Homemade Traditional Gyro - Video

Didi Dalaba


I'm talking about the best GYROS (pronounced Y-E-R-O-S) YOU HAVE EVER HAD!
I've made Gyro flavored meats for as long as I remember.
I have made burgers, meatballs, and skewered them as well.
But, I say but, I've been looking for a true "Greek Gyro" recipes for quite a while now. So that being said, IMAGINE MY SURPRISE when my very, very good friend over at Birgit's Daily Bytes posted this amazing recipe!
Best recipe ever! Did I mention how easy?

pinch tips: How to Freeze Fish, Meat & Poultry





25 Min


50 Min



1 lb
ground beef
1 lb
ground lamb
1/2 lb
ground pork *optional*
1/2 c
plain bread crumbs (not panko)
1 Tbsp
onion powder
1 Tbsp
dried oregano
2 tsp
garlic powder
1-1/2 tsp
1 tsp
black pepper


16 oz
container, plain greek yogurt
1 medium
cucumber, shredded (or processed in food processor), strained well
3 clove
garlic, pressed
2 Tbsp
fresh dill or mint ( prefer mint), finely chopped
3 Tbsp
lemon juice
1 Tbsp
olive oil, extra virgin
salt to taste

Directions Step-By-Step

Peel and remove seeds from the cucumber. You can grate the cucumber by hand or use a mini food processor/silver bullet (much easier). Strain in a fine sieve and using the back of a spoon, press as much liquid as you can out. Set aside to continue straining.

In a small bowl, add the remaining of your ingredients except the yogurt. Pressing as much liquid as you can from the cucumber, add to the ingredients in the bowl, stir. Add your yogurt and mix well. Adjust for seasonings. Cover and place in refrigerator till ready to use.
For the Gyro; Place all your meats and seasonings in the bowl of an electric mixer, fitted with the paddle attachment. Start it off slowly, mix the ingredients together for about 1 minute. After that, turn it up as high as it will go without your meat flying out. Let it go for 3-5 minutes or until your meat looks emulsified and even. I always go the full 5 minutes.
Mold it into a log and placed it on a nonstick baking sheet.
Bake in a preheated 350F oven for 45-55 minutes.

Toast your pita bread in a frying pan using NOTHING but heat. Flip over after about 30 seconds or so...
Lay your toasted pita on a piece of aluminum foil (this is just for dramatic effect, trust me, it looks so darn pretty, plus it helps to roll the stuffed pita)
Add your tzatziki sauce, sprinkle liberally with feta cheese.
Add your veggies of choice (I added chopped green onion, chopped cucumber and various lettuce leaves), then add the now gently browned meat on top.


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