Homemade Traditional Gyro - Video

4
Didi Dalaba

By
@didicoffeegirl

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?

Rating:

★★★★★ 4 votes

Comments:
Serves:
4-6
Prep:
25 Min
Cook:
50 Min

Ingredients

  • GYRO

  • 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
    salt
  • 1 tsp
    black pepper
  • TZATZIKI SAUCE:

  • 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

How to Make Homemade Traditional Gyro - Video

Step-by-Step

  1. 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.
  2. 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.

    Enjoy!

Printable Recipe Card

About Homemade Traditional Gyro - Video




Show 39 Comments & Reviews

19 Desserts Filled With Fall Spices

19 Desserts Filled With Fall Spices


Fall spices are the all-star of the spice rack right now. Cinnamon, nutmeg, cloves, ginger, and allspice make so many meals better. One way we love them is when baking. Fall desserts are so much more than pumpkin spice and our taste buds can’t wait for fall’s arrival. These 19 desserts are filled with fall […]

29 Cozy & Comforting Fall Dinners

29 Cozy & Comforting Fall Dinners


When the weather starts to get cooler, cozy, and comforting fall dinners rule the menu. From stews to casseroles, roasted chicken to pan-seared pork, meals get a little heartier but they still need to be family-friendly. So good, any of these 29 dinner recipes could be on permanent rotation this fall; we guarantee your family […]

18 Recipes To Use up That Bag of Pretzels

18 Recipes To Use up That Bag of Pretzels


Wondering what to do with that bag of pretzels you impulsively purchased? We have the answer! From yummy homemade snack mixes to no-bake desserts to pretzel crusted chicken, you’re going to love these tasty recipes. Pretzels are a crunchy, slightly salty, and delicious addition to a variety of recipes, so let’s get cooking.