Mustard: I like to add this for a little extra depth and complexity of flavor. It can also help to bind the other ingredients together, creating a more uniform coating on the meat. Dijon mustard is a good choice, or go for American or any yellow mustard. How to make gyro seasoning This maroulosalata (Greek lettuce salad) is simple enough not to draw attention away from the star of the show (the delicious marinated meat!) but adds an interesting flavor twist to a simple green salad.

Garlic lover? Don’t be shy to amp up the garlic in the marinade. Add more dried garlic, or some crushed fresh garlic if you like. Mediterranean roast potatoes: Toss parboiled potatoes with gyro marinade and roast at 425F/220C for 25 to 30 minutes or until tender and crisp for the most delicious roast potatoes you’ve even eaten (perhaps apart from these sensational Greek potatoes which I highly recommend you try too!).

The step-by-step guide below should help you make the recipe perfectly first time. Scroll down to the end for the full recipe including ingredient amounts. Made with just pantry ingredients, so easy to make at the last minute. Perfect for elevating a simple midweek meal! Consider adding a pinch or two of other common Mediterranean spices. How about ground cinnamon, coriander, or nutmeg for a subtle boost in flavor?

There is both overlap and differences between gyros and kebabs – this recipe is a bit of a blend of the two. I call them gyros because that name is more common here. Prepare the Tzatziki Sauce (ideally you will have done this ahead of time as it needs to sit in the fridge for at least an hour). Honey: This adds a touch of natural sweetness, as well as a little delicious caramelization to the meat and acting as a glaze, coating the meat and helping to seal in moisture! All in all, it’s worth including! Don’t serve any kind of meat seasoned with this gyro marinade without this 10-minute tsatziki sauce on the side. It’s such an easy, tasty and healthy recipe to have up your sleeve!

Kebab-gyros seasoning

Lemon juice: This adds aromatic citrus notes to the seasoning blend, and provides a pleasant acidity that helps balance the richness of the meat and other spices. The natural acidity in lemon juice can also help break down proteins, resulting in juicier, more tender gyro meat!

Yes. If you’d like to store the gyro marinade for an extended period or want to make a larger batch, an alternative option is to freeze it in portions. Transfer it to freezer-safe containers or freezer bags, leaving some room for expansion, and freeze for up to 3 months. Thaw the frozen marinade in the refrigerator overnight before using it. Recipes to serve with gyro meat Or you can simply add all of the seasoning ingredients, both wet and dry, directly to the meat. I like to use large Ziploc bags for this. Simply seal the bag tightly, then squish and massage so that all the ingredients get well mixed together and completely cover all of the meat.

Hot Kebab-Gyros Seasoning

For the best results, if you have time let the meat marinate in the seasoning in the fridge for a few hours or overnight before cooking. It’s best to try to use oregano for the reason mentioned above. However, there are ways to subsitute oregano effectively if you don’t have any. In fact, I wrote a whole list of best oregano substitutes if that interests you! Play around with different herbs to switch up the flavor profile. Consider adding different dried Mediterranean herbs like rosemary, thyme, basil, marjoram, dill, mint or parsley.

But this is by no means the only way to use gyro seasoning. Here are more ideas to bring a burst of Greek flavor to your dishes: Lemon pepper: Lemon pepper may be substituted with a tablespoon of lemon juice added to 2 lbs of meat mixture.As you can imagine, it’s VERY easy to make this incredibly delicious and versatile Mediterranean seasoning! Greek-inspired Burgers: Give your burgers a Greek twist by mixing the dry gyro seasoning into the ground meat. Shape the seasoned meat into patties and grill or pan-fry them to perfection. Pair these juicy burgers with tsatziki sauce, fresh tomato slices, and leafy greens. Variations As already mentioned, you can either mix together only the dry ingredients and store them in your pantry, adding the wet ingredients (so honey, mustard and lemon juice) only when you’re ready to prepare your meal. For a creamier and tangier marinade, consider mixing in a few tablespoons of Greek yogurt. It adds a tanginess that complements the other flavors so well. It will also help to keep the meat moist.