Copycat Arby’s Greek Gyro with Tzatziki

Why You’ll Love This Recipe

• Delivers that classic drive-thru gyro vibe with juicy, thin-sliced, crisp-edged meat and cool, garlicky tzatziki.
• Uses easy-to-find ingredients and a simple loaf-and-slice technique for ultra-thin pieces at home.
• Flexible: make it beef-and-lamb like the original, or go all-beef for convenience.
• Great for meal prep—bake once, slice and crisp on demand all week.

Grocery List

• Produce: English cucumber, garlic, lemon, fresh dill, small onion, Roma tomatoes, red onion, lettuce
• Dairy: Whole-milk Greek yogurt
• Pantry: Ground lamb, ground beef, Greek pitas, olive oil, red wine vinegar, kosher salt, black pepper, dried oregano, dried marjoram, dried rosemary, ground coriander, ground cumin, paprika

Full Ingredients

Tzatziki

• 1/2 English cucumber, grated on the large holes (about 1 cup lightly packed)
• 1 cup whole-milk Greek yogurt
• 1 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 1 small garlic clove, finely grated
• 1 tbsp finely chopped fresh dill (or 1 tsp dried)
• 1/4 tsp kosher salt, plus more to taste

Gyro Meat

• 1 lb ground lamb
• 1 lb ground beef (85–90% lean), or use 2 lb ground beef for an all-beef version
• 1 small onion, grated, then squeezed very dry (about 1/2 cup pulp)
• 4 garlic cloves, finely grated or pressed
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tsp dried oregano
• 1 tsp dried marjoram
• 1 tsp dried rosemary, crushed between fingers
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1 tbsp red wine vinegar
• 1 tbsp olive oil, for searing slices

To Serve

• 6 Greek pitas (pocketless)
• 2 cups shredded lettuce
• 2 Roma tomatoes, thinly sliced
• 1/2 small red onion, very thinly sliced
• Extra dried oregano and lemon wedges (optional)

Step-by-Step Instructions

Step 1: Make the tzatziki

Grate the cucumber and place it in a clean kitchen towel. Squeeze firmly over the sink until very dry. In a bowl, combine yogurt, lemon juice, olive oil, grated garlic, dill, and salt. Fold in the dried cucumber. Taste and adjust salt or lemon. Cover and chill for at least 30 minutes while you make the meat.

Step 2: Prep the oven and pan

Heat the oven to 325°F. Line a 9×5-inch loaf pan with foil, leaving overhang for easy removal. Lightly mist or oil the foil.

Step 3: Mix and emulsify the gyro meat

In a large bowl, combine the lamb, beef, grated-and-squeezed onion pulp, garlic, salt, pepper, oregano, marjoram, rosemary, coriander, cumin, paprika, and red wine vinegar. Transfer to a food processor and pulse until the mixture turns sticky and pasty, about 45–60 seconds, scraping the bowl once. This step creates the classic tight, sliceable texture.

Step 4: Pack and bake

Firmly pack the meat mixture into the prepared loaf pan, pressing to remove air pockets and level the top. Bake until the center reaches 165°F, about 55–60 minutes. Remove from the oven and rest 10 minutes.

Step 5: Press, cool, and slice

Lift the loaf out using the foil and set it on a rimmed sheet pan. Place a second loaf pan or small baking dish directly on top and weigh it down with a couple of cans to compress the meat, 15 minutes. This creates neat, thin slices. Cool another 5–10 minutes for easier slicing, then cut into very thin slices (1/8 inch or thinner). For ultra-thin slices, chill 30 minutes or briefly freeze the loaf 10–15 minutes before slicing.

Step 6: Crisp the slices and warm the pitas

Heat 1 tablespoon olive oil in a wide skillet over medium-high. Working in batches, cook the meat slices until browned and crisp at the edges, 1–2 minutes per side. Meanwhile, warm pitas wrapped in foil in a 350°F oven for 5 minutes or toast individually in a dry skillet for 30–45 seconds per side.

Step 7: Assemble and serve

Lay out warm pitas. Spread a generous tablespoon or two of tzatziki down the center. Add a handful of shredded lettuce, a few slices of tomato and red onion, then pile on the hot, crisped gyro meat. Finish with a pinch of dried oregano and a squeeze of lemon if you like. Fold and serve immediately.

Pro Tips

• Food processor magic: Processing the meat to a tacky paste is the key to that authentic, sliceable gyro texture.
• Press the loaf: Weighting the baked loaf makes cleaner, thinner slices and better browning in the skillet.
• Colder slices, thinner cuts: Chill or briefly freeze the loaf before slicing for deli-thin shavings.
• High heat, quick sear: For crisp, drive-thru-style edges, use a hot skillet and don’t overcrowd.
• Balance the tzatziki: If your yogurt is very tangy, start with 2 tsp lemon juice and add more to taste.

Variations

• All-Beef Gyro: Replace lamb with an extra pound of beef; add 1/4 tsp extra cumin for depth.
• Weeknight Hack: Use 1 lb thin deli roast beef. Season with 1 tsp oregano, 1/4 tsp each rosemary and marjoram, and a pinch of paprika. Sear briefly, then assemble.
• Spicy Street-Style: Add 1/2 tsp crushed red pepper to the meat and finish gyros with a drizzle of hot sauce.

Storage & Make-Ahead

Gyro loaf can be baked up to 3 days ahead; cool, wrap tightly, and refrigerate. Slice and crisp to order. Cooked slices freeze well for up to 2 months; reheat from frozen in a hot skillet to re-crisp. Tzatziki keeps 3–4 days refrigerated. Warm pitas just before serving. Store components separately to keep textures fresh.

Nutrition (per serving)

Approximate for 1 gyro with lamb-and-beef, pita, veggies, and tzatziki: 670 calories; 36 g protein; 43 g fat; 38 g carbohydrates; 3 g fiber; 980 mg sodium.