Gyros (Doners, Yeros)
Homemade gyros with seasoned ground lamb on skewers, spiced with allspice, coriander, and savory, bacon-basted on the broiler. Served in pita with yogurt and fresh tomatoes.
YIELD
6 servingsPREP
8 hrsCOOK
25 minREADY
8 hrsMaking real gyros at home means building the meat on skewers the traditional way. Ground lamb gets kneaded with crushed toasted bread, allspice, coriander, garlic, grated onion, and fresh savory until it’s spiced and cohesive enough to hold its shape. Flattened into thick patties and threaded onto skewers with strips of bacon layered between them, the whole thing refrigerates overnight so the flavors meld and the meat firms up.
The bacon isn’t just for flavor. As it renders under the broiler, it bastes the lamb from the inside out, keeping the meat juicy while the exterior develops a crusty, charred shell. Twenty-five minutes of turning every five minutes and you’ve got that signature crispy-on-the-outside, tender-on-the-inside texture.
Set everything out family-style: warm pita pockets, sliced tomatoes dressed with vinegar and oil, chopped parsley, and plain yogurt. Let everyone build their own.
Pro Tips
- Knead the lamb mixture thoroughly. This isn’t a loose meatball situation. You want a dense, tight texture that slices cleanly off the skewer
- Grate the onion on a box grater rather than dicing. Grated onion distributes evenly and releases juice that helps bind the meat
- Refrigerate overnight. The flavors need time to penetrate and the meat needs to firm up to hold the skewer
- Moderate heat is key. Too hot and the outside chars before the center cooks through
Variations
- Mix half lamb and half beef for a milder, more approachable flavor
- Add a teaspoon of cumin and smoked paprika for a Turkish doner-style spice blend
- Make a quick tzatziki: stir grated cucumber, garlic, and dill into the yogurt
Ingredients
Directions
In a large bowl, combine the ground lamb with the bread, allspice, coriander, garlic, onion, savory, and salt and pepper, and knead thoroughly.
The mixture should be spicy, though not too herby, and hold its shape.
Break into 5 sections, each as large as a navel orange, then break each section into 6 balls.
Knead and flatten slightly to a thickness of about ¾ inch.
Cut the bacon slices into widths equal to these balls, keeping the slices of bacon between them.
Slip a cane skewer through the centers and roll gently with the palms to smooth the edges.
(There will be 5 or 6 skewers, depending on their length.)
Cover and refrigerate overnight.
When ready to cook, set on a broiler tray or grill and cook under moderate heat, turning every 5 minutes.
(The bacon will baste the meat.)
The surface will be crusty and the inside cooked within 25 minutes.
To serve: Put out the bread, meat, tomatoes seasoned with the vinegar and oil, parsley and yogurt in separate dishes.
Guests may open pocket bread and stuff them with meat and seasonings.
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