Lamb Gyros

I wish I could take credit for this recipe because, OMG, it’s so good, but it comes from Alton Brown (minus the tzatziki recipe). I’m a huge fan of gyros, and this is as close to the real thing you can get by making them at home. The recipe is a little time-consuming, so plan ahead and make sure you give yourself enough time — it’s so worth the effort. 

Lamb Gyros
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Prep Time
30 min
Cook Time
1 hr 15 min
Prep Time
30 min
Cook Time
1 hr 15 min
For the Meat
  1. 1 pound ground lamb
  2. 1 pound ground beef
  3. 1 medium onion, chopped
  4. 3 cloves minced garlic
  5. 1 tablespoon dried marjoram
  6. 1 tablespoon dried ground rosemary
  7. 2 teaspoons kosher salt
  8. 1/2 teaspoon freshly ground black pepper
For the Tzatziki
  1. 16 oz. plain Greek yogurt
  2. 1 small cucumber, peeled, seeded, and grated on a box grater (put in a colander for about 30 minutes to drain extra liquid from cucumber or squeeze with hands)
  3. 1 clove of garlic, finely grated or mashed to a paste
  4. Half of a small white onion, finely chopped
  5. Juice from half of a lemon
  6. 1 teaspoon of dried dill
  7. Salt and pepper, to taste
For Serving
  1. Tzatziki
  2. Shredded lettuce
  3. Thinly sliced onion
  4. Chopped tomato
For the Tzatziki
  1. Mix together all of the ingredients.
  2. Refrigerate for a few hours before serving.
For the Meat
  1. Preheat oven to 325 degrees.
  2. In a food processor, pulse the onion several times. Scrape them into a tea towel and gently squeeze out and discard as much liquid as possible.
  3. *Return the onion to the food processor and add the remaining ingredients. Turn on and process until the ingredients have combined into a paste-like mix, scraping down the sides as needed.
  4. Scrape mixture into a loaf pan, and gently press evenly into the pan.
  5. Place the loaf pan in a water bath (set it in a 9x13-inch cake pan and add about 2 inches of water to the cake pan), and bake for 60-75 minutes, until the meat mixture reaches 160 to 175 degrees.
  6. Remove the loaf pan from the oven, and gently pour off any grease.
  7. Place on a cooling rack.
  8. Wrap a brick with foil, and place it directly on top of the meat for about 15-20 minutes to compress the loaf and allow it to continue cooking. If you don't have a brick, remove the meat from the loaf pan, wrap it in aluminum foil, and set a heavy cast iron pan on top of it.
  9. Cut the meat into thin slices.
  10. Heat a large nonstick skillet over medium-high heat, and add the slices of lamb. Brown on both sides (about 3 minutes per side).
  11. Serve in a warmed pita with lettuce, tomato, onion, and tzatziki.
  1. *If your food processor isn't large enough for all of the ingredients at one time, divide them all in half and work in two batches.
  2. *To freeze: Allow loaf of meat to cool completely. Cut in half, wrap each with foil, and place in a resealable bag. Defrost before slicing and browning in pan to serve.
Adapted from Alton Brown
Adapted from Alton Brown
Seasoned to Impress