Last week I posted my recipes for Greek Tzatziki Sauce and Greek Seasoning Blend. Now it’s time to combine those two recipes to make a third one! One that you’re going to fall in l.o.v.e. with!
Growing up in Germany, there were Gyros and Döner Kebab shops and stands everywhere. I loved them as a kid and I love them still. Juicy, tender meat that is highly seasoned with flavors that are out of this world, folded in either pita, flat bread, or a wedge of thick Turkish bread. Next were the crisp veggies that added flavor, texture and color. And then finally was the crowning touch – the tzatziki sauce.
For someone who loves to cook, trying to replicate favorite dishes is a welcomed adventure. Granted, I don’t own one those super neato rotating gyros/doner spits that slowly cooks the seasoned meat to perfection, but I’ve nonetheless developed a recipe that is so mouth-wateringly good, you’re going to want to make it again and again. I’ve been making these gyros ever since moving to the U.S. a few years ago and they’ve been a hit wherever I’ve served them. You can use chicken, lamb, pork or beef – all will turn out wonderfully. And these gyros make great leftovers. Just keep the veggies, meat, and tzatziki sauce stored in airtight containers in the fridge and enjoy them for lunch the next day.
What really makes these gyros sing is the homemade Greek seasoning used in them. Several years ago I spent some time trying to develop the perfect all-purpose Greek seasoning, experimenting with ingredients and ratios, and I finally cracked it. Here is that recipe for Homemade Greek Seasoning. It’s an excellent blend to use in any recipe that calls for Greek seasoning.
There is both overlap and differences between gyros and kebabs – this recipe is a bit of a blend of the two. I call them gyros because that name is more common here.
Before we get started, be sure to connect with The Daring Gourmet on Facebook to join in on all the foodie fun and to get the word on all the latest recipes!
Okay, let’s get started on that gyros recipe!
Thinly slice the chicken (or pork, lamb, beef, whatever you’re using. Note, the chicken will be more drier than other meats because of the lower fat content – which just gives you an excuse to load up on more of that luscious tzatziki sauce!)
Season the meat with the Greek Seasoning and let it marinate for at least 15 minutes.
Heat the oil in a skillet over medium-high heat and cook the meat until browned.
Add the onions and cook until soft and translucent, about 5-7 minutes. If the meat is too dry add some more olive oil. Add more Greek Seasoning to taste.
Prepare the Tzatziki Sauce (ideally you will have done this ahead of time as it needs to sit in the fridge for at least an hour).
See Recipe for Homemade Tzatziki Sauce
To assemble, scoop about 1/3 cup of the meat mixture onto a pita or flabread, add some chopped red cabbage, tomatoes and onions, and spoon over some tzatziki sauce.
For an added touch of flavor and authenticity, sprinkle a bit of sumac powder over the finished gyros. It can be found online.
Homemade Gyros with Tzatziki Sauce
Ingredients
- 1 1/2 lbs chicken breast, pork, lamb or beef , cut into thin strips (note: the chicken breast will be drier than other meats because of its low fat content)
- 3-4 tablespoons Homemade Greek Seasoning (click link for recipe)
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion cut in half and then thinly sliced
- Toppings: Finely shredded red cabbage, thinly sliced red or yellow onions, chopped tomatoes thinly sliced onions, chopped tomatoes
- 8 whole wheat pitas of flatbreads
- Homemade Tzatziki Sauce (click link for recipe)
- dried sumac , for sprinkling on top (optional)
Instructions
- Add the Greek Seasoning to the meat, toss to combine, and let marinate for at least 15 minutes.
- Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the strips of meat and cook until golden brown on all sides. Add the sliced onions and continue to saute until the onions are tender and translucent, about 5-7 minutes. If the mixture is too dry, add a little more olive oil. Add more Greek Seasoning to taste.
- Wrap the pitas/flatbreads in aluminum foil and warm them in the oven.
- Spread 1/4 cup of the chicken mixture on each pita and top with red cabbage, onions, tomatoes and drizzle with tzatziki sauce. Sprinkle with dried sumac. Serve immediately.
Cynthia says
This was perfect! I used the seasoning on left over leg of lamb I cut into strips and slices, let it sit like a dry rub for a few hours, and sautéed with the left over fat from when I roasted the leg. Finally, a really delicious way to use left over lamb! Thank you!
Alyssa says
I never rate or comment on recipes but this was so delicious I had to! Wish I could have given a 10 out of 5 lol. Love the spice blend and sauce, will definitely make this again!! If you haven’t tried this you are missing out!
Kimberly @ The Daring Gourmet says
You’re awesome, Alyssa, thanks so much!
Nicole says
Made this this week – amazing!!!! The chicken was perfectly spiced with your spice mix recipe. I wouldn’t change anything. It was also very easy and quick to make. Looking forward to making more recipes from this site:) thanks!!!
Kimberly @ The Daring Gourmet says
Fantastic, Nicole, I’m so happy to hear that, thank you!
dmwhitman says
made this today for lunch, used pork and made it into a salad as i am Paleo. Man o Man was this tasty!!! I too lived in Germany for 4 years and have to say, you are absolutely spot on! Thanks a bunch for doing all the hard work for us:)
Kimberly @ The Daring Gourmet says
Awesome, dmwhitman, I’m so thrilled to hear that, thanks so much!
Eddie says
Eddie Bolton here I went to the Greek Islands for my honeymoon 30 years ago I have often eaten Greek food in Dublin Ireland where I am from we now live in the u.s. in Kentucky and there are no Greek restaurants anywhere around where we live I made this tonight for dinner with chicken and it was awesome looking forward to more recipes and I have just bought a Greek recipe book just a couple of weeks ago and this recipe was better than anything I’ve tried so far thank you so much.
Kimberly @ The Daring Gourmet says
Fantastic, Eddie! Did you make the homemade Greek seasoning with it? In my opinion that makes all the difference. So glad you enjoyed this and I appreciate the feedback, thank you!
Lesa Leibolt says
I am thrilled to pieces!!! I love Greek food and have yet to find a great Gyro where I live. I have NEVER found a recipe that was so easy and tasted so awesome; not to mention healthier with chicken and whole wheat pitas. Your recipe for Greek Tzatziki sauce is so delicious I had to stop myself from sampling it before my meat was ready, lol! Thanks so much for sharing your recipes. I can’t wait to try all the others!
Kimberly @ The Daring Gourmet says
I am so happy to hear that, Lesa, thank you!!
ukwren says
Likelihood of finding Greek food in the Scottish Highlands (where we live) = zero. One of the few foods that my very picky youngest loves is Greek. Tonight I used your greek seasoning to make pork gyros, and it was a delicious hit. I’ll be making them again!
To avoid using oil in the cooking I cooked it in a cast iron pan in the oven (190C), and it worked very well. They sizzled & crisped up nicely.
Kimberly @ The Daring Gourmet says
Greetings to Scotland! I can imagine that’s a bit of a challenge, lol :) Nevertheless, it’s a breathtakingly beautiful area (I’ve been there several times) and it makes putting up with a lack of Greek restaurants worth it :) I’m so glad this was a hit, thanks so much for the kind feedback!
Alicia Williamson says
This was so simple and so delicious. Thank you!!
Kimberly @ The Daring Gourmet says
Thank you, Alicia!
Linda Dusky says
I just made this last night and was so delighted! I made this using a lamb leg steak from Trader Joe’s. The meat was very tender and the spice blend, perfection.The TZATZIKI sauce was just right for me. Thanks so much for sharing your recipe. I will definitely make it again and again!
Kimberly @ The Daring Gourmet says
Wonderful, Linda, I’m thrilled to hear that, thank you!
Mike Sabol says
Kimberly, thank you for the recipe. I was stationed in Kornwestheim Germany in the 80’s. We always ate at a little hole in the wall across from the Bahnhof called JoJo’s. They had the best gyros and currywurst. I have been searching for a recipe that mirrored the taste. After making your gyro’s, I felt like I was back at JoJo’s. Your recipe is incredible.
Kimberly @ The Daring Gourmet says
Wonderful, Mike, I’m so happy to hear that, thank you! My aunt and uncle live in Kornwestheim. I don’t recall JoJo’s specifically, but I sure miss the gyros, döner kebabs, bratwursts and currywursts at all the German Imbiss’ I used to go to. Right now I’m working on perfecting my own homemade bratwursts so I can mimic that great taste from home – I’m getting there!
Mic says
I just made this with a 3-1 combination of ground lamb-ground beef, 2.2 lb total. (Our meat is all locally raised by us or by friends.) I used the entire recipe. The result was excellent! I’m going to try it next on a pork roast. Thanks very much.
Kimberly @ The Daring Gourmet says
Wonderful, Mic, thank you!