This easy baked gyro meat is only 186 calories per 3 pieces of meat and tastes just like the meat you’d get at your favorite Greek restaurant! 
Lately I’ve been obsessed with gyros. Whenever dinner plans change or we want takeout, I keep suggesting gyros. With our wedding ten months away, we’re trying to eat healthier, so I wanted a lower-calorie way to enjoy those flavors without a pita every week.
That led me to make homemade gyro meat so I could build Greek salads for lunch. Making it at home lets you control the ingredients, calculate calories, and swap the pita for lettuce to save hundreds of calories.
Years ago I found a gyro meat method that replicated my favorite Greek restaurant and adapted it here. The result is simple, flavorful, and healthier than takeout. I was so impressed I had to share—this recipe delivers the right texture and classic gyro seasoning. 
GYRO MEAT
186 calories per 3 pieces
6 SP per 3 slices
Start by seasoning 1 pound ground lamb with 2 teaspoons kosher salt, ½ teaspoon freshly cracked black pepper, and 2 tablespoons fresh oregano leaves. Mix thoroughly, cover, and refrigerate for at least 1 hour or overnight for best flavor.
When you’re ready to cook, preheat the oven to 300°F. Cut 5 slices of bacon into ½-inch pieces, halve a yellow onion and cut into 1-inch chunks, and slice 2 garlic cloves. Add the bacon, onion, and garlic to a food processor along with the seasoned lamb and process until the mixture becomes a smooth puree—think the consistency of sherbet.
Line a baking sheet with foil and scoop the meat mixture onto the foil. Wet your hands and shape it into an 8×5-inch log. Bake for 35–40 minutes, or until the center reaches 155°F with an instant-read thermometer.
Remove the loaf from the oven and let it rest 15 minutes. Switch the oven to broil and move the top rack so it sits 1½–2 inches below the broiler element.
Slice the meat thinly—about 1/8–1/4 inch thick. You should get roughly 24 slices. Place the slices on a foil-lined baking sheet and broil for 2–4 minutes per side, watching closely so they crisp without burning.
You’ll know they’re ready when the edges are browned and slightly crispy, just like the gyro meat from your favorite restaurant.
Use the gyro meat in pitas or on salads. To keep it lower calorie, I load chopped romaine with diced tomatoes, cucumbers, sliced onions, and a dollop of tzatziki. If you prefer, use a favorite seasoning or sauce—premade tzatziki works great and keeps prep quick.
Enjoy! Leftovers reheat well in the microwave for about 30 seconds.
Recipe Card
Gyro Meat
- Prep Time: 1 hour 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 10 minutes
- Yield: 24 slices
- Category: Greek
- Method: Baked
- Cuisine: Greek
- Diet: Low Calorie
Description
This easy baked gyro meat is only 186 calories per 3 pieces and tastes like restaurant-style gyro meat.
Ingredients
- 2 tsp kosher salt
- ½ tsp fresh black pepper
- 2 Tbsp fresh oregano leaves
- 1 lb ground lamb
- 5 slices bacon, cut into ½-inch pieces
- ½ yellow onion, cut into 1-inch chunks
- 2 garlic cloves, sliced
Instructions
- Add the salt, black pepper, and oregano to the ground lamb and mix. Cover and refrigerate for at least 1 hour or overnight.
- Preheat oven to 300°F. Add the bacon pieces, onion chunks, and sliced garlic to a food processor with the lamb. Process until smooth.
- Line a baking sheet with foil. Shape the meat into an 8×5-inch log with wet hands.
- Bake 35–40 minutes, or until the center reaches 155°F.
- Remove and rest 15 minutes. Set the oven to broil and position the top rack 1½–2 inches from the broiler.
- Slice the meat 1/8–1/4 inch thick to yield about 24 slices.
- Broil slices 2–4 minutes per side until browned and crisp on the edges.
- Serve in pitas or over salads with tomatoes, cucumbers, sliced onions, and tzatziki.
Notes
Leftovers can be microwaved for 30 seconds.
Recipe adapted from Brown Eyed Baker.
What did you think? Did this recipe make the cut or crumble for you? Leave a comment and share any tweaks or tips. 🙂