Gyro and shawarma are two of the world’s most beloved street meats—both are savory, spiced, and typically served in warm flatbread with fresh vegetables and a creamy sauce. While they look similar, they come from different culinary traditions: gyro is Greek, traditionally made from pork or lamb, while shawarma is Middle Eastern, often made with chicken, beef, or lamb. This guide breaks down the differences and gives you a dual recipe so you can make both at home, each with its own distinct marinade and cooking method.
Ingredients
For the Gyro Meat (Lamb or Beef)
- 1 lb (450 g) ground lamb
- 1 lb (450 g) ground beef (80/20)
- 1 small onion, finely grated (about 1/2 cup / 60 g)
- 4 cloves garlic, minced
- 2 tsp (10 g) dried oregano
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried marjoram
- 1 tsp (5 g) dried thyme
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1 tbsp (15 ml) olive oil
For the Shawarma Chicken
- 2 lb (900 g) boneless, skinless chicken thighs
- 3 tbsp (45 ml) plain yogurt
- 3 tbsp (45 ml) lemon juice
- 3 tbsp (45 ml) olive oil
- 4 cloves garlic, minced
- 2 tsp (10 g) ground cumin
- 2 tsp (10 g) ground coriander
- 1 tsp (5 g) paprika
- 1/2 tsp (2 g) turmeric
- 1/2 tsp (2 g) ground cardamom
- 1/2 tsp (2 g) cayenne pepper (optional)
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
For Serving
- 6 pita breads or flatbreads
- 1 cup (240 ml) tzatziki sauce (for gyro) or garlic sauce (for shawarma)
- 1 cup (150 g) diced tomatoes
- 1 cup (100 g) sliced red onion
- 1 cup (30 g) shredded lettuce
- 1/2 cup (60 g) crumbled feta (optional, for gyro)
- 1/2 cup (15 g) fresh parsley, chopped
Instructions
Make the Gyro Meat
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground lamb, ground beef, grated onion, garlic, oregano, cumin, marjoram, thyme, salt, pepper, and olive oil. Mix with your hands until well combined, but do not overwork.
- Transfer the mixture to the prepared baking sheet and shape into a 2-inch (5 cm) thick loaf or log, about 8 inches (20 cm) long.
- Bake for 25–30 minutes, or until the internal temperature reaches 160°F (71°C) (USDA FSIS safe minimum for ground meat). Let rest for 5 minutes before slicing thinly.
Make the Shawarma Chicken
- In a medium bowl, whisk together yogurt, lemon juice, olive oil, garlic, cumin, coriander, paprika, turmeric, cardamom, cayenne (if using), salt, and pepper.
- Add chicken thighs and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Preheat a grill or grill pan over medium-high heat. Cook chicken thighs for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C) (USDA FSIS safe minimum for poultry). Let rest for 5 minutes, then slice thinly.
Assemble
- Warm pita breads on a dry skillet or in the oven for 2–3 minutes.
- Spread a generous spoonful of tzatziki (for gyro) or garlic sauce (for shawarma) down the center of each pita.
- Top with sliced meat, tomatoes, red onion, lettuce, and feta (if using). Garnish with parsley.
- Fold the pita around the filling and serve immediately.
Tips
- For gyro, use a food processor: If you want a more authentic, dense texture, pulse the onion in a food processor until finely minced, then mix with the meat. Avoid over-processing the meat itself, which can make it tough.
- Shawarma marinade time: Don’t skip the marinating step—it’s what gives shawarma its signature flavor. If you’re short on time, 30 minutes works, but 2–4 hours is better. You can also marinate overnight for deeper flavor.
- Slice thinly: Use a sharp knife to slice the gyro loaf as thinly as possible. This mimics the texture of meat shaved from a vertical rotisserie. For chicken, slice against the grain.
- Make it a wrap: If pita bread is too thick, use a thin lavash or flour tortilla. Warm them briefly to make them pliable and prevent tearing.
Serving Suggestions
Serve gyro with Greek salad, roasted potatoes, or a side of lemon rice. Shawarma is excellent with pickled vegetables, hummus, or a simple cucumber salad. Both are great with extra sauce on the side for dipping.
Variations
- Chicken gyro: Substitute ground chicken for lamb/beef and add a teaspoon of dried dill to the mix.
- Beef shawarma: Use thinly sliced sirloin or flank steak instead of chicken; cook to 145°F (63°C) for medium-rare.
- Vegetarian: For a meatless version, use grilled halloumi or a mix of mushrooms and chickpeas with the same spices.
- Spicy: Add a teaspoon of harissa paste to the shawarma marinade or a pinch of red pepper flakes to the gyro mix.
Storage and Reheating
Store cooked meat separately from bread and toppings in airtight containers. Refrigerate within 2 hours of cooking. Gyro and shawarma will keep for 3–4 days. To reheat, place meat in a skillet over medium heat with a splash of water or broth, and cook until warmed through (165°F / 74°C). Avoid microwaving, as it can make the meat rubbery. Bread should be reheated separately in a toaster or dry skillet.
Frequently Asked Questions
What is the main difference between gyro and shawarma?
The main differences are the meat, marinade, and origin. Gyro is Greek and traditionally made from pork or a lamb-beef blend, seasoned with oregano, thyme, and marjoram. Shawarma is Middle Eastern, often chicken, beef, or lamb, marinated in a spiced yogurt or vinegar mixture with cumin, coriander, and cardamom. Gyro is usually served with tzatziki, while shawarma comes with garlic sauce or tahini.
Can I use chicken for gyro?
Yes, you can make a chicken gyro by using ground chicken or even thinly sliced chicken breast. Adjust the spices to include dill and maybe a bit of mint. The cooking temperature for chicken remains 165°F (74°C).
Do I need a rotisserie to make these at home?
No, a home oven or grill works perfectly. The gyro loaf is baked and then sliced, and the shawarma is grilled or pan-seared. The flavor comes from the marinade and spices, not the rotisserie itself.
What can I use instead of tzatziki?
If you don’t have tzatziki, you can use plain Greek yogurt mixed with minced garlic, lemon juice, and chopped cucumber. For a dairy-free option, blend silken tofu with lemon and garlic.
Why is my gyro meat crumbly?
Crumbly gyro meat is usually caused by overworking the meat or not enough binding. Make sure the onion is finely grated and well drained, and mix just until combined. Adding an egg (about 1 per pound of meat) can help bind the mixture.
Can I freeze cooked gyro or shawarma?
Yes, cooked meat freezes well for up to 3 months. Wrap tightly in plastic wrap and then foil. Thaw overnight in the refrigerator and reheat in a skillet or oven until steaming hot (165°F / 74°C).
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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