Greek Restaurant-style Gyro At Home
Over the years, I’ve attempted a few times to make gyro at home, and while the outcomes have invariably been delicious, my efforts fall significantly short of the quality found at the family-owned fast-food establishments I went to as a kid. Until now…
This recipe requires some not-so-average ingredients that you might want to cop from our boy Bezos, but I assure you it’s worth it… especially if you’re looking for a fun kitchen project for the weekend or something. Big shoutout to Modernist Pantry. This is my version of their recipe and technique and I really didn’t change too much. I hope you dig! 🤘🏼 Adam
P.S. This recipe can be made with beef, lamb, chicken or a mixture thereof (see below).
Stuff I Use...
Greek Restaurant-Style Gyros Sandwiches!
Ingredients
Instructions
- Add onion and garlic to a food processor. Pulse the vegetables 5 times making sure most chunks are gone.
- Add the ground meat to the processor along with dried parsley, thyme, oregano, black pepper, paprika, cinnamon, black pepper and kosher salt. Blitz for 15 seconds.
- Add the meat glue and Tripolyphosphate and blitz for another 15 seconds until the meat “rides” the blade of the food processor.
- Transfer the meat mixture to a plastic wrap-lined conical container (like a quart deli container) and weigh it down. Let the gyro set in the fridge overnight.
- The next day, spike the meat onto an al pastor-style meat stand and roast in the oven for 30-45 minutes at 300F until the internal temperature reads 165F. Remove the gyro from the oven and allow to rest for 15 minutes before slicing. Feel free to broil or torch the gyro for extra color.
- Serve with Greek pita, tzatziki sauce, thinly sliced onions, herbs, cucumber and tomato.
- Add onion and garlic to a food processor. Pulse the vegetables 5 times making sure most chunks are gone.
- Add the ground meat and chicken fat to the processor along with dried parsley, thyme, oregano, black pepper, paprika, cinnamon, black pepper and kosher salt. Blitz for 15 seconds.
- Add the meat glue and Tripolyphosphate and blitz for another 15 seconds until the meat “rides” the blade of the food processor.
- Transfer the meat mixture to a plastic wrap-lined conical container (like a quart deli container) and weigh it down. Let the gyro set in the fridge overnight.
- The next day, spike the meat onto an al pastor-style meat stand and roast in the oven for 30-45 minutes at 300F until the internal temperature reads 165F. Remove the gyro from the oven and allow to rest for 15 minutes before slicing. Feel free to broil or torch the gyro for extra color.
- Serve with Greek pita, tzatziki sauce, thinly sliced onions, herbs, cucumber and tomato.
Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.