Learning to Make Brisket Gyros

The Beef Brisket Gyros are delicious yet easy to prepare. Cook it in the oven, an instant pot, or a slow cooker; the result is the same: a mouth-watering, tender, juicy beef.

What is a Gyro?

Gyro is a Greek dish of roasted meat served in a pita with tomato, onion, and tzatziki (a cold, creamy sauce made from yogurt, garlic, cucumber, and various spices. Gyro meat is usually from beef, chicken, lamb, or pork. It is roasted on a vertical rotisserie and sliced or shaved thinly. The dish is popular and has many variations around the world. And the brisket is the front breast or lower chest muscles of the beef.

There are three things to prepare in making flavorful beef brisket gyro: brisket, dry rub, and gyros. Choose an excellent thick flat cut of meat that will look nice as sliced after slow-cooking—dry rub the brisket with Italian seasoning, herbs like dried oregano, and dill. Add garlic powder, salt, and pepper to add taste.


  • 3 tablespoon Olive Oil (Divided)
  • 3 lbs. Beef Brisket (Trimmed and dry-rubbed)
  • 1 cup Low-Sodium Beef Broth
  • 1 large Onion
  • 1 cup Yogurt
  • 1 cup Feta Cheese (crumbled)
  • 1 cup cucumber (chopped)
  • 1 Lemon (minced zest)
  • 2 tablespoons Fresh Lemon Juice
  • 1 tablespoon Fresh Oregano (minced)
  • 4 Scallions (chopped)
  • 6 6-inch Flatbread Rounds (pita)
  • 2 cups Romaine Lettuce (shredded)
  • 1 cup tomato (seeded, diced)

How to Make Beef Brisket Gyro

Beef Brisket-Chopped

First, preheat the oven to 325°F. While preheating the oven, pour the oil into a large skillet and heat over medium-high heat, then put the brisket in the skillet and sear on both sides until browned. After that, turn off the heat and add the beef broth to the skillet. Cover the skillet with aluminum foil before putting it on the middle rack inside the oven—Bake for four hours.

Take the skillet from the oven and place the brisket on a cutting board. Use aluminum foil to wrap it and let it rest for 10 to 15 minutes before slicing it thinly.

In making the tzatziki sauce, put the feta, cucumber, scallions, zest, lemon juice, oil, oregano, pepper, salt, and yogurt into a blender/food processor and blend until smooth. (Refrigerate until ready to serve)

Warm pita bread in the microwave for about 30 seconds, then place it on parchment paper. Add a few slices of brisket, cucumber, lettuce, tomatoes, and onions, then top it with some tzatziki sauce. Roll up the wrap; repeat with remaining ingredients.

Other Ways of cooking the brisket

Slow Cooler

Remove significant fat from the beef roast and slice the meat into thin strips (1/4-inch strips)—season with salt and pepper and in a slow cooker. Combine the olive oil, garlic powder, oregano, lemon juice, salt, and pepper in a small bowl and pour it over the meat.

Place the cover, then cook for 7-8 hours on a Low of 3 or a half-hour on High (until the beef is tender). Add more seasoning if needed.

Pressure Cooker

It is a much quicker process of cooking. Follow the instructions above, but instead of using a slow cooker, place the meat in an instant pot, mix 1/3 cup of water, olive oil, garlic powder, oregano, lemon juice, salt, and pepper, then pour over the meat.

Place the cover and turn the valve to “sealing. Press “manual and set the timer to 30 minutes.

After 30 minutes, let the instant pot rest for 15 minutes before releasing the pressure. Remove the cover and taste, and add more seasonings if needed.

How to store leftover beef gyros

The sauce and vegetables can be put in an airtight container and stored inside the fridge for two days. The beef brisket can also be stored in the refrigerator for up to four days, but it can last longer (3 months) if stored in the freezer.

Nutrition Facts

Calories: 624kcal         Carbohydrates: 35g                Protein: 43g                Fat: 34gSaturated Fat: 10g                 Cholesterol: 119mg                Sodium: 894mg          Potassium: 720mg Fiber: 1g               Sugar: 1g                                    Vitamin A: 35IU           Vitamin C: 4.6mg Calcium: 143mg     Iron: 4.7mg

Home Made Tzatziki Sauce

Tzatziki - traditional Greek sauce.

Tzatziki is a Greek sauce made from cucumber, garlic, and yogurt. Other ingredients such as dill, lemon juice, mint, or parsley can be added. It is suitable as a snack dip, but it is best with gyros. Here’s an easy-to-make Tzatziki sauce recipe.


  • 1 English cucumber (peeled and grated)
  • 2 cups Greek yogurt
  • ⅛ teaspoon cayenne pepper
  • 2 cloves garlic (minced)
  • 2 tablespoon lemon juice (freshly squeezed)
  • 2 tablespoons dill fresh (chopped)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper


  • Peel the cucumber; it can be chopped, grated, or blended.
  • Use regular plain yogurt; for thicker yogurt, use Greek yogurt
  • Use freshly squeezed lemon juice

How to make Tzatziki Sauce

First, prepare the cucumber; use a grater to grate the cucumber in a small bowl. Add ¼ tablespoon of salt and mix. Let it sit for at least 10 – 15 minutes to draw out water from the cucumber. Place the mixture over a paper towel to get rid of extra liquid.

Next, mix the yogurt with the cayenne pepper, minced garlic, lemon juice, dill, salt, pepper, and cucumber. Stir until thoroughly mixed, and add more salt and pepper as needed. Put the ingredients in a food processor and blend for a smoother version.

Cover the bowl of Tzatziki sauce with plastic wrap and store it in a refrigerator for at least four hours before serving.