Homemade Beef & Lamb Gyros

A simple homemade version of classic gyro meat made with ground beef and lamb, baked, sliced thin, and crisped just before serving.

Perfect for piling into warm pitas with fresh toppings and tzatziki for an easy, satisfying meal.

INGREDIENTS

• 1 lb Bravo Steaks ground beef

• 0.8–1 lb Bravo Steaks ground lamb

• 1 very finely chopped onion

• 1 tablespoon garlic powder

• ¼ cup plain breadcrumbs

• 1 tablespoon dried oregano

• 2 teaspoons ground cumin

• 2 teaspoons salt

• 1 teaspoon paprika

• ½ teaspoon ground black pepper

• ¼ teaspoon cayenne pepper

INSTRUCTIONS

1. In a large bowl, combine the ground beef, ground lamb, chopped onion, garlic powder, breadcrumbs, oregano, cumin, salt, paprika, black pepper, and cayenne. Mix until evenly combined.

2. Press the mixture firmly into a 9×5-inch loaf pan.

3. Bake at 325°F for 60 minutes.

4. Remove from the oven and let cool for about 20 minutes. Transfer the loaf to a plate and refrigerate for a few hours or overnight if possible.

5. When ready to serve, slice the loaf into thin strips (about ⅛ inch thick).

6. Pan-sear or broil the slices until browned and slightly crisp on the edges.

7. Serve in warm pita with lettuce, tomatoes, cucumbers, red onion, and tzatziki. Add feta and olives if desired.

NOTES

Chilling the loaf before slicing helps it firm up and makes thin slices much easier.

Slices can be browned in a skillet or under the broiler for crispy edges.

The cooked loaf keeps well in the fridge for 3–4 days and reheats easily.

Freezes well sliced or whole; thaw before searing for best texture.

BRAVO STEAKS® CUT USED: Ground beef and ground lamb

Buy this cut here: ground beef and ground lamb