Authentic “Greek” Gyros (Chicago-style)

Over the years, I’ve attempted a few times to make gyro at home, and while the outcomes have invariably been delicious, my efforts fall significantly short of the quality found at the family-owned fast-food establishments I went to as a kid. Until now. This recipe requires some not-so-average ingredients that you might want to cop from our boy Bezos, but I assure you it’s worth it… especially if you’re looking for a fun kitchen project for the weekend. Big shoutout to Modernist Pantry. This is my version of their recipe and technique and I really didn’t change too much.

In Greece, the birthplace of this dish you’ll mostly see pork gyros. In other non-Christian parts of the world you might see it made with lamb/beef. This recipe can be made with beef, lamb, chicken or a mixture thereof. It doesn’t matter, they all work. Personally, I grew up eating lamb and beef gyro from the shops near my house. The popular Greek-American brand Kronos made it popular here in the states and they use lamb and beef premade cones so thats what is nostalgic for me. It’s the memory of those meaty cones that continue to inspire me and I hope it does the same for you. 🤘🏼 Adam

Decked out gyros “sandwich” with a some additional toppings like cucumber and herbs. This picture was taken from an Instagram video I made a while back.

---

Stuff I Use...

Al-Pastor Meat Spit

Meat Glue (Transglutaminase RM) - Told hold the gyros together

Sodium Tripolyphosphate - For supreme juiciness

My Cookware Set

My Dutch Oven

My Induction Burner

Deli Containers

Large Mason Jars (32oz, wide mouth)

Rust-proof Mason Jar Lids

Portable Single-burner Stove

Butane Torch

Butane Canisters

Coarse Reinforced Strainer

Fine Mesh Reinforced Strainer

Sheet Trays

The BEST Smash Burger Spatula

Cutting Board Scraper

Ice Cream Maker

---

The Kronos Gyros girls were part of a 1980s and 1990s ad campaign from Chicago’s Kronos Foods, the company that mass produced gyro cones and made them mainstream in the United States. The posters featured smiling, all American women holding gyros under bold text that said things like “GYROS,” designed to make the food feel fun and approachable. These ads were aimed at restaurant owners to convince them gyros could be the next big sandwich. The campaign worked, and Chicago became the unlikely gyro capital of America.

Over the years, the girls changed but the message remains. Keep your eyes peeled because if you’re lucky, you might still find one pinned up at a local Greek joint.

Yield: 3-4 Sandwiches

Print

With ImageWithout Image

Greek Restaurant-Style Gyros Sandwiches!

Prep time: 15 MinCook time: 1 HourInactive time: 24 HourTotal time: 25 H & 15 M

Ingredients

Classic Gyro (Lamb & Beef)

• 1 pound Ground Beef
• 1 1/2 pounds Ground Lamb
• 3 Garlic cloves, chopped
• 1/2 Onion, chopped
• 1 tsp Dried Parsley
• 1 tsp Dried Thyme
• 1 tsp Dried Oregano
• 1 tsp Black Pepper
• 1 tsp Paprika
• 1/4 tsp Cinnamon
• 1 tsp Tripolyphosphate, 10 grams
• 3 tsp Transglutaminase RM (meat glue) 10 grams

Çhicken Gyro

• 2.5 pounds Chicken Thigh, ground
• 1/3 cup Chicken Fat
• 3 Garlic cloves, chopped
• 1/2 Onion, chopped
• 1 tsp Dried Parsley
• 1 tsp Dried Thyme
• 1 tsp Dried Oregano
• 1 tsp Black Pepper
• 1 tsp Paprika
• 1/4 tsp Cinnamon
• 1 tsp Tripolyphosphate (10 grams)
• 3 tsp Transglutaminase RM aka “meat glue” (10 grams)

Instructions

Classic Gyro (Lamb & Beef)

1. Add onion and garlic to a food processor. Pulse the vegetables 5 times making sure most chunks are gone.
2. Add the ground meat to the processor along with dried parsley, thyme, oregano, black pepper, paprika, cinnamon, black pepper and kosher salt. Blitz for 15 seconds.
3. Add the meat glue and Tripolyphosphate and blitz for another 15 seconds until the meat “rides” the blade of the food processor.
4. Transfer the meat mixture to a plastic wrap-lined conical container (like a quart deli container) and weigh it down. Let the gyro set in the fridge overnight.
5. The next day, spike the meat onto an al pastor-style meat stand and roast in the oven for 30-45 minutes at 300F until the internal temperature reads 165F. Remove the gyro from the oven and allow to rest for 15 minutes before slicing. Feel free to broil or torch the gyro for extra color.
6. Serve with Greek pita, tzatziki sauce, thinly sliced onions, herbs, cucumber and tomato.

Chicken Gyro

1. Add onion and garlic to a food processor. Pulse the vegetables 5 times making sure most chunks are gone.
2. Add the ground meat and chicken fat to the processor along with dried parsley, thyme, oregano, black pepper, paprika, cinnamon, black pepper and kosher salt. Blitz for 15 seconds.
3. Add the meat glue and Tripolyphosphate and blitz for another 15 seconds until the meat “rides” the blade of the food processor.
4. Transfer the meat mixture to a plastic wrap-lined conical container (like a quart deli container) and weigh it down. Let the gyro set in the fridge overnight.
5. The next day, spike the meat onto an al pastor-style meat stand and roast in the oven for 30-45 minutes at 300F until the internal temperature reads 165F. Remove the gyro from the oven and allow to rest for 15 minutes before slicing. Feel free to broil or torch the gyro for extra color.
6. Serve with Greek pita, tzatziki sauce, thinly sliced onions, herbs, cucumber and tomato.

Print

Greek Fries (Lemony French Fries)

Ingredients

• 1 pack Frozen French Fries, store bought
• 1/4-1/2 pound Greek Feta Cheese, crumbed
• Juice of half a Lemon
• 1 tsp Dried Oregano
• Chopped Fresh Dill, garnish
• Chopped Fresh Mint, garnish
• Chopped Fresh Parsley, garnish
• Black Pepper, to taste
• Kosher Salt, to taste

Instructions

1. Cook the fries according to the back of the package then add them to a bowl. Add in the feta, lemon juice, dried oregano, black pepper and a pinch of kosher salt. Garnish with fresh dill and more lemon juice then CRUSH!

Adam's Notes

• Be careful when seasoning the fries with salt. Most store-bought fries come pre-seasoned with plenty of sodium added AND the feta cheese is already quite salty.

Ingredients for Greek Pita: (Top left: Water, Greek yogurt, Bread Flour - small, Bread Flour - large. (bottom left: Greek Olive Oil, Sugar, Kosher Salt, Active Dry Yeast)

Yield: 6-8 Pita

Print

Greek-style Pita

Prep time: 15 MinCook time: 20 MinInactive time: 2 MinTotal time: 37 Min

Ingredients

• 250 g warm water (about 1 cup)
• 7 g dry active yeast
• 14 g sugar (1 tbsp)
• 150 g bread flour (for yeast activation)
• 250 g Greek yogurt, room temperature
• 50 g olive oil (for dough)
• 3.5 g Kosher Salt (1 tsp)
• 500 g bread flour (for dough)
• Olive oil (for greasing bowl)

Instructions

1. In a large bowl, stir together the lukewarm water, yeast, sugar, and 150 g of flour. Let sit for 10–15 minutes until foamy.
2. Add Greek yoghurt, 50 g olive oil, and salt to the mixture and stir to combine.
3. Gradually mix in the remaining 500 g of flour until a dough forms.
4. Transfer the dough to a floured surface and knead for 10 minutes until soft, smooth, and elastic, adding flour if needed.
5. Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let it rise in a warm place for 1.5 to 2 hours until doubled in size.
6. Deflate the dough and divide it into 8 equal pieces. Roll each into a ball, cover, and let rest for 10 minutes.
7. Roll each ball into a 8 inch round. Cover with a towel as you go.
8. Heat a pan over medium heat with a little olive oil. Cook each pita for 1 minute per side, flipping as needed until golden, soft, and puffed. Keep warm under a towel or foil as you finish the rest.

---

Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.