Damn yummy Greek gyros.

Dont you just love to travel, to taste all the flavours from across our oceans and lands. The world is a wonderful place to behold, the food is always amazing, flavourful and memorable.

The gentle waves of the Aegean Sea’s clear blue water lap against the warm sand, another beautiful evening in Greece. Time passes by slowly on a Greek holiday. The days are long and sensuous while the nights are cool and filled with entertainment.

With scrumptious food everywhere, you can eat and eat, plus don’t forget the ouzo and local wines to top off your meal. The memories of my times in Greece come flooding back, happy times, with friendly people and historic sites. Take a cultural tour or just kick back on the beach. Whatever you choose to do, do not forget to try the local fare, especially their gyros.

Gyros are a tasty treat. Packed full of fresh lettuce and veggies, carved hot lamb and tzatziki, they are a flavour explosion that’s pure heaven. When you order in a restaurant, the chef expertly carves the spinning lamb fresh off the spit. If you’ve ever wondered how you can create that same style and flavour at home, it is possible. If you have a rotisserie on your barbecue, you can cook the lamb that way, or you can try a similar play, like the recipe here. It will not disappoint.


1 medium onion, finely chopped
1 lb ground beef
1 lb ground lamb
1 tablespoon fresh garlic, ground
1 teaspoon rosemary
1 teaspoon marjoram
2 teaspoons salt
1 teaspoon fresh, ground black pepper
Some lettuce leaves
1 large tomato, sliced
1/2 cucumber, sliced (optional: remove skins)
I white onion, sliced
1 red pepper, finely sliced
1 green pepper, finely sliced

Pita bread

Place the onion in a blender and blend for two minutes until smooth. Add in beef, lamb, garlic and herbs and blend until you have a smooth paste-like consistency.

Remove meat mixture from your blender, placing it inside a loaf baking tin.

Bake in a water bath (bain-maire) at 325°F for an hour, giving the meat enough time to cook evenly and slowly. The bain-maire is a heated bath that cooks the meat gently and gradually.

Once cooked through, remove the pan from the oven, drain fat, and place it on a cooling rack.

Cover meat with aluminum foil for about 15 minutes. Once cooled place the meat on a chopping board and slice as thinly as possible. The thinner the slice, the better, think how the Greeks carved from their rotisserie.

Add a few slices of meat to a non-stick frying pan and gently heat until it browns.

Place your pita bread in another frying pan, with no oil, heating through on a medium heat.

Once the pita has reached the desired temperature, remove it and carefully open it up.

Place the slices of your warmed meat, lettuce, tomato, cucumber, sliced white onion, red and green pepper inside. Add a little tzatziki sauce and sit back to enjoy. These will not disappoint and are perfect to have on your own or with friends.

Tzatziki Sauce
1 907 gram carton of fresh, natural yogurt
1 cucumber peeled, seeded and diced
1 tablespoon olive oil
1/2 lemon, juiced
Salt and pepper to taste
2 cloves garlic, peeled
2 teaspoons fresh dill, chopped


Using your blender, place the yogurt, cucumber, olive oil, lemon juice, a pinch of salt and pepper, garlic and dill inside. Blend ingredients together for two minutes; this should allow enough time for the mixture to come together in a smooth, creamy consistency.

Remove sauce and place into a small bowl.

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