Parchment Paper Gyros

Gyro meat is typically cooked on a vertical rotisserie (known as a “spit”), then is shaved off into super-thin pieces and served in a pita with fresh toppings. Dishes like Middle Eastern shawarma and Turkish doner kabob use the same method. These are often dishes you order out, simply because it’s tough to recreate the texture of meat cooked on a spit. That is, until we found this viral doner kabob–style beef technique from TikTok creator @MezeMike!

Using parchment paper, Mike whips up home-cooked meat that looks like it was shaved right off a spit. He starts by flattening heavily seasoned ground beef between two sheets of parchment paper, which results in an ultra-thin layer. The parchment paper is then rolled up into a small log and baked. After the extra fat is drained off, the parchment paper is unrolled and the beef is torn into shreds. The shredded meat is then popped under the broiler to give it that signature crispy texture.

After seeing these viral doner kabob-style gyros, we decided to develop our own parchment paper gyro recipe. That way you’ll be able to make gyros (or doner kabob, or shawarma) at home anytime!

Parchment Paper Gyro Ingredients

• Ground beef: Our recipe uses all ground beef. To help prevent the meat from drying out as it cooks, skip the extra-lean beef and use an 80% lean blend instead.
• Onion: One small onion is grated and stirred into the beef mixture.
• Greek yogurt: Greek yogurt adds tangy flavor and moisture to the beef mixture.
• Olive oil: A tablespoon of olive oil adds flavor and moisture to the beef.
• Garlic: Minced garlic adds its signature pungent flavor to the beef mixture.
• Seasonings: The ground beef is seasoned with a combination of dried oregano, ground cumin, ground coriander, black pepper, paprika and dried parsley.
• Pitas: Traditional gyros are served with whole pitas or flatbreads, but you can also serve the meat and toppings in pita pockets.
• Toppings: Each gyro is topped with shredded lettuce, halved grape or cherry tomatoes (or sliced whole tomatoes), thinly sliced red onions and tzatziki sauce.

Directions

Step 1: Make the beef mixture

Preheat the oven to 400°F. In a large bowl, combine the ground beef, grated onion, yogurt, olive oil, oregano, salt, cumin, coriander, black pepper, paprika and parsley.

Step 2: Flatten the beef

Divide the mixture into two equal-sized portions. Place one portion of the meat in the center of a 16×12-inch piece of parchment paper. Place another piece of parchment paper on top, and use your hands or a rolling pin to flatten the meat into a thin rectangle, the same size as the parchment paper.

Starting from the short end, fold the parchment over the meat and roll it tightly to form a 1-1/2-inch log. Repeat the process with the remaining beef.

Step 3: Cook the beef

Place the wrapped beef logs on a rimmed 15x10x1-inch baking sheet. Bake them for 15 minutes. Drain off any excess grease.

Unroll the meat and break it into smaller pieces. Return it to the baking sheet. Broil it for two to three minutes or until it’s crispy around the edges.

Step 4: Assemble the gyros

Serve the gyro meat in pitas or flatbreads with shredded lettuce, tomatoes, onions and tzatziki sauce.

Parchment Paper Gyros Variations

• Add roasted vegetables: Add sliced onions, tomatoes and bell peppers to the baking sheet alongside the beef logs and cook them at the same time. Remove the veggies before broiling the beef. Serve the roasted veggies on the side or as a topping for the gyros.
• Switch up the meat: Use a blend of half ground lamb and half ground beef instead of all ground beef. You could also use ground chicken in place of the red meat, if you prefer.
• Make it Greek: In addition to fresh toppings, top the gyros with French fries to make a Greek-style gyro.

How to Store Parchment Paper Gyros

Leftover “shaved” beef should be stored in an airtight container in the refrigerator. Refrigerate any leftover toppings in separate airtight containers. Unused pitas can be stored at room temperature.

How long does gyro meat last?

The beef will last for up to four days when stored properly in the refrigerator.

How should you reheat parchment paper beef for gyros?

The easiest way to reheat parchment paper beef for gyros is in the microwave. Place the meat in a microwave-safe dish, cover it with a moist paper towel, and reheat it in 30-second intervals until it’s warmed through. Alternatively, to help maintain the beef’s crispy texture, you could reheat the beef in a skillet with a little olive oil over medium-high heat until it’s heated through.

Can you make the parchment paper beef ahead of time?

You can make the mixture and wrap and roll it a few hours in advance. Store the wrapped beef logs in the fridge until you’re ready to cook them. Remove the beef logs from the fridge while the oven preheats, which allows them to come to room temperature.

Parchment Paper Gyros Tips

What else can you serve with parchment paper beef gyros?

Serve these parchment paper beef gyros alongside Mediterranean or Middle Eastern dishes such as tabbouleh, fattoush salad, Mediterranean chickpea salad or Greek salad. You could also serve the gyro alongside hummus or baba ghanoush and a selection of sliced fresh veggies such as bell peppers, carrots and cucumbers.