Gyros are one of my favorite summer meals. It’s perfect for lunch and dinner and takes less than an hour to make. I use heirloom tomatoes, cucumber, and butter lettuce from my local farmer’s market. These veggies taste AMAZING in the summer months, especially if they’re locally grown.
Pickled onions and spicy peppers are great additions to your gyro, depending on your spice preference. Other sauces that would be fantastic are baba ghanoush or hot sauce! No matter what your toppings are,
I hope you enjoy this recipe as much as I do!
Read the written version of this recipe as prepared by Rikki Folger
Gyros, also pronounced gy-ro, are a Greek specialty consisting of seasoned ground meat pressed into a loaf and skewered, then cooked on a vertical spit. Meat is then shaved off and stuffed into pita, tomato, onion, french fries, and tzatziki. In Greece, it’s usually made with pork and sometimes chicken,
though the dish has spread around the world and can often be found made with lamb and beef.
Gyros has many close cousins, such as Middle Eastern shawarma, Mexican al pastor, Canadian donair, German doner (DUnar), and Turkish döner (do-naj).
They all stem from the Turkish doner, which consists of marinated meat stacked in layers onto a large skewer and then cooked on a vertical spit.
About Adam Berkelmans:
Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Hull, Quebec, and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.
Podcast Photo courtesy of Backcountry Hunters and Anglers