There’s something magical about that first bite of a homemade gyro—savory, juicy meat wrapped in warm, fluffy flatbread, topped with crisp veggies and a cool, creamy sauce. It’s a handheld Greek dinner that never fails to satisfy. This gyro recipe brings that restaurant-style experience straight to your kitchen, but with an easy, home cook–friendly approach. Whether you're craving a chicken version, nostalgic for a pork gyros recipe from your last trip to Athens, or leaning toward the hearty flavor of beef, this easy gyro recipe covers all the bases. It's bold, flavorful, and yes—totally doable on a weeknight.
The Ultimate Homemade Gyro
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Marinating Time 2 hours hrs
Total Time 2 hours hrs 45 minutes mins
Course Main Course
Cuisine Greek
Mixing bowls For marinating meat and mixing tzatziki.
Cast iron skillet or grill pan To achieve that golden-brown char.
Tongs or spatula For flipping meat without losing those flavorful bits.
Box grater For cucumber in the tzatziki.
Rolling pin and skillet or griddle (if making homemade gyro bread).
Knife and Cutting Board For slicing toppings and prepping meat.
For the Marinated Meat (choose one or mix!)
- 1.5 lbs boneless skinless chicken thighs (or breast for lighter options)
- OR 1.5 lbs pork shoulder thinly sliced
- OR 1.5 lbs beef sirloin sliced against the grain
- 4 cloves garlic minced
- Juice of 1 lemon
- 2 tablespoons Greek yogurt
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamo
- Salt and black pepper to taste
For the Tzatziki Sauce
- 1 cup Greek yogurt full-fat is best
- 1 cucumber grated and drained
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill or mint for variation
- Salt to taste
Toppings
- 1 red onion thinly sliced
- 2 tomatoes sliced
- 1 cup shredded romaine lettuce
- ½ cup crumbled feta
- Kalamata olives optional
For the Gyro Bread
- If you're feeling adventurous try making your own gyro bread recipe:
- 3 cups all-purpose flour
- 1 packet 2¼ tsp active dry yeast
- ¾ cup warm water
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
Or, store-bought naan or pita flatbread works just fine for this easy dinner recipe.
Marinate the Meat
In a large bowl, combine garlic, lemon juice, Greek yogurt, olive oil, vinegar, oregano, cumin, paprika, cinnamon, salt, and pepper. Add your choice of sliced chicken thighs, pork, or beef. Toss to coat. Cover and marinate in the refrigerator for at least 2 hours (overnight if possible).
Tip: Thighs hold moisture better than chicken breast, making them ideal for this type of gyros recipe chicken.
Make the Tzatziki
While the meat marinates, make the sauce. Grate cucumber and squeeze out excess moisture using a kitchen towel. Mix with Greek yogurt, garlic, lemon juice, dill, and a pinch of salt. Refrigerate until ready to serve. This also doubles as one of those surprisingly healthy snacks if you have leftovers!
Prepare the Bread (Optional)
If you're going the homemade route for your gyro bread recipe:
In a bowl, mix yeast, sugar, and warm water. Let sit for 10 minutes.
Add flour, olive oil, and salt. Knead into a soft dough.
Cover and let rise for 1 hour.
Divide into 4–6 balls, roll into circles, and cook on a hot skillet for 2 minutes each side until puffed and golden.
If you're short on time, heat store-bought flatbread on a dry skillet for 30 seconds per side.
Cook the Meat
Heat a cast iron skillet over medium-high. Add a drizzle of olive oil. Cook the marinated meat in batches until deeply browned and cooked through—about 4–6 minutes per side depending on the thickness. Set aside and let rest.
Assemble the Gyros
Layer your warm bread with a generous smear of tzatziki, followed by the cooked meat, sliced onions, tomatoes, lettuce, feta, and olives. Fold and wrap in parchment or foil for easy eating.
Optional: For a crisper bite, briefly toast the assembled gyro in a panini press or grill pan.
Pairings That Take It Over the Top
A gyro is already a complete meal, but here are some easy add-ons that elevate your Greek dinner:
- Lemony Roasted Potatoes – Tangy, herbed potatoes are a classic side.
- Greek Village Salad (Horiatiki) – With cucumbers, tomatoes, olives, and feta, it brings freshness.
- Homemade Hummus and Pita Chips – Another one for healthy snacks lovers.
- Chilled Rosé or Mythos Beer – If you're sipping, either of these complements the savory gyro perfectly.
- Baklava or Greek Yogurt with Honey and Walnuts – End on a sweet note that still nods to the region.
FAQs
1. What type of meat works best for gyros?
It really depends on your preference! Chicken thighs give you juicy, tender slices. If you’re going for a lighter touch, chicken breast recipes can be used, just avoid overcooking. For classic flavor, pork shoulder or sirloin is great. If you're into beef gyro recipes, look for well-marbled cuts like sirloin or flank steak.
2. Can I make gyros ahead of time?
Yes! Marinate the meat overnight and prep your toppings and tzatziki the day before. You can even cook the meat ahead and reheat it in a skillet when ready to serve.
3. Is this gyro recipe freezer friendly?
The cooked meat can be frozen for up to a month. Just cool it completely, seal it in an airtight container, and reheat in a hot skillet. Flatbread also freezes well!
4. What if I don’t have time to make gyro bread?
Store-bought naan or pita works perfectly for a shortcut. If you want to go authentic, making your own gyro bread recipe is worth the effort—chewy, fluffy, and so satisfying.
5. Can I use this recipe for meal prep or lunchboxes?
Absolutely. This gyro makes for one of those easy dinner recipes that turns into a fantastic next-day lunch. Just pack the meat, toppings, and bread separately and assemble when you're ready to eat.
