Name: Santorinis The Greek Mashouwi Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 1 servings
Cuisine: Greek
Ingredients: 6 oz lamb gyro meat (thinly sliced or shaved); 4 oz chicken gyro meat (thinly sliced or shaved); 4 oz pork souvlaki (cubed, skewered); 1 tbs olive oil (for brushing); 1 tsp salt; 0.5 tsp black pepper; 2 tbs olive oil; 1 tbs lemon juice; 1 clove garlic (minced); 1 tsp dried oregano; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs plain Greek yogurt; 1 tsp lemon juice; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 0.5 tsp salt; 0.5 cups Greek yogurt (full fat); 0.5 cups cucumber (seeded and finely grated); 1 clove garlic (minced); 1 tsp olive oil; 1 tsp lemon juice; 1 tbs dill (fresh, chopped) or 1/2 tsp dried; 0.25 tsp salt; 0.125 tsp black pepper; 0.5 cups long grain white rice (uncooked); 1 cups water; 0.5 tsp olive oil or butter; 0.125 tsp salt; 1 cups romaine lettuce (chopped)

Half Avocado

Sliced Avocado

Over 12 oz of grilled meat; Lamb Gyros, Chicken Gyros & Pork Souvlaki grilled and served with a side of Tzatziki, a side of rice, a small salad, and a Greek Pita.

Combine 2 tbs olive oil, 1 tbs lemon juice, 1 minced garlic clove, 1 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Add cubed pork, toss to coat, cover and refrigerate at least 30 minutes (up to 4 hours) to marinate.

Marinate Pork

Thread marinated pork cubes onto skewers (if using wooden skewers, soak 30 minutes prior to use). Reserve marinade bowl for brushing.

If chicken gyro meat is not pre-seasoned, mix 2 tbs Greek yogurt, 1 tsp lemon juice, 1/2 tsp garlic powder, 1/2 tsp dried oregano and 1/2 tsp salt. Toss sliced chicken in the mixture and refrigerate 15–30 minutes. If lamb gyro meat is already seasoned/shaved, pat dry and set aside. Keep meats chilled until ready to grill.

Preheat grill or grill pan to medium-high (about 400°F/200°C). Brush grill grates with oil or brush meats lightly with 1 tbs olive oil and season with 1 tsp salt and 1/2 tsp black pepper distributed across all meats.

Grill pork souvlaki skewers 10–12 minutes, turning every 2–3 minutes until internal temperature reaches 145°F (63°C) and exterior is nicely charred. Remove from skewers and rest 3–4 minutes, then slice into 1/2" pieces if desired.

Grill chicken gyro slices 4–6 minutes, stirring/turning occasionally until cooked through and slightly charred (internal temp 165°F/74°C). Remove and let rest 2–3 minutes.

Heat lamb gyro meat on the grill or in a hot pan 2–4 minutes just to warm and crisp edges — if using pre-cooked shaved lamb, warm thoroughly until edges are golden.

Prepare cucumber: grate 1/2 cup seeded cucumber, then squeeze out excess moisture using a towel or fine sieve until mostly dry.

In a small bowl combine 1/2 cup Greek yogurt, the drained cucumber, 1 minced garlic clove, 1 tsp olive oil, 1 tsp lemon juice, 1 tbs chopped fresh dill (or 1/2 tsp dried), 1/4 tsp salt and 1/8 tsp black pepper. Mix until smooth. Chill for at least 15 minutes to let flavors meld.

In a small saucepan combine 1/2 cup rice, 1 cup water, 1/2 tsp olive oil or butter and 1/8 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes until water is absorbed.

Remove from heat and let rice sit, covered, 5 minutes. Fluff with a fork before serving.

In a bowl combine 1 cup chopped romaine, 4 halved cherry tomatoes, 1/4 cup sliced cucumber, 2 tbsp thinly sliced red onion, 4 halved kalamata olives and 2 tbsp crumbled feta.

Whisk together 1 tsp olive oil, 1/2 tsp red wine vinegar, 1/4 tsp dried oregano and 1/8 tsp salt. Drizzle over salad and toss gently. Adjust seasoning to taste.

Warm the pita for 30–60 seconds on the grill or in a hot oven. Optional: lightly brush with 1/2 tsp olive oil before warming.

On a serving plate place warmed pita, a generous portion of grilled meats totaling approximately 14 oz (6 oz lamb + 4 oz chicken + 4 oz pork), a small bowl or scoop (~1/2 cup) of rice, a small portion of the Greek salad, and 2–3 tbs tzatziki on the side. Garnish meats with a squeeze of lemon wedge and a sprinkle of chopped parsley if desired.

Serve immediately while meats are hot and tzatziki chilled.

lamb gyro meat (thinly sliced or shaved)

chicken gyro meat (thinly sliced or shaved)

pork souvlaki (cubed, skewered)

olive oil (for brushing)

salt

black pepper

olive oil

lemon juice

garlic (minced)

dried oregano

plain Greek yogurt

garlic powder

Greek yogurt (full fat)

cucumber (seeded and finely grated)

dill (fresh, chopped) or 1/2 tsp dried

long grain white rice (uncooked)

water

olive oil or butter

romaine lettuce (chopped)

cherry tomatoes (halved)

cucumber (sliced)

red onion (thinly sliced)

kalamata olives (pitted, halved)

feta cheese (crumbled)

olive oil (for dressing)

red wine vinegar

Greek pita (warmed)

olive oil (optional, for brushing)

lemon wedge

chopped parsley (optional)

The Greek Mashouwi

Make The Greek Mashouwi Recipe in just 1h 10m. Over 12 oz of grilled meat; Lamb Gyros, Chicken Gyros & Pork Souvlaki grilled and served with a side of Tzatziki, a side of rice, a small salad, and a Greek Pita.

The Greek Mashouwi Recipe

Frequently paired with

Local Coupons