This gyro seasoning has the perfect blend of spices to make authentic-tasting beef, lamb, chicken, or pork gyros. Serve your gyro pita topped with this delicious easy Greek tzatziki recipe, which also pairs well with beef and lamb!
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This gyro seasoning is the ideal spice mixture to enhance the flavor of any gyro meat, whether beef, lamb, or this chicken gyro recipe! This fragrant blend of oregano, parsley, coriander, and other herbs and spices only takes a few minutes to prepare and can be stored for future use!
I like to sprinkle this Greek seasoning on my homemade gyro pizza! It really enhances the flavor!
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Ingredients & Substitutions
- Dried oregano
- Dried parsley
- Sea salt
- Paprika
- Lemon pepper: Lemon pepper may be substituted with a tablespoon of lemon juice added to 2 lbs of meat mixture.
- Ground Coriander
- Black pepper
- Dried rosemary
- Dried thyme
- Cinnamon Powder
- Cayenne pepper: The cayenne pepper is optional!
You may be surprised to see that garlic powder and onion powder are not included in this spice blend. This is because I usually grind fresh onion and garlic with the meat mixture and this seasoning to make gyros. If you don't plan to do this, you can add 1 teaspoon of garlic powder and 1 teaspoon of onion powder to this gyro spice mix.
*See recipe card for exact amounts!
How to Make Gyros Seasoning
Step 1: Gather all your dried herbs and spices. Carefully measure each ingredient according to this recipe, then whisk until blended.
Step 2: Pour into a spice jar and use within 6 months.
How to Use Gyros Seasoning
This seasoning is enough to make two pounds of gyros. Just mix it really well with your ground beef and lamb and proceed with your gyros recipe. If you don't have a good gyros recipe, I'll be sharing one soon, so stay tuned! Meanwhile, you can use this gyros spice to make gyros burgers or kabobs that you can serve in pita.
Recipe FAQs
Gyros is a Greek dish made with ground beef, lamb, chicken, or pork mixed with gyros seasoning and roasted on a vertical rotisserie spit. The meat is shaved off and served in flatbread, topped with tzatziki sauce, feta cheese, lettuce, sliced tomatoes, and onions.
Gyro meat is seasoned with a mix of spices such as oregano, parsley, coriander, paprika, rosemary, thyme, cinnamon, salt, and pepper. This richly seasoned meat, paired with pita bread, tzatziki sauce, and fresh vegetables such as tomato, onion, and cucumber, encompasses the delicious and unique flavors of Mediterranean cuisine.
A gyro sandwich is traditionally made with gyro meat made from pork, although in the US we typically use a combination of lamb and beef or chicken. The meat is stuffed into fresh pita bread along with vegetables such as tomato, red onion, and lettuce, and is often topped with feta cheese and tzatziki (a Greek yogurt sauce made with cucumbers and fresh dill.)
"Gyro" is pronounced like "Yee-ro", and the plural "Gyros" is pronounced "Yee-ros."
Pro Tips
- This gyro seasoning mixture is enough to make 2 pounds of gyros. The meat can be baked in the oven, cooked in a skillet, or formed on skewers (similar to kofta kebab and cooked on the grill.
- Store leftover gyro meat in an airtight container in the refrigerator for up to 5 days. Store in the freezer for longer storage.
- If you make more gyro seasoning mix than you need, you can store it in the freezer to keep it fresh for a longer period.
- When possible, use good-quality spices and toast them until fragrant before grinding them.
If you enjoy making your own spice mixes, be sure to try my corned beef seasoning, shawarma spice, steak seasoning recipe, and carne asada seasoning!
More Greek Recipes
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Ingredients
Equipment
Method
- Gather all your dried herbs and spices. Carefully measure each ingredient according to this recipe, then whisk until blended.
- Pour into a spice jar and use within 6 months.
Nutrition
Notes
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- I usually add fresh garlic to my gyro meat mixture. If you don't plan to do this you can add 1 teaspoon of garlic powder to your gyro spices.
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- This gyro seasoning mixture is enough to make 2 pounds of gyros. The meat can be baked in the oven, cooked in a skillet, or formed on skewers (similar to kofta kebab and cooked on the grill.
-
- Store leftover gyro meat in an airtight container in the refrigerator for up to 5 days. Store in the freezer for longer storage.
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- If you make more gyro seasoning mix than you need, you can store it in the freezer to keep it fresh for a longer period.
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- When possible, use good quality spices and toast them until fragrant before grinding them.
Brittney says
I tried this recipe last night for my plant based gyro. It was so delicious! I've been craving a gyro desperately since I've suddenly developed a severe life threatening allergy to land-based meat. I've tried vegan restaurants & it just didn't taste like the flavor a true gyro gives as if they were using the proper spices. Now, after finally doing it myself, I'm wholeheartedly convinced they weren't using the proper spices! Thank you for sharing this 5 Star blend. Ypu brought back so much joy to my stomach! I toasted my seasonings prior to as well which makes a world of a difference.
Hilda Sterner says
Thank you so much, Brittney, so happy to help! 🥰
Nicole DeMink says
This seasoning is fantastic! Its full of flavor and its an absolute perfect blend for Gyros meet!
Hilda Sterner says
So glad you like it, enjoy!
Kelly Methey says
This spice blend is fantastic! It’s so flavorful and delicious. This could be used for lots of dishes to give food an extra flavor kick.
I love all of your spice blends. Your ratios are always spot on!
Hilda Sterner says
You're too kind, thanks, Kelly!
Kathy Fisher says
This was a great seasoning recipe for our Gyros. We liked the fresh red onion so onion powder was not needed. Now I can't imagine having Gyros without this excellent seasoning recipe. Easy too. Thank you Hilda.
Hilda Sterner says
Thank you, Kathy, enjoy!
Hailey Kennedy says
I can’t wait to try this. I was wondering if you had a recipe for how to mix the meats together to make it like authentic gyro shops like I remember having on New York City. I will be sure to make this recipe. And give you an honest rating. I can already tell I’m going to love it. Thank you so much for sharing.
Hilda Sterner says
Thanks Hailey, Looking forward to hearing what you think!
Dan says
This was really good. It really made a difference to my ground lamb. Definitely bookmarking this recipe. Thank you for sharing.
Hilda Sterner says
Thank you, Dan! I appreciate the review, enjoy!
Josh says
makes Gyro meat that tastes just like local Gyro Shops! A+!
Hilda Sterner says
Awesome! Thank you for your review, Josh!
Tony says
Well well well. Finally found the true taste of a gyro. My best results were beef/lamb 50/50. Have no fear though, straight beef works too. Hats off to you darling. My only change was 1/4 teaspoon cinnamons. Tsáo.
Hilda Sterner says
Hi Tony,
Thank you so much for the great review. It took me a while to nail it down, but I'm happy with the end result. Glad you are too!
Heather Gross says
I saw for fresh garlic and onion to see recipe card, but I can’t find those amounts there? Going to wing it!
Hilda Sterner says
I'm referring to the recipe card for the gyro meat recipe, which includes the measurements. Here's the link: https://hildaskitchenblog.com/recipe/greek-gyro-pita/#recipe
Melissa Conn says
Blended seasonings with ground lamb and grilled on skewers served with taziiki sauce. Delicious!
Hilda Sterner says
Thank you, Melissa. That sounds amazing!