Who doesn’t crave for a gyro every now and then? Using best quality ingredients will make you have it more often.
Have a look below at the full recipe and don’t forget that you can always print it.
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Take the bowl of a normal mixer and add the minced pork and beef meat,
the milk,
grated
red onions,
parsley,
sweet paprika and clove,
oregano, allspice & cumin,
breadcrumbs,
Extra Virgin Olive Oil,
baking powder,
Attach a dough hook
and mix for 5’ and until a paste like mixture is achieved.
salt & pepper,
Grill in the oven
Spread the gyro mixture and use a spatula to make sure that is evenly spread.
For the salad we add in a bowl sliced onions,
parsley,
lemon juice,
sumac & paprika,
salt
and we toss well. Keep aside.
For the Tzatziki Sauce, we mince the cucumbers, without peeling them, in a high-speed food processor.
Remove the minced cucumbers from the bowl and add into a serving bowl.
Then add the rest of the ingredients starting with the sour cream,
feta,
roasted garlic,
white vinegar,
pickles juice/brine
oregano and
salt.
Pulse for a minute or so.
Pour the mixture in the bowl with the minced cucumbers and mix.
After 30′ we remove the gyro from the oven,
Cut in thin slices, sprinkle more paprika, drizzle some of the Tzatziki and serve with pitta bread next to the salad and the Sour Cream Tzatziki Sauce.
Gyros-Doner with Tzatziki Sauce
Servings: 6 People
Ingredients
FOR THE GYRO
- 600 g Pork , double minced
- 600 g Beef , chuck, double minced
- 120 ml Fresh Milk Full Fat , 3%, Charalambides Christis
- 1 Red Onion , grated
- ½ cup fresh Parsley , finely chopped
- ½ tsp Cloves , ground
- 1 ½ tsp Oregano , ground
- 1 tsp Allspice , ground
- 2 tbsp Sweet Paprika , not smoked, plus more for serving
- 1 tsp Cumin , ground
- 80 g fine Breadcrumbs
- 70 ml EVOO , Extra Virgin Olive Oil, plus more for the oven dish
- 1 tbsp Baking Powder
- 1 ½ tsp Sea Salt
- 1 tsp freshly ground Black Pepper
FOR THE ONION SALAD
- 1 Red Onion , quartered and thinly sliced
- 1 Cup Fresh Parsley , finely chopped
- 1 tsp Sweet Paprika , not smoked
- 1 tbsp Sumac
- 20 ml Lemon Juice
- ½ tsp Sea Salt
FOR THE SOUR CREAM TZATZIKI SAUCE
- 2 Medium Cucumbers , halved and core/seeds removed
- 200 g Sour Cream , Charalambides Christis
- 50 g Feta , Charalambides-Christis
- 15 ml White Vinegar
- 15 ml Pickle Juice
- 1 tsp Garlic Paste
- 1 tsp Oregano , ground
- ¼ tsp fine Sea Salt
Instructions
- Take the bowl of a normal mixer and add all the ingredients of the gyro. Attach a dough hook and mix for 5’ and until a paste like mixture is achieved.
- Turn on the broiler/grill of the oven, max degrees, and place the rack in the middle.
- Take an oven proof dish and brush it lightly with olive oil. Spread the gyro mixture and use a spatula to make sure that is evenly spread.
- Grill in the oven for 30’ aiming for a nice golden colour.
- While the gyro is being cooked we make the salad by adding in a bowl all the ingredients and tossing well. Keep aside.
- We also make the Sour Cream Tzatziki Sauce by mincing the cucumbers, without peeling them, in a high-speed food processor. Remove the minced cucumbers from the bowl and add into a serving bowl. Then add the rest of the ingredients in the bowl of the high-speed food processor and pulse for a minute or so. Pour the mixture in the bowl with the minced cucumbers and mix. Keep aside refrigerated.
- Back to the gyro, remove from the oven and on to a cutting board. Cut in thin slices, sprinkle more paprika, drizzle some of the Sour Cream Tzatziki Sauce and serve on pitta bread next to the salad and the Sour Cream Tzatziki Sauce.
