Recipes and Cooking Homemade Gyros 4.5 (10) 1 Review To give these gyros their signature crispiness, refrigerate the meat after baking and then saute before serving. And don't forget to top with your favorite fresh veggies! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 7, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 1 hrs Total Time: 1 hrs 30 mins Servings: 10 Jump to Nutrition Facts Ingredients 1 pound lean ground lamb 1 pound lean ground beef ¼ cup finely chopped onion 1 slice bacon, chopped 1 tablespoon dried Italian seasoning, crushed 1 teaspoon salt 1 teaspoon ground cumin ½ teaspoon ground black pepper 1 tablespoon olive oil 10 Greek pita flatbreads ¾ cup plain Greek yogurt Sliced tomato, sliced onions, sliced cucumber and lettuce leaves Directions Preheat oven to 325°F. In a very large bowl combine ground lamb, beef, onion, bacon, Italian seasoning, salt, cumin, and pepper. Place mixture, half at a time, in a food processor; process until a fine paste forms. Press mixture firmly into an 8x4-inch loaf pan. Bake for 1 to 1 1/4 hours or until done (165°F). Drain off fat. Cool in pans on a wire rack for 10 minutes. Remove from pan. Cool slightly and then chill, loosely covered, overnight for easier slicing. To serve, cut loaf in half crosswise. Thinly slice each half into thin slices. In a large skillet, heat olive oil over medium heat. Heat meat slices, a few at a time, 2 to 3 minutes, turning once. Repeat with remaining slices. To make sandwiches: Spread flatbreads with yogurt. Arrange warmed meatloaf slices, tomato, onions, cucumber and lettuce leaves on each flatbread; fold in half. Matthew Clark Rate it Print Nutrition Facts (per serving) 450 Calories 18g Fat 43g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 450 % Daily Value * Total Fat 18g 23% Saturated Fat 6g 30% Cholesterol 65mg 22% Sodium 730mg 32% Total Carbohydrate 43g 16% Total Sugars 5g Protein 28g Vitamin C 7.3mg 37% Calcium 54mg 4% Iron 5.2mg 29% Potassium 426mg 9% Folate, total 25.3mcg Vitamin B-12 1.6mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.