Recipes Cuisine European Greek American Gyros 4.9 (92) 79 Reviews 18 Photos Authentic Greek gyros are made with pork and chicken, but I prefer this version. It uses the same spices but is made with ground lamb and/or beef. Plus it's perfect for making ahead of time and heating it when you make your gyros. Don't forget to make tzatziki! By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on July 23, 2024 Save Rate Print Share Add Photo 18 18 18 18 Prep Time: 15 mins Cook Time: 40 mins Additional Time: 1 hr Total Time: 1 hr 55 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 pound ground lamb 1 pound ground beef ½ cup finely diced yellow onion 4 cloves garlic, crushed 1 tablespoon minced fresh rosemary 2 teaspoons dried oregano 2 teaspoons kosher salt, or to taste 1 teaspoon fresh ground black pepper 1 teaspoon cumin 1 teaspoon paprika ⅛ teaspoon ground cinnamon ⅛ teaspoon cayenne pepper 2 tablespoons dry bread crumbs 1 tablespoon olive oil Directions Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Line with parchment paper that extends up the sides. Turn the parchment paper over so the oiled side is up. Place ground lamb and beef in a mixing bowl. Add onions, garlic, rosemary, oregano, salt, pepper, cumin, paprika, cinnamon, cayenne pepper, and bread crumbs. Mix until well combined. Transfer to prepared baking dish and press the meat mixture firmly into the dish in an even layer that extends to the edges. Meat mixture should be packed and fairly dense. Bake in preheated oven until nicely browned, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool to room temperature. Transfer to a plate. Cover with plastic wrap and refrigerate until chilled, 1 to 2 hours. Transfer meat to a cutting board. Cut into 3 pieces crosswise. Slice each piece into 1/8-inch thick slices as you need them. Heat oil in a skillet over medium-high heat. Cook slices until browned, about 2 minutes per side. Chef John Chef's Notes To make the pickled red onions, simply slice them about 1/8-inch thick, and cover with red wine vinegar for a few hours, or overnight. They will turn into the beautifully colored garnish for these gyros. I like to serve the fried slices on flat bread that's been spread with tzatziki. Top with some shredded lettuce and chopped cherry tomatoes. Layer on the meat slices and top with pickled red onions. Get the recipe for Tzatziki Sauce. I Made It Print 121 home cooks made it! Nutrition Facts (per serving) 255 Calories 18g Fat 3g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 255 % Daily Value * Total Fat 18g 23% Saturated Fat 7g 34% Cholesterol 72mg 24% Sodium 549mg 24% Total Carbohydrate 3g 1% Dietary Fiber 1g 3% Total Sugars 1g Protein 19g 39% Vitamin C 2mg 2% Calcium 32mg 2% Iron 2mg 13% Potassium 266mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.