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Homemade Gyro Ideas - Which Meat?

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voula_slat

Active member
I've been thinking about trying homemade gyros for the first time, but I'm a little unsure about the best meat to use. I've seen recipes that call for ground lamb and beef, while others recommend using slices of leg of lamb, pork, or even chicken. I know the gyros you get in restaurants are often made on a vertical rotisserie, so I'm curious what works best for home cooks without that equipment.

If you've made gyros at home, what cut or combination of meats gave you the best results? Is leg of lamb worth the extra cost, or is a mixture of ground meats more authentic and easier to work with? I'd also love to hear if you have any seasoning tips or cooking methods that help recreate that classic gyro flavor and texture. Any advice before I give it a try would be greatly appreciated!
 
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Do you marinate your souvlaki?

I've always marinated my souvlaki before grilling it. That's just how I learned to make it, and I usually let it sit for several hours, sometimes even overnight if I plan ahead. I always assumed that was the standard way to prepare it.

Recently, though, I found out that not everyone marinates their souvlaki. Some people simply season the meat right before cooking, while others use only olive oil, lemon, oregano, salt, and pepper without much time to marinate at all.

Now I'm wondering if I've been overthinking it all these years! Does marinating really make a noticeable difference, or is it more of a family tradition than a necessity?

I'd love to hear how everyone here prepares their souvlaki and whether you've noticed a difference in flavor or tenderness.

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Right now I keep mine in large pots instead of planting it in the ground. Since our winters can get pretty cold, I bring the pots indoors before the first hard frost and then put them back outside in the spring. It's worked fairly well so far, but I'm wondering if there's a better approach.

For those of you who grow oregano, do you keep it in containers year-round, plant it directly in the garden, or do something else entirely? How does it handle your winters? I'd love to hear what has worked best for you and any tips you've picked up over the years.

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I've been wondering how commonly butter is actually used in Greek cooking. I know olive oil is such an important part of Greek cuisine, so I'm curious where butter fits in, if at all.

For example, when making things with phyllo like baklava, spanakopita, or tiropita, is the phyllo traditionally brushed with melted butter, olive oil, or does it depend on the recipe and region? I've seen recipes that use both, which made me wonder what would be considered more traditional in Greece.

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Now I'm trying to figure out what might have gone wrong. Could it have been the cut of chicken, the quality of the meat, or maybe the marinade? I usually let it marinate for several hours, but I'm wondering if there's something else that makes a bigger difference.

What are your best tips for consistently tender chicken souvlaki? Do you use yogurt, lemon juice, olive oil, or another ingredient that really helps? I'd love to hear your techniques so I can avoid ending up with tough souvlaki the next time I fire up the grill.

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What are your favorite Greek dishes to eat as leftovers?

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