Restaurant-style Greek Gyros At Home
About this recipe
If you've ever craved the juicy, spiced goodness of a gyro but didn't want to hit up a food truck, this recipe is for you. Adam Witt shows how to recreate a classic Greek-American gyro at home, complete with all the fixings. This version combines lamb and beef for a rich flavor, and the use of meat glue helps create that perfect texture you expect from a restaurant-style gyro.
With a little patience and some key techniques, you can whip up these delicious gyros in about 90 minutes. Whether you're a gyro aficionado or a curious cook, this recipe is a fun way to dive into the world of homemade street food.
Ingredient notes
- 500g of lamb shoulder should be cubed before grinding.
- 500g of beef should also be cubed before grinding.
- 1 tbsp of sodium tripolyphosphate is optional and helps retain moisture.
Tips from Adam Witt’s video
- Grind the cubed lamb and beef separately using a coarse setting on a meat grinder for the best texture.
- Mix the meat thoroughly with the meat glue and sodium tripolyphosphate to ensure it binds well before shaping it into a loaf.
- Refrigerate the wrapped meat loaf for at least 30 minutes to firm it up before baking.
Good to know
- How many servings does this recipe make?
- This recipe makes 4 servings.
- What is the total time required to make these gyros?
- The total time required is 90 minutes.
- What should I do if I can't find meat glue?
- The recipe includes meat glue as a key ingredient, but it can be omitted if necessary.
- How do I prepare the vegetables for the gyros?
- Slice the tomatoes and onions while the meat is baking.
No life story here — the video and the recipe are the whole point. All credit to Adam Witt: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cube the lamb shoulder and beef into chunks.
- 2
Grind the cubed lamb shoulder using a coarse setting on a meat grinder.
- 3
Grind the cubed beef using a coarse setting on a meat grinder.
- 4
In a bowl, combine the ground lamb and beef with meat glue and sodium tripolyphosphate (if using).
- 5
Mix the meat mixture thoroughly until well combined.
- 6
Shape the meat mixture into a loaf and wrap it tightly in plastic wrap.
- 7
Refrigerate the wrapped meat loaf for at least 30 minutes to firm up.
- 8
Preheat your oven to 180°C (350°F).
- 9
Remove the meat loaf from the refrigerator and unwrap it.
- 10
Place the meat loaf on a baking tray and bake for about 60 minutes, or until cooked through.
- 11
While the meat is baking, prepare the vegetables: slice the tomatoes and onions, and cook the french fries according to package instructions or your preferred method.
- 12
Once the meat is done, let it rest for a few minutes before slicing it thinly.
- 13
Warm the Greek pitas in a pan or oven for a few minutes.
- 14
Assemble the gyros by placing sliced meat in the warm pita, adding tzatziki, tomatoes, onions, and french fries.
Heads up — we had to guess a little:
- The quantity of tzatziki sauce is inferred based on typical serving sizes for gyros.
Credit where it’s due: this recipe was transcribed from Adam Witt’s original video on YouTube. Follow them there — it’s their dish.
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