5 Recipes Using Greek Gyros Seasoning Blend

Made to a traditional Greek recipe, Greek Gyros Seasoning Blend is a bold, vibrant, warming and punchy spice blend that will bring warmth and zest to almost any dish.

The word “gyros” is pronounced a few different ways in English, but the most authentic Greek pronunciation is /ˈyiːroʊs/, sounding like “YEE-ros.” Alternatively, in British English, it is most commonly pronounced /ˈdʒaɪroʊs/ (“JYE-rohs”). Say it how you want, no one really cares.

Gyros got its name from meat cooked on a vertical rotisserie, similar to the Turkish döner kebab and the Middle Eastern shawarma. The name “gyros” comes from the Greek word γύρος, meaning “turn” or “revolution,” which is a nod to the turning spit on which the meat is cooked. Gyros as it is known today, with meat served in a pita with various accompaniments like tomato, onion, and tzatziki sauce, became popular in Greece in the mid-20th century and spread globally from there.

Here are 5 recipes using Greek Gyros Seasoning: (click the links below to jump straight to the recipes)

1. Traditional Greek Gyros with Homemade Tzatziki
2. Greek-Style Roast Chicken
3. Greek Pork Chops with Ladolemono
4. Barbecued Greek Beef Kebabs with Tzatziki
5. Keftedes Arni (Crispy Greek Lamb Meatballs)

1: Traditional Greek Gyros with Homemade Tzatziki

Get the proper and authentic taste of Greece with these easy-to-make gyros, featuring juicy marinated lamb and a creamy homemade tzatziki. Warming, bright and tasty.

Serves: 4

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Ingredients:

• 500g lamb mince
• 4 tbsp Greek Gyros seasoning blend
• 1 large red onion, finely sliced
• 2 tomatoes, thinly sliced
• 4 large pittas
• 2 tbsp vegetable oil
• Salt and pepper to taste

For the Tzatziki:

• 1 medium cucumber, grated and drained
• 250g Greek yoghurt
• 2 cloves garlic, minced
• 1 tbsp fresh dill, chopped
• Juice of half a lemon
• Salt and pepper to taste

Method:

1. In a bowl, combine lamb mince with the Greek Gyros seasoning. Mix well and form into small patties or meatballs.
2. Heat oil in a frying pan over medium heat. Cook the meat until browned and cooked through, about 10 minutes.
3. While the meat cooks, mix together all the tzatziki ingredients in a separate bowl and set aside.
4. Warm pittas in the oven at 180°C for about 5 minutes or in a hot griddle for extra char.
5. Assemble the gyros by placing the cooked meat on the warmed pittas, topped with sliced onions and tomatoes.
6. Drizzle with tzatziki sauce and wrap tightly.

To Serve: Serve immediately with extra tzatziki on the side for dipping. Garnish with extra dill or a wedge of lemon if you have any handy. Get stuck in and get messy.

2: Greek-Style Roast Chicken

Is there anything better than a traditional roast chicken? Yes – Greek-Style Roast Chicken. This dish brings a Mediterranean twist to your table, perfect for a lazy Saturday meal or convival gathering with friends. Very easy to prepare either in the oven or a BBQ.

Serves: 4

Prep Time: 15 mins

Cook Time: 30 mins (more if using a whole chicken)

Total Time: 45 mins

Ingredients:

• 4 chicken legs (drumstick and thigh) or a whole chicken, spatchcocked
• 4 tbsp of Greek Gyros Seasoning Blend
• 2 tbsp olive oil
• 4 large potatoes, cut into wedges
• 1 large red onion, peeled and cut into wedges
• 2 cloves garlic, finely chopped
• 1 lemon, cut into wedges
• A handful of fresh coriander, roughly chopped
• Salt to taste

Method:

1. Preheat your oven to 200°C. If using a BBQ, ensure it is hot and the grill is clean.
2. Rub the chicken with Greek Gyros Seasoning Blend, ensuring even coverage. Drizzle with olive oil.
3. Arrange the chicken in a large roasting tin. Scatter the potato and onion wedges around the chicken. Distribute the chopped garlic and lemon wedges evenly.
4. Place the roasting tin in the oven and roast for about 30 minutes. If using a BBQ, place the chicken and vegetables in a suitable dish or wrapped in foil, and cook covered on the grill. If you’re using a whole chicken, cook until the juices run clear when the thigh is pierced with a skewer.
5. Halfway through cooking, turn the chicken and vegetables to ensure even cooking and browning. If using a BBQ, you can finish it off directly over the coals for extra char and flavour.

To Serve: Serve the roast chicken hot, sprinkled with fresh coriander. The crispy potatoes and caramelised onions make excellent sides. For a sweet and zesty finish, squeeze the roasted lemon wedges over the chicken before serving. Enjoy with a simple green salad or some grilled vegetables.

3: Greek Pork Chops with Ladolemono

Push the boat out a bit with these juicy Greek pork chops, enhanced with a tangy Greek Gyros Seasoning Blend and a drizzle of homemade Ladolemono, a classic Greek lemon and olive oil dressing. This flavour bomb will bring Mediterranean summer straight into your kitchen.

A quick note – this works best with a fatty pork chop like leg or shoulder pork steaks. Haven’t got pork chops? Try it on pork belly, even better.

Serves: 4
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Ingredients:

• 4 pork chops, at least 2 cm thick
• 4 tbsp of Greek Gyros Seasoning Blend
• 2 tbsp olive oil
• 1 lemon, juiced
• Salt to taste
• Freshly ground black pepper to taste

For the Ladolemono:

• 100ml olive oil
• Juice of 2 lemons
• 1 tsp honey
• 1 clove of garlic, finely minced
• Salt and freshly ground black pepper to taste

Method:

1. Start by preheating your oven to 200°C or prepare your BBQ for medium-high heat. In a bowl, mix the lemon juice and 2 tablespoons of olive oil with 4 tablespoons of the Greek Gyros Seasoning Blend. Stir to create a marinade.
2. Coat the pork chops thoroughly with the marinade. Allow the chops to marinate for at least 15 minutes at room temperature, or overnight in your fridge.
3. For the Ladolemono, whisk together the olive oil, lemon juice, honey, minced garlic, and season with salt and pepper. Adjust the seasoning to your liking, ensuring a balanced blend of tanginess and sweetness.
4. Place the marinated pork chops on a baking tray lined with foil and bake for about 25-30 minutes, flipping halfway through, until fully cooked. Alternatively, grill the chops on the BBQ, cooking each side for about 6-7 minutes or until nicely charred and cooked through.
5. Allow the pork chops to rest for a few minutes after cooking for maximum juiciness.

To Serve: Serve ’em chops hot, generously drizzled with the Ladolemono. Pair with a side of roasted potatoes or a crisp Greek salad. Garnish with a sprinkle of fresh herbs and extra lemon wedges for an additional zest. Boom.

4: Barbecued Greek Beef Kebabs with Tzatziki

Tuck in to the authentic flavours of Greece with these BBQ beef kebabs, amped up with Greek Gyros Seasoning Blend. Perfect for a summer BBQ, these kebabs are paired with a homemade tzatziki sauce for a refreshing finish.

Serves: 4
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Ingredients:

• 600 grams of your favourite steak, cut into cubes
• 3 tbsp Greek Gyros Seasoning Blend
• 1 large onion, quartered
• 2 bell peppers, cut into pieces
• 2 tbsp olive oil
• 1 lemon, juiced

For the Tzatziki:

• 1 medium cucumber, deseeded and grated
• 250 ml Greek yoghurt
• 2 cloves garlic, minced
• 2 tbsp fresh coriander, chopped
• Salt and pepper to taste

Method:

1. Marinate the steak cubes with the Greek Gyros Seasoning, olive oil, and lemon juice for at least 15 minutes, or in your fridge overnight.
2. Thread the marinated steak, onions, and bell peppers onto skewers.
3. Preheat your BBQ to medium-high heat.
4. Grill the skewers, turning occasionally, for about 10-12 minutes or until the meat is cooked to your liking.
5. Mix the cucumber, Greek yoghurt, garlic, coriander, salt, and pepper to make the tzatziki. Chill until ready to serve.

To Serve: Plate up the kebabs with a side of tzatziki sauce and lemon wedges. Add a warm pitta bread and a crisp salad for a complete meal, perfect for a hot and sweaty summer Saturday.

5: Keftedes Arni (Crispy Greek Lamb Meatballs)

Cripsy Greek lamb meatballs? Yessir! They’re an irreverent twist on traditional keftedes, featuring herbs and spices that bring a touch of the Mediterranean to your table. Perfect for a quick and savoury meal, they can be cooked in the oven or grilled on the BBQ for even more flavour.

Serves: 4
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Ingredients:

• 500g minced lamb
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 100g breadcrumbs
• 1 large egg
• 6 tbsp of Greek Gyros Seasoning Blend
• 2 tbsp olive oil
• Fresh mint, a handful, chopped (optional for garnishing)
• Salt, to taste

Method:

1. Start by preheating your oven to 180°C or preparing your BBQ for grilling. If using the oven, line a baking tray with parchment paper.
2. In a large mixing bowl, combine the minced lamb, chopped onion, minced garlic, breadcrumbs, and egg. Add the Greek Gyros Seasoning Blend and mix well until all the ingredients are evenly distributed.
3. Shape the mixture into small, round meatballs, about the size of a golf ball. This recipe should make around 16 meatballs.
4. If using the oven, arrange the meatballs on the prepared tray and drizzle with olive oil. Bake for about 30 minutes, turning halfway through, until golden and crispy. Alternatively, if you’re using the BBQ, place the meatballs directly on the grill and cook for about 15 minutes, turning occasionally, until evenly charred and cooked through.
5. Let the meatballs rest for a few minutes before serving. Being cooked is hard work.

To Serve: Plate the lamb meatballs while they’re still warm. Garnish with chopped fresh mint for a refreshing contrast. These meatballs pair beautifully with a side of tzatziki and warm pitta bread, or a simple Greek salad. Kalí óreksi!