Greek Style Gyros
A delicious, home made version of the typical gyro (pronounced YEE-roh) that you might find while wandering the streets of Athens, Iraklio, or Thessaloniki. An easy way to make this recipe is in the oven, but if you can cook the meat on a barbecue, you’ll have even more of that lovely flavour of meat slow-roasted over an open flame. Experience Greece’s most popular street food without leaving home!
  1. First, prepare your marinade. You will notice that some items in this recipe, like yogurt, garlic, and cucumber, show up more than once on your list. That’s because some of those ingredients are meant to flavour your meat before cooking. Combine the 1/2 C of Greek yogurt with your Cumin, Aniseed, and your 5 cloves of crushed garlic. Smother your raw meat (either chicken breast, or a nice cheap cut of lamb or beef – the marinade will make any cut of meat nice and tender) with this spiced, garlic yogurt mixture, and seal in a sandwich bag. Massage and squish that bag of marinade and meat around until everything is nicely coated. Let the meat marinate for 4-24 hours.
  2. Once the meat has been marinated, you can remove it from the baggie, and throw out the excess marinade left in the bag. Set your oven to 375F. Drizzle a little olive oil and salt over your meat, and roast it in a shallow pan for 35-45 minutes, or until your meat is cooked through and slightly browned on the outside. It can be hard to re-create that tender, slow roasted flavour and texture of a proper gyro, but the yogurt marinade will help to super-tenderize the meat, and roasting it in the oven will give it a nice brown crust on the outside while allowing the meat to remain juicy! If your meat is cooked through but you really want that slightly crispy outside, you can slice up the meat and give it a fry-up in a shallow pan until you achieve your desired level of deliciousness.
  3. While your meat is in the oven, you can mix up some home made tzatziki (pronounced zat-ZEE-kee). Combine your 1 Cup of plain Greek style yogurt with your 3 cloves of crushed garlic and your 1/4 Cup of grated and drained cucumber (just grate the cucumber and set it on a paper towel for about 10 minutes, then give it a good squeeze to get the excess water out). If you like your tzatziki extra garlicky, feel free to add more! Mix up your creamy dressing and set it aside so the flavours have a chance to blend. You can add a little dill if you like, but it’s not found in every tzatziki recipe out there.
  4. Now prep your gyro filling! Slice your tomato, remaining cucumber, and onion, and set them aside along with your pita – if you want to, you can brush your pita with a little olive oil and warm it up, but be careful not to toast it, or it won’t wrap nicely around your filling.
  5. Slice up your roasted meat, and assemble your gyro! We like to start by spreading a layer of tzatziki on the pita, then placing a few slices of cucumber, tomato, and onion, then adding some of our sliced meat, and topping it all off with one more dollop of tzatziki, just because we love that creamy, garlic and cucumber flavour so much. Roll it up in to a nice cone that fits in one hand, and maybe wrap some paper or a napkin around the outside if you’re worried about spillage. Enjoy!
Recipe Notes

One out of the two of us has become lactose intolerant in the past few years. As such, if you’d like to make a non-dairy version of this recipe, use our favourite method: instead of marinating in yogurt, use the same amount of cumin & garlic, but add olive oil, salt, and about a tablespoon of red wine vinegar. This will tenderize the meat much the same way that the yogurt would. And instead of serving your gyro with tzatziki, skip that whole step, and use hummus or tahini instead – delicious!