt to my way of eating. Also, you always offer favorites that I never would have thought I would eat again… like gyro meat! I am going to try this!!
Sue says
Thanks! Can’t wait to make this!
Joe Hess says
Thank you!. Using a stand mixer if available is a great way to get the meat perfect. Throw everything into the bowl and let it run until the meat looks more like a paste. This will make the meat nice and dense.
Jennifer L says
you’re my go to kitchen lady already. Now you’ve taken it over the top for me with the Gyro Meat!
Gretchen says
Just when I think you couldn’t be more brilliant… you come out with this! Can’t wait to try it, I love gyro meat and hate what’s in the normal store bought slices, and wasn’t sure where to start to make my own. Thanks for much for sharing!