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. Â 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. Â 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. Â You can use chicken, lamb, pork or beef – all will turn out wonderfully. Â And these gyros make great leftovers. Â 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. Â I call them gyros because that name is more common here.
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Okay, let’s get started on that gyros recipe!
Thinly slice the chicken (or pork, lamb, beef, whatever you’re using. Â 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. Â If the meat is too dry add some more olive oil. Â 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. Â 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.
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!
Erika Montejo says
This recipe sounds delicious . I will make my first attempt tonite. I want to use beef .What type of beef would you recommend ? Do you think using a pressure cooker would help tenderize the beef?
Kimberly @ The Daring Gourmet says
Hi Erika, sorry I didn’t get to your question the same day, you’ve already made this by now. What beef did you go with and how did it turn out?
Line says
Have made these Gyros many times now and they are amazing! It tastes like my childhood holidays to Greece and takes me away form cold Norway to sunny beaches:) The magic is in the Greek seasoning;) Thank you for sharing.
Kimberly @ The Daring Gourmet says
Thanks so much, Line! Agreed, the magic is indeed in the homemade Greek seasoning :) Greetings to Norway!
Kate says
Made these tonight and they were a HUGE hit! Everyone loved them, nothing left for leftovers :)
Kimberly @ The Daring Gourmet says
Awesome, so glad to hear that, thanks Kate!
Candace Nielson says
These are the BEST gyros I have ever made and I’ve tried several recipes! The flavor is outstanding, your Greek seasoning is amazing stuff. This recipe is a keeper and one I’ll be making again and again. Thank you!!
Kimberly @ The Daring Gourmet says
That’s awesome, Candace, thank you so much!
Bob says
I made this tonight with Pork and was pleased. I assumed that Greeks used lamb, but every Gyros place I talked to in Greece said Pork, the Turks used lamb. I also thought that some facsimile of grilling was important (like thin slices on a skewer over a hot fire), but I now think that’s not important either. Thanks!
Bob
Kimberly @ The Daring Gourmet says
Hi Bob, I’m so happy you enjoyed this, thank you! That’s been my experience as well with the question of pork vs. lamb. It’s hard to beat the grilled flavor but for convenience this recipe fits the bill and we love the flavor!
Brian B says
Hi Kimberly,
Thanks a lot for sharing this great recipe and especially your greek seasoning mix.
As huge fans of greek food we’ve been searching quite a while for a proper recipe for what we in Denmark know as gyros, but even the danish recipe-sites comes up shorthanded and most international sites refers to gyros as some sort of meatloaf. (Which has nothing to do with the gyros that we know or even the authentic greek restaurants in the area knows)
This is exactly what we have been looking for! Looking forward to reading more interesting recipes from your site. :-)
Regards from Denmark,
Brian
Kimberly @ The Daring Gourmet says
Hi Brian, thank you! I’m so happy you enjoyed this! We’re huge gyros fans as well and this is a family favorite. I’m happy you found my site and look forward to your feedback as you try some other recipes here. Best, Kimberly
Edward White says
Had Gyros when travelling through Serbia, and have searched for it ever since, no gyros has come close, will be making this tonight, already have made seasoning and it smells delicious! thanks for sharing with us all this recipe.
Kimberly @ The Daring Gourmet says
Hi Edward! I know, we really love our homemade Greek seasoning blend, it fills the home with such a wonderful aroma. I hope dinner was a hit!
Jennifer says
Hi Kimberly, made this with with beef. Fantastic.I didn’t have flatbread but used naans instead. I also didn’t have time to make your tzatziki sauce so used store-bought arahova. Still delicious. Next time, I will make your sauce. Also, just to mention about sumac…. I always love sprinkling it on my grilled meats. It gives it a nice little zing.
Kimberly @ The Daring Gourmet says
Yayyyy! So happy you enjoyed this, Jennifer, it’s a family favorite. And thanks for the tip on sumac – it really does give foods a nice zing!
dawn says
I made these tonight (with pork) & they were wonderful. Thank you!
Kimberly @ The Daring Gourmet says
Fantastic, Dawn, so happy they were a hit!