Gyro: How to Make Greek Gyro

Gyro is a Greek meat dish cooked in a vertical rotisserie. It is derived from the lamb-based doner kebab, including shawarma and tacos al pastor.

In Greece, it is now mainly pork and chicken, while in the US and other countries, a mixture of beef and lamb is popular. It is typically served in a pita wrapped or stuffed with ingredients such as tomato, onion, and sauce tzatziki.

Gyros are incredibly easy to make at home, and for both lunch and dinner, they make a good sandwich. Use ground meat for this particular recipe. A lamb will definitely be favored for a more typical Greek taste, but beef also does an excellent job.

GREEK GYRO

  • Author: Romae Chanice Marquez
  • Recipe Category: Snacks
  • Cuisine: Greek

Gyros are usually made from pork in Greece, although other meats are also used. Chicken is famous where it is rare to find lamb or beef. Mass-produced typical American gyros are made of finely ground beef mixed with lamb. The whole preparation and cooking time is around 40 minutes. This recipe is suitable for at least four people. 

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Gyros

You can also use chicken meat and beef for this recipe. Photo credits to: @cookscountry.

Greek Gyro Ingredients

For the meat,

  • 2 pounds of ground lamb (or beef)
  • 1/4 cup of red onion (minced)
  • 2 cloves of garlic (minced)
  • 2 teaspoons of salt
  • 2 teaspoons of black pepper
  • 1 1/2 teaspoons of cumin
  • 1/4 teaspoons of nutmeg
  • 2 teaspoons of dried oregano
  • 3 teaspoons of fresh lemon juice

For the sandwich,

  • 4 rounds of flatbread (or pita)
  • 2 leaves of lettuce
  • 2 tomatoes (sliced)
  • 3 onions (sliced)
  • Tzatziki sauce

Greek Gyro Instructions

Step 1: Preparing the meat is the first step in making any gyro. It’s swift and should take a few minutes, though you’re going to have to let it marinate for an hour, so plan ahead. Gather the ingredients.

Step 2: Thoroughly combine all the ingredients in a bowl.

Step 4: Divide into four equal portions and shape about 4-inch wide by 5-inch long by 1/2-inch thick into oblong patties. Note that instead of a hamburger patty, the patty is shaped more like a sausage – long and thin.

Step 5: Ensure that the patty fits in the flatbread; this is deliberate.

Step 6: Refrigerate for one hour.

For the sandwich,

On your outdoor grill, you can grill the patties or fry them in a pot on the stove. The goal is to have the patty’s crisp edges. The typical gyro toppings are also simple: tzatziki, lettuce, tomato, and onion. You can skip the onion if you want because the meat already contains onions.

Step 7: Grill the patties 3 to 4 minutes per side over high heat.

Step 8: Place tzatziki sauce in a flatbread round center or in the pita pocket.

Step 9: Attach a leaf of lettuce, a few diced tomatoes, and a few slices of thin onion. When using a flatbread, add the patty and fold the bread over the lamb.

Step 10: Place the patty inside the pita pocket when using a pita.

Step 11: Serve. 

Greek Gyro Additional Information

  • Per serving has 710 calories, 390 calories from fat, 44 g of fat, 13 g of saturated fat. 
  • Meat is cut into round, thin, flat slices for handmade gyros, which are then stacked on a spit and seasoned.
  • Prep time is around 40 minutes.
  • This recipe serves 4 people.

About Greek Gyro Recipe

Typically, fat trimmings are interspersed. Salt, spicy and sweet paprika, white and black pepper, dried parsley, garlic powder, and oregano are commonly included in spice mixes.

Certain spices, such as cinnamon, nutmeg, cumin, anise, coriander, fennel, allspice, and sumac are sometimes added.

Conclusion

By 1970, in Athens, as well as in Chicago and New York City, gyro wrapped sandwiches were already popular fast food. Today, it has several variations all over the world. For more Greek recipes, click here.

Featured Image: @2ndalarmgrillofficial / Instagram, @gyroworld / Instagram

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