Beef Brisket Gyros
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These Beef Brisket Gyros are loaded with Mediterranean flavors, super quick to prepare and totally delicious. Cook the Beef Brisket in your oven, slow cooker or Instant Pot, but the end result is always the same. Tender, juicy, fall apart in your mouth beef!
Beef Brisket Gyros
Gyros are my go to meal when I need something savory, filling, but still bursting with fresh flavors. I have to admit that before I moved to Alberta I had never truly had a perfect medium rare steak. I just had never liked beef that much till I tried the grass fed variety that we eat out here! Sad I know but I’ve been making up for lost time, and that’s where this recipe comes in.
What Are Gyros?
Gyros are a Greek dish made from meat shaved from an upright rotisserie. Traditionally pork or chicken are used in the old country but beef is a common substitute in North America. It’s served in a pita stuffed with tomatoes, onions, tzatziki and sometimes even french fries (yum!).
Now I don’t have a vertical rotisserie lying around my kitchen, surprising I know seeing as I have most other gadgets! Instead I’ll show you how to make these delicious beef brisket gyros in the oven and while it may take a bit of time, believe me these gyros are worth it.
Ingredients In Beef Brisket Gyros
Beef brisket
- Beef brisket – We want a cut of meat that will slice up beautifully after being slow cooked.
- Olive oil – We’re going to use this to oil to sear our meat before putting it in the oven.
- Beef broth – You can use water to braise your beef but I prefer to use beef broth as it gives so much more flavor to the dish
Dry rub
- Italian seasoning – Such a great spice cabinet staple. I definitely recommend picking some up if not for this recipe, then for anything else!
- Herbs – Oregano and dill, both dried.
- Garlic powder – This flavor concentrate will be better used in our rub than fresh or minced.
- Salt and pepper – To taste.
Gyros
- Pitas – Medium sized, store bought are fine but if you’d like to make them fresh, follow my recipe here.
- Tzatziki – Again store bought is fine but my recipe here will send this dish truly to the moon!
- Greek salad – We want a veggie base that is fresh but full of it’s own complex flavor, my Greek Salad recipe is easy and quick to whip up.
How To Make Beef Brisket Gyro
- Preheat your oven: To 325 F degrees.
- Prepare the brisket: Add all the dry rub ingredients to a small bowl and stir to combine.
- Rub the dry rub all over the brisket on both sides, using your hands. Add the olive oil to a large skillet and heat over medium-high heat. Add the brisket to the skillet and sear on both sides until browned.
- Bake the brisket: Turn off the heat and add the beef broth to the skillet. Cover the skillet with aluminum foil and place the skillet in the oven on the middle rack. Bake for 4 hours. Remove the skillet from the oven and remove the aluminum foil. Place the brisket on a cutting board then cover with the aluminum foil and let the brisket rest for 10 to 15 minutes. Slice the beef thinly afterwards.
- Assemble gyros: Warm up pita breads first in the microwave for about 30 seconds to 1 minute. Place a pita bread on a piece of parchment paper. Add a few slices of brisket, then top with some tzatziki sauce and finally with Greek salad. Roll up the wrap, enclosing it with the parchment paper. Twist the end of the paper if needed. Repeat with remaining ingredients.
Expert Tips
- Don’t trim off too much fat. As a matter of fact, I didn’t trim off any fat from my brisket, however mine was already pretty lean, but fat is flavor, so keep your fat on.
- Always sear your meat first to lock in those flavors and sear the aromatics.
- Make it ahead of time! Beef brisket is perfect when made the day before. Keep it in the fridge in the braising liquid, this will give it extra time to absorb those flavors.
Other Ways To Make Beef Brisket Gyros
Slow cooker
Follow the same instructions, but instead of the oven, place the brisket in the slow cooker and cook on low for 8 to 10 hours or high for about 5 hours.
Pressure cooker
Beef Brisket in the Instant Pot is incredibly easy to make, simply use my Instant Pot Beef Brisket recipe.
Storing Leftover Beef Gyros
The sauce and salad can both be stored in the fridge in airtight containers for up to 2 days. The beef brisket itself can be stored in the fridge for 3 -4 days, in the freezer the brisket will last up to 3 months.
Looking For More Delicioius Recipes? Try These:
- Skillet Braised Greek Chicken Thighs
- Greek Meatballs
- Savory Cheese Pie
- Greek Potato Foil Packs
- One Pot Greek Chicken Orzo
- Greek Lamb Burgers
- Beef Bourguignon
- Beef Wellington
- Beef Tenderloin
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Beef Brisket Gyros
Video
Ingredients
Beef Brisket
- 4 pound beef brisket
- 2 tablespoon olive oil
- 1 cup beef broth (low sodium)
Dry Rub
- 1 teaspoon oregano (dried)
- 1 tablespoon dill (dried)
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- 1 teaspoon black pepper (or to taste)
Gyros
- 8 medium pita breads
- 1 cup tzatziki sauce
- 2 cups Greek salad
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 325℉.
- Add all the dry rub ingredients to a small bowl and stir to combine.
- Rub the dry rub all over the brisket on both sides, using your hands.
- Add the olive oil to a large skillet (mine is 10 1/2 inches in diameter) and heat over medium-high heat. Add the brisket to the skillet and sear on both sides until browned.
- Turn off the heat and add the beef broth to the skillet. Cover the skillet with aluminum foil and place the skillet in the oven on the middle rack. Bake for 4 hours.
- Remove the skillet from the oven and remove the aluminum foil. Place the brisket on a cutting board then cover with the aluminum foil and let the brisket rest for 10 to 15 minutes.
- Slice the brisket as thinly as you can.
- Assemble gyros. Warm up pita breads first in the microwave for about 30 seconds to 1 minute. Place a pita bread on a piece of parchment paper. Add a few slices of brisket, then top with some tzatziki sauce and finally with Greek salad. Roll up the wrap, enclosing it with the parchment paper. Twist the end of the paper if needed. Repeat with remaining ingredients.
Notes
- Although you could use any other slow cooking cut of beef, I recommend beef brisket. Recommended time is 1 hour per pound of meat, so if you have a smaller or larger piece of meat, adjust the cooking time as needed.
- You can find Tzatziki recipe here and the Greek salad recipe here.
- SLOW COOKER INSTRUCTIONS: Follow the same instructions, but instead of the oven, place the brisket in the slow cooker and cook on low for 8 to 10 hours or high for about 5 hours.
- INSTANT POT/PRESSURE COOKER: You can use my Instant Pot Beef Brisket recipe for detailed instructions.
- Nutrition: Nutritional information assumes 8 gyros using 4 lb of beef brisket and nutritional information displayed is for 1 gyro.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
