Greek Gyro Platter Recipe

Prepare and cook gyro meat

If using ground gyro mix: in a bowl combine lamb/beef with 1 tbs olive oil, 1 tsp minced garlic, 1 tsp oregano, 1/2 tsp cumin, 1/4 tsp coriander, 1 tsp salt and 1/2 tsp pepper. Mix until well combined. Form into a compact loaf or flat patties. Heat a cast-iron skillet over medium-high heat and add 1 tsp oil. Sear the loaf or patties 3–4 minutes per side until well browned and cooked through (internal temp 160°F/71°C). Let rest 5 minutes, then thinly slice. If using thinly sliced pre-seasoned gyro meat, heat in a skillet until edges are crisp, about 4–6 minutes.

Marinate and grill chicken

In a bowl whisk together 1/2 cup Greek yogurt, 2 tbs olive oil, 2 tbs lemon juice, 2 tsp minced garlic, 1 tsp oregano, 1/2 tsp paprika, 1 tsp salt and 1/2 tsp pepper. Add 1 lb chicken and coat thoroughly. Marinate at least 30 minutes (or up to 4 hours). Preheat grill or grill pan to medium-high. Grill chicken 5–7 minutes per side (thinner slices 3–4 minutes each side) until internal temp reaches 165°F/74°C and char marks form. Let rest 5 minutes, then slice thinly.

Prepare cucumber: grate 1/2 cup peeled, seeded cucumber and squeeze out excess liquid using a towel or cheesecloth. In a bowl combine 1 cup Greek yogurt, the drained grated cucumber, 1 tsp minced garlic, 1 tbs lemon juice, 1 tsp olive oil, 1 tbs chopped fresh dill (or 1/2 tsp dried), 1/2 tsp salt and 1/4 tsp pepper. Mix until smooth. Chill at least 20 minutes to let flavors meld.

Combine 1 cup halved cherry tomatoes, 1 cup diced cucumber, 1/4 cup thinly sliced red onion, 1/4 cup kalamata olives and 1/4 cup crumbled feta in a bowl. Drizzle with 1 tbs extra virgin olive oil and 1 tsp red wine vinegar. Sprinkle 1/2 tsp dried oregano, 1/4 tsp salt and 1/4 tsp pepper. Toss gently and taste-adjust seasoning. Chill briefly or serve at room temperature.

Preheat oven to 400°F (200°C). Brush both sides of 2 pitas lightly with 1 tsp olive oil and sprinkle with a pinch of sea salt. Cut each pita into 6 wedges. Arrange wedges on a baking sheet in a single layer and bake 6–8 minutes until crisp and golden (flip once halfway). Alternatively toast on a skillet over medium heat 2–3 minutes per side.

Preheat oven to 425°F (220°C) if roasting. Toss 2 cups cut potatoes with 3 tbs oil, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/2 tsp salt and 1/4 tsp pepper until evenly coated. Spread in a single layer on a rimmed baking sheet. Roast 25–30 minutes, flipping halfway, until golden and crispy. For frying: heat oil in a heavy pot to 350°F (175°C) and fry potatoes in batches 3–5 minutes until golden; drain on paper towels and toss with seasonings while hot.

Warm sliced gyro meat or grilled chicken slightly in a skillet for 1–2 minutes. Arrange a portion of sliced meat (about 6–8 oz cooked, from the 1 lb) on a platter. Add a small bowl (about 3–4 tbs) of tzatziki, a serving of the Greek salad (about 1 cup), 6 pita wedges, and a generous portion of fries (about 1–1.5 cups). Garnish with lemon wedges and chopped parsley. Serve immediately so pita and fries remain crisp.