Thursday, August 14, 2008


Every time I ask my brother what we should make, he says gyros, even if I am needing a dessert. HA!! I always laughed and promised that I would find a recipe and help him make them sometime. We finally did it a few weeks ago. It turned out not to be too hard and I liked them, except that there was a little problem with the salt. There was a lot of it. I have never had anything more salty. I am not sure if it was the recipe or my brother. He didn't measure the first bit he put in, so I don't know how much was there before I came to help. Other then that the meat was really tender and easy to eat and the tzatziki was great. Using the greek yogurt is worth it, I have made other tzatziki with regular and it just didn't taste the same.
Homemade Greek Gyro
By: Nancy Gaifyllia,

Prep Time: 45 minutes

Cook Time: 10 minutes


  • 2 1/2 pounds of boneless pork loin, shoulder, or fresh ham
  • white wine vinegar
  • ----------
  • 3 tablespoons of sea salt
  • 1 1/2 teaspoons of sweet paprika
  • 1/4 teaspoon of pepper
  • 1/4 teaspoon of finely crushed (powdered) Greek oregano (rigani)
  • ----------
  • 6-8 pieces of thin pita bread (not pocket pita)
  • 1/2 cup of tzatziki (see below)
  • 1 medium onion, sliced
  • 2 tomatoes, sliced
  • french fries (optional)
  • olive oil


In a small bowl combine paprika, salt, pepper, and oregano.

Make the Gyro Meat:

Slice the meat against the grain as thin as possible and pound with a meat mallet to less than 1/4-inch thick. In a flat-bottomed container, arrange one layer of slices, sprinkle liberally with seasoning mixture, then with a little vinegar. Spread the vinegar over the meat so that all pieces are moistened. Add layers, spices, and vinegar until all the meat has been marinated. Cover and refrigerate for 1/2 hour to 2 hours.

Remove meat from the refrigerator and slice into strips about 1/2 to 3/4 of an inch wide and 2 to 2 1/2 inches long. Dry fry (without any oil) in a non-stick frying pan until browned and slightly crisp.

Yield: 6-8 large pita wraps, or gyro meat dinner for 6-8

  • 16 ounces (2 cups) of thick Greek yogurt
  • 4 to 10 cloves of garlic, finely chopped
  • 1/2 cup of diced or grated cucumber (Kirby or "English")
  • 1 tablespoon of olive oil
  • 2 teaspoons of lemon juice


Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.

Yield: about 2 1/2 cups


Nancy Gaifyllia said...

This is one of my favorite recipes! A couple of notes about the salt: there IS a lot of salt so (1) be sure to use sea salt and (2) if you just can't bring yourself to add that much, add less and taste before eating. If it needs more salt, add at that time.

Chanell Reichner said...

I'll have to try this one- Brock would love it. I'm always a little nervous trying to cook Greek food because his mom was a great cook, but this looks really good! I'm so impressed.

Rachel Mai said...

who doesn't like Tzatziki, anyway? Adam and I would live on it. I want gyros. Can we do that at your house the next time you host FHE? Oh please, oh please.