Why Make This Recipe
Grilled Beef Gyros are a delicious and easy way to enjoy a classic Greek meal at home. The tender, marinated beef combined with fresh vegetables and creamy tzatziki sauce creates a satisfying and flavorful dish. Plus, making gyros at home allows you to customize the ingredients to your liking, ensuring a meal that everyone will enjoy.
How to Make Grilled Beef Gyro
Ingredients:
- 2 lbs boneless beef chuck roast, trimmed and sliced into ¼-inch thick strips
- 1 cup full-fat unsweetened plain Greek yogurt
- 3 tbsp extra-virgin olive oil, plus extra for greasing grill
- 2 tbsp fresh lemon juice
- 4 garlic cloves, minced
- 1 tbsp dried Greek oregano
- 1 tsp dried marjoram
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ½ tsp ground coriander
- ½ tsp freshly ground black pepper
- 1 tsp kosher salt
- 6 large pita breads
- 1 cup tzatziki sauce
- 1 large Roma tomato, seeded and diced
- ½ small red onion, thinly sliced and soaked 10 minutes in cold water
- 1 cup shredded iceberg lettuce
- ¼ cup crumbled feta cheese (optional)
Directions:
- In a large bowl, whisk together yogurt, olive oil, lemon juice, garlic, oregano, marjoram, cumin, paprika, coriander, pepper, and salt.
- Add the sliced beef to the marinade and toss to coat well. Cover and marinate in the refrigerator for 1 to 8 hours.
- Preheat the grill to medium-high heat (400°F). Let the marinated beef sit at room temperature for 15 minutes. Grease the grill grates with a paper towel dipped in oil.
- Place the beef on the grill in a single layer. Cook for 3 to 4 minutes on each side until the internal temperature reaches 145°F for medium-rare and there are nice grill marks.
- Transfer the beef to a cutting board, cover loosely with foil, and let it rest for 5 minutes.
- Lower the grill heat to medium-low. Toast the pita breads for 30 to 45 seconds on each side until warm and soft.
- Slice the rested beef into bite-sized pieces. Spread tzatziki on the warm pitas and top with lettuce, tomato, red onion, beef, and feta if you like. Fold the pitas and serve immediately.
How to Serve Grilled Beef Gyro
Serve Grilled Beef Gyros warm, wrapped in pita. They make a great meal on their own or can be enjoyed as part of a larger spread. Pair them with a side of Greek salad or roasted vegetables for a complete dinner.
How to Store Grilled Beef Gyro
If you have leftovers, store the grilled beef and other components separately in airtight containers. Keep the beef in the fridge for up to 3 days. Pitas can also be kept wrapped in plastic for 2 to 3 days. Reheat the beef on the grill or stovetop before serving.
Tips to Make Grilled Beef Gyro
- For extra flavor, consider marinating the beef overnight.
- If you like a little heat, add some crushed red pepper flakes to the marinade.
- Make sure your grill is properly preheated for good grill marks.
- You can use other meats like chicken or lamb if you prefer.
Variation
For a lighter option, use lean cuts of meat, like sirloin or flank steak. You can also substitute Greek yogurt with a dairy-free alternative to make it suitable for vegan diets. Additionally, load your gyro with different toppings like pickles or avocado for a fun twist.
FAQs
Can I make the marinade in advance?
Yes, you can prepare the marinade and keep it in the fridge for up to 48 hours before using it on the beef.
What can I use instead of tzatziki?
You can try using hummus, garlic sauce, or any other creamy sauce you like.
Can I grill the beef indoors?
Yes, you can use a grill pan or a broiler if you do not have access to an outdoor grill.
Grilled Beef Gyros
Delicious homemade gyros featuring tender marinated beef, fresh vegetables, and creamy tzatziki sauce.
- Total Time: 75 minutes
- Yield: 4 servings 1x
Ingredients
- 2 lbs boneless beef chuck roast, trimmed and sliced into ¼-inch thick strips
- 1 cup full-fat unsweetened plain Greek yogurt
- 3 tbsp extra-virgin olive oil, plus extra for greasing grill
- 2 tbsp fresh lemon juice
- 4 garlic cloves, minced
- 1 tbsp dried Greek oregano
- 1 tsp dried marjoram
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ½ tsp ground coriander
- ½ tsp freshly ground black pepper
- 1 tsp kosher salt
- 6 large pita breads
- 1 cup tzatziki sauce
- 1 large Roma tomato, seeded and diced
- ½ small red onion, thinly sliced and soaked 10 minutes in cold water
- 1 cup shredded iceberg lettuce
- ¼ cup crumbled feta cheese (optional)
Instructions
- Whisk together yogurt, olive oil, lemon juice, garlic, oregano, marjoram, cumin, paprika, coriander, pepper, and salt in a large bowl.
- Add the sliced beef to the marinade and toss to coat well. Cover and marinate in the refrigerator for 1 to 8 hours.
- Preheat the grill to medium-high heat (400°F). Let the marinated beef sit at room temperature for 15 minutes, then grease the grill grates with a paper towel dipped in oil.
- Place the beef on the grill in a single layer. Cook for 3 to 4 minutes on each side until the internal temperature reaches 145°F for medium-rare and there are nice grill marks.
- Transfer the beef to a cutting board, cover loosely with foil, and let it rest for 5 minutes.
- Lower the grill heat to medium-low. Toast the pita breads for 30 to 45 seconds on each side until warm and soft.
- Slice the rested beef into bite-sized pieces. Spread tzatziki on the warm pitas and top with lettuce, tomato, red onion, beef, and feta if desired. Fold the pitas and serve immediately.
Notes
For extra flavor, consider marinating the beef overnight. If you like a little heat, add some crushed red pepper flakes to the marinade.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
- Diet: Omnivore
Nutrition
- Serving Size: 1 gyro
- Calories: 450
- Sugar: 5g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
