Greek-American inspired · Sandwiches & Pizza

Homemade Beef Gyro Wrap with Tzatziki

Serves 4 · Prep: 30 minutes · Cook: 1 hour 10 minutes · Rest: 1 hour 20 minutes · Total: 3 hours

Beef gyro meat in folded pita with tomato and red onion, with a cup of cucumber tzatziki alongside

The browned edges are a good reason to make these beef gyro wraps at home. Thin slices of seasoned beef and lamb get a quick sear before you tuck them into warm, thick pita with tomato and red onion. Keep the cucumber tzatziki alongside so you can add more as you go. You probably will.

This is one to start ahead: the meat bakes as a loaf, then needs a proper chill before slicing. That wait makes it easier to cut thin pieces that hold together in the pan. Once the loaf is cold, you’re only a few minutes of searing and assembling away from lunch.

Ingredients

Gyro meat

1 pound 85/15 ground beef
½ pound ground lamb
½ small yellow onion, finely grated and squeezed dry
3 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon dried marjoram or rosemary
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil, for searing

Tzatziki

1 cup plain Greek yogurt
½ cucumber, grated and squeezed dry
1 small garlic clove, finely grated
1 tablespoon lemon juice
1 tablespoon chopped fresh dill, optional
1 teaspoon olive oil
Pinch of kosher salt

For the wraps

4 thick pita breads or Greek flatbreads
2 ripe tomatoes, sliced
½ small red onion, thinly sliced

Instructions

1
Bake the gyro meat
Heat the oven to 350°F (175°C). Squeeze the grated onion dry. Mix it with the beef, lamb, garlic, oregano, marjoram or rosemary, salt, and pepper. Knead for 3 to 4 minutes until the meat is tacky and uniform. Press firmly into a lightly oiled 8-by-4-inch loaf pan, smoothing the top and removing air pockets. Bake for 50 to 60 minutes, until the center reaches 160°F (71°C) on a thermometer. Drain off excess fat.
2
Chill before slicing
Rest the loaf for 20 minutes, then lift it onto a plate and refrigerate for at least 1 hour, until firm enough to slice thinly. Keep the cooling period at room temperature brief. For the cleanest slices, make the loaf a day ahead and keep it covered in the refrigerator.
3
Make the tzatziki
While the meat bakes or chills, stir together the yogurt, squeezed cucumber, garlic, lemon juice, dill if using, olive oil, and salt. Refrigerate until serving. It should be thick enough to cling to the pita, not run down your hand.
4
Slice and brown the meat
Slice the chilled loaf as thinly as you can across its short side. Heat the olive oil in a large skillet over medium-high heat. Sear the slices in 2 or 3 batches, about 1 to 2 minutes per side, until hot with browned edges. Do not crowd the pan or the meat will steam.
5
Warm and fill the pitas
Warm the pita in a dry skillet for about 30 seconds per side, or wrap in foil and heat briefly in the oven. Add the hot gyro slices, tomato, and red onion, then fold. Spoon tzatziki into each wrap or serve it alongside for dipping. Eat while the meat is hot and the bread is soft.

Shortcuts and substitutions

All-beef gyro

Replace the lamb with another ½ pound of 85/15 ground beef. The flavor will be milder, but the loaf will still slice and brown well.

No loaf pan

Shape the meat into a firm 8-by-4-inch loaf on a foil-lined sheet pan. It may cook faster without the pan walls, so begin checking the center at 40 minutes.

No Greek yogurt or dill

Strain plain whole-milk yogurt in a sieve until thick. If you have no dill, leave it out; cucumber, garlic, and lemon will still make a useful sauce.

Pita alternatives

Soft Greek flatbread gives the closest fold. Pocket pita works too, but warm it gently before opening so it does not crack.

Recipe notes

Why the meat gets chilled

Warm gyro loaf crumbles when sliced. Chilling lets you cut thin, coherent pieces; a quick skillet sear then gives them the browned edges seen in the photo.

Make-ahead plan

Bake and chill the loaf up to 2 days ahead. Slice and sear only what you need. Keep tzatziki refrigerated and stir it before serving; slice the tomato just before assembling.

About the photo and food safety

This is a home recipe for the pictured wrap, not a claim about the exact meat blend or sauce. Cook the ground beef and lamb to 160°F (71°C) and refrigerate the cooked loaf promptly. USDA safe temperature chart.

Frequently Asked Questions

How do you make gyro meat at home without a rotisserie?

Bake a tightly packed, well-seasoned ground-meat loaf to 160°F (71°C), chill it until firm, cut thin slices, and brown those slices in a hot skillet. The last sear gives the meat its browned edges.

Can I make beef gyro without lamb?

Yes. Use 1½ pounds of 85/15 ground beef in place of the beef-lamb mix. Keep the same seasoning and check the loaf with a thermometer rather than relying only on time.

What goes in a beef gyro wrap?

This version folds thinly sliced, seared gyro meat into warm pita with tomato and red onion, with cucumber tzatziki inside or on the side.

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