Photo: Oxmoor House
Yield:
4 servings

A Greek specialty, gyros are traditionally made from spiced, spit-roasted lamb. Here, we mold a ground lamb mixture into loaves. The yogurt dressing is a variation on traditional tzatziki.

How to Make It

Step 1

Preheat broiler.

Step 2

To prepare loaves, combine first 8 ingredients, stirring well. Divide mixture in half, forming each half into a 6 x 3-inch loaf. Place each loaf on a broiler pan coated with cooking spray; broil 7 minutes on each side or until done.

Step 3

Sprinkle loaves with red pepper. Cut each loaf crosswise into 1/8-inch slices.

Step 4

To prepare sauce, place cucumber and onion onto several layers of heavy-duty paper towels. Cover with additional paper towels; let stand 5 minutes.

Step 5

Combine cucumber mixture, mint, and next 5 ingredients (mint through yogurt), stirring well. Divide meat slices evenly among pitas; top each serving with about 1/4 cup sauce.

Ratings & Reviews

Really good

daneanp
March 22, 2017
I took some liberties with the recipe such as I added a tomato, used lime juice instead of lemon, and used straight sirloin steak.  But nonetheless it came out great!  Will definitely make this again.

Great weeknight dinner

jmeleeS
January 05, 2017
When you want a taste of doner kebab, this is perfect. And very very easy to make as a weeknight supper. 

Try a Halifax Donair Instead

janeysmompa
August 01, 2015
Halifax Donairs"Inspired by Halifax's donairs, this meatloaf is spiced with Mediterranean seasonings, rolled thinkly, baked, and then sliced for sandwiches. They're served with a creamy donair sauce." Ingredients:Donair Meat 5 T of Bread crumbs 2 teaspoons salt 2 teaspoons ground oregano 2 teaspoons all-purpose flour 1.5 teaspoon ground black pepper 1 teaspoon Italian seasoning 1T Paprika 2.5 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon garlic Salt 1/2 teaspoon cayenne pepper 1teaspoon red peppers (crushed chillies) 4 teaspoons chicken soup base mix 1 1/4 T MSG2 pounds lean ground beefSweet Garlic Donair Sauce 1 (12 fluid ounce) can evaporated milk 1 cup white sugar 1 .5 teaspoons garlic powder 1 cup white vinegarPreparation:  For the Donair sauce: 1. About 1-2 hours before dinner, empty one 12 oz can of evaporated milk into a mixing bowl.Add 1 cup of granulated sugar to milk and stir thoroughly for 2-3 minutes until sugar is dissolved. Whisk in garlic powder. 2. While continuously stirring milk by hand (do NOT use an electric mixer) in a smooth, steady motion over the course of five seconds, pour 1 cup of white vinegar into the bowl. Keep stirring for about 10 seconds after all the vinegar is in bowl as sauce beings to curdle and clump. STOP STIRRING. DO NOT OVERSTIR or sauce will separate. 3. Cover mixing bowl with foil and place in refrigerator for 1-2 hours. Preparation: For Donair Meat 1. Cover two rimmed baking sheets in heavy duty foil, spray foil generously with cooking spray. 2. Bring two pounds of ground beef to room temperature. 3. Combine herbs and spices into a bowl, mixed well and then combine the herbs and spices in a large mixing bowl with ground beef. Mix thoroughly into meat with hands or using the dough hook of a stand mixer. 4. Divide meat mixture in half and spread out each half thinly and evenly across each baking sheet. A well oiled (use cooking spray) marble rolling pin works best, but you will likely have to use fingers and palm of your hand to even it all out and press the meat down. 5. Cook Donair meat in a pre-heated 350 degree oven for 15 minutes until meat is well browned. Rotate meat between racks of oven half way through cooking to ensure even cooking. Significant contraction of the meat as it cooks away from the edges of the cookie sheet is normal and to be expected. 6. When meat is done cooking, slice hot meat while still on the baking sheet using a pizza wheel into 1" x 4" strips. Place sliced meat in a bowl.Assembly 1. To assemble, place three or four strips of meat on a warmed, moistened Lebanese pita, garnish with 1/4 cup of diced tomatoes and onions and finish with a generous dollop of donair sauce. 2. Fold donair closed to enjoy while eating and have many napkins on hand as these can be very messy to eat.

Might not be authentic, but Delicous just the same!

kimprice
March 23, 2015
Admittedly, I have no idea what an "authentic" gyro tastes like - I do know what Greek restaurants in the area call "gyros" and these taste amazingly similar!  A few notes:  1)  if you can (and I'll do this next time), grill your "meat loaves."  I broiled and unfortunately, the splatter effect in my oven was not appreciated.  2)  You must make the sauce - it really makes the recipe.  3)  I used Naan (garlic version) bread in lieu of pita (Amazing!).  4)  add thin slices of tomato.  My store didn't have lamb so I used ground bison (yeah, they had bison but no lamb - go figure) for all the meat.  Followed directions exactly for the meat seasoning and the sauce and would absolutely make again and again!  Who wouldn't like restaurant food at home in 20 minutes or less (which is really all this recipe takes) with majority of the ingredients something you likely already have on hand.  Enjoy!

daneanp's Review

RobertTrifts
February 04, 2015
These are delicious! I used whole wheat pitas. Will definitely make them again.

KJencius's Review

kmazyck
March 02, 2014
N/A

vivian94's Review

DLogan
October 24, 2013
Sorry,but this isn't gyros. I am from Greece and we only make gyros from pork or chicken..we don't use lamb or beef. Only in Turkey where they don't eat pork, they make their own version of gyros, called doner, where they use beef

kmazyck's Review

Dougboy
September 08, 2012
We love these, and I also do a 2lb batch, multiplying the spices by 2 1/2 to get the correct ratio. Serve on a warm pita with a slice of feta, and they are wonderful. And gyro loaves do very well in the freezer too. Definitely worth a try!!

CShaunessy's Review

vivian94
February 01, 2012
I like this recipe a lot but I make a few changes. I use one pound of lamb and one pound of sirloin, double the spices and then add a little cumin. I form them into small burger patties and sautee them a little on the stove and finish them in the oven.

janeysmompa's Review

CShaunessy
August 30, 2009
When I make these, I make them with 95% lean ground beef (no lamb) and instead of forming them into a loaf, I form them into VERY, VERY thin burger patties and cook them on a very well oiled grill. (Because they are so thin, they'd stick without a well-oiled grate.) Then I serve them on pita as the recipe's written. We love them this way and they really do taste just like a gyro.