{"id":1976146,"date":"2024-03-29T17:11:37","date_gmt":"2024-03-31T21:10:41","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&p=1976146"},"modified":"2024-04-08T17:09:19","modified_gmt":"2024-04-08T22:09:19","slug":"homemade-gyros","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/homemade-gyros\/","title":{"rendered":"Gyros"},"content":{"rendered":"

You’ve probably seen the huge rotisseries of spinning meat at Greek restaurants or food carts. In fact, you probably smelled<\/em> them long before you saw them! Each gyro cone spinning around a slow flame sends out a savory aroma that’s sure to guide you right to the delicious source.<\/p>\n

But what if there’s not a Greek<\/a> restaurant nearby? Learning how to make gyros from scratch seems pretty daunting, and most of us don’t have a spit in the backyard. But it’s doable to make them at home with our step-by-step gyros recipe.<\/p>\n

How to Make Gyros<\/h2>\n

\"GyrosTaste Recipes<\/span><\/span><\/p>\n

Gyros are traditionally made from lamb, a combination of lamb and beef, or chicken. The meat is layered around the base of a skewer to form a tall, wide cone of tightly packed layers. It’s then slow-roasted while spinning around a low flame and sliced off when it’s time to serve.<\/p>\n

The gyro meat can be eaten as part of a gyro salad<\/a>, but it’s most popular sliced directly from the spit and served in a pita<\/a> sandwich that’s so big it’s hard to hold in one hand!<\/p>\n

But to make a gyro at home, it’s more like making a meat loaf. You process the ground lamb and beef in a food processor to create a sort of paste, which will then be baked, weighed down, sliced and seared. By searing it, you achieve a crispy outer layer like a rotisserie gyro.<\/p>\n

Ingredients for Gyros<\/h2>\n