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Lunch Dinner One Pot Beef Mediterranean
4.6 from 16 votes

Beef Brisket Gyros

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •11/24/22 15 Comments

This post may contain affiliate links. Please read my disclosure policy.

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 gyro unwrapped with greek salad on top

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.

process shots for making Beef Brisket Gyros

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.
sliced Beef Brisket cooked medium well

How To Make Beef Brisket Gyro

  1. Preheat your oven: To 325 F degrees.
  2. Prepare the brisket: Add all the dry rub ingredients to a small bowl and stir to combine.
  3. 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.
  4. 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.
  5. 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

  1. 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.
  2. Always sear your meat first to lock in those flavors and sear the aromatics.
  3. 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.
Finished beef brisket gyro served on a white plate with greek salad on the side

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.

Beef Brisket Gyros wrapped in pita with olives

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.

side view shot of sliced beef brisket
Print
4.57 from 16 votes

Beef Brisket Gyros

Prep 10 minutes
Cook 4 hours 10 minutes
Total 4 hours 20 minutes
Rate Recipe
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!
8

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 F degrees.
  • 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.

Video

Notes

  1. 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.
  2. You can find Tzatziki recipe here and the Greek salad recipe here.
  3. 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.
  4. INSTANT POT/PRESSURE COOKER: You can use my Instant Pot Beef Brisket recipe for detailed instructions.
  5. Nutrition: Nutritional information assumes 8 gyros using 4 lb of beef brisket and nutritional information displayed is for 1 gyro. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Serving: 1gyroCalories: 562kcal (28%)Carbohydrates: 29g (10%)Protein: 53g (106%)Fat: 24g (37%)Saturated Fat: 7g (44%)Cholesterol: 145mg (48%)Sodium: 778mg (34%)Potassium: 1035mg (30%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 1235IU (25%)Vitamin C: 23.2mg (28%)Calcium: 105mg (11%)Iron: 5.7mg (32%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of sliced beef brisket

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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15 Comments
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Gary
Gary
Posted: 1 year ago

5 stars
I’ve made this at least 6 times now and it keeps getting better. I think the rub needs to be generous to get good coverage and a thick crust to keep the moisture in. I added a bit of red wine and topped up the liquids twice during the 4 hr cook. This results in tasty pan juices that can be turned into gravy. I usually cook 2 pieces of brisket side-by-side that are about 1.2kg each and the 4 hr cook time works – could be a bit less depending on thickness.

0
Reply
Mary
Mary
Posted: 1 year ago

5 stars
Our local go-to gyro take place owner retired was devastated until I tried this recipe. I actually did the “happy dance” all around the house after trying this. Did it in the IP and can you say easy-peasy and the sauce for the win 🙂 Made it the day before so it could swim in all the juices over night in the frig. Can’t say enough wonderful statements about Jo’s recipes!! They will make you look like a rock star with all your family & friends!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Mary
Posted: 1 year ago

Aw, thank you, Mary. I’m so glad to hear you love this recipe. 🙂

0
Reply
Chinhda Nguyen
Chinhda Nguyen
Posted: 2 years ago

5 stars
Tried this recipe with the tzaziki and greek salad last Saturday out and everyone just loved it! I used the double amount of the dry rub and marinated for 24 hours.

0
Reply
Mihaela
Mihaela
Posted: 3 years ago

For the Instant Pot to use manual high pressure for 1.5h?

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Mihaela
Posted: 3 years ago

Yes you got it!

0
Reply
C Ashton
C Ashton
Posted: 4 years ago

Making this for company tonight, and have a quick question. With the instant pot directions should we naturally release pressure or quick-release?

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  C Ashton
Posted: 4 years ago

Let the pressure release naturally.

0
Reply
Stacy Mc
Stacy Mc
Posted: 4 years ago

5 stars
I made this in a crockpot and my husband and I loved it! I will be making this over and over again!

0
Reply
Trish
Trish
Posted: 4 years ago

5 stars
Made this with flank steak on the BBQ a really great dry rub who makes everyone young and old talk about it for weeks!!!!! Making it again this week end 😋Cant wait 😋😋😋😋😋

0
Reply
sabrina
sabrina
Posted: 4 years ago

wow, I love beef brisket, never dreamed of gyro-izing it, so thank you for a great recipe!

0
Reply
Sandra
Sandra
Posted: 4 years ago

Hi Jo, I was wondering a lot of the (Canadian) grocery stores don’t label their meats with the cuts some recipes call for. So if I don’t see a label that says “Brisket” what should I also be looking for. Look forward to trying this.

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Sandra
Posted: 4 years ago

Hi Sandra, we’re also from Canada and brisket is always named as such. I’ve never seen it labeled as anything else.

1
Reply
Natalie Ellis
Natalie Ellis
Posted: 4 years ago

I like the way you don’t trim off any fat to keep it flavor. It’s truly better for the taste.
However, I’m wondering if I just fry the meat until it’s rare, it would be also tasty or not.

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Natalie Ellis
Posted: 4 years ago

Fat is truly where all the flavor hides 🙂 Brisket is extremely tough when it’s cooked like a regular steak so I wouldn’t recommend eating it rare. Cooking it for 4 hours breaks down the fibers and creates an incredibly tender cut of meat.

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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