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Greek Lamb Gyros with Tzatziki Sauce

Greek Lamb Gyros with Tzatziki Sauce by @browneyedbaker :: www.browneyedbaker.com

Yesterday, I told you all about the amazing gyros that my Chief Culinary Consultant and I used to get when he was living outside of D.C. Since he moved back two years ago, we have been in a serious gyro drought. Thank the gyro gods that the house we bought is located only about five minutes from a fabulous gyro joint here in Pittsburgh. In the meantime, however, I’ve been dreaming about making gyros at home. Gyros are one of those things that just seem… impossible to make at home, right? Sort of like pop-tarts. As I’ve come to learn, however, nothing is impossible in the kitchen. These gyros are proof in the pudding… they were not very difficult to make, and are every bit as good (better, even) than our favorites from Greek and Middle Eastern take out joints.

Greek Lamb Gyros with Tzatziki Sauce by @browneyedbaker :: www.browneyedbaker.com

While traditional gyro meat is cooked on a vertical spit and then shaved off, that’s not exactly practical in a home kitchen. In order to get those thin strips of meat cooked to the correct consistency, it’s actually baked twice. A combination of ground lamb, seasonings, onion, garlic and slab bacon are processed together to form a cohesive mass. The mixture is shaped into a meatloaf, for lack of a better word, and baked at a low temperature. Once given time to sit, very thin strips of meat are sliced off, then laid in a pan and broiled for a couple of minutes.

Greek Lamb Gyros with Tzatziki Sauce by @browneyedbaker :: www.browneyedbaker.com

I was seriously stunned at how similar this meat tasted to the gyro meat that I have been accustomed to. It has so much flavor and the texture is just perfect.

When serving gyros, you want to look for pocketless pita bread, which can also be referred to as “hand-pulled”. Naan or flatbread can also work in a pinch. Then, pile on the meat, tzatziki sauce, chopped tomatoes and thinly sliced onion. Wrap it all up and then dig in. Don’t forget some extra tzatziki sauce on the side; you can never have enough of that awesomeness.

Greek Lamb Gyros with Tzatziki Sauce by @browneyedbaker :: www.browneyedbaker.com

I love being proven wrong when I think a certain type of food is beyond being made at home. Who am I kidding? Everything can be made at home, and it’s usually better than you can get elsewhere. These gyros are no exception.

Greek Lamb Gyros with Tzatziki Sauce by @browneyedbaker :: www.browneyedbaker.com

Two years ago: Salted Caramel Cashew Bark
Five years ago: Chicken Pot Pie
Six years ago: Chili-Rice Dinner

Lamb Gyros Recipe

Yield: 4 to 6 servings

Prep Time: 1 hour 15 minutes

Cook Time: 35 minutes

Total Time: 2 hours 10 minutes

A recipe for making lamb gyro meat at home. It's easy and tastes like some of my favorite take-out places!

Ingredients:

For the Gyro Meat:
1 pound ground lamb
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons fresh oregano leaves
½ yellow onion, cut into 1-inch chunks
1 clove garlic, sliced
3 ounces slab bacon (or 5 slices sliced bacon), cut into ½-inch pieces

To Serve:
Pocketless pita bread
Tzatziki Sauce
Tomato, coarsely chopped
Yellow onion, thinly sliced

Directions:

1. Make the Gyro Meat: In a medium bowl, combine the ground lamb, salt, pepper and oregano leaves with your hands, mixing until all of the seasonings have been evenly distributed. Cover and refrigerate for at least 1 hour, or overnight.

2. Preheat oven to 300 degrees F. Place the lamb mixture in the bowl of a food processor and add the onion, garlic and bacon. Process until a smooth puree is formed, 30 seconds to 1 minute, scraping down the sides of the bowl as necessary.

3. Line a rimmed baking sheet with aluminum foil. With moistened hands, shape the lamb mixture into a rectangle about 8 inches long and 5 inches wide. Bake until the center of the loaf reaches 155 degrees F on an instant-read thermometer, 30 to 35 minutes. Remove from the oven and allow to rest for 15 minutes.

4. Adjust the oven rack to the highest position (1½ to 2 inches below broiler element) and preheat broiler. Slice the loaf of lamb meat crosswise into very thin pieces (they should be about ⅛-inch thick; no more than ¼-inch thick). Lay the strips on a rimmed baking sheet lined with aluminum foil and broil until edges are browned and crispy, 2 to 4 minutes. (I did this in two batches, as I couldn't fit all of the sliced meat on one baking sheet.) Be sure to keep an eye on it, as the broiler works quickly!

5. Serve the Gyros: Warm up the bread either in the microwave (30 seconds), on the stovetop or in the oven. Top each with ¼ cup of tzatziki sauce, chopped tomatoes, sliced onions and gyro meat. Wrap with foil and serve.

(Recipe adapted from Serious Eats)

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88 Responses to “Greek Lamb Gyros with Tzatziki Sauce”

  1. Laura (Tutti Dolci) on September 24, 2013 at 12:54 am

    I love gyros, these look so good!

    Reply

  2. Roxann on September 24, 2013 at 3:18 am

    I want one of these right now. I have to find somewhere that sells ground lamb. Yum!

    Reply

  3. Linda on September 24, 2013 at 3:42 am

    Thought this sounded good until I read lamb. Have lived in Texas my all of my life and never tasted lamb. Have heard that it is fatty and don’t believe I want to try it. Would it work with lean ground beef?

    Reply

    • Michelle on September 24th, 2013 at 2:13 pm

      Hi Linda, Lamb is wonderful, you should really give it a try before dismissing it! You could of course try it with ground beef, but I can’t guarantee how it will turn out, taste or texture-wise, since I have not tried it.

      Reply

  4. Jamie @lifelovelemons on September 24, 2013 at 6:12 am

    Wow… Im seriously impressed. And now seriously motivated to make this at home! They look so good!

    Reply

  5. Amy W on September 24, 2013 at 6:22 am

    Thank you for sharing this, what a wonderful idea! Definitely can’t get enough of gyros!

    Reply

  6. Veruschka on September 24, 2013 at 6:23 am

    These are seriously worth the try! Yummmmiiiiiiieeeee

    Reply

  7. Jamie@Milk 'n' Cookies on September 24, 2013 at 6:36 am

    Gyros are one of my favorite things to order from our local diner. It’s comfort food at its best. But I’m so excited to try them for myself at home, now that I’ve seen your recipe!

    Reply

  8. Jennifer @ Peanut Butter and Peppers on September 24, 2013 at 7:03 am

    Yum! I haven’t made gyros at home, but they are on my must make list!! Yours look mighty delish!!!

    Reply

  9. KacyJA on September 24, 2013 at 7:34 am

    I love adding a little feta to my gyro and I’m going to make these asap!

    Reply

  10. marie @ little kitchie on September 24, 2013 at 8:10 am

    Oh my goodness, my husband would die over this! Great recipe!!

    Reply

  11. Carolette on September 24, 2013 at 8:13 am

    Thank you for posting this! I have long wished that I could make Gyros at home! I’ll be trying this over the weekend.

    Reply

  12. Marie | FeelingFoodish on September 24, 2013 at 8:31 am

    These look amazing – I have gyro burgers on my site, which are also great. Your gyros look soooo good. PInning!

    Reply

  13. Dawn McPherson on September 24, 2013 at 9:04 am

    Michelle~
    Seriously. OMG I can not wait to make this… Thank you.
    Dawn

    Reply

  14. Michele on September 24, 2013 at 9:08 am

    Hi. Thank you for posting this. I love gyros & can’t wait to try them. Is there any suggestions for storing? Can the meat be frozen prior to the initial cooking or prior to slicing?

    Reply

    • Michelle on September 24th, 2013 at 2:15 pm

      Hi Michele, Once the meat is cooked and broiled, you can freeze the slices and then reheat in the microwave when you need it.

      Reply

  15. Pamela @ Brooklyn Farm Girl on September 24, 2013 at 9:31 am

    These gyros would be a big hit in my house! I can only imagine how great they smell too! YUM!

    Reply

  16. Allison on September 24, 2013 at 10:07 am

    Thank you for this – i am definitely going to try.
    A few questions: about how long does the baking at 300 degrees take? Bacon? Bacon wouldn’t be used in the middle east. Have you tried it without the bacon?

    Reply

    • Michelle on September 24th, 2013 at 2:18 pm

      Hi Allison, My apologies for the time omission, I have corrected it above. It should take 30 to 35 minutes. I have not tried it without bacon.

      Reply

      • Shahannah on September 25th, 2013 at 4:08 pm

        Do you know of a substitute for the bacon? We don’t eat pork at all.

        Reply

        • Michelle on September 29th, 2013 at 3:08 pm

          My guess is that you could eliminate it, or substitute beef for it.

          Reply

  17. Vicki @ WITK on September 24, 2013 at 10:37 am

    Wow! Who knew your could make someone like this at home! I totally want to give this a try, I love gyros.

    Reply

  18. Irene on September 24, 2013 at 11:33 am

    YES! My favorite!! But is there any substitute for lamb? I seriously doubt I will be able to find it out here in our “country” stores!

    Reply

    • Michelle on September 24th, 2013 at 2:20 pm

      Hi Irene, I can find ground lamb (and other cuts of lamb) in the regular meat section at my local grocery store, but if you can’t find it, I suppose you could just substitute ground beef, although the flavor will be different.

      Reply

  19. Tracy | Peanut Butter and Onion on September 24, 2013 at 11:38 am

    I had no idea it was that easy. I am definitely trying this!!!!

    Reply

  20. Debbie R on September 24, 2013 at 12:20 pm

    These look really good but we don’t care for lamb so I think I will try with smoked pork tenderloin. I think it would be just as good…

    Reply

  21. Frank Mosher on September 24, 2013 at 12:47 pm

    There is nothing wrong with your recipe for a Greek “gyro”, however, the Lebanese immigrants, way back in 1979 in Halifax, Nova Scotia, Canada, introduced the “donair”, which originally was composed of lamb or a mixture of lamb and beef, and then became largely spiced ground beef, shaved off from a vertical spit – the difference? – And a Major Difference-They use a sweet white sauce, not a sour yogurt, and the difference is unbelievable, right across Canada. No one in Canada sells “Gyros”! Only “Donairs”. Search “donair” sometime. Still a good recipe for Gyros” but we are spoiled rotten up here. LOL. Thank you.

    Reply

  22. Cate @ Chez CateyLou on September 24, 2013 at 12:57 pm

    These look so amazing!! I’m so impressed that you figured out a way to replicate the delicious gyro meat. Can’t wait to try this!

    Reply

  23. Angel on September 24, 2013 at 1:41 pm

    I’m going to try this with ground beef first. I live in a small town where ground lamb isn’t easily found in our grocery stores, and to obtain some you would have to drive an hour or so. Thanks for posting though. I love gyros so much and have been craving them for way too long!

    Reply

  24. bridget {bake at 350} on September 24, 2013 at 1:44 pm

    Ohhhhh! I love gyros! LOVE! Cannot wait to try these at home! Thank you, thank you!!!

    Reply

  25. Margaret on September 24, 2013 at 2:08 pm

    YOU make these look easy!!

    Reply

  26. Christine on September 24, 2013 at 2:16 pm

    Ahh, ohh, but I was also so hoping you would have the recipe for the pocketless pita bread too :)

    Reply

    • Michelle on September 24th, 2013 at 2:22 pm

      I know, I’m working on it! :)

      Reply

  27. Ashley @ Wishes and Dishes on September 24, 2013 at 2:27 pm

    I love gyros!! I make them all the time :)

    Reply

  28. Nancy P.@thebittersideofsweet on September 24, 2013 at 2:45 pm

    Why have I never attempted this at home? This looks amazing!!

    Reply

  29. Holiday Baker Man on September 24, 2013 at 3:31 pm

    These look pretty awesome!

    Reply

  30. Kathryn on September 24, 2013 at 4:43 pm

    These are delicious! I have made them using 1/2 ground lamb and 1/2 ground beef. I have also noticed ground lamb seems to more available in the Spring around Easter time. So I stock up and freeze it. Ethnic grocery stores also tend carry ground lamb. I agree it can be made with all ground beef, I found I had to increase the seasonings though!

    Reply

  31. LOVE CARTISTA on September 24, 2013 at 5:33 pm

    So that’s how the lamb is made! I always thought it looked a little funny when I order it, but boy is it yummy! I concur – just about anything can be made at home! Thanks for this, I’m definitely trying it!

    Reply

  32. Laura Dembowski on September 24, 2013 at 10:09 pm

    I’ve never had a gyro but now I want to try one! Totally agree with you that homemade is always the best!

    Reply

  33. Heather Robbins on September 25, 2013 at 12:14 am

    I tried these using a combination of ground beef and ground turkey (I don’t eat lamb). The flavor was good but the consistency was still like meatloaf, even after broiling. Do you think I should process the meat longer?

    Reply

    • Michelle on September 26th, 2013 at 4:39 pm

      Hi Heather, That could work, but also be sure that you’re slicing the meat EXTREMELY thin. It shouldn’t have enough substance to still taste like meatloaf.

      Reply

  34. Ashley on September 25, 2013 at 6:44 am

    This looks awesome!!! Reminds me so much of what we know up here in Eastern Canada as a Donair. Sub the gr lamb for ground beef, sub the tzatziki for donair sauce and you’ll have a donair!! Soo good!!!

    Reply

  35. Wassili on September 25, 2013 at 12:06 pm

    Looks so Good love it !

    Reply

  36. Thanasis on September 25, 2013 at 12:57 pm

    Traditionally, Greek gyros (and not “doner”) has pork. Still, a great recipe. :)

    Reply

  37. Steph in Lex on September 25, 2013 at 9:06 pm

    I love love LOVE gyros. Believe it or not, we have an amazing authentic Greek gyro place at the mall, of all places. On the rare occasions I make it out to the mall, that place and Great American Cookie Company are on the must-visit list!

    Reply

    • Steph in Lex on September 25th, 2013 at 9:09 pm

      By the way, if you have a recipe for shawarma lurking somewhere, bring it out ASAP! That’s something that I feel pretty hopeless about being able to make at home and absolutely adore.

      Reply

  38. Erin @ The Spiffy Cookie on September 26, 2013 at 10:11 am

    I have made homemade chicken gyros before but I really want to try lamb!

    Reply

  39. Denise M on September 27, 2013 at 4:42 pm

    I just made these for dinner tonight using ground beef instead of lamb as well as your tzatzicki sauce. It was an absolute hit with my kids and they are super picky! Thanks so much for sharing your recipe. I can’t wait to make it again when my husband comes home!

    Reply

  40. key2cakes on September 27, 2013 at 11:55 pm

    These look awesome, can’t wait to try. If anyone is looking for a fab. very easy recipe for flat bread, look on the King Arthur website, and search flat bread. The recipe would be found under Caesar grilled chicken sandwich on soft wrap bread. Great recipe!

    Reply

  41. Jess S. @ Floptimism on September 28, 2013 at 12:57 pm

    Hello! I wanted to let you know that I loved this post so much, that I included it in my own food blog’s Weekend Wrap-Up of my favorite blog posts, recipes and pins from the past week. I never would’ve thought to partially cook the meat, then slice it down to finish cooking! Thanks for such a helpful post, and I hope you enjoy your weekend!

    If you’re interested, here is a link to the wrap-up:
    http://www.floptimism.com/2013/09/weekend-wrap-up-quality.html

    Reply

  42. Corrie on September 30, 2013 at 6:37 pm

    I am so glad I forgot that my incredibly picky boyfriend did not like lamb, and blissfully ignored the skeptical faces he made when I told him I was making these. To say he liked them would be an understatement! He has never gushed so much about something I have made, and even suggested (gasp!) we replace taco night with these. We loved everything about them. The meat had just the right amount of spice to it and the tzatziki was so fresh and tasty. I am very excited to have these back in my life (it’s been so long since I’ve had one) and can’t believe how easy it is to make them at home. This is my first time perusing your site, but it will definitely not be the last! Thanks for making this novice cook look like a rock star.

    Reply

  43. Kelly @ Kelly Be Well on October 3, 2013 at 11:57 am

    Hmm…this made it on the menu for this weekend and I am excited! Question though – my food processor bit the dust months ago and I’ve not replaced it…..do you think a quick pulse in my Ninja blender will be fine? Or skip that piece?

    Thanks!

    Reply

    • Michelle on October 3rd, 2013 at 3:03 pm

      Hi Kelly, I’m not familiar with how the Ninja blender works, but some pulsing would probably work. Enjoy!

      Reply

  44. Janet on October 9, 2013 at 8:03 pm

    Made this this past weekend was awesome!
    Ran out of flat bread so used soft taco wraps. Worked just as well.
    The sauces is just as awesome.
    I did one thing different, instead of broiling I fried the sliced meat in a single layer just until it had golden marks. Will make again! Thanks for sharing.

    Reply

  45. lisa on October 26, 2013 at 10:02 pm

    Just made this tonight. Fabulous, wonderful we loved it! I can’t tell the difference between this and store bought the SAME. Excelent recipe thankyou thankyou for sharing!

    Reply

  46. Mandy on November 3, 2013 at 9:12 am

    I’m making these for lunch today for my husband and all of his friends. One quick question…..do you cook the bacon before you mix it in or do you add it raw? I’m sure it doesn’t make that much of a difference but I just wanted to double check!

    Reply

    • Michelle on November 3rd, 2013 at 11:48 am

      Hi Mandy, You add it raw. Enjoy!

      Reply

  47. Eric on November 6, 2013 at 9:29 am

    Cooked your gyro meat recipe for dinner at my fire station; it was a huge hit.

    Reply

  48. Jess on November 17, 2013 at 12:20 am

    Gave this a shot today, consistency of the “loaf” wasn’t anything like what was pictured or described. It fell apart immediately upon attempting to slice it, the entire thing is crumbly and looks nothing like the picture. I’m not sure if it is related to the quality of the lamb that I used, or if it’s because of this recipe. Other recipes with similar instructions have commenters describing this happen.

    I’m attempting to salvage it by forming thin strip-like loaves and broiling (or maybe pan-frying) those.

    Reply

  49. Debbie Parent on November 17, 2013 at 1:44 pm

    I have got to say … these were fantastic! Thank you so much for sharing the recipe. The only thing that I will change is to use a little less salt. AWESOME flavors. I’m going to attempt to make a couple and freeze them for quick dinners.

    Reply

  50. Teresa Shere on November 17, 2013 at 7:08 pm

    I knew someone once who made their own. They made theirs into a flat loaf and froze it. then while frozen they took a sharp knife and cut the thin strips and cooked them in a fry pan.

    Reply

  51. Despina on November 18, 2013 at 4:20 am

    Your gyro looks awesome, but I have to tell that in Greece gyro isn’t made with any ground meat. Usually is made with pork meat slices (marinated and seasoned) that they have to be shaved off in tiny stripes when grilled as you said. Then you can add whatever you want in your pita – tomato, potatoes,tzatziki or yogurt or the sauce you like, onions, and parsley on top of all these :) Pita with ground meat has other names. Lamb is more used in countries where people avoid pork for religion reasons. I never saw beef with pita here, but I suppose that in each place of earth people use what they have in hand. Anyway, souvlaki and gyro-pita is a delicious food. Love from Ikaria,Greece

    Reply

  52. The Food Hound on December 17, 2013 at 6:17 pm

    Oh my gosh I was WONDERING how they got that texture in gyro!! I was just working on a post about some slow-cooker pulled lamb gyros, and I decided to make my next attempt the authentic way. I am SO bookmarking this to try soon soon soon!!!

    Reply

  53. Char in Nova Scotia on December 18, 2013 at 10:54 am

    Lucky for us in Nova Scotia, Canada, we have “donairs”. They are basically the same thing made with lamb. We buy them at our local pizza joints. The only difference is the sauce. Whereas Gyros use Tzatski, donairs have donair sauce. Donair sauce is a mayonnaise based sweet sauce. While in Florida in September I tried a Gyro and now am in love with them also. I bought stuff yesterday to make some at home and looked on line to see if I was missing anything. Lucky for us we can buy the lamb meat already made for us at the local grocery store (called donair meat). Our local pizza shops make the meat as you describe, cooking a large spit and then sliced off and grilled for a short time. I’m sure I could also buy it there if I wanted to. Can’t to wait to try my own homemade. Maybe it will becomes a hit in Nova Scotia at some time in the future. Meantime I will make Gyros at home and get Donairs at my local pizza shop. Thanx.

    Reply

  54. Lisa on December 23, 2013 at 12:43 pm

    I made this last night along with homemade flatbread pitas. HOLY CRAP! Thank you so much! Absolutely amazing. MERRY CHRISTMAS!

    Reply

  55. Sejana on December 29, 2013 at 12:16 am

    Hi, just made these today using the Ninja Professional 1000 to process the lamb after it sat for 2 hours, with the onion, bacon and garlic. What a mess! LOL!! But it did puree it :-) I have never done that before! I made double the recipe so baked 2 loaves. They were great! I also made your T sauce too. It came out really thick (I squeezed the heck out of those cucumbers!) I think next time I won’t do it soo much. Regardless, everything was very good! I served it with homemade french fries flicked with lemon juice (had some left over when I made the T sauce), and sprinkled with oregano and kosher salt. Everything was fantastic! I took photos too! :-) Thanks!

    Reply

  56. The Gyro Gang on January 1, 2014 at 7:32 pm

    Outstanding. Made a version of these (cut the salt a little, added marjoram). Sliced, placed on an olive oiled parchment paper, and crisped in a 450 degree oven. No need to go out for gyros any longer!

    Reply

  57. Umekanzah on January 13, 2014 at 4:17 pm

    I just tried this recipe today and i had to comment right away. It was awesome! tastes just like the gyro. I made it with goat meat but kept everything else the same. Came out delicious, although a touch salty. And i used kosher salt as listed, not table salt. All in all, awesome recipe.

    Reply

  58. Angela on January 25, 2014 at 8:36 pm

    Made these tonight and YUMM! The little bit of extra effort for dinner was worth it. Second helpings all around!

    Reply

  59. Zuly on January 30, 2014 at 9:01 am

    Making these tonight and I have a question I don’t have fresh oregano I have ground oregano how much should I use? Is it still 2 tbsp? Thanks :)

    Reply

    • Michelle on January 30th, 2014 at 11:49 am

      Hi Zuly, I would only use a 2 teaspoons of the dried. Enjoy!

      Reply

  60. Jenn on February 19, 2014 at 3:07 pm

    I made these for lunch today and they are phenomenal! I made mine half beef/half lamb and it worked just fine. This one will go into my regular rotation. :)

    Reply

  61. Haven on March 6, 2014 at 4:55 pm

    for those wondering about the bacon, if you use a high fat ground beef it should work as well, it will just have a different flavor. the reason you’d use bacon is because of its fat content and when you process it with the lamb it makes an emulsion. that and bacon is delicious. for those whose meat is falling apart, there are a couple of things that may be going wrong. either the meat is too warm when blending it all together or there isn’t enough fat in the mixture.

    Reply

  62. Mike on March 14, 2014 at 11:46 pm

    Been craving a gyro since I move from NYC to Florida. These look great, and I’m planning on trying this recipe tomorrow. Do you think it would be easier to cut thin if you put it into the fridge for a couple hours after it has rested? As far as the Tzatziki Sauce, I prefer a creamy sauce. I find Greek yogurt to be thick and pasty. Do you think regular plain yogurt would soften it?

    Reply

    • Michelle on March 15th, 2014 at 11:35 am

      Hi Mike, I didn’t have an issue with slicing the meat, just make sure you have a nice sharp slicing knife and you should be just fine. Refrigerating it before baking it again might compromise the texture.

      Reply

  63. Angel on March 15, 2014 at 10:36 pm

    Anyway to make this without bacon or pork? Love lamb myself. I avoided it for years and first experience was a lamb stew the cook was not very good either. A man from Chile taught me how to oven cook leg of lamb fresh from pasture…Mmmm nummers!~!! Definitely worth trying though finding lamb around here is next to impossible :o(

    Reply

    • Michelle on March 17th, 2014 at 8:54 am

      Hi Angel, I think you could just omit the bacon; the flavor will be a little bit different, but I think it will still taste great!

      Reply

  64. Sherrie on March 26, 2014 at 1:12 pm

    I am in love with your blog! Pinned a whole lot of recipes that I cannot wait to try, including this one. My husband and I love lamb gyros so I’m definitely going to be making this for dinner sometime soon!

    Reply

  65. Dina on March 26, 2014 at 2:57 pm

    This recipe rocks! It’s the only one I use for gyros. I don’t add as much bacon because it can be over powering, other than that I don’t change anything in the ingredients. It’s perfect. Today I mixed ground elk and lamb and it turned out delicious. Thank you so much for sharing this. It’s so easy and cheaper to make it at home.

    Reply

  66. Tricia on April 16, 2014 at 10:53 am

    I’d love to try to make this for Easter. Is there a way to make it ahead of time and then just reheat on the day of? Like could I bake the meat and then keep it in the fridge over night and then the next day just broil it before serving?

    Reply

    • Michelle on April 16th, 2014 at 9:32 pm

      Hi Tricia, I think you could completely cook the meat and then just reheat in the microwave the next day. We kept the cooked meat for a few days and reheated as we needed, and it was great.

      Reply

  67. Clara W on April 17, 2014 at 3:38 pm

    These look so good. I’ve been craving them for days. Tonight for dinner they shall be mine! Thank you for this wonderful recipe.

    Reply

  68. A_Boleyn on April 21, 2014 at 8:46 pm

    I love gyros and would like to try to make this at home. I have access to ground lamb so that’s no problem. I am curious as to what the bacon adds to the recipe, even though getting my hands on various kinds of bacon isn’t a problem. Is it fat? I could use ground pork instead.

    Reply

    • Michelle on April 22nd, 2014 at 10:15 am

      The bacon adds some fat, yes (although lamb is plenty fatty already), but also a nice smokey undertone to the gyro meat.

      Reply

  69. Laura on April 23, 2014 at 4:04 pm

    I made this yesterday for my family and my husband was so impressed (and so was I!!). I also made the Tzaziki which was pretty good. I’ve now made 3 Brown Eyed Baker recipes in a week! (Made the Sausage and Spinach Breakfast Casserole for Easter lunch!!) Yummy!

    Reply

  70. Tiffany on May 10, 2014 at 9:55 pm

    I just made this and it was delicious!

    Reply

  71. Natalie on June 14, 2014 at 9:42 pm

    Good girl! I’m so excited to see that you have an authentic Greek recipe for your tzaziki. Most people just use sour cream and don’t even bother with straining the yogurt. Silly.

    Reply

  72. ColoradoMOM on June 26, 2014 at 12:42 am

    I made these this week and they turned out great! Big fan. Besides, what’s not to love about bacon!!! I made exactly as recipe said.

    Reply

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