Recipes for "gyro"

In a medium bowl, combine 1 container of plain yogurt with the envelope of ranch dressing mix. Remove half of the mixture to another bowl. Into one of the bowls, add the remaining container of plain yogurt and diced cucumber; mix well. Cover and refrigerate. Preheat grill and lightly oil grate.

Mix the ground beef and 1/4 cup onion into the remaining half of the yogurt mixture. Shape into 6 hamburger patties.

Grill patties on medium heat for 7 minutes each side, turning once.

Cut off 1/4 end of the pita pockets and fill with torn lettuce, grilled burger, creamy cucumber sauce and diced tomatoes.

Blend yogurt, cucumbers, 2 tablespoons olive oil, dill, lemon juice, garlic, salt, and pepper in a blender until tzatziki sauce is evenly combined.

Heat remaining 1 tablespoon olive oil in a large skillet over medium heat; cook and stir steak in the hot skillet until no longer pink, 5 to 10 minutes.

Layer 1/2 of each pita with steak, tomato, onion, feta cheese, lettuce, olives, and tzatziki sauce. Bring the edge of each pita over the filling and secure with a toothpick.

Preheat a gas grill with all burners on High for 10 to 15 minutes. Shape pizza dough and brush one side with olive oil.

Reduce the flame on half of the grill burners to Low, to create areas of direct and indirect heat.

Carefully place dough, olive oil side facing down, onto the grill over direct heat. Close the cover. Let dough grill until the bottom is just barely cooked and shows char marks, 1 to 3 minutes.

Use tongs to move dough to the indirect heat without turning dough over, and grill for 2 to 3 more minutes. Transfer dough to a baking sheet.

Spread tzatziki sauce over dough. Add quesadilla cheese, feta cheese, gyro meat, tomato slices, and black olives.

Return pizza to grill over indirect heat, and grill until cheese has melted, 3 to 4 minutes. Top with sprigs of fresh dill, Cut into wedges and serve.

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Line with parchment paper that extends up the sides. Turn the parchment paper over so the oiled side is up.

Place ground lamb and beef in a mixing bowl. Add onions, garlic, rosemary, oregano, salt, pepper, cumin, paprika, cinnamon, cayenne pepper, and bread crumbs. Mix until well combined. Transfer to prepared baking dish and press the meat mixture firmly into the dish in an even layer that extends to the edges. Meat mixture should be packed and fairly dense.

Bake in preheated oven until nicely browned, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool to room temperature. Transfer to a plate. Cover with plastic wrap and refrigerate until chilled, 1 to 2 hours.

Transfer meat to a cutting board. Cut into 3 pieces crosswise. Slice each piece into 1/8-inch thick slices as you need them.

Heat oil in a skillet over medium-high heat. Cook slices until browned, about 2 minutes per side.

Place onion in a food processor and finely chop. Transfer onion to a piece of cheesecloth and squeeze out the liquid. Place onion in a large bowl.

Mix lamb, beef, garlic, oregano, cumin, marjoram, thyme, rosemary, black pepper, and salt with the onion using your hands until well mixed. Cover bowl with plastic wrap and refrigerate until flavors blend, about 2 hours.

Preheat the oven to 325 degrees F (165 degrees C).

Place meat mixture in a food processor and pulse until finely chopped and tacky, about 1 minute. Pack meat mixture into a 7x4-inch loaf pan, ensuring there are no air pockets. Place the loaf pan into a roasting pan and pour enough boiling water around the loaf pan to reach halfway up the sides for a water bath.

Bake in the preheated oven until no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour off any accumulated fat and cool slightly.

Thinly slice the cooked gyro meat loaf.

Spread 1 tablespoon hummus onto each pita bread. Then top each with some of the gyro meat slices, shredded lettuce, tomato slices, red onion slices, feta cheese crumbles, and 2 tablespoons tzatziki sauce to complete each sandwich.

Preheat an outdoor grill for medium-high heat, and lightly oil grate.

In large bowl, combine ground beef, ground lamb, onion, garlic, and bread crumbs. Season with savory, allspice, coriander, salt, pepper, and cumin. Knead until mixture is stiff. Shape into 4 very thin patties (1/8-inch to 1/4-inch thick).

Grill patties for 5 to 7 minutes on each side, or until cooked through.

Whisk olive oil, cumin, garlic, vinegar, oregano, marjoram, rosemary, salt, and pepper together in a large glass or ceramic bowl. Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours.

Heat a large skillet over medium-high heat. Working in batches of 1/2 pound at a time, add venison and cook until browned on the outside and no longer pink on the inside, about 8 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Pile onto warmed pitas to serve.

Preheat oven to 350 degrees F (175 degrees C).

Process red onion in a food processor until finely minced. Scoop onion into a piece of cheesecloth and squeeze it to release as much moisture as possible.

Return onion to the food processor. Add garlic and process until the garlic is well integrated. Blend in marjoram, rosemary, salt, and pepper.

Gradually blend ground beef and ground lamb with the onion and seasoning mixture by alternately adding small amounts of each meat to the mixture and processing until well incorporated before adding the next batch.

Firmly pack the meat mixture into a 9x5-inch loaf pan, assuring no air pockets are trapped in the meat.

Bake in the preheated oven until no longer pink in the center, about 1 hour 15 minutes. An instant-read thermometer inserted into the center should read at least 175 degrees F (80 degrees C).

Drain grease and slice thinly to serve.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Saute function. Place cubed pork in the pot and cook until starting to brown, about 5 minutes. Turn pot off.

Add Greek seasoning, paprika, garlic, and chicken broth to the pot with the pork. Close and lock the lid. Select Manual and set timer for 35 minutes. Allow 10 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Heat oil in a large skillet over medium-high heat. Transfer pork to the skillet using a slotted spoon and cook for 5 minutes or until most of the liquid has evaporated and pork has a nice crisp on it.

Place the chicken strips side by side in a broiling pan. In a cup or small bowl, stir together the ketchup, olive oil, white wine vinegar, oregano, mustard powder and curry powder. Pour over the chicken. Allow the chicken to marinate while you preheat the oven's broiler.

Broil uncovered for 15 minutes with the meat about 6 inches from the heat. Just until the chicken is cooked through, but not browned. If left too long, it will turn stringy and dry.

Place hot chicken into pita pockets and spoon some of the juices from the pan over it. Top with salad greens and plain yogurt.

Preheat the oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet.

Pat dry chickpeas with a paper towel, removing any skins that may come off. Toss chickpeas gently with olive oil, paprika, black pepper, cayenne, and salt. Spread onto the prepared baking sheet.

Bake in the preheated oven until lightly browned but not hard, about 20 minutes.

Spread some tzatziki on the inside of each pita. Sprinkle in the chickpeas and add tomato slices, red onion, and lettuce.

1. Preheat the oven to 450° F. Rub a sheet pan with oil.

2. Mix the chicken, curry powder, paprika, chipotle powder, garlic powder, salt, and pepper. Add 2 tablespoons olive oil, tossing to coat. Arrange the chicken to one side of the sheet pan.

3. Add the sweet potatoes to the other side. Toss with olive oil, salt, and pepper. Bake for 15-20 minutes until the chicken is cooked through. Toss and cook another 5 minutes until the chicken and potatoes are crisp.

4. To make the tahini sauce. Combine all ingredients and 1/4 cup water in a jar and whisk until smooth. Add water to thin the sauce as desired. Season to taste with salt.

5. To make the salad. In a bowl, toss all ingredients together.

6. Layer the salad, Tzatziki sauce, and chicken in the warm naan. Drizzle with tahini. Serve the sweet potatoes in the naan or on the side with lots of tahini!

1. in a bowl, toss the chicken with the yogurt, 2 tablespoons olive oil, lemon juice, vinegar, garlic, paprika, oregano, cumin, and 1 teaspoon salt. Marinate 15-30 minutes or up to 12 hours in the fridge.

2. Meanwhile, toss together the tomatoes, cucumbers, 1 tablespoon olive oil, herbs, and a pinch each of salt and pepper. Toss the bell peppers with 1 tablespoon olive oil.

3. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, about 10 to 12 minutes total. During the same time, grill the peppers until light char marks appear, about 5 minutes. Remove the chicken from the grill and let cool for 5 minutes, then thinly slice.

4. Cut open one side of the pita, creating a small opening. Stuff the chicken, cheese, and peppers, evenly between each pita. If your pitas don't have a pocket, just make quesadilla style and fold 1 half over the other.

5. Heat a panini press or large skillet over medium-high heat. Rub both sides of the pita with olive oil. Place one at a time, into the panini press and cook until the cheese is melted. Alternately, you can cook the sandwiches in a skillet as you would a grilled cheese.

6. Serve each pita with Tzatziki, tomatoes, and cucumber slices on top. Eat!

Gather all ingredients.

Pulse onion in a food processor until finely chopped, about 5 (1-second) pulses. Scoop onions onto the center of a towel, gather up the towel ends, and squeeze to remove liquid.

Combine onions, lamb, beef, garlic, oregano, cumin, marjoram, rosemary, thyme, pepper, and salt in a large bowl. Mix with your hands until well combined. Cover and refrigerate 1 to 2 hours to allow the flavors to blend. Preheat the oven to 325 degrees F (165 degrees C). Evenly coat a 9x5-inch loaf pan with cooking spray.

Working in 2 batches if necessary, place meat mixture into a food processor and pulse until finely chopped and the texture feels tacky, about 1 minute.

Transfer mixture into prepared loaf pan, and pack down to make sure there are no air pockets. Line a medium roasting pan with a damp kitchen towel. Place the loaf pan in the center of the towel-lined roasting pan, and transfer it into the preheated oven. Carefully pour boiling water into the roasting pan until it comes halfway up the sides of the loaf pan.

Bake in the preheated oven until gyro meat is no longer pink in the center, about 1 hour to 1 hour 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.

Serve and enjoy!

1. Preheat the oven to 325° F.

2. Arrange the onions, shallots, and garlic, in the bottom of a large, oven-safe Dutch oven.

3. In a bowl, mix the paprika, cumin, oregano, thyme, cayenne, and season with 2 teaspoons of salt. Place the roast on the onions, then rub all over with the spice mix. Pour over the beer and lemon juice. Add 1/3 cup water. Cover and roast for 3 to 4 hours or until very tender.

4. Crank the heat on the oven up to 425° F. Uncover and cook for 10 minutes, until deeply caramelized on top. Remove the meat from the pot and shred it using two forks.

5. Simmer the remaining sauce left in the pot with the butter, until just barely reduced. Toss the beef with the sauce.

6. Stuff the beef and onions into warmed pitas with tzatziki. Then add lettuce, red onions, and herbs. Drizzle over more tzatziki. YUM! Enjoy!

1. Arrange the onions, shallots, and garlic, in the bowl of the crockpot.

2. In a bowl, mix the paprika, cumin, oregano, thyme, and cayenne, and season with 2 teaspoons of salt. Place the roast on the onions and rub all over with the spice mix. Pour over the beer and lemon juice. Cover and cook on LOW for 5-6 hours or on HIGH for 3 hours.

3. Remove the meat from the pot and shred it using two forks.

4. Crank the heat on the crockpot to HIGH and cook the remaining sauce with the butter until just barely reduced. Toss the beef with the sauce.

5. Stuff the beef and onions into warmed pitas with tzatziki. Then add lettuce, red onions, and herbs. Drizzle over more tzatziki. YUM! Enjoy!

1. In a bowl, combine the yogurt, olive oil, cubed chicken, lemon juice, garlic, shallots, paprika, oregano, chili flakes, and a large pinch each of salt and pepper. Let marinate for 15 minutes at room temperature or up to overnight in the refrigerator.

2. Preheat the oven to 425° F. Arrange the chicken on a baking sheet. Bake 15 minutes, toss and bake another 5-10 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges (watch carefully)

3. Meanwhile, make the Tzatziki. Combine the feta, 1/4 cup yogurt, garlic, and lemon juice in a blender and blend until creamy. Stir in 1/3 cup more yogurt, the cucumbers, and a pinch of salt and red pepper flakes.

4. To assemble, stuff/spread each pita with tzatziki, then lettuce, and chicken. Add red onions and herbs. Drizzle over more tzatziki and if desired, harissa (recipe in notes).

1. To make the chicken. In a 9 x 13-inch baking dish, combine the yogurt, olive oil, lemon juice, garlic, paprika, oregano, and a pinch each of salt and black pepper. Add the chicken and toss to coat. Cover and marinate in the fridge for at least 1 hour or up to 12 hours.

2. Preheat the oven to 425 degrees F. Remove the chicken from the fridge and let it sit at room temperature while the oven preheats.

3. Transfer the chicken to the oven and roast for 20 to 25 minutes, or until the chicken is cooked through. Remove the chicken from the oven and let cool for 5 minutes. Shred the chicken with two forks or thinly slice it.

4. Meanwhile, make the fries. In a small bowl, whisk together the olive oil, garlic, oregano, cayenne, and salt and black pepper to taste. Place the potato matchsticks in a large bowl and pour over half the garlic mixture. Gently toss to coat. Divide the fries between two baking sheets, arranging them in a single layer. Bake for 15 to 20 minutes, then flip, reduce the oven temperature to 400 degrees F, and bake for 15 to 20 minutes more. Remove from the oven and toss with the remaining garlic mix and the feta.

5. Stuff the chicken inside the warm naan and serve with the fries, tzatziki, pickled red onions, and radishes, if desired.

Gather all ingredients.

Make the tzatziki: Combine yogurt, cucumber, garlic, oil, dill, vinegar, lemon juice, salt, and pepper in a blender. Blend until smooth, then cover and refrigerate until needed.

Make the chicken: Whisk garlic, lemon juice, oil, oregano, vinegar, salt, and pepper together in a large glass or ceramic bowl. Add chicken and toss until evenly coated. Cover with plastic wrap and marinate in the refrigerator for 1 hour.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a rimmed baking sheet with foil.

Remove chicken from the marinade and place onto the prepared baking sheet.

Broil in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side. Transfer cooked chicken to a plate and let rest for 5 minutes.

While the chicken is resting, make the gyros: Heat a large nonstick skillet over medium heat. Cook each pita in the hot skillet until warm and soft, about 1 minute per side.

Top warm pitas with chicken strips, tzatziki, lettuce, tomato, and onion.

Enjoy!

In a small bowl, mix balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over chicken, seal, and refrigerate for at least 1 hour.

Preheat an outdoor grill for high heat.

Toss shredded cucumber with 1 teaspoon kosher salt; set aside for at least 5 minutes. In a medium bowl, mix yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.

Remove chicken from marinade and place on the preheated grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.

Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.