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The Ultimate Greek Lamb Gyro Recipe
In Salads

The Ultimate Greek Lamb Gyro Recipe



Here’s how to make this ultimate Greek Lamb gyro at home.

Ingredients:
– Pita Bread
– Ground Lamb
– Fresh Garlic
– Red & White Onion
– Tomato
– Cucumber
– Greek Yogurt
– Feta Cheese
– Fresh Lemon Juice
– Red Wine Vinegar
– Olive Oil
– Marjoram
– Rosemary
– Salt & Pepper

Step 1: Prep the Meat
Add the ground lamb to a bowl. Shred or finely dice half a white onion and squeeze the moisture out before adding to the meat.

Grate 2 cloves of garlic and add that along with marjoram, rosemary, salt & pepper. Mix well, cover, and let it rest in the fridge for 2+ hours.

Step 2: Make a Tzatziki Sauce
Shred half a cucumber and squeeze out the moisture. Add that to a bowl with Greek yogurt, grated garlic, fresh lemon juice, salt & pepper.

Whisk this together until everything is well combined and set aside for the flavors to marry.

Step 3: Make a Simple Greek Salad
Chop up the other half of your cucumber and a couple of tomatoes. Finely dice a red onion and add everything to a bowl with red wine vinegar, olive oil, salt, pepper, and feta cheese.

Toss until everything is evenly coated and set aside.

Step 4: Cook the Gyro Meat
Form your meat however you like best, but I prefer doing an elongated smash patty of sorts to mimic the style of the traditional spigot-carved lamb.

Cook over medium heat, flipping halfway through, until you have some nice color on both sides.

Step 5: Assemble the Monster
Char your pita bread over an open flame or in the oven. Lay them flat with a slight overlap before adding some of your homemade tzatziki sauce, your Greek salad, and a generous amount of lamb.

Top with another drizzle of tzatziki sauce before rolling up your gyro (I suggest some foil or parchment paper at the tail end to tone down the mess.

Trust me, if you’ve been craving a classic gyro but don’t have a lot of options to get good Mediterranean food, you definitely need to try this.

– Chef Mike

#gyro #recipes #cookingathome #greekfood

Let’s make this monster Greek Euro. Step one, let’s prepare the lamb. Ground up lamb, half an onion. Squeeze the water out of the onions, two cloves of garlic, little salt, little pepper, margarm, and a little rosemary. Cover it up. Put it in the fridge for about 2 hours or so. Let’s make this taziki sauce. Stretch some cucumbers. Dry them up. Greek yogurt, one clove of garlic, salt, pepper, and a little bit of lemon juice. I’m going to make a Greek salad. red onions, cucumbers, tomatoes, red wine vinegar, olive oil, salt, pepper, and feta cheese. Let’s cook the Euro meat smash style. Now, you don’t have to form them this way. I did it just kind of like to mimic that processed meat Smash these just a little bit. Assembly time. I charred up the bread. Little bit of taziki sauce. Mini Greek Euro meat. A little bit more taziki sauce. Are you guys jealous? I know traditionally they make these on a spot, but honestly, who’s got time for all this Just smash it and trust me, you would be amazed.

43 Comments

  2. @minimaltrace

    Only thing i would change is to actually squeeze the water out of the cucumber and not just let it rest out, but other than that it could pass very well for a kebab we get in the shops here.

  7. @unkownuser5809

    I've been all over the US, and only Chicago seems to have a solid gyro game. I could be wrong, maybe it's an upper Midwest thing, but gyros outside of that region are pathetic, sliced too thin, overcooked, just bad.

  11. @janfrankenberger9424

    Very tasty Roll/Wräp indeed, B U T in fäct it is a KÖFTE-DÜRÜM!!!
    GYROS is not ground meat !!!
    Mostly PORK with a vinegar, tyme, oregano and onion marinade, piled on a pike for vertical roasting.

  17. @gayrambo4529

    I like making basically a meatloaf and bake it for 30 minutes. Then I shave off pieces and fry them up. I also do it with ground chicken and they come out pretty good.

  18. @Stevesmusic444

    I remember I had a Gyro my first time when I was in Miami Beach on North Shore, which is a few miles away from the tourist area of South Beach and I remember it was the best Gyro I ever had. Unfortunately it was a quarter about the size of your Gyro, but everything was so fresh and authentic, and even the owner to remember my name when I went through the second time, the guy took pride in his business. I gotta say gyros with lamb meat or unique out of everything I’ve had.

  24. @mellow-jello

    Yes, the spigot does dual duty, cooking the meat, and attracting customers. The Detroit 75 Kitchen needs no intro, and never advertised as authentic, so kudos for incorporating smash style.

  28. @kevinb2264

    During my Canada road trip, I went to many shops. One in BC, when I ordered. Pulled the meat out of a warming tray, on the peta and the veggies all limp, and I think the sauce gone bad. I told the guy, meh. Don't come back. Disgusting.

  38. @Dshak347

    A Greek friend of mine Cringes when people say "Taziki sauce" instead of Tzatziki. Its Tzatziki.

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