Homemade Beef Gyros Recipe

Homemade Beef Gyros Recipe

Savor the authentic flavors of Greek cuisine with this mouthwatering Greek Beef Gyros recipe, featuring succulent beef strips marinated in a homemade brine that tenderizes and infuses the meat with a perfect blend of herbs and spices. Prepared by Ineskohl Kitchen, this one-of-a-kind recipe showcases the delightful combination of crispy beef, fresh vegetables, and a tangy, sweet sauce, all wrapped up in a soft tortilla. Experience the taste of Greece right in your own kitchen with this unique, easy-to-follow, and delectable beef gyro recipe that you’ll never find anywhere else.

Can I use chicken or other meats instead of beef?

Yes, you can easily substitute chicken, pork, or even lamb for the beef in this recipe. Just be sure to adjust the cooking time accordingly to ensure the meat is cooked through and safe to eat.

What vegetables are typically included in a Greek Beef Gyro?

Common vegetables used in Greek Beef Gyros include sliced tomatoes, thinly sliced onions, and parsley. Feel free to customize your gyro with other fresh vegetables like lettuce, cucumber, or bell peppers to suit your personal taste.

What is the best way to serve Greek Beef Gyros?

Greek Beef Gyros are best served wrapped in a soft tortilla or pita bread, accompanied by a side of fries or a simple Greek salad. For a more traditional experience, wrap the gyro in aluminum foil and parchment paper, which makes it easier to eat on-the-go.

How long should I marinate the beef in the homemade brine?

For the best flavor and tenderness, marinate the beef in the homemade brine for 1-2 hours. If you’re short on time, even 20-30 minutes of marination will still yield delicious results.

Yield: 4 servings


  • 1.5 lbs beef (preferably sirloin), cut into strips
  • 4 cups water
  • 4 bay leaves
  • 4 cloves of garlic, smashed
  • 1 small bunch of parsley, including stalks
  • 1 lemon, halved
  • 1 tsp black peppercorns
  • 1/4 cup kosher salt (or regular salt)
  • 2 tbsp honey
  • 1 sprig of thyme (optional)
  • 4 flour tortillas
  • 1 tomato, thinly sliced
  • 1 small red onion, thinly sliced
  • 1/4 cup chopped parsley
  • 1/2 cup mayonnaise
  • 1 tbsp honey
  • 1 tbsp mild mustard (or spicy if desired)
  • 1 cup French fries, cooked
  • Paprika, for garnish (optional)


  1. Prepare the brine: In a large saucepan, combine water, bay leaves, smashed garlic cloves, parsley, lemon halves, black peppercorns, salt, honey, and thyme (if using). Bring the mixture to a boil, then remove it from the heat and let it cool to room temperature.
  2. Once the brine has cooled, strain it through a fine-mesh sieve, discarding the solids. Reserve the brine.
  3. Place the beef strips into a resealable plastic bag and pour in enough brine to cover the beef completely. Seal the bag, removing as much air as possible. Marinate the beef in the refrigerator for 1 to 2 hours.
  4. When the beef has finished marinating, remove it from the bag and pat dry with paper towels. Discard the used brine.
  5. In a large non-stick skillet, heat a few tablespoons of olive oil over medium-high heat. Once hot, add the beef strips in a single layer, being careful not to overcrowd the pan. Cook the beef until it is browned and crispy on all sides. Remove the beef from the skillet and set aside.
  6. Assemble the gyros: Lay out the flour tortillas on a clean surface. Top each tortilla with an equal amount of sliced tomato, red onion, and chopped parsley.
  7. In a small bowl, mix together mayonnaise, honey, and mustard to create the sauce. Drizzle some sauce over the veggies on each tortilla.
  8. Divide the cooked beef evenly among the tortillas. Top with cooked French fries.
  9. If desired, sprinkle paprika on top of the gyros for added flavor.
  10. Fold the tortillas around the filling and wrap each gyro in a combination of parchment paper and aluminum foil for easy handling.
  11. Serve and enjoy your traditional Greek beef gyros!

Note: This recipe can also be used to marinate poultry, such as chicken or turkey. The brine can be stored in the refrigerator for several weeks if not used with meat.

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