What are the traditional ingredients and flavors of a classic Greek gyro recipe?
Satisfy Your Cravings with a Classic Greek Gyro Recipe for Lunch
Looking for a fresh and delicious lunch idea? Look no further than a classic Greek gyro! This flavorful sandwich is made with tender slices of grilled meat, crisp veggies, and a tangy yogurt sauce, all wrapped up in a warm pita. Whether you’re a Greek food aficionado or just looking to mix up your lunchtime routine, this gyro recipe is the perfect choice.
- 1 lb. lamb or beef, sliced thin
- 1 onion, sliced thin
- 1 red pepper, sliced thin
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. garlic powder
- 1 tsp. onion powder
- Salt and pepper, to taste
- 1/2 cup plain Greek yogurt
- 1 tbsp. lemon juice
- 1 tbsp. extra-virgin olive oil
- 4-6 whole wheat pitas
- Lettuce, tomatoes, and cucumbers, chopped
- Feta cheese, crumbled (optional)
- Preheat your grill to medium-high heat.
- In a large bowl, combine the sliced meat, onion, and red pepper. Add the oregano, thyme, garlic powder, onion powder, salt, and pepper, and toss to coat the meat and veggies evenly.
- Thread the meat and veggies onto skewers, alternating them as you go.
- Grill the skewers until the meat is cooked through and the veggies are slightly charred, about 8-10 minutes.
- While the skewers are grilling, whisk together the Greek yogurt, lemon juice, and olive oil in a small bowl.
- Warm the pitas on the grill for 1-2 minutes per side, until slightly toasted.
- To assemble the gyros, remove the meat and veggies from the skewers and divide them among the pitas. Top each gyro with a generous dollop of the yogurt sauce, as well as chopped lettuce, tomatoes, and cucumbers. Sprinkle with feta cheese, if desired.
- Roll up the pitas tightly and enjoy!
We hope you enjoy this classic Greek gyro recipe as much as we do! It’s perfect for a quick and easy lunch, and you can even make a batch of skewers ahead of time and store them in the fridge for easy meal prep throughout the week. Give it a try and let us know what you think.
Recipe by Jane Doe. Photo by John Smith.