Top 40 Recipes - Simply the Best

Best Gyros Recipe Collection Beef, Pork, Chicken, Lamb, Seafood

Gyros or sometimes 'gyro or yiros is a Greek derived dish, often made made from meat cooked on a vertical rotisserie. It is said to have originated from the lamb-based doner kebab. But in Cyprus and Greece it is most often prepared with chicken or pork, whilst lamb and beef are common in other countries. It is usually served wrapped in an oiled pita, together with a combination of fresh vegetables such as fried potatoes, chillies, capsicums, tomato, onion and tzatziki. The pita 'sandwich' is often grilled before serving. There are many recipe variations. Spices used often include  thyme, rosemary, cumin, oregano, and others depending on the meat on which the gyro is based. This article includes a collection of the best ever gyros recipes to try.

Chicken Gyros with Cucumber, Yoghurt and Mixed Spices

Ingredients

• 1/4 cup olive oil
• 4 cloves garlic smashed
• 1 teaspoon lemon pepper
• 1 teaspoon dried oregano
• 1 1/2 teaspoons kosher salt
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 lb ( 500 g) boneless skinless chicken breasts or thighs
• Nonstick cooking spray

For the tzatziki

• 1 tablespoon lemon juice
• 1/4 teaspoon kosher salt
• 1 small clove garlic minced
• Freshly ground black pepper
• 1/4 cup diced English cucumber
• 1/2 cup plain whole-milk yogurt
• 2 tablespoons chopped fresh dill
• For assembling the gyros
• 1/4 cup crumbled feta
• 1/4 red onion thinly sliced
• 1/4 cup sliced pepperoncini
• 2 ripe tomatoes thinly sliced
• 4 cups thinly chopped romaine
• Four (6 inch; 15 cm) pitas or naan breads

Method

Marinade the chicken by placing the pieces in a heavy-duty resealable plastic bag. Pound out the pieces using a meat tenderiser or rolling pin to about 3/4-inch (2-cm) thickness. Add the garlic, salt, oregano, oil, vinegar, lemon juice, and lemon pepper to the bag. Squeeze to remove all air in the bag and massage everything in the bag well, using your hands. Store the bag in the refrigerator for at least 1 1/2 hours or overnight, turning it occasionally.

Next, make the tzatziki by combining and mixing all the ingredients together in a small bowl. Cover the bowl and refrigerate for an hour or more, or overnight. Start assembling the gyros by heating a Dutch oven or heavy cast-iron skillet over moderate heat for 5 minutes. Add a little grape seed oil and when hot cook the chicken in batches until golden brown and cooked through (about 4-7 minutes per side). Transfer the chicken to a cutting board and allow to rest for 5-8 minutes, and then slice thinly. Lightly toast the naan or pita bread over a gas flame or in a large dry skillet, until the edge start to char. Set aside until everything is ready for the assembly. Place a serving of lettuce, tomatoes, red onion, chicken slices, and pepperoncini on each toasted bread piece. Spoon over a generous serving the tzatziki sauce on top and sprinkle with the feta. Serve hot with a fresh salad.

Meatball Gyro with Feta Tzatziki Sauce

Ingredients

• 6 to 8 skewers
• 1 teaspoon salt
• Zest of 1 large lemon
• 455 g (1 lb) lamb mince
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 2 cloves of garlic, minced
• 1 teaspoon Worcestershire sauce
• 225 g (half lb) beef mince, lean
• 1/2 teaspoon paprika (not smoked)
• 4 to 5 fresh mint leaves, finely copped

For the Feta tzatziki sauce

• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• Juice of one small lemon
• 3/4 cup (180 g) plain yogurt
• 1 small cucumber, peeled and grated
• 1/2 cup (75 g) crumbled feta cheese

For serving

• Pita bread
• Sliced white onion
• Sliced tomatoes

Method

Mix the two ground meats together in a small bowl with the garlic, mint, oregano, paprika, black pepper, Worcestershire sauce, salt, onion powder, and lemon zest. Cover the bowl and refrigerate for 1 - 3 hours. Then, prepare the tzatziki sauce by peeling and grating the cucumber using a box grater, or thin slicing. Transfer to a piece of cheesecloth or a small clean towel and squeeze to wring out any excess liquid. Place into a bowl and all all the other tzatziki sauce ingredients. Stir to combine well, and then cover the bowl and set aside in the refrigerator until ready to use.

Preheat the grill for using a moderate to high heat setting. When hot, oil the grill grates using grapes seed or rice bran oil. Form the meat and herb mixture into 4 cm (1 1/2 -inch) meatballs. Thread 3-5 meatballs onto each skewer, leaving a small gap between each adjacent meatball. Place on the hot grill and allow the meat ball to brown on the downward side before turning. Grill well to ensure the inside of the meatballs is cooked. Remove the kebabs from the grill and pull off meatballs from the skewers. Assemble the gyros on warmed pita bread, by adding several meatballs, sliced white onion, sliced tomatoes, with a serving of feta tzatziki sauce and top.

Note : For a vegetarian or vegan option, use kasseri cheese, halloumi, firm tofu, seitan, or cremini mushrooms instead of the lamb and beef .

Lamb Gyros Recipe, Served with Genuine Greek Tzatziki Sauce

Ingredients

For the filling

• 2 teaspoons salt
• 2 teaspoons oregano
• 2 teaspoons marjoram
• 2 teaspoons rosemary
• 2 tablespoons minced garlic
• 1 small red onion, very finely chopped
• 2 teaspoons freshly ground black pepper
• 1 lb (500 g) ground lamb (choose a cut with low fat content)

For serving

• 7 pita breads
• 4 onion slices
• 7 tomato slices
• 7 lettuce leaves

Method

Add the chopped onion to your food processor bowl with the remaining filling ingredients and pulse for about 1-2 minutes until you get a paste like consistency and the mixture forms a ball. Transfer the mixture into a glass baking dish. Shape the meat into a nice meatloaf form. Place the baking dish in a water bath and bake at 325 degrees F (160 degrees C) for about 60-80 minutes or until the meat is cooked right through. Check for an internal temp of 165 - 170 degrees F (75 degrees C) using a meat thermometer if you have one. Remove the pan from the oven and drain the fat. Allow to cool on a wire rack with a weight on top, and pan underneath to catch any drippings. Let the meat rest for 20- 30 minutes. Slice the meat and place them on a baking sheet and broil, or grill for 3-5 minutes until crisp on the outside. Serve the meat in pita bread rounds with lettuce, sliced tomato, sliced onion, with homemade Greek Tzatziki Sauce (see the first recipe).

Pork Gyros Recipe with Paprika and Fresh Oregano Leaves

Ingredients

• Juice of 2 lemons
• 1 moderate size tomato
• 1 tablespoon kosher salt
• 8 cloves garlic, peeled and minced
• 2 moderate size yellow onions, peeled
• 2 1/2 pounds ( 1 1/4 kg) pork shoulder
• 2 teaspoons freshly ground black pepper
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 1 tablespoon plus 1 teaspoon smoked or sweet paprika
• 1 1/2 tablespoons fresh oregano leaves (about 5 sprigs)

Method

Cool the pork shoulder, to make it easier to slice, by placing in the freezer for about 1 hour. Place the meat on a cutting board, remove and discard any skin, and then, using a very sharp knife, slice the meat thinly against the grain, into 1/2 inch (1 cm) thick slices. Then, make the marinade by whisking together 1/4 cup olive oil, the lemon juice and garlic in a bowl. Chop the tomatoes and one of the onions and add to the marinade, Stir and then add 1 tablespoon of paprika, salt, pepper and oregano leaves. Whisk the mixture again. Next, add the sliced pork to the marinade, mix to combine well. Cover the bowl and marinate the meat in the refrigerator for 1-2 hours or overnight.

When ready to cook, heat oven to 450 degrees F (230 degrees C). Grease a rimmed sheet pan with a little olive oil. Chop the remaining onion, and add it to the sheet together with the lamb, spreading it out to make a single layer. Roast the pork until it is cooked through, browned and somewhat crisp at the edges (about 30-40 minutes). Then, remove the pork from the oven, and set aside to rest for several minutes. Then, cut the pork into bite size pieces. Sprinkle the remaining paprika over the top of the meat, and serve with warm pita, tomato, tzatziki sauce, sliced cucumbers onions, hot sauce, mint leaves and other herbs.

Shrimp Gyros Recipe

Ingredients

• 2 pita breads
• 1 cup of mixed lettuce
• Salt and pepper to taste
• 1 tablespoon of olive oil
• 1/2 cup of red onion, thin strips
• 10 fresh shrimp, pealed, washed and de-veined
• 1/2 cup of Greek yogurt sauce (tzatziki) - See Recipes above

Method

Heat the oil in a heavy ,deep saucepan over moderate heat. Add the shrimp. Sprinkle with salt and pepper to taste. Fry for about 2-3 minutes on each side or until they just start to turn pink. Set aside. Note they will continue to cook while hot. Warm the two pita breads in your oven or in your microwave for 20 seconds on a high setting. To serve, a serving of onion and lettuce on one side of each piece of bread. Next, add the cooked shrimp, fresh herbs and tzatziki sauce. Fold and serve immediately.

Grilled Fish Gyro-Style Recipe

Ingredients

For the Rub

• 1/2 teaspoons sumac
• 1 teaspoons ground cumin
• 1 teaspoons ground coriander
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoons garlic powder (optional)

For the Fish

• Kosher salt
• Black pepper to taste
• Greek extra virgin olive oil (I used Private Reserve)
• 1.5 lb ( 700 g ) cod fillet (or another firm. white fish fillet of your choice)

For the Lemon Basil Sauce

• 1 large lemon, juiced
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 1/3 cup Greek extra virgin olive oil
• 10 fresh basil leaves, thinly chopped

For Serving

• Lemon Wedges
• Tzatziki Sauce
• Greek pita bread

Method

Combine all the spices for the rub in a small bowl. Pat fish fillets dry using paper towels, Season well on both sides with black pepper and kosher. Then, apply the spice rub all over both side of the fish fillets, and set aside. Next make the lemon basil sauce by adding all the sauce ingredients in a small bowl or into a glass jar for shaking. Whisk or shake to combine together, and set aside.
Prepare Tzatziki sauce and a Mediterranean salad using above recipes.

Grill the fish fillets in a little grape seed oil in a Dutch oven or large cast iron skillet, over moderate to high heat until golden brown and crispy on both sides (about 3 minutes a side). Next assemble the grilled fish gyros, using 1 pita wrap bread (or a large lettuce leaf) per person. Spread some of the tzatziki sauce over the pita, place a serving of grilled fish on top with some lemon basil sauce. Top with Mediterranean salad and olives to your liking. Wrap or fold pita and serve hot.

Grilled Salmon Gyros

Ingredients

For the Salmon marinade

• 1/4 teaspoon hot pepper flakes
• 1/2 teaspoon grated lemon zest
• 1 1/2 tablespoons grapeseed oil
• 1 teaspoon chopped oregano leaves
• 1/2 teaspoon freshly cracked black pepper
• 2 tablespoons freshly squeezed lemon juice
• 4 (6-ounce) fresh skinless salmon fillets, (wild preferred)
• 1 1/2 teaspoons garlic paste (1 large clove with pinch kosher salt, mashed into paste)

For Gyros Assembly

• 4 pita breads
• 1 cup shredded iceberg lettuce, optional
• For the Tomato and Onion Sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons grapeseed oil
• 3 cups seeded and diced tomatoes
• 1 teaspoon white balsamic vinegar
• 1 teaspoon chopped oregano leaves
• 1/2 teaspoon freshly cracked black pepper
• 3/4 cup quartered and thinly sliced red onion
• 1 teaspoon garlic paste (1 large clove with pinch kosher salt, mashed into paste)

For the Cucumber Dill Sauce

• 1 cup Greek yogurt
• 1/2 teaspoon kosher salt
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 1/2 tablespoons minced garlic
• 1 1/2 tablespoons chopped fresh dill
• 1/2 teaspoon freshly cracked black pepper
• 1 1/2 cups peeled, seeded, finely diced English cucumber

Method

For the Tomatoes and Onions: Using a large bowl, mix all of the ingredients together and set aside.
For the Cucumber Dill Sauce: Add all of the ingredients to a small bowl and stir with a wooden spoon to combine well. Cover and refrigerate for at 30-90 minutes before using.

Next, transfer all of the marinade ingredients into a large, heavy-duty resealable plastic bag or container. Add the salmon to the bag, seal it and massage the marinade into the fish. Then place in the refrigerator for 30-60 minutes. Preheat your grill or BBQ if cooking outdoors, or preheat a stove top grill plate over moderate heat. Then, remove the salmon from the marinade, wipe dry with paper towels and grill until cooked through (about 3 - 5 minutes per side). Lightly toast the pita bread on the grill. Next, cut the pitas in half, add a serving of salmon, some cucumber dill sauce, and the tomato mixture on top. Add iceberg lettuce, if desired, and serve.

Vegan Gyros Recipe with Homemade Tzatziki

Ingredients

For the Tzatziki

• 3 cloves Garlic
• 1/2 teaspoons Salt
• 1 tablespoon Fresh Dill
• 3 tablespoons Lemon Juice
• 1 English Cucumber (peeled)
• 1 tablespoon Apple Cider Vinegar
• 12 oz (340 g) Extra Firm Tofu (drained and patted dry)

For the Gyro Mushrooms

• 1 teaspoon Oregano
• 2 tablespoons Water
• 1/4 teaspoon Rosemary
• 1/2 teaspoon Onion Powder
• 1/2 teaspoon Ground Cumin
• 1/2 teaspoon Liquid Smoke
• 1/4 teaspoon Black Pepper
• 2 tablespoons Maple Syrup
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoons Ground Cloves
• 1/4 cup Soy Sauce (low sodium)
• 16 oz Portabello Mushrooms (sliced)

For the Serving Garnishes

• Hummus
• Romaine Lettuce
• Red Onion (sliced)
• 4-5 Pitas (or Wraps)
• Cherry Tomatoes (sliced)
• English Cucumber (sliced)

Method

Prepare the Tzatziki by firstly draining the tofu and drying with a paper towel. Slice into cubes and place in the blender bowl. Add the other sauce ingredients to blender and pulse several times to create a smooth sauce. Transfer into bowl or jug and set aside in the refrigerator until ready to serve. Next prepare the gyro mushrooms by firstly whisking all the marinade ingredients together. Pour the mixture over the mushrooms in a bowl. Set aside for 10-15 minutes and then drain off the marinade. Fry the mushroom over moderate heat until tender. Assemble the gyros on Pita breads or wraps. Spread some hummus down the center of each Pita or wrap portion and add a thin layer on fresh salad vegetables, fresh herbs and some fried mushrooms. Drizzle with tzatziki sauce and serve hot.

Traditional Gyros Recipe with Lamb and Beef

Ingredients

• 12 pita bread rounds
• 1/2 teaspoon sea salt
• 12 tablespoons hummus
• 1 teaspoon dried thyme
• 1 large tomato, sliced
• 1 teaspoon ground cumin
• boiling water as needed
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram
• 1 teaspoon dried rosemary
• 1 large red onion, sliced
• 1 tablespoon minced garlic
• 1 pound (500 g) ground lamb
• 1 pound (500 g) ground beef
• 6 ounces crumbled feta cheese
• 24 tablespoons tzatziki sauce
• 1 small onion, cut into chunks
• 1 small head lettuce, shredded
• 1 teaspoon freshly ground black pepper

Method

Transfer the onion to the bowl of a food processor and blend until finely chopped. Transfer chopped onion to a piece of cheese cloth or clean tea towel and squeeze out most of the liquid. Transfer the squeezed onion in a large bowl. Next, combine the beef, lamb, garlic, rosemary, black pepper, oregano, cumin, marjoram, thyme and salt, with the onion, using a wooden spoon or your hands until very well mixed. Cover bowl with plastic wrap and set aside in the refrigerator for 1-2 hours to meld the flavors.

Preheat your oven to 325 degrees F (165 degrees C). Next pulse the meat and spices mixture in a food processor until finely chopped and tacky (about 1-2 minutes). Transfer the meat mixture into a loaf pan, pressing down to ensure there are no air pockets. Place the loaf pan into a roasting pan. Pour enough boiling water in the roasting pan to reach halfway up the sides of the loaf tin. Bake in the preheated oven until cooked right through to the center (about 45 to 60 minutes). A meat thermometer inserted into the center of the meat loaf should read at least 165 degrees F (74 degrees C). Cool the meat loaf, remove from the pan slightly and slice thinly. To serve spread 1 tablespoon hummus over one half of each pita bread. Add a serving of the gyro meat mixture and top with tomato, lettuce, red onion, feta cheese. Serve hot topped with tzatziki sauce.

Grilled Haloumi Gyros with Tzatziki Sauce, with Herbed Salted Fries

Ingredients

For the Gyros

• 1 tomato
• 2 cups rocket
• 1 baby brown onion
• 1 cup tzatziki (see below)
• 200 g (7 oz) haloumi cheese
• 2 pieces pita bread or flat breads

For the Tzatziki

• lemon zest of 1 lemon
• lemon juice of 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon garlic, minced
• 1 cup Greek natural yogurt
• 1/2 teaspoon salt and pepper
• 1 English cucumber, seeds removed, peeled, shredded and excess water squeezed out

For the Herbed Salted Fries

• 1/2 teaspoon oregano
• 1/2 teaspoon paprika
• 3 large Desiree potatoes (or similar)

Method

Preheat your oven to 200 degrees C (390 degrees F). Cut the potatoes into chips, dry with a paper towel and scatter onto a greased paper lined or non-stick baking tray. Drizzle the chips all over with olive or grape seed oil. Sprinkle with some of the oregano and paprika mix (leaving some for a following step). Bake for 10-13 minutes until brown and crisp. Next, make the tzatziki by adding all the ingredients in a medium size bowl and mixing well with a wooden spoon. Taste and adjust the seasoning as required. Next, cut the tomato in half and slice thinly. Then, cut the slices in half. Peel and finely slice the onions and set the tomatoes and onions aside. Toast the pita bread in a lightly oiled frying pan for about 1 minute on each side. Next, cut the haloumi into small thin rectangles, and sprinkle lightly with some of the paprika and oregano mix. Fry the haloumi slices in small batches for 1-2 minutes on each side. Remove the haloumi slices from pan and set aside. Next, assembly the gyros by placing each pita on a plate. Add a serving of rocket, tomato, potatoes, onion, haloumi. Sprinkle with some of the remaining oregano and paprika mix, add top with a dollop of tzatziki and serve hot.

Grilled Tofu Gyros Recipe

Ingredients

For the vegan tzatziki:

• 1/2 teaspoons salt
• 1 tablespoons of olive oil
• 2 tablespoons of minced fresh dill
• 1 small clove garlic minced or grated
• 1 cup shredded cucumber (about 1 medium-large cucumber)
• 1 tablespoons of white wine vinegar (or use lemon juice)
• 1 cup plain, unsweetened non-dairy yogurt (coconut and almond based)

For the savory grilled tofu:

• 1 teaspoon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cinnamon
• 2 tablespoons of tomato paste
• 1/2 teaspoon ground coriander
• 1 1/2 tablespoons of olive oil
• 1/4 teaspoon ground black pepper
• 1 lb (500 g) block extra-firm tofu
• 4 tablespoons of low-sodium soy sauce

For assembling the grilled tofu gyros:

• 4 pita breads
• 2 cups shredded lettuce
• vegan tzatziki (recipe above)
• savory grilled tofu (recipe above)
• 1 cup cherry tomatoes sliced in half

Method

Prepare the vegan tzatziki: by sprinkling the shredded cucumber with salt. Transfer to a colander and set aside to drain for 10-15 minutes. Then, stir together the yogurt, garlic, salt, oil, and vinegar in a small bowl. Squeeze out any excess liquid remaining in the cucumber. Add the cucumber to the mixture in the bowl, with the dill and mix well. Taste and adjust the seasoning to taste and set aside. Next, wrap the tofu it in a clean towel. Put a heavy object on top of it and set aside to squeeze out any excess liquid.

Preheat your grill and season the grate with love or grape seed oil. Combine all of the tofu marinade ingredients in a small bowl until well mixed and smooth. Cut the tofu width-wise into 8 equal size slices. Place the slices on a plate and pour the marinade on top. Turn the slices over and coat both sides evenly. Then, grill the tofu pieces over a moderately hot part of the grill for about 6-9 minutes per side, flipping halfway through. Next, lightly grill or toast the pitas. Add 2-3 slices of cooked tofu to each pita. Top with servings of lettuce, tomato, tzatziki, and fresh herbs. Serve hot.

Calamari Gyro Recipe

Ingredients

• 4 rounds pita
• 1 cup plain Greek yogurt
• 4 leaves iceberg lettuce
• 1 medium English cucumber
• 2 teaspoons. grape seed oil
• 1 lb (500 g) calamari strips
• 1/2 red onion, thinly sliced
• 1 1/2 teaspoons. ground cumin
• 2 teaspoons. fresh lemon juice
• 2 teaspoons. chopped fresh dill
• 1/4 teaspoons. red wine vinegar
• 4 cloves garlic, minced, divided
• 2 teaspoons. minced fresh oregano
• 2 cups cherry tomatoes, quartered
• Kosher salt and freshly ground black pepper, to taste

Method

Slice the cucumber in half. Finely chop half of the cucumber slices and combine with the dill, yogurt, 2 cloves of garlic and vinegar in a small bowl. Season with salt and pepper, to taste, and set aside. Slice the rest of the cucumber into thin round slices, and set aside for serving. Next, heat the oil in large skillet over moderate to high heat. Add the calamari strips, cumin, oregano and the remaining garlic, and cook until just tender (about 2-3 minutes). Add the lemon juice and stir until well combined. Assemble the gyros by spreading some yogurt sauce over one pita. Add a serving of cooked calamari strips and top with tomato, fresh herbs, onion, lettuce and sliced cucumber. Repeat with remaining pita. Serve hot with a chilli salsa or hummus. Enjoy!