Homemade Sheet Pan Gyro with Tzatziki
A quick and easy way to enjoy gyros at home, with seasoned ground meat baked on a sheet pan, served in warm pita with fresh veggies and creamy tzatziki.
- Prep15 min
- Cook20 min
- Total35 min
- DifficultyEasy
- Servings6
This recipe turns the classic gyro into a fuss-free sheet pan meal. Instead of spinning meat on a vertical rotisserie, you press a seasoned beef-lamb mixture into a thin layer, score it, and bake until juicy and browned.
Once baked, the meat is cut into strips and piled into warm pita with tzatziki, crunchy vegetables, and feta. It's a crowd-pleasing dinner that's perfect for weeknights or casual gatherings.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 400°F and place a rack in the upper third. Line a large baking sheet (about 11x17 inches) with parchment paper.
- In a large bowl, mix together the ground beef, ground lamb, garlic, oregano, cumin, cinnamon, salt, and pepper. Transfer the mixture to the prepared baking sheet and press it with your fingers into a thin, even layer that reaches almost to the edges of the paper.
- Using a bench scraper or a butter knife, score the meat lengthwise down the center (hot dog style), then crosswise into 1-inch strips. Lightly brush the top with olive oil.
- Bake on the upper-third rack for 15 to 20 minutes, until the meat is cooked through and starting to brown on top. It will release liquid and some fat—don't worry, it will taste great.
- Remove the pan from the oven and carefully pour off the excess liquid. Use a bench scraper or knife to separate the meat back into strips (it will have fused along the score lines while baking).
- Warm the pita in the microwave or on a lower oven rack for a minute or two. Fill each pita with tzatziki, strips of the gyro meat, and your favorite toppings. Serve warm.
💡 Tips
- For extra flavor, let the seasoned meat rest in the fridge for 30 minutes before baking.
- If you don't have a bench scraper, a spatula works fine for scoring and separating.
- Serve with lemon wedges for a bright, fresh finish.
Inspired by a recipe from Well Plated