Greek Style Beef Gyros

Greek Style Beef Gyros

Greek Style Beef Gyros

While Chicken and lamb mixed gyros is always my "go-to" meat on a spit when I have to cater for some sort of gathering, I do tend to make beef gyros when we're catering for charity events. There's something about roast beef gyros and gravy rolls that have people lining up for miles! If you don't have the time or the inclination to slice up your own beef gyros and marinate it, most butchers will slice it up and marinate it for you. Just take your rotisserie skewer and gyros in the day before your gathering and collect it in the morning. This also saves you storing the meat at a safe temperature overnight also.  


  • 10kg beef pieces 

  • 100g salt · 50g pepper 

  • 30g oregano 

  • 10g mixed herbs 

  • 5 cloves of garlic 

  • Rosemary sprig 

  • Juice from 1 lemon 

  • 100ml olive oil


  • Marinate the beef pieces with the salt, pepper, oregano and mixed herbs.

  • Cut the garlic into thin slithers and using a sharp knife, make incisions into the meat and insert the garlic.

  • Thread the beef onto the skewer and wedge either using gyros plates or small prongs.

  • Mix the lemon juice with the oil and use the rosemary sprig to baste the beef regularly.


Attaching it to the spit:

  • You'll need a skewer, 2 prongs.
  • Pass the skewer through the gyros trying to keep it as balanced on the skewer as you can.
  • Insert one prong through either each side of the meat and lock in tight.

Cook time:

  • Many things will affect your cooking time, however, allow around 4 hours to be on the safe side. If it's ready a little earlier, you can always push the charcoal to the side and raise the gyros to the top of the spit roaster so it stays warm but doesn't actually keep cooking.

Hot tip:

You can also check out other Gyros recipes here.