Authentic Beef Gyros With Tzatziki – A Fresh, Flavor-Packed Classic

Beef gyros with tzatziki are the kind of meal that feels both comforting and exciting. Tender, well-seasoned slices of beef tucked into warm pita, topped with cool cucumber yogurt sauce—every bite hits all the right notes. It’s easy enough for a weeknight but special enough to serve to company.

The best part? You can prep much of it ahead, then assemble when you’re hungry. If you love big flavor and simple cooking, this recipe is for you.

Authentic Beef Gyros With Tzatziki - A Fresh, Flavor-Packed Classic

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• For the Beef: 1.5 pounds beef sirloin or flank steak, trimmed
• 3 tablespoons olive oil
• 3 cloves garlic, finely minced
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 1 teaspoon red wine vinegar
• For the Tzatziki: 1 cup full-fat Greek yogurt
• 1/2 large English cucumber, grated
• 2 cloves garlic, very finely minced
• 1–2 tablespoons fresh lemon juice, to taste
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
• 1/2 teaspoon kosher salt
• Black pepper, to taste
• For Serving: 4–6 warm pita breads (Greek-style if possible)
• 1 small red onion, thinly sliced
• 1–2 tomatoes, sliced or chopped
• 1/2 cup shredded lettuce or baby greens
• Optional: crumbled feta, sliced cucumber, kalamata olives
• Lemon wedges, for squeezing

Method

 

1. Prep the tzatziki: Grate the cucumber, then squeeze it dry in a clean kitchen towel to remove excess water.In a bowl, combine yogurt, cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper. Mix, taste, and adjust salt or lemon. Chill while you cook the beef.
2. Marinate the beef: Whisk olive oil, garlic, oregano, cumin, coriander, smoked paprika, cinnamon, salt, pepper, lemon juice, and red wine vinegar.Slice the beef against the grain into thin strips. Toss with the marinade and let sit for 20–45 minutes at room temperature or up to 4 hours in the fridge.
3. Heat the skillet: Use a large cast-iron or stainless pan over medium-high heat. Get it hot so the beef sears well.
4. Cook the beef in batches: Add a thin film of oil if needed.Spread beef in a single layer and sear 1–2 minutes per side until browned and just cooked through. Do not overcrowd the pan. Transfer to a plate and keep warm.Repeat with remaining beef.
5. Warm the pita: Brush pitas lightly with olive oil and warm in a dry pan or low oven until soft and pliable.
6. Assemble gyros: Spread tzatziki on warm pita. Add beef, red onion, tomato, and lettuce. Finish with a squeeze of lemon and optional feta or olives.
7. Serve immediately: Gyros are best hot and freshly assembled, with extra tzatziki on the side.

What Makes This Recipe So Good

• Authentic flavor profile: The spice blend is classic—oregano, garlic, and a hint of cinnamon for warmth, just like a traditional gyro shop.
• Juicy, tender beef: A short marinade locks in moisture and infuses real Mediterranean flavor.
• Balanced textures: Crisp veggies, soft pita, creamy tzatziki, and thinly sliced beef make each bite satisfying.
• Easy prep, big payoff: Most steps are straightforward, and the tzatziki can be made ahead.
• Customizable: Serve as a wrap, salad, or platter—everyone builds their own.

What You’ll Need

• For the Beef:
  • 1.5 pounds beef sirloin or flank steak, trimmed
  • 3 tablespoons olive oil
  • 3 cloves garlic, finely minced
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon red wine vinegar
• For the Tzatziki:
  • 1 cup full-fat Greek yogurt
  • 1/2 large English cucumber, grated
  • 2 cloves garlic, very finely minced
  • 1–2 tablespoons fresh lemon juice, to taste
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
  • 1/2 teaspoon kosher salt
  • Black pepper, to taste
• For Serving:
  • 4–6 warm pita breads (Greek-style if possible)
  • 1 small red onion, thinly sliced
  • 1–2 tomatoes, sliced or chopped
  • 1/2 cup shredded lettuce or baby greens
  • Optional: crumbled feta, sliced cucumber, kalamata olives
  • Lemon wedges, for squeezing

How to Make It

1. Prep the tzatziki: Grate the cucumber, then squeeze it dry in a clean kitchen towel to remove excess water.In a bowl, combine yogurt, cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper. Mix, taste, and adjust salt or lemon. Chill while you cook the beef.
2. Marinate the beef: Whisk olive oil, garlic, oregano, cumin, coriander, smoked paprika, cinnamon, salt, pepper, lemon juice, and red wine vinegar.Slice the beef against the grain into thin strips. Toss with the marinade and let sit for 20–45 minutes at room temperature or up to 4 hours in the fridge.
3. Heat the skillet: Use a large cast-iron or stainless pan over medium-high heat. Get it hot so the beef sears well.
4. Cook the beef in batches: Add a thin film of oil if needed.Spread beef in a single layer and sear 1–2 minutes per side until browned and just cooked through. Do not overcrowd the pan. Transfer to a plate and keep warm.

   Repeat with remaining beef.

5. Warm the pita: Brush pitas lightly with olive oil and warm in a dry pan or low oven until soft and pliable.
6. Assemble gyros: Spread tzatziki on warm pita. Add beef, red onion, tomato, and lettuce. Finish with a squeeze of lemon and optional feta or olives.
7. Serve immediately: Gyros are best hot and freshly assembled, with extra tzatziki on the side.

Storage Instructions

• Cooked beef: Store in an airtight container in the fridge for up to 4 days.Reheat gently in a skillet over medium heat to avoid drying out.
• Tzatziki: Keeps in the fridge for 3–4 days. Stir before serving; flavors deepen over time.
• Pita and toppings: Keep pita at room temperature for 1–2 days or freeze up to 2 months. Store chopped veggies separately to prevent sogginess.
• Freezing: Freeze cooked beef in portions for up to 3 months.Thaw overnight in the fridge and reheat in a hot pan with a splash of water or broth.

Why This Is Good for You

• Protein-rich: Beef provides complete protein to keep you satisfied and support muscle health.
• Probiotic boost: Greek yogurt in tzatziki offers gut-friendly cultures, plus calcium.
• Healthy fats: Olive oil adds heart-healthy monounsaturated fats.
• Fresh produce: Cucumbers, tomatoes, and greens add fiber, hydration, and vitamins.
• Balanced meal: With protein, carbs, and fat, it’s a rounded plate that fuels you well.

Common Mistakes to Avoid

• Skipping the cucumber drain: If you don’t squeeze the cucumber, tzatziki gets watery fast.
• Overcrowding the pan: Too much beef at once steams instead of sears. Cook in batches for proper browning.
• Slicing with the grain: Always cut beef against the grain for tender, easy-to-bite strips.
• Under-seasoning: Gyros rely on bold spices. Taste and adjust salt, lemon, and herbs.
• Cold pita: Warm pita makes a huge difference in texture and flavor.

Recipe Variations

• Beef and lamb mix: Use half beef, half ground lamb.Form into a flattened loaf, bake, then slice thin and sear for a deli-style vibe.
• Sheet pan method: Spread marinated beef on a sheet pan and broil, flipping once, for a fast hands-off option.
• Herb swap: Substitute fresh oregano and parsley for dried. Add a pinch of chili flakes for heat.
• Low-carb bowl: Serve beef over chopped romaine with tomatoes, cucumber, olives, feta, and tzatziki as dressing.
• Dairy-free tzatziki: Use a thick coconut or almond yogurt. Add extra lemon and dill to brighten the flavor.
• Gluten-free: Use gluten-free pita or serve over rice or quinoa.

FAQ

Can I use a different cut of beef?

Yes.

Sirloin and flank work best, but skirt steak or flat iron are great, too. Trim excess fat and slice thinly against the grain.

How long should I marinate the beef?

Anywhere from 20 minutes to 4 hours. Longer than that can start to break down the texture and overpower the meat.

Can I make the tzatziki ahead?

Absolutely.

Make it up to 24 hours in advance and keep it chilled. The flavors meld and improve overnight.

What if I don’t have a cast-iron skillet?

Use any heavy pan that can get hot without sticking. Stainless steel works well; just preheat properly and add a light film of oil.

How do I keep the pita from tearing?

Warm it first and don’t overfill.

A quick brush of olive oil and a minute in a hot skillet makes it pliable and sturdy.

Is this recipe spicy?

Not by default. If you want heat, add chili flakes or a pinch of cayenne to the beef marinade.

What’s the best way to reheat leftovers?

Reheat beef in a hot skillet for 1–2 minutes with a splash of water or broth. Warm pita separately so it stays soft.

Wrapping Up

These Authentic Beef Gyros with Tzatziki bring bold, fresh flavor with simple steps and everyday ingredients.

Marinate the beef, whip up the sauce, and set out your favorite toppings. Whether you roll them into pitas or build a bowl, this recipe fits weeknights, meal prep, and casual get-togethers. Keep it simple, keep it fresh, and enjoy every bite.