These Easy Beef Gyros are perfect for those nights you need a simple but satisfying dinner on the table in 30 minutes or less. My steak gyro marinade recipe combines a variety of herbs and spices with Greek yogurt. As well as grilling the skirt steak, I like to grill the onion and bell pepper too, adding extra layers of flavor into the dish. Serve with a fresh salad and some creamy tzatziki for a delicious gyro recipe that the whole family will enjoy.  

EASY BEEF GYROS

Mike and I traveled to the greek islands a few years ago and gyros were among our favorite foods we ate there.

Now that grilling season is upon us I decided it was time I created a gyro recipe for you all.

We love grilling in my house and these Easy Beef Gyros is a recipe we make often.

My steak gryo marinade recipe combines warm spices, with extra virgin olive oil and thick and creamy Greek yogurt. It helps to tenderize the beef and create a tender, juicy piece of steak.

I then add the Skirt Steak and set aside to marinate for a couple of hours to help tenderize the meat. 

If you are is a rush and trying to get this meal on the table in under 30 minutes, you can skip the marinating time and instead just coat the steak in the Greek yogurt sauce right before grilling. It will still create a delicious recipe.

The skirt steak is grilled to create a tender, juicy pieces of steak making it a delicious beef gyro. This is one of my favorite way to use skirt steak.

One thing I love about using skirt steak is that it is thin which makes it great for slicing up and adding to gyros.

Skirt steak also cooks quickly on the grill and is usually done in under 10 minutes. 

Once the skirt steak has been grilled and rested, it’s added to pitas along with grilled bell peppers and onions.

I then like to finish my Greek Steak Pita recipe with a spoon of creamy tzatziki sauce.  

Your family will love this gyro steak recipe, it’s perfect on the BBQ, so an ideal dinner dish as we head into the warmer months! 

We often will rotate this gyro recipe with these Mediterranean Beef Kabobs, Lemon Garlic Butter Grilled Ribeye, Grilled Flank Steak with Dry Rub, or my Grilled Carne Asada.

Why I love These Beef Gyros?

MINIMAL PREP-TIME: I am all about easy meals with three boys that play sports. This recipe is a favorite in my house and it requires minimal prep-time. You can either prepare the marinade, add the steak and let it sit in the fridge for two hours before grilling or you can skip the marinating and just add the sauce to save time. Skirt steak is done on the grill after about 10 minutes. 

PROTEIN FILLED MEAL: My growing boys need protein. They play multiple sports and I always want to make sure they have enough energy to keep them going. I know when I make these beef gyros that they are getting a  protein packed meal. 

AN EASY MEAL TO PAIR WITH YOUR FAVORITE GREEK SIDE: I love serving a variety of sides with gyros like this Greek Tabbouleh, Greek Orzo Pasta Salad, Greek Quinoa Salad, Greek Chickpea Salad or this Spiralized Greek Salad.

Beef Gyro Recipe Ingredients

• OIL: For the best flavor I always use extra virgin olive oil in the marinade to add rich, robust flavor. 
• GARLIC: When making marinades I like to use fresh garlic, rather than pre-pureed garlic, as it has the best flavor.
• SEASONING: This marinade is seasoned with paprika, cumin, onion powder, salt, black pepper, cinnamon, coriander, dried thyme, dried oregano, dried parsley and chili powder.
• YOGURT: I like to use plain greek yogurt as it has a lovely thick texture, but you can use any other natural yogurt in the steak gyro marinade recipe. I prefer a more full fat Greek yogurt {2 or 4% if possible}.
• STEAK: I use 1 pound of skirt steak to feed 4. You can also use beef flank steak which works nicely too.
• VEGETABLES: I grill both a red onion and a red bell pepper to add to the gyros.
• PITA: Allow 1 pita pocket per person with all of the toppings that I serve alongside.
• SALAD: I combine cherry tomatoes with English cucumber and the juice of half a lemon. Simple but a great addition.
• GREENS: I add leafy greens to the pita, romaine or spinach work well.
• SAUCE: I like to add tzatziki to my gyro. It is a delicious sauce. A few other options are this Lebanese Hummus Recipe, Creamy Dill Sauce and this Tahini Sauce.

Is Skirt Steak the Same as Flank Steak?

No, although from similar parts of the cow, they are different cuts of steak.

They are both really juicy cuts of steak, packed full of flavor and ideal for grilling. However, skirt steak just has a little more fat making it a juicier steak. 

If you don’t want to use flank steak or skirt steak you could also use ground beef. Just add the spice blend that I added to this recipe. 

What are Beef Gyros?

Gyro is a Greek dish of roasted beef that is served in a pita, usually with tomato, onion, and tzatiki sauce. 

The meat in traditional gyros is lamb, beef, pork or chicken and is roasted on a vertical skewer and sliced off in thin shavings as it cooks. 

My recipe is a little different than the classic gyro recipe but still tastes just as good!

Recipe Tips and Modifications

• Steak: I have used skirt steak, but flank steak or hanger steak would be a great substitutes. I used 1 pound. For a crowd I suggest between 2-3 pounds depending on how many people you are feeding.
• Cutting the Steak: It’s really important that when cutting skirt steak that you cut against the grain of the meat, this ensures tender pieces of meat. 
• Spice it Up: The steak gyros marinade is full of delicious spices, but if there is a spice you don’t like simply leave it out.
• Don’t Turn the Steak Too Much: Only cook the skirt steak once on each side, otherwise you risk overcooking it.
• Use a Meat Thermometer: The best way to check the internal temperature of steak is to use a probe thermometer. Temperatures should read 130°F for medium rare beef, 145°F for medium. Don’t be tempted to cook it longer as this cut is best served medium rare – medium.
• Allow the Beef to Rest: As when cooking all meat, allow it to rest for at least 5 minutes before cutting and serving. This allows all the delicious cooking juices to be absorbed back into the meat, resulting in lovely tender slices of steak.
• Make-ahead Meal-Prep: You can meal-prep these skirt steak gyros by grilling the steak, peppers and onions on the weekend and have it ready for quick meals throughout the week.
• Serving: You could also use this gyro meat in a lettuce wrap, salads, rice bowls or alongside veggies.
• Storage: Store leftovers covered in the refrigerator for up to 4 days.

How to Make This Beef Gyro Recipe:

1. Make the Marinade: To make the marinade place the olive oil, garlic, paprika, cumin, onion powder, garlic powder, salt, pepper, cinnamon, coriander, thyme, oregano, parsley and chili powder into a medium sized bowl and mix well. Add the Greek yogurt and stir until combined.

2. Prep Beef: Place the skirt steak, red onion and bell pepper into a large bowl or zip-lock bag and pour over the yogurt marinade.

3. Coat the Steak in the Marinade: Coat the steak in the yogurt marinade, and refrigerate for up to 2 hours. If pushed for time you can grill right away but marinating the beef will create more tender beef. 

4. Grill the Steak: Start by preheating the grill to a medium heat and brush with a little olive oil if needed. Remove the steak and vegetables from the marinade and discard any extra marinade.

5. Sear the Steak: Now sear the steak on each side for 3 minutes for medium-rare and 4-5 minutes for medium until the steak reaches an internal temperature of 130 degrees F (for medium rare).

6. Grill the Vegetables: While you cook beef gyro meat, grill the vegetables until they are just tender, this will take about 5-8 minutes. If you prefer not to grill vegetables you can serve them fresh alongside the gyro. I like fresh red onion, fresh red bell peppers and fresh green bell pepper. 

7. Rest the Steak: Remove the steak and vegetables from the grill, cover with foil and set aside to rest for 5 minutes before slicing the steak into thin slices.

EXPERT TIP: Always cut skirt steak into steak strips against the grain on a cutting board.

8. Make the Salad: To make the salad, place the diced tomatoes and cucumber into a medium mixing bowl and stir to combine. Add the olive oil and lemon juice. Set aside to use on the gyros.

9. Assemble the Gyros: Split the steak between four soft pita bread. I like to make sure the pita is soft enough so it will close around the gyros without cracking. You can also use naan bread.

Add homemade tzatziki sauce, the grilled onion and bell peppers, tomato and cucumber salad, feta cheese, fresh leafy greens and dill. You could also serve with fresh vegetables like these Mediterranean Roasted Vegetables. 

Are Gyros the Same as Souvlaki?

Many of you love my Chicken Souvlaki and my Pork Souvlaki. You might be wondering those are the same as gyros. 

While the flavors can be similar in both recipes souvlaki tended to be meet cut into chunks and then grilled kabob style. Gyro meat is grilled and then thinly sliced. 

Gyro meat is often beef or lamb but could also be chicken. 

Souvlaki typically is chicken or pork but could also be lamb or beef. 

Other Greek Recipes for you to try at Home:

GRILLED CHICKEN THIGHS WITH GREEK MARINADE

GRILLED CHICKEN GREEK SALAD

GREEK BAKED TILAPIA

EASY GREEK BURGER

GREEK LEMON CHICKEN

GREEK MEATBALLS