Gyros Meal Recipe

Make gyro mixture

In a large bowl combine ground beef and ground lamb. Add Jimmy's spice blend, minced garlic, grated onion (including juices), salt, black pepper, egg, olive oil and bread crumbs (if using). Mix thoroughly with your hands or a spoon until the mixture is cohesive and slightly tacky. Cover and refrigerate for at least 1 hour (or up to overnight) to let flavors meld.

Shape and cook (rotisserie-style or oven)

If you have a rotisserie: press the meat mixture onto the rotisserie spit in an even cylinder, compacting well so it holds shape. Roast on medium heat until internal temperature reaches 72°C (160°F), about 1–1.5 hours depending on size, slicing thin shavings as outer layers brown. If you don't have a rotisserie: preheat oven to 200°C (400°F). Shape mixture into a tight loaf on a baking tray or vertical spit pan, brush lightly with oil and roast 45–60 minutes until internal temp reaches 72°C (160°F). Let rest 10 minutes, then thinly slice or shave with a knife.

Keep sliced gyro meat warm in a low oven (90–100°C / 200–210°F) while finishing potatoes and rice.

Preheat oven to 220°C (430°F). Toss potato wedges with olive oil, dried oregano, garlic powder, paprika, salt and black pepper in a large bowl until evenly coated.

Spread potatoes in a single layer on a rimmed baking sheet. Roast in the preheated oven for 30–40 minutes, turning once halfway, until golden brown and crisp at edges and fork-tender.

Remove from oven and toss with fresh lemon juice and chopped parsley. Keep warm.

While gyros chill in fridge, preheat oven to 180°C (350°F). In an ovenproof baking dish (about 9x13 in / 23x33 cm), combine washed rice, hot stock, butter or oil, diced onion, salt and bay leaf. Stir once to distribute rice evenly and submerge under liquid.

Cover tightly with foil and bake 25–30 minutes, or until rice has absorbed liquid and is tender. Remove bay leaf, fluff rice with a fork and keep covered until serving.

In a large bowl combine chopped salad leaves, sliced cucumber, halved cherry tomatoes, red onion and Kalamata olives.

Whisk together olive oil, red wine vinegar (or lemon juice), dried oregano, salt and pepper. Drizzle dressing over salad and toss gently. Top with crumbled feta just before serving.

Prepare tzatziki: squeeze excess water from grated cucumber using a clean towel or fine sieve. In a bowl combine Greek yogurt, drained cucumber, minced garlic, olive oil, lemon juice, chopped dill, and salt. Taste and adjust seasoning. Chill until ready to serve.

Warm pita breads in a low oven (5–8 minutes at 150°C / 300°F) or brief toast on a pan.

To assemble each plate: place a portion of oven baked rice and a serving of roasted potatoes. Add a generous portion of thinly shaved gyro meat. Serve Greek salad on the side and a dollop of tzatziki. Offer warm pita for wrapping. Garnish meat with extra parsley or a squeeze of lemon if desired.