How do you pronounce it, Gyros or “jiro-s”? Whichever way you say it, this meatloaf makes for a great weeknight Greek staple at-home. It’s a juicy loaf of meat baked to a perfection and slice it up into thin strips. Good gyros don’t just come from good Greek diners. Get your tzatziki, good pita bread, and some fresh greens. My favorite wrap anytime of the year and now it can be yours too!

I used to think making gyro was something extremely technical with hard-to-find ingredients, but I couldn’t be more wrong. Mix the ingredients in a bowl like any meatball mix, press it into a loaf, and bake. Three steps!

As the meat cooks it will lose a lot of water and shrink. My way of avoiding that is to form the loaf into a two inch even rectangle and leave it in the fridge covered overnight. This help the meat stick together more and let the flavors develop.

Remove the gyro from the oven about five degrees before fully cooked to let it finish and carry over cooking on the counter for five minutes. You want the loaf to be as juicy as possible, so that when you cut the loaf into small strips they can retain MAX juiciness.

Do your best with slicing the meat into thin strips, but don’t worry if it’s not working. If your knife isn’t sharp enough or the meat is too crumbly, try slicing it into larger strips. You can use the trick that I learned here in Seattle, which is cutting the meat bite-size cubes. You can sauté the loaf to give it that signature restaurant-style crust, but do it in a hot hot pan because it may dry out the meat more.

I serve up my gyro on a pita with my favorite tzatziki sauce, that I learned how to make in the Midwest, and fresh toppings like tomato and onion. Let’s bring gyro night into our weeknight rotation as much as we bring in taco night. These are mouth-wateringly delicious.