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Gyro with smoked gyro meat on a serving platter.
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5 from 4 votes

Smoked Gyro Meat

This smoked gyro meat is a perfect blend of ground beef and lamb smoked to tasty perfection. Serve it in a pita with tzatziki sauce, and you're ready to have the best gyro of your life!
Prep Time15 minutes
Cook Time4 hours
Refrigeration Time2 hours
Total Time6 hours 15 minutes
Course: Main Dish
Cuisine: American, Greek
Keyword: Smoked Gyro Meat
Servings: 6 people
Author: Susie Bulloch


  • 1 pound ground beef
  • 1 pound ground lamb
  • 1 medium onion
  • 4 cloves garlic
  • 1 Tablespoon dried oregano
  • 1 Tablespoon dried ground rosemary
  • 2 teaspoons kosher salt
  • 1 teaspoon dried thyme
  • ½ teaspoon ground cinnamon
  • ½ teaspoon black pepper


  • Make the seasoning blend. Add the onion, garlic, and seasonings to a food processor and pulse until the onion and garlic are extremely small.
  • Add meat. Add the ground lamb and beef to the processor and process until smooth, scraping the sides of the bowl as necessary.
  • Form the meat. Lay two large pieces of overlapping plastic wrap on a flat work surface. Turn out the contents of the processor bowl into the center of the plastic wrap and form it into a log shape. Roll up the sides of the plastic wrap and press out any excess air. Shape the meat into a log that is about 6 inches wide and 6 inches tall. Refrigerate the meat for at least 2 hours, or overnight.
  • Preheat. Preheat your smoker to 275 degrees using your favorite hardwood. I prefer pecan or alder for this recipe.
  • Smoke. Remove the gyro meat from the plastic wrap and slide it onto a vertical rotisserie pan or lay it flat on a grill pan. Place the gyro meat on the smoker, close the lid, and cook for about 4 hours or until the internal temperature of the meat reaches 165 degrees F. Remove from the smoker, tent with foil, and allow the carry-over cooking to bring the meat up to 175 degrees F.
  • Enjoy. Your meat is ready to slice thinly and serve on pita bread with tomatoes, onions, and tzatziki sauce! I like to remove the loaf from the spit before slicing, so each piece gets a bit of a smoky/crunchy exterior.



Calories: 420kcal | Carbohydrates: 4g | Protein: 26g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 872mg | Potassium: 425mg | Fiber: 1g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 3mg