Method: Smoker, TrompoJump to Recipe
Also known as doner kebabs in the Middle East, Greek gyros are a classic food that instantly comes to mind when you think of Greek or Middle Eastern cuisine. Fortunately you do not need to travel all of the way to Athens enjoy some of the best gyros ever. This easy lamb and beef gyro recipe can be made at home. While you can cook these Greek gyros in your oven, we will show you how to make some out of this world smoked doner kebabs using a trompo on your grill or smoker.
This Gyro trompo recipe is super easy to make and uses common ingredients that can be found in most households.
Making the Best Homemade Gyros
To make this smoked beef and lamb gyro recipe you will need to make the seasoned homemade gyro meat, let it rest for a few hours, or overnight, and then cook the meat on your grill or smoker. The entire process takes about 6 hours, but most of the time is letting the meat rest in the refrigerator, and then cooking it on the smoker.
Prepare the homemade gyro meat recipe
To make gyro meat at home, you will need your beef, lamb, a white onion, 5 cloves of garlic, and assorted seasonings for the meat.
To make the gyro meat from scratch, you will want to use some high quality ground lamb and ground beef.
What is the best ratio of beef to lamb for gyros?
When making homemade gyro meat with lamb and beef we typically go with a ratio between 3:1 beef to lamb and 1:1 beef to lamb depending on your personal preference. If you like lamb, we highly recommend using closer to equal parts of beef and lamb for the doner kebabs.
We recommend using a fairly lean ground beef for the gyros, such as 85/15 or 90/10. Because it is so lean, the more lamb you use in the gyro meat, the higher fat content you can get away with for the beef.
Prepare the seasoning for the homemade gyro meat
Our seasoning mix for gyros includes oregano, thyme, parsley, rosemary, paprika, black pepper, cumin, coriander, and salt. We find this to be a pretty well balanced gyro seasoning, but you can play with the ratios depending on your personal preferences.
Preparing the homemade beef and lamb gyro meat
To make the seasoned meat for the smoked doner kebabs, first combine your spices and seasonings in a small bowl and mix to combine.
Using a food processor, finely chop the garlic, then add the white onion and 1 teaspoon of the salt and process until very finely chopped.
Place the onion mixture in a strainer or colander over a bowl and allow the liquid to drain for about 10-15 minutes. Squeeze out any additional liquid.
In a large bowl, mix the beef, lamb, and onion mixture with the spices until well combined.
After the gyro meat is thoroughly mixed, place the meat on a counter top and knead the meat. Forcibly throw the ball of meat on the counter top several times to remove any air pockets. You want to develop a nice dense loaf of meat.
Next, wrap the meat in plastic wrap and refrigerate for at least 4 hours, or overnight, to help develop the flavors in the seasoned gyro meat.
Remove the gyro meat from the refrigerator and unwrap from the plastic wrap. Place the meat on a vertical spit, trompo, or in a metal pan.
What is a trompo?
A trompo is a vertical spit for roasting meat. These large vertical rotisseries are common in the Mediterranean and Middle East in doner kebab shops and gyro shops. There are also smaller versions available to using on your grill or smoker so you can now make these dishes at home. Trompo King makes a popular version for home use but we prefer this less expensive trompo with a wider skewer.
Cooking Gyros on a Smoker or Grill
Preheat you grill or smoker to 275 degrees and set up for indirect heat. We made these smoked gyros on a Big Green Egg, but a pellet smoker, or other smoker works great too. Cook the gyro meat until it reaches an internal temperature of 165 degrees, then remove from the smoker. This typically takes about 2-3 hours, but cook times may vary.
Cover the smoked gyro meat with foil and rest for 10 minutes, then slice.
What to Serve with the Lamb and Beef Gyros
The homemade gyro meat is great served in warm pita bread along with sliced tomato, red onion, lettuce, and homemade Tzatziki sauce. Stuffing French fries or pickles into the pita wrap are also common ingredients in a Mediterranean gyro or doner kebab recipe.
Some of the best sides to serve with gyros, include baba ghanoush, tabbouleh, and homemade hummus. Other Greek and Middle Eastern sides like stuffed grape leaves, and kibbeh are also great side dishes to serve with gyros.
Once you have assembled your smoked gyro, it is time to dig in! We feel these homemade doner kebabs are pretty great but we also want to hear what you think.
Don't forget to try more of the best Greek recipes that can be made on your grill or smoker:
Thank you for taking the time to visit our blog. If you tried and enjoyed our recipe, please share with others and please leave us a comment and review. We also love to see your pics so don’t forget to tag us @Carne_Diem_Culinary or #CarneDiemBlog. To be notified of future recipes please follow us on Facebook, Instagram, or Pinterest, or sign up for our e-mail notifications. Until next time, Carne Diem!
Smoked Beef and Lamb Gyros
- Trompo or vertical skewer
- 6 Pita Bread Rounds
- ½ Red Onion Thinly Sliced
- 1 Tomato Sliced
- 1 Cup Tzatziki Sauce
- Lettuce for topping
- 1.5 Pounds Ground Beef
- 0.5 Pounds Ground Lamb
- 1 White Onion
- 5 Garlic Cloves
- 1 teaspoon Kosher Salt
- 1.5 Tablespoons Oregano
- 1 Tablespoon Parsley
- 2 teaspoons Thyme
- 2 teaspoons Black Pepper
- 2 teaspoons Kosher Salt
- 1 teaspoon Rosemary
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- Combine the seasoning mix spices in a small bowl and mix to combine.
- Using a food processor, finely chop the garlic, then add the white onion and 1 teaspoon of the salt and process until very finely chopped.
- Place the onion mixture in a strainer or colander over a bowl and allow the liquid to drain. Squeeze out any additional liquid.
- In a large bowl, mix the beef, lamb, and onion mixture with the spices until well combined.
- Knead the meat mixture on a counter top, and throw the meat forcibly on the counter to several times to remove all air and make a dense meat loaf. Wrap the meat in plastic wrap and refrigerate for at least 4 hours, or overnight.
Smoking the Gyro Meat
- Remove the gyro meat from the refrigerator and unwrap from the plastic wrap. Place the meat on a vertical spit, trompo, or in a metal pan.
- Preheat you grill or smoker to 275 degrees and set up for indirect heat. Cook the gyro meat until it reaches an internal temperature of 165 degrees, then remove from the smoker. This typically takes about 2-3 hours, but cook times may vary.
- Cover the smoked gyro meat with foil and rest for 10 minutes, then slice.
- Serve the slices of smoked gyro in a pita with lettuce, tomato, Tzatziki sauce, sliced red onion and any other desired toppings.