Easy Griddled Greek Gyros

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Craving meaty, hearty, delicious Greek gyros, but don’t have a spit? You can enjoy delicious griddled gyros without fancy equipment with this easy, delicious recipe!

We’re taking gyros and flipping them on their side to cook on a griddle (we’re using a Blackstone grill, but any griddle top you have works) to cook gyros on skewers instead of a spit – for an easy solution to get delicious, juicy, flavorful gyros at home without special equipment – and they cook in less than 15 minutes!

picture of two Greek gyros on skewers on a plate with tzatziki and pita bread on it
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picture of two Greek gyros on skewers on a plate with tzatziki and pita bread on it

Skewer Griddled Gyros

Gyros are a favorite international sandwich in our house. The famous Greek sandwich is a favorite choice at food trucks, festivals, and big-city diners, but is often beyond the reach of home cooks because of the special equipment needed to make it. 

These easy-griddled Greek gyros dispense with the rotisserie and other special equipment – since many people don’t have the space to store tons of extra appliances they won’t use often. With my husband’s recipe, you don’t have to go to a festival to enjoy gyros at home! 

Traditionally, gyros are made with lamb, but lamb can have a strong flavor, particularly if it’s been fed on dry western grass, so I mixed it with ground beef. This style of street sandwich is famous across the world. It’s called doner kebabs in Turkey and Germany, which led to shawarma in Arabic counties, Greek gyros, Canadian donair, and eventually led to the development of al pastor in Mexico. 

These easy-griddled Greek gyros are a great summer dish that is perfect for picnics or sunny afternoons in the backyard. 

picture of two Greek gyros on skewers on a plate with tzatziki and pita bread on it

How to make Easy Griddled Greek Gyros

To make this recipe, you’ll need:

  • Ground beef -I used 80/20 ground beef because I want the extra fat to help keep the gyros moist while they cook. As the meat cooks, the fat melts and bastes the gyros. 
  • Ground lamb – Lamb is the traditional meat for Greek gyros and shwarma. Ground lamb is quite lean, which is why the fat from the beef is so important. I have also found that grass-fed lamb from western states can have quite a strong flavor. 
  • Onions – the onions provide a sweet flavor contrast that goes well with the lamb and beef. Adding the onion into the mixture while it’s raw will also help keep the meat moist while it cooks. This technique is often used in meatballs and meatloaf to keep them moist. 
  • Garlic – the natural spicy and sweetness of the garlic is a perfect foil for the rich and strong flavors of the lamb.
  • Cumin – Cumin provides a deep and rich seasoning to the meat and onions that evokes the Mediterranean.
  • Salt and Pepper – Every savory dish, and many sweet dishes too, should be seasoned with salt and pepper. Salt particularly brings out the natural flavors of meats and vegetables. Black pepper provides a mild spicy that enhances the rich fattiness of the meat. 
  • Aleppo Pepper – Aleppo pepper comes from Halaby peppers, and it brings a mild and moderately sweet flavor that is often used in Mediterranean and middle eastern dishes. You can order it on Amazon.
  • Garlic powder – Garlic powder brings deep and earthy flavor to the dish, without the sharp spice often found in raw garlic. 
  • Oregano – Oregano is a traditional herb for seasoning meat in the Mediterranean region. Its earthy and pungent flavor pairs well with cumin, garlic powder, and meats. 
  • Basil – Basil provides sweetness and floral notes that help round out the earthy flavors of the other spices. 
  • Chive – I like to add chives because they bring a sweet onion bite that adds layers of flavor to this delicious dish.

Once you’ve gathered your ingredients, we will use the following method: 

  • Combine ingredients in a bowl. In a large metal bowl, combine the meat and seasonings together. I recommend using nitrile gloves to keep your hands clean. If your house is warm, it’s a good idea to put the metal bowl in the freezer for a few minutes before you mix the ingredients, so that they’ll stay cold. 
  • Mold the meat mixture over your skewer. Mold the meat over your kebab skewers so that the meat is evenly distributed on all sides of the skewers. It’s important to make sure the meat is evenly spread so that it cooks evenly. 
  • Refrigerate your kebabs. Refrigerating the skewers for at least 30 minutes is an important part of setting the meat and making sure it is firmly formed around the skewer.
  • Cook on your hot griddle. Bring your griddle to temperature at medium-high heat. When the griddle is hot, spray with your non-stick cooking oil of choice. I used a bottle of avocado oil spray. Cook the gyro skewers on your flat-top until all sides and browned and the meat has reached an internal temperature of 160oF. Be careful of the metal skewers as they can become hot, so be sure to wear gloves.
  • Serve your easy griddle Greek gyros. When your gyro skewers reach an internal temperature of 160o take them off the heat and let them rest for at least 5-7 minutes before cutting them. Serve on a warm pita with tzatziki.
picture of two Greek gyros on skewers on a plate with tzatziki and pita bread on it

Tips and Tricks to Perfect Griddled Gyros & FAQs:

Make the skewers ahead of time. You can make the skewers ahead of time and cook them the day of your picnic or backyard outing. You can keep them refrigerated and covered with cling wrap for 2-3 days in advance. 

Add an egg to bind the mixture. If your meat mixture doesn’t stay together on the skewer after you’ve refrigerated it, add one beaten egg to the meat mixture to bind it together. 

Wear gloves when you mix the meat and seasonings. Your hands are warm and can melt the fat in the meat. You need the fat to help bind the skewers together. That’s why it’s important to keep the meat cold. Gloves will help keep the meat cool and your hands create throughout the process. 

picture of two Greek gyros on skewers on a plate with tzatziki and pita bread on it

FAQ:

Do you need a griddle or flat top to make this recipe?

You don’t need a griddle to make these gyro skewers. You can cook the skewers on the grate of a gas or charcoal grill, in a large cast-iron skillet, or on a baking sheet in your oven.

What can I use instead of lamb? 

Lamb can have strong flavors, so you can substitute it for a variety of meats. Ground pork, ground chicken, or even 100% beef to make these easy griddle Greek gyros taste delicious.

What to serve with Easy Griddle Greek Gyros 

These easy-griddle Greek gyros are traditionally served on a warm pita with tzatziki sauce, and maybe some fresh tomatoes. Some places in Greece will even serve them with feta cheese crumbled over it.

picture of two Greek gyros on skewers on a plate with tzatziki and pita bread on it

What to Serve With Greek Gyros

The all-time favorite of French fries is a perfect side dish for gyros – and our Air Fryer French Fries are the perfect easy delicious not-as-bad-for-you version!

These easy-griddle Greek gyros are traditionally served on a warm pita with tzatziki sauce, and maybe some fresh tomatoes. Some places in Greece will even serve them with feta cheese crumbled over it.

If you’re looking for a low-carb version, serve the meat with a traditional Greek village salad and a side of tzatziki. 

A more hearty side of roasted potatoes can turn these gyros into a robust fall meal.

Easy Griddled Greek Gyros

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Easy Griddled Greek Gyros

Delicious stovetop griddled Greek gyros that are done in less time without a spit or special equipment for delicious Greek gyros at home!
Course Main Dishes
Cuisine Greek
Keyword beef, blackstone recipe, greek food, gyro, keto beef, lamb, sandwich
Prep Time 10 minutes
Cook Time 15 minutes
Refrigeration Time 30 minutes
Total Time 55 minutes
Servings 8 servings
Calories 327kcal
Author Courtney O’Dell

Ingredients

  • 1 lb ground beef
  • 1 lb ground lamb
  • 1 white onion minced finely
  • 6 cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon aleppo pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano dried
  • 1 teaspoon basil dried
  • 1 teaspoon chives dried
  • salt and pepper to taste

Instructions

  • In a large metal bowl, combine the meat and seasonings together. I recommend using nitrile gloves to keep your hands clean. If your house is warm, it’s a good idea to put the metal bowl in the freezer for a few minutes before you mix the ingredients, so that they’ll stay cold. 
  • Mold the meat over your kebab skewers so that the meat is evenly distributed on all sides of the skewers. It's important to make sure the meat is evenly spread so that it cooks evenly. 
  • Refrigerate your kebabs. Refrigerating the skewers for at least 30 minutes is an important part of setting the meat and making sure it is firmly formed around the skewer.  
  • Cook on your hot griddle. Bring your griddle to the temperature at medium-high heat. When the griddle is hot, spray with your non-stick cooking oil of choice. I used a bottle of avocado oil spray.  Cook the gyro skewers on your flat-top until all sides and browned and the meat has reached an internal temperature of 160oF. Be careful of the metal skewers as they can become hot, so be sure to wear gloves.
  • When your gyro skewers reach an internal temperature of 160o take them off the heat and let them rest for at least 5-7 minutes before cutting them. 
  • Serve on a warm pita with tzatziki.

Nutrition

Serving: 1g | Calories: 327kcal | Carbohydrates: 3g | Protein: 30g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Cholesterol: 105mg | Sodium: 136mg | Sugar: 1g

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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