Chef Greg’s Gyros Recipe | Medusa's Kitchen

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner and more affordable.

tzatziki sauce

🥗Healthier: yogurt with herbs

💰Cheaper: sour cream with cucumber

Yogurt with herbs maintains flavor with fewer calories.

Combine 20 ounces of lamb fat, 1 pound of lamb, and 12 ounces of lean ground beef in a mixing bowl.

Add 6 ounces of finely chopped Spanish onion or red onion, 2 ounces of minced garlic, 1/4 ounce of Greek oregano, 2 ounces of cornstarch, 2 teaspoons of black pepper, 1 tablespoon of fresh oregano, 1/2 tablespoon of kosher salt, and fresh thyme to the meat mixture.

Add 2 ounces of water to the mixture and blend until well combined, using a paddle attachment on a mixer.

Overmix the meat mixture until it becomes firm and stretchy, resembling a mousse.

Transfer the mixture to a small sheet pan and pat it down, ensuring the top is uneven for aesthetic purposes.

Roast in a preheated oven at 300 degrees Fahrenheit for about 45 minutes.

Remove from the oven and allow to cool slightly before slicing into thicker pieces for gyros.

Heat a nonstick pan with a little olive oil and brown the sliced gyros meat until caramelized.

Warm the pita bread in a pan until it balloons up, then place it on a clean towel with the colored side facing out.

Assemble the gyros by placing the browned meat on the warm pita, adding sliced tomatoes, red pepper, Italian parsley, and tzatziki sauce.

Serve with lemon and optional French feta on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens