Back when I lived in Michigan there was a restaurant called The Pita House.  It was a Mom and Pop shop that served the best gyros EVER!  I could have eaten there everyday!  When I was pregnant with our son I made my husband take me back to Michigan so I could have a gyro from The Pita House.  Now, I’ll never be able to remake those delicious gyros but this recipe comes pretty close!


  • 1 1/2 pounds grass fed flank steak
  • 1 medium onion, divided, 1/2 very finely chopped (or shredded) and 1/2 cut into thin slices
  • 2 cloves garlic, minced
  • 3/4 tsp sea salt
  • 1 tsp dried ground marjoram (you substitute with thyme or oregano)
  • 1 tsp dried ground rosemary
  • 1/2 tsp black pepper
  • 1 medium tomato, thinly sliced
  • 4 ‘clean’ whole wheat pitas, cut in halves, warmed if desired
  • 1/2 cup tzatziki sauce (recipe here)
  • 6 ounces feta cheese, crumbled


  1. In a small bowl mix together the chopped onions, garlic, sea salt, marjoram, rosemary and pepper.

    Lay flank steak flat and top with onion mixture

  2. Lay your flank steak flat on a plate and top with onion mixture.  Carefully roll your steak up and wrap in a plastic bag.  Refrigerate for at least 2 hours, longer if possible (I let mine sit overnight).

    Roll up the steak and place in a plastic bag

  3. After refrigerating your steak, remove from the plastic bag and place on a preheated grill.
  4. Grill your steak as desired.  I prefer a well done steak so I ended up grilling it for about 20 minutes.  Actually grilling time will vary depending on your grill.
  5. After grilling let your steak sit for about 5 minutes.  Next slice your meat thinly against the grain.
  6. To assemble your gyros add 3 or 4 slices of steak to a pita half.  Add 2 slices of tomato and 3 or 4 slices of onion.  Top with tzatziki sauce and feta cheese.

Nutritional Info:

Makes 12 gyros.

Serving size 1 gyro.

Nutrients per serving:  Calories: 223, Cal. from Fat: 93.5, Total Fat: 7g, Sat. Fat: 3.5g, Carbs: 13g, Fiber: 2.5g, Sugars: 2g, Protein: 24.5g, Sodium: 315mg, Chol: 42mg


Leftover gyro meat can be stored in an airtight container in the fridge for up to 2 days.

Traditional gyros are made by mincing lamb meat with chopped onions and herbs and then forming it to a stick which is either slow roasted on a grill or baked.  While you can do this at home I chose to use flank steak, marinating it with the same herbs to get the traditional gyro flavor but with a faster cooking time.

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