How can I make delicous greek gyros?

Question

i am obsessed with daphnes greek cafe's Gyro pita sandwich,
How can I cook these at home?

Answer 1

Ingredients:
1/2 cup minced onion
1 clove garlic, minced
1/2 pound lean ground lamb
2 tablespoons lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 cup cucumber, seeded & diced
1/4 cup nonfat yogurt, drained
1 tablespoon fresh mint, chopped
2 pita breads
1/2 cup shredded lettuce
1/2 cup tomato, diced


Directions:

Spray skillet with non-stick spray and add onion and garlic. Cook until soft over low heat stirring constantly. Place in mixing bowl with lamb, lemon juice, oregano and cumin and mix thoroughly. Shape into 2 patties. Place on rack of broiler and broil 3 to 5 minutes on each side, turning once, or until desired doneness.

Combine cucumber, yogurt and mint in small bowl and mix. Cut around edge of each pita bread and pull open to form pocket. Fill each pita with half the lettuce and tomato, 1 lamb patty and half the yogurt mixture.

This recipe for Greek Gyros serves/makes 2

Answer 2

I've been chasing this critter for years, since having God's Gift to Gyros at Villa Souvlaki in Montreal.

You'll want some parchment paper to wrap it in, and tomatos, maybe lettuce and onion to put on top, and tzatziki sauce. That's the sauce they put on it - it's a cucumber / yogurt sauce.

A souvlaki has lamb chunks, a gyro has spiced shaved hamburger (may have other meat mixed in), otherwise they are built the same way.

Villa Souvlaki coated the lamb in some kind of marinade, and likewise the bread before heating it on the grill.

The answer lies in the spices and the marinades, and how you build the tzatziki sauce.

It's an ongoing quest. Best of luck.

Since you don't have the equipment to rotate and shave the hamburger you might want to shoot for souvlaki first. But either way... it's the marinade and spices and sauce.

Email me when you figure it out! If I get there first, I'll let you know. Souvlakia and gyros (but not that Kronos crap) are godlike.

Answer 3

The original Gyros is not made with groundbeef. In Greece they have a special grill that turns and they place a big chunk of lamp on that grill. After hours it is tender and they then slice it in very thin slices right off the grill. Since you most likely don't have that grill you can do it in your oven:

INGREDIENTS:
•1 1/2 pound of beef loin, lamb loin or chicken breast tenders
•4 tablespoons olive oil
•6 large pita breads (Comes with or without pockets. Pocket bread is a lot less messy for sandwiches)
•3/4 cup yogurt
•1/2 cup small diced cucumbers
•Juice of one lemon
•1 cup shredded lettuce
•1 red onion, sliced
•1 large tomato, sliced into 6 slices

PREPARATION:
•Preheat the grill. Season the meat with 2 tablespoons olive oil, salt and pepper. Brush the pita bread with the remaining olive oil. Place the meat on the grill and cook for 2 minutes on each side. Place the pita bread on the grill and cook for 2 minutes on each side.

•In a mixing bowl, mix the yogurt, cucumbers, and lemon juice together. Season with salt and pepper. Spread the cucumber sauce evenly into each pita bread. Divide the meat up between the pita breads. Garnish each sandwich with lettuce, onion and tomatoes. Makes 6 gyros.

Answer 4

Gyros

Ingredients

(6 servings)

2 lb Lean lamb, ground
2 sl Bread; toasted, crushed
1 ts Allspice; pounded
1 ts Coriander; crushed
1 Garlic clove; crushed
1 Onion; grated
1 ts Chopped fresh savory
Salt & freshly ground pepper
3 sl Bacon
6 Pita bread pockets
2 Tomatoes; sliced thin
Vinegar & oil to taste
1 c Chopped fresh parsley
1 c Plain yogurt


Instructions

In a large bowl, combine the ground lamb with the bread, allspice, coriander, garlic, onion, savory, and salt and pepper, and knead thoroughly. The mixture should be spicy, though not too herby, and hold its shape. Break into 5 sections, each as large as a navel orange, then break each section into 6 balls. Knead and flatten slightly to a thickness of about 3/4". Cut the bacon slices into widths equal to these balls, keeping the slices of bacon between them. Slip a cane skewer through the centers and roll gently with the palms to smooth the edges. (There will be 5 or 6 skewers, depending on their length.) Cover and refrigerate overnight. When ready to cook, set on a broiler tray or grill and cook under moderate heat, turning every 5 minutes. (The bacon will baste the meat.) The surface will be crusty and the inside cooked within 25 minutes. To serve: Put out the bread, meat, tomatoes seasoned with the vinegar and oil, parsley and yogurt in separate dishes. Guests may open pocket bread and stuff them with meat and seasonings.

Answer 5

I found a pre-packaged gyro fixings in my local grocery store. They should be in any major grocery chain. In the cooler by the deli area. It's got the meat, the cucumber sauce and pita bread. You just warm up the lamb meat in a pan. It's pretty dang good.

Answer 6

A gyro sandwich is nearly a pita wrap. the beef in that is floor up rooster, purple meat and lamb it fairly is pressed jointly and then roasted on a vertical spit, like a rotisserie rooster yet status on end. They slice this because it activates the spit, piling the slices onto the pita bread. that is served with lettuce, chopped tomatoes, and yogurt sauce. that is quite scrumptious, yet I prefer shawarma, it fairly is the comparable yet created from stacked rooster breasts then sliced further.

Answer 7

That is tough because to do it you have to have the roasted meat like they do and it is a special thing that the restaurants get. I supposed you could use sliced roast beef but it will not taste the same because they usually use lamb.

Answer 8

Similar questions have been asked before. You cannot make it at home. You need to go to a restaurant. But I also think there is a misunderstanding here. This food is originally called "doner kebab" and it is Turkish.