The Ultimate Homemade Gyro
Equipment
- 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.
Ingredients
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.
Instructions
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.