Smoked Greek Lamb Gyro Meat
Homemade gyro meat with authentic spices, smoked for extra flavor.
Jump to RecipeHomemade gyro meat is one of those things that seems impossible to replicate at home, but with a smoker, you can get incredibly close to restaurant quality. The combination of lamb and beef with Greek spices, compressed and smoked, creates that distinctive gyro texture and flavor that's utterly addictive.
Perfect for Greek night at home, Mediterranean-themed parties, or when you're craving gyros but want something better than the local takeout. This is impressive enough for dinner parties but casual enough for family meals. Homemade gyros beat restaurant versions every time.
Shave thin and pile into warm pita with tzatziki sauce, tomatoes, onions, and lettuce for classic gyros. Serve with Greek salad, hummus, and warm pita triangles for a full mezze spread. It's also incredible over rice with the fixings as a gyro bowl, or wrapped in lavash bread for a Greek-style wrap.
Adjust the lamb-to-beef ratio based on your preference - more lamb gives a stronger, gamier flavor while more beef mellows it out. Some recipes use only lamb for the most authentic flavor. Add extra spices like sumac or za'atar for different regional variations.
The meat mixture needs to be packed tightly to achieve that dense, sliceable texture. Use a meat grinder for the smoothest texture, or pulse in a food processor. The loaf should be very cold before smoking to help it hold its shape. Slice very thin - a sharp knife or meat slicer is essential.
Ingredients
Instructions
-
1
Mix lamb and beef with grated onion.
-
2
Add garlic and all spices. Try Killer Hogs BBQ Rub for extra flavor.
-
3
Mix thoroughly until paste-like consistency.
-
4
Form into tight loaf shape.
-
5
Refrigerate 2 hours to firm up.
-
6
Smoke at 300°F for 1. 5-2 hours.
-
7
Cook until internal temp reaches 165°F. Use an instant-read thermometer for accuracy.
-
8
Rest 10 minutes.
-
9
Slice very thin.
-
10
Serve in warm pita with tzatziki, tomatoes, and onions.