Gyros - an Authentic Recipe for Making Them at Home Recipe - Food.com (2024)

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photo by mis liz

1. I have never had or seen one before & was wondering what piece of beef do use? How do I prepare it? Should I, Cook, Slices, ground, I don't know.

   tkayplymel

Reviews

1. I researched the making of Gyros online and found a recipe with more authentic spices and so I made this recipe, but decreasing the oregano to 1 t., and adding 1 t. of Marjoram, and 1 t. of crushed Rosemary. Everything else I kept the same. It was wonderful and tasted just like the real thing! I like the techniques and cooking method suggested in this recipe. It does yield a compact loaf that is easily sliced into thin slices.

   Miracle Miriam

2. I made this for a potluck. Instead of serving it in the usual pita pocket method, I prepared the meat in the food processor, just added all together and let it run for about 4 minutes scrapping down the bowl three times. What I ended up with was a very smooth textured paste I shapped into the loaf. Then I cooked for an hour as described. After cooling I chopped the loaf into a course cut, and mixed with the tzazki. <br/><br/>It was then spread on flour tortillas, added lettace and tomato and rolled up. Sliced into about 2 inch pinwheels, and chilled for about 4 hours to allow it to seal together. It was a huge hit, and much easier to serve and eat then the pitas when you don't want that much at one time.

   Lauren4372

3. I am completely in awe...I never ever thought you can take ground beef and turn it into a gyro! I didn't have the lamb, so I purchased 2 lbs of ground beef and wow.. I had a gyro. I was sooo SCARED at first! I was getting company on a Saturday and wanted to try something different. I truthfully was sweatin' this one out. It came out awesome! I let my meat cool down though for at least 45 min..maybe a bit longer, then I put it on a cutting board. I cut it in half (in the center) then I took each half and cut them into thin strips. I got a lot of meat strips doing it like that to put in the pita's I just wish I was able to find more authentic gyro bread. I used a Greek Yogurt/Cucumber sauce, lettuce, tomatoes and bought a small container of crumbled feta cheese to sprinkle on top... PERFECT! MANY MANY THANKS FOR THIS WONDERFUL RECIPE!!

   D. Rose

4. We liked this. I used my kitchenaid instead of slamming it and it worked fine.

   See Also

   Leftover Rotisserie Chicken Recipes - 4 Meals From 1 Chicken!

   misscain

5. Wow!!! I really really like this recipe.I did it slightly differently:I used 1 pound ground turkey and 1 pound ground pork, omitted the bread crumbs, and added a half teaspoon of paprika.Then, just because I like it brown, after I sliced it, I grilled it in a non-stick pan (no oil).It was really good the first night, but when I heated it up the second day, It tasted just like I had gone and bought lunch at my local greek cafe!Thanks for a FABULOUS recipe!

   slieder

see 77 more reviews

Tweaks

1. Changes I make: I use 1 lb. lamb, 1/2 lb bison. Bison is very lean, so does make it a little bit drier, but a little bit healthier. Make up for the dryness with extra tzatziki sauce if need be. Add a little Cumin. I use 1 tablespoon Oregano, 1 tablespoon Marjoram (2 total since I am using 1 1/2 lbs meat, not 2).

   David B.

2. This recipe is really good! The first time I made this I was kinda surprised that a recipe wish so few ingredients could yield such a wonderfully flavorful loaf. I did change a few things the second time I made this recipe mostly to suit my family's tastes. I added about 6 sprigs of minced mint to the meat(this was on a whim since I had some leftover from my tzatziki sauce), and about a 1/2 teaspoon of cumin for that unique aroma it gives the meat. I might also add that I used panko soaked in some milk instead of the bread crumbs. After mixing all the ingredients together I kneaded and slammed the heck out of the meat for about an hour and it made one compact blob of meaty goodness. Dropped the loaf into my 9x9 cake pan and flattened it out nicely. I baked it then took it out and I basted it with its own juices. I then put a weight on top to help further compact the meat and let the meat sit until cool. After slicing it I pan fried it in some butter and served it in gordita shells with lettuce, shaved onions and tzatziki sauce. Really really tasty.

   Charise W.

3. The only time we have gyros is when we travel to San Diego. Husband was hungry for one and so he purchased some lamb. After researching I decided to use this recipe. The lamb was not ground so I cut it into small pieces, put on a plate and in freezer for 20 minutes just to toughen up the edges. Ground the pieces in small batches in my small food processor. Combined the lamb with the beef as recommended in the recipe. My modification to the recipe...used Italian Bread Crumbs, 4 cloves of garlic instead of 2, reduced salt to 1 teaspoon, but everything else the same. Served on Kangaroo Flat Bread that was heated in a little olive oil prior to plating. Tossed on some diced tomatoes, red onion, and Tzatziki Sauce with a salad on the side. Don't be hesitant to try this recipe. You won't be sorry! It's crazy good!

   cjvaclavik_11713791

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