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Karen White’s Homemade Gyros


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  • 6-8

Submitted by Karen White


  • 1⁄2 onion, finely minced
  • 4 cloves minced garlic
  • 1 lb ground lamb
  • 1 lb ground beef
  • 1 tsp each dried oregano, ground
  • cumin
  • dried marjoram
  • thyme
  • rosemary
  • black pepper
  • 1⁄2 tsp salt
  • Tzatziki Sauce
  • 1 medium English cucumber, peeled, seeds removed and cut in large chunks
  • 1 1⁄2 tsp kosher salt
  • 1 1⁄2 C plain Greek yogurt
  • 1 small clove garlic, grated
  • 4 1⁄2 tsp lemon juice
  • 1 1⁄2 tsp chopped fresh dill


Preheat oven to 400°. Put onion and garlic in a food processor and pulse a few times. Add lamb, beef, spices and salt. Process continuously until the meat forms a paste (you may be required to stir the meat around a few times; when it becomes pasty, the blade should travel easily, mixing the meat). Form into a loaf 1-1⁄2 inches tall, 5 inches wide and 7 inches long. Bake until partially done, about 15 minutes.  Remove and let rest 15 minutes, then slice thinly. Broil slices until slightly crispy.

To make sauce: Put cucumber in a sieve over a bowl and sprinkle with salt. Allow to drain 30 minutes. Rinse, pat dry and mince. Mix with remaining ingredients.

Serve gyro meat in flat bread or pocket bread with tomatoes, pickled red onions and tzatziki sauce.  Serves 6 to 8.

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