Greek Gyro Pita

4.99 from 59 votes

This Greek gyro pita recipe is not only easy to prepare but it tastes like the real deal and is ready in under 10 minutes!

Prep Time15

Cook Time8

Marinating Time2

Total Time2 23

Course: dinner, entree, lunch

Cuisine: Greek

Servings: servings

Calories: 898kcal

Chop onion and add to a food processor. Process until the onions are very fine. Add onions to a fine mesh sieve, dishcloth, or double-layered paper towel. Squeeze out as much onion juice as possible then add onion back into the food processor.
Add ground beef and lamb to the food processor along with crushed garlic and gyro seasoning. Pulse the food processor until the meat is pulverized and has a paste-like consistency. You should not be able to see onion pieces.
Place a sheet of parchment paper (the same size as your sheet pan) on your work surface. Add half of the meat mixture onto the center of the parchment paper. Cover with the same size sheet of saran wrap. Use a rolling pin to roll out the gyros mixture into a thin even layer.
Gently peel the plastic wrap away from you and discard. Flip onto the sheet pan, with the parchment paper facing up. Now, carefully peel the parchment paper off and discard.
Bake gyro meat in a preheated 400℉ oven for 4 minutes. Remove the pan from the oven then tilt it over a cup or small bowl (hold the meat in place with a spatula) and drain the excess fat. Bake for an additional 4 minutes.
Use a pizza wheel or a sharp knife to slice the meat into serving-sized strips. You can also toast the gyros pieces in a hot cast iron skillet to get darker, crisper sections similar to rotisserie gyros.
Serve with Greek pasta salad and French fries, or make gyro pita sandwiches!

Warm pita bread or flatbread either in a hot pan or over a flame. Add lettuce, tomatoes, sliced onions, and gyro meat. Sprinkle with crumbled feta, and a drizzle of tzatziki sauce. This yummy yogurt sauce can be substituted for the tzatziki! Garnish with fresh dill (optional) and serve!

It may be easier to grind the meat in a few batches so that it doesn't tax the food processor's motor. Stop and scrape the sides of the bowl as needed. If you don't have a food processor, you can run the meat through a meat grinder a few times.
As you flatten out the meat mixture, you may occasionally need to lift the plastic and redistribute some of the meat to fill in the gaps.
An even easier option is to only remove the Saran Wrap then place the gyros parchment paper-down onto the pan and bake!
Wrap half of the gyro pita with parchment paper or aluminum foil to keep the ingredients from spilling out and to make it easier to eat.
If you choose to make chicken gyros, use ground chicken thighs instead of breasts since gyros meat needs to have plenty of fat to keep it from drying out as it cooks.
Store gyro meat leftovers in an air tight container in the refrigerator up to 5 days.
Gyro meat can also be frozen in freezer bags for up to 3 months or longer!
Gyro meat is low carb and keto friendly. Substitute a healthy salad in the place of bread.