Homemade Gyros or Döner


500 g/ 1 lbs turkey breast or pork neck
2 teaspoons sweet paprika powder
3 teaspoons dry oregano
1 ½ teaspoons dry thyme
½ teaspoon dry marjoram
½ dry rosemary
½ teaspoon ground black pepper
¼ teaspoon cumin
¼ teaspoon coriander
¼ teaspoon cayenne pepper
5 garlic cloves
1 medium onion
juice of ½ lemon
60 ml/ ¼ cup olive oil
For the tzatziki
1 cucumber
500 g/ 2 cups Greek yogurt
juice of ½ lemon
4-5 garlic cloves
a bunch of dill
salt and pepper
To serve
1 flat bread
2 tomatoes, sliced
1 onion, sliced
½ red cabbage, finely shredded


Slice the meat into very thin slices, about 4-5 cm/ 1.5-2 inches long and place them in a large, non-reactive bowl. Add all the spices. Chop the garlic cloves very finely and slice the onions into thin half rings. Add them to the meat together with the lemon juice and olive oil. Do not add any salt at this stage, salt the meat after cooking it. Mix well and place the bowl in the fridge. Leave the meat to marinate for several hours, I marinated it overnight.
For the tzatziki roughly grate the cucumber or dice it very finely. Put them in a colander, sprinkle them with a tablespoon of salt and leave them drain for about 30 minutes. Place them in a clean kitchen towel and squeeze as much water out of them as you can. Mix the cucumber, yogurt, lemon juice, grated garlic cloves and finely chopped dill in a bowl. Adjust the taste with salt and pepper.
Preheat the oven to 200 degrees Celsius/ 390 degrees Fahrenheit.
Heat a large pan and cook the meat on high heat until cooked through. It will not take long. Salt the meat to taste.
In the meantime place the flat bread in the hot oven and heat for about 2-3 minutes until heated through and lightly crisp on top. Take it out and quarter it. Cut each piece horizontally (don't cut through) to obtain a pocket.
Smear the inside of the bread with some tzatziki, add some onion and tomato slices, some shredded red cabbage and the meat. Serve with more tzatziki and vegetables on the side.


Turkish döner or Greek gyros: warm flat bread pockets filled with juicy meat, tzatziki and vegetables




Monday, August 31, 2015 - 3:19am


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