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. 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

In Greece, the birthplace of this dish you’ll mostly see pork gyros. In other non-Christian parts of the world you might see it made with lamb/beef. This recipe can be made with beef, lamb, chicken or a mixture thereof. It doesn’t matter, they all work. Personally, I grew up eating lamb and beef gyro from the shops near my house. The popular Greek-American brand Kronos made it popular here in the states and they use lamb and beef premade cones so thats what is nostologtic for me. It’s the memory of those spinning cones and savory slices that continues to inspire me—and I hope this recipe brings you right back to those delicious moments, too. 🤘🏼 Adam

---

Stuff I Use...

Al-Pastor Meat Spit

My Cookware Set

My Dutch Oven

My Induction Burner

Deli Containers

Large Mason Jars (32oz, wide mouth)

Rust-proof Mason Jar Lids

Portable Single-burner Stove

Butane Torch

Butane Canisters

Coarse Reinforced Strainer

Fine Mesh Reinforced Strainer

Sheet Trays

The BEST Smash Burger Spatula

Cutting Board Scraper

Ice Cream Maker

---

Yield: 3-4 Sandwiches

Print

With ImageWithout Image

Greek Restaurant-Style Gyros Sandwiches!

Prep time: 15 MinCook time: 1 HourInactive time: 24 HourTotal time: 25 H & 15 M

Ingredients

Classic Gyro (Lamb & Beef)

• 1 pound Ground Beef
• 1 1/2 pounds Ground Lamb
• 3 Garlic cloves, chopped
• 1/2 Onion, chopped
• 1 tsp Dried Parsley
• 1 tsp Dried Thyme
• 1 tsp Dried Oregano
• 1 tsp Black Pepper
• 1 tsp Paprika
• 1/4 tsp Cinnamon
• 1 tsp Tripolyphosphate, 10 grams
• 3 tsp Transglutaminase RM (meat glue) 10 grams

Çhicken Gyro

• 2.5 pounds Chicken Thigh, ground
• 1/3 cup Chicken Fat
• 3 Garlic cloves, chopped
• 1/2 Onion, chopped
• 1 tsp Dried Parsley
• 1 tsp Dried Thyme
• 1 tsp Dried Oregano
• 1 tsp Black Pepper
• 1 tsp Paprika
• 1/4 tsp Cinnamon
• 1 tsp Tripolyphosphate (10 grams)
• 3 tsp Transglutaminase RM aka “meat glue” (10 grams)

Instructions

Classic Gyro (Lamb & Beef)

1. Add onion and garlic to a food processor. Pulse the vegetables 5 times making sure most chunks are gone.
2. 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.
3. Add the meat glue and Tripolyphosphate and blitz for another 15 seconds until the meat “rides” the blade of the food processor.
4. 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.
5. 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.
6. Serve with Greek pita, tzatziki sauce, thinly sliced onions, herbs, cucumber and tomato.

Chicken Gyro

1. Add onion and garlic to a food processor. Pulse the vegetables 5 times making sure most chunks are gone.
2. 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.
3. Add the meat glue and Tripolyphosphate and blitz for another 15 seconds until the meat “rides” the blade of the food processor.
4. 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.
5. 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.
6. 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.