The following recipe and photography is courtesy of Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
Eee’eat like a Grecian! You don’t have to travel across the sea to enjoy one of these homemade gyros that taste like you bought them from a street cart vendor in Greece.
I love when I can enjoy international foods in the comfort of my own home. It’s like I’m transported across oceans and over mountains without ever packing my suitcase or hopping on a plane. This gyro recipe will have you eating like they do in Greece in no time at all.
For the Gyro Meat
- 1.5-2 lbs. of Heinen’s meatloaf mix (contains veal, pork and beef)
- 2 Tbsp. coconut or olive oil
- 1 ½ Tbsp. garlic salt
- 2 Tbsp. onion powder
- 1 Tbsp. cumin
- 1 Tbsp. coriander
- 1 Tbsp. oregano
- ½ Tbsp. thyme
- ½ Tbsp. marjoram
For the Gyros
- ½ red onion, sliced longways into strips
- Organic kale, middle stem part removed
- Naan or pita bread
- Tomato, sliced thin
For the Tzatziki Sauce
- 1 ½ cup 2% Greek yogurt
- Zest from one lemon
- 3 cloves of garlic, minced
- ½ of a seedless cucumber, shredded
- ½ Tbsp. salt
- 1½ Tbsp. fresh dill
For the Sweet Potato Fries
- 2 medium sweet potatoes, skinned and sliced longways
- 2 cloves of garlic, minced
- 2 Tbsp. coconut or olive oil
- 1 Tbsp. fresh rosemary, chopped
- 1 tsp. cayenne pepper
- ½ Tbsp. cumin
- ½ Tbsp. coriander
- Parsley to top, chopped
- Salt and pepper, to taste
- Preheat your oven to 425°F.
- Peel and slice your sweet potatoes and place the slices in a large mixing bowl. Toss them in the oil, garlic and spices until fully coated. Place the coated sweet potatoes on a baking sheet and place them on the top rack of your oven. Bake for 15 minutes then flip and bake for another 10-15 minutes until crispy.
- While your fries are baking, mix up your gyro meat. In the same large mixing bowl that you tossed your fries (without washing it out) add you meat, ½ Tbsp. of oil and spices. Mix it well and place in your fridge to set while your fries finishing baking.
- Once your fries are done, remove them from the oven and set aside to keep warm while you bake your Gyro meat. Next, you’ll spray a 9”x5” bread baking pan with cooking spray. Then, just like you’re making meatloaf, pat your gyro meat mixture into the pan making sure to firmly press it to avoid air pockets.
- Turn your oven down to 375°F. Place your pan on the middle rack and bake for 45-50 minutes or until the meats internal temp registers 165°F.
- Once the meat is done baking, remove it and let cool before slicing. Be sure to use a sharp knife to cut the meat into slices so that it does not crumble. Slice your meat into ¼ – ½ inch slices and place them in a hot skillet with a little butter or olive oil. This will allow them to finish with a nice sear on the outside. Sear for about a minute per side.
- Now it’s time to make the sauce! Shred the cucumber, place the shreds on a few pieces of paper towel and squeeze the excess moister out. Place the shredded cucumber, yogurt, lemon zest and spices into a mixing bowl and combine.
- To assemble your gyros, take a slice of naan or pita bread and spread a couple Tbsp. of tzatziki sauce over the bread. Place a couple leaves of kale on top followed by a couple slices of gyro meat, red onion slices, tomato slices and then the sweet potato fries. If you’re like me and really love the yogurt sauce, add a couple extra dollops on top of the fries.