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Favorite way to have your gyros?

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nadellii

nadellii

Active member
I am taking a poll and this is a much debated topic in my circle. How do you like your gyros? I like to make them at home because I can't always get to Greece to have them done right.

How I like mine:

- The correct pita bread, which is hard to find. I tried making it and it wasn't a good experience (I am not great with bread making).
- The meat I prefer are the pork gyros - but I will eat the chicken kind.
- Definitely have to have tzatziki
- Definitely chopped onion and tomato

Every now and then I will get one in Greece with fries in it. I like it but won't do this step at home. Too much work and I don't like it enough...

How about you guys?
 
Gyros are one of my favorite comfort foods, and I agree—it’s all about the right pita and fresh ingredients. When I make them at home, I stick with pork or chicken for the meat, marinated with lots of garlic, oregano, and lemon. I grill it for that smoky, slightly crispy flavor.

Tzatziki is a must for me too—it ties everything together. I like to pile on thinly sliced onions and juicy tomatoes, and I sometimes add a sprinkle of paprika or a dash of hot sauce for a little kick.

As for fries, I’ll add them when I’m feeling indulgent—they’re worth the effort now and then!
 
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Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

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It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

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I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

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I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

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