Recipe Ingredients

Bell Peppers – A colorful and delicious vegetable, I love using bell peppers in my recipes like my Mango Salad, Egg White Quiche, and Paneer Tikka.

Chickpeas – A classic Greek ingredient to enhance the overall flavor, like in my Vegan Chickpea Curry.

For a full list of ingredients and amounts see the recipe card below.

Step #1: In a large pot over medium heat add in the olive oil and onions and cook until they are golden.

Step #2: Next, add in the ground beef and cook until browned. Be sure to discard any grease before moving on.

Step #3: Next add in the allspice, salt, pepper, garlic, and chickpeas and cook until everything has warmed through.

Step #4: Then, add in the rice that has been soaked and drained, along with the parsley, paprika, and tomato sauce and stir everything together.

Step #5: Add in the water and bring everything to a high simmer, then turn the heat to low, cover, and cook for 20 minutes or until the rice has fully cooked.

Step #6: While the beef and rice mixture is cooking, preheat your oven to 350 degrees Fahrenheit. Then, heat a grill, or grill pan to medium heat and grill bell peppers for 5-10 minutes to soften the peppers and add some grill marks to the outside.

Step #7: Fill a baking dish with broth or water to cover the bottom so the peppers don’t burn and place the peppers in the baking dish.

Step #8: Fill each pepper to the top with the beef and rice mixture (be sure to not overfill the peppers) and bake in the oven for 25 minutes.

Step #9: Remove from the oven and top the peppers with Feta cheese crumbles and fresh parsley then serve and enjoy!

Expert Tips

Choosing Bell Peppers: Here are a few tips on picking the best bell peppers for this recipe.

• Be sure to select larger peppers so they are able to hold more on the inside.
• You want to have stable peppers that can sit upright in a baking dish.
• Choose your favorite colors. Each pepper has a different taste so choose the ones that you and your guests prefer.

FAQs

If you love Greek cuisine, then try these other Greek recipes: Greek Fava, Classic Greek Salad, and Homemade Lamb Gyro.

This Greek Spanakopita recipe is one of my favorites. I have made it for dinner, parties, and showers, and it is always a hit! This dish is so versatile and you can serve it as a main dish with sides to pair with it.

What is Spanakopita?

A traditional Greek savory pie, Spanakopita combines layers of flaky phyllo dough with a filling of spinach, feta cheese, onions, and various seasonings. It is popular for its rich, tangy flavor and crispy texture.

You can enjoy this dish as a main course, appetizer, or snack. Serve it warm or at room temperature. Its combination of fresh greens and creamy cheese makes it a beloved dish in Greek cuisine.

Reasons to Love This Spanakopita

• People love this Spanakopita for its perfect balance of spinach and feta flavors.
• The Spanakopita recipe is easy to follow, making it accessible for cooks of all levels.
• Spanakopita is a nutritious option, packed with vitamins from spinach and protein from feta.

Recipe Ingredients

• Spinach: Provides a fresh, earthy flavor and tender texture essential for the filling.
• Feta Cheese: Adds a tangy, salty taste and creamy texture.
• Yellow Onion: Adds a subtle sweetness and depth of flavor.

See the recipe card for full information on ingredients and quantities.

Variations

• Cheese Alternatives: Substitute or mix feta and ricotta with goat cheese for tanginess. Use cream cheese for creaminess, cottage cheese for a milder taste, or Pecorino Romano for a sharp, salty flavor.
• Garnish Options: Garnish your Spanakopita with a sprinkle of freshly chopped parsley, fresh dill, or fresh mint. A light dusting of lemon zest can add a refreshing citrusy note. For an extra touch of elegance, add a drizzle of extra virgin olive oil just before serving.

Step #2: In a large mixing bowl, add the spinach (well drained), parsley, onion, garlic, olive oil, eggs, crumbled feta, ricotta, dill weed, and black pepper, and stir until everything is combined well.

Step #6: Next, place two sheets of phyllo dough on the short ends of the baking dish with the long edge of the phyllo dough draped halfway over the side of the dish, then repeat with the other side.

Step #9: Spread the spinach mixture over the dough evenly.

Step #11: Brush olive oil on the top of the phyllo dough.

Step #12: Take two sheets of phyllo dough and place the long edge of the dough across the short edge of the dish to cover the top, but leave a little hanging over and then tuck that down into the side of the baking dish. Take two more phyllo dough sheets and do the same over the other half of the baking dish.

Step #14: For a nice crisp top, lightly fold over and crumple a sheet of phyllo dough and place it on top. Repeat with the remaining sheets of phyllo dough, which should be 7-9 more sheets, so that the entire top of the dish is covered with two rows of puffy crumpled phyllo dough. Brush the top layer with olive oil.

Step #16: Bake in the 325 degrees Fahrenheit (163 degrees Celsius) oven for 1 hour, or until the crust is golden brown.

Step #17: Remove from the oven, use the knife to run through the previous cuts so that the squares are cleanly cut after cooking, and enjoy!

Expert Tips

• Drain Spinach Well: Thoroughly drain and squeeze the spinach to remove excess moisture. This prevents the filling from becoming too watery and ensures a firmer pie.
• Remove Excess Liquid: If the filling is too wet or loose, mix in bulgur, rice, or trahana. This is to absorb the excess liquid as the pie bakes.

Frequently Asked Questions

Storage Info

To store Greek Spinach Pie, cover it tightly and refrigerate for up to 3 days. To freeze, wrap portions in foil and place them in an airtight container. You can freeze it for up to 2 months.

To reheat, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and bake for 10-15 minutes until warm and crispy. Avoid microwaving to maintain the phyllo’s crispiness.

Main Dishes to Pair with Spanakopita

• Greek Chicken Gyros with Authentic Tzatziki Sauce
• Baked Greek Chicken
• Chicken Souvlaki
• Greek Chicken Pasta in 20 Minutes

What is Souvlaki?

Souvlaki, often spelled as “souvlakia” in plural, is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It can be made with various meats, but the most common is pork, although chicken, beef, and lamb are also used. It is often served with pita bread, vegetables, and sauces, like our Authentic Greek Tzatziki sauce.

Reasons to Love This Souvlaki

• The lemon, garlic, and herb marinade imparts a tangy and aromatic flavor.
• Chicken Souvlaki Wrap is versatile with toppings selected per individual.
• This Greek Chicken Souvlaki is easy to cook. Its simple preparation and quick grilling make it a go-to meal for busy days.

Recipe Ingredients

• Lemon Juice: Fresh lemon juice brings a bright, tangy flavor, and a refreshing zesty note.
• Dried Oregano: This herb adds a slightly bitter, earthy flavor typical of Greek cuisine.
• Tzatziki Sauce: A creamy, cool contrast to the seasoned chicken, tzatziki made from yogurt, cucumber, and garlic adds a tangy, refreshing layer.

See the recipe card for full information on ingredients and quantities.

Step #3: Marinate for at least 1 hour, but no more than 6 hours.

Step #5: Remove the chicken from the marinade and thread it onto skewers (if you are using wooden skewers, be sure to soak them in water for at least 30 minutes in advance), then discard any unused marinade.

Step #6: Cook the skewers on the preheated grill, turning frequently, until the chicken is nicely browned on all sides and has an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). If you are using a broiler, cook the skewers on a baking sheet on the top rack of the oven, turning frequently, until the chicken is nicely browned on all sides and it has an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).

Step #7: Serve with pita bread, toppings, and our Authentic Greek Tzatziki Sauce, and enjoy!

Expert Tip

When grilling chicken Souvlaki, if you find the skewers are cooking too quickly on the outside while still raw inside, wrap them in foil. The foil will distribute the heat more evenly, allowing the chicken to cook through without burning the exterior. This is especially helpful for thicker cuts or when using chicken thighs.

Frequently Asked Questions

Storage Info

Store leftover Chicken Souvlaki in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the cooked chicken tightly in plastic wrap or aluminum foil, and place it in a freezer-safe bag; it will keep for about 2 months.

To reheat, thaw overnight in the refrigerator if frozen, and then warm in a 350°F (175°C) oven or on a skillet over medium heat until heated through.

More Greek Recipes That You’ll Love

• Spice-Crusted Greek Chicken Skewers
• Greek Fava
• Mediterranean Chicken Pita Sandwich
• Spicy Grilled Veggie Skewers
• Classic Greek Salad
• Pineapple Curry Chicken Skewers

Hey there! I’m head over heels for this effortless Chicken Gyro recipe – its simplicity and flavor are everything! The yogurt marinade brings tenderness to the chicken, and the spices sprinkle Greek magic in every bite.

I adore how this recipe cozies up perfectly alongside our other gyro superstars like Beef Gyros and Lamb Gyros. Planning a party? Jazz it up with some of our Greek Mezes, the small plates that always make a grand entrance!

Why We Love This Recipe

• This Greek Chicken Gyros recipe is easy to prepare. It’s perfect for anyone who values ease and convenience in the kitchen.
• This recipe is nutrient-rich. Filled with lean chicken, fresh vegetables, and herbs, this gyro is not only delicious but also a healthy meal.
• This recipe is flexible, and the toppings can be customized to fit individual tastes and dietary needs.

Recipe Ingredients

Variations

Explore exciting gyro variations to tantalize your taste buds.

Swap tzatziki for homemade hummus. Consider making hummus from scratch for an extra special touch.

For a vegetarian-friendly gyro, you can try it with fried eggplant or opt for all-vegetable Greek salad gyros.

If you’re a fan of spicy foods, you can turn up the heat with spicy gyro variations. Experiment with the following for a fiery kick:

• Jalapeños
• Chili Flakes
• Dash of Hot Sauce

How to Make Chicken Gyros at Home

Make the Tzatziki Sauce

Step #1: Make this Authentic Greek Tzatziki Sauce a few hours in advance or overnight.

Marinate the Chicken

Step #1: Measure the marinade ingredients and put them into a 1-gallon zip top bag, close the bag, and then massage the bag to mix well.

Step #2: Add the chicken tenders to the zip top bag, close the bag, and then massage the bag so that each chicken tender is well covered by the marinade.

Step #2: After the grill/grill pan is hot, remove the chicken from the marinade bag and place it on the grill/grill pan.

Step #3: Cook the chicken for 3 to 5 minutes on each side (cooking time depends on the size of chicken tenders), until they are golden brown and thoroughly cooked with an internal temperature of at least 165 degrees Fahrenheit.

Step #4: Remove the chicken from the grill/grill pan and place onto a cutting board. Cover with foil and allow to rest for 5 minutes.

Step #5: Slice the chicken tenders and put them on a serving plate so that you can assemble the chicken gyros.

Step #1: Lay out a warmed pita bread onto a plate. Place sliced chicken down the middle of the bread. Now, spoon lots of Authentic Greek Tzatziki sauce on top of the chicken. My advice is to go big here so that you are sure to have lots of tzatziki sauce in your gyro. Add the vegetables that you like…cucumber, tomatoes, and red onion. After the veggies, add some feta cheese crumbles and if you like, sprinkle the chopped parsley on top. Fold up the pita bread and enjoy the symphony of flavors in this delicious, Greek Chicken Gyro sandwich that you made at home!

Storage Info

You can store the chicken and pita separately in airtight containers in the fridge. These can stay fresh for 3-5 days. For pitas, reheat as in the recipe. Securely store veggies to maintain crispness.

Reheat gyro components separately to maintain quality. For chicken, use the microwave in 30-second bursts, or gently warm in a skillet with olive oil. In an oven, cover the chicken with foil and heat at 350°F for 10 minutes.

What is a Gyro?

A gyro is a popular Greek dish made from meat cooked on a vertical rotisserie or upright rotisserie. Traditionally, the meat used is pork, chicken, beef, veal, lamb, or a mix of these. It’s often seasoned with a blend of herbs and spices, then slowly roasted to perfection. The origin of the gyro dates back to Greece, where it became a staple street food. The term “gyro” in Greek means “turn,” aptly describing the turning action of the meat as it cooks on the rotisserie.

Reasons to Love These Gyros

• Lamb and beef have a flavorful combination offering a rich and deep flavor.
• The authentic Greek Tzatziki provides a cool, creamy contrast to the spiced meat.
• Eating this Lamb and Beef Gyro is like taking a culinary trip to Greece with an authentic taste of Mediterranean cuisine.

Step #1: Place the red onion in a food processor bowl and process until finely chopped.

Step #3: Return the onion to the food processor with the remaining ingredients and pulse for approximately 1 minute until you achieve a paste-like consistency. The gyro meat mixture will come together in the food processor, similar to a ball of dough.

Step #4: Place the mixture in a glass baking dish. Flatten and smooth the meat into a nice meatloaf shape.

Step #8: Remove the weight and let rest for 30 minutes.

Step #9: Slice the meat into desired-sized slices.

Step #10: Place meat slices on a baking sheet and broil for 3-5 minutes until crispy.

Step #11: Serve in warm pita bread with lettuce, sliced onion, sliced tomato, and this Authentic Greek Tzatziki Sauce. Enjoy!

Expert Tip

After baking the gyro meat, it’s important to carefully drain away any excess fat. This will prevent the meat from having a greasy texture. To do this effectively, remove the meatloaf from the baking dish and gently tilt it over a container or sink, allowing the melted fat to drain off.

Frequently Asked Questions

Storage Info

To store the Lamb and Beef Gyro, let it cool and then wrap it before refrigerating in an airtight container for up to 2-3 days. For longer storage, freeze it wrapped in plastic or a freezer bag for up to 2-3 months.

To reheat, thaw in the fridge if frozen, then warm in the oven at 350°F (175°C) or in a skillet until heated through. Avoid microwaving as it can make the meat tough.

More Greek Recipes That You Will Love

• Greek Gigantes
• Greek Fava
• Baked Greek Chicken
• Greek Braised Chicken Thighs

Get ready for a taste adventure today – it’s basically a Greek flavor explosion on a plate. Made with juicy lamb, spiced up with red onion, garlic, marjoram, rosemary, oregano, salt, and pepper. But hold up – the secret to this recipe? The Authentic Greek Tzatziki Sauce! It’s a creamy, dreamy wonder that takes the gyro to a whole new level.

If you love Greek cuisine, then try these other Greek recipes: Greek Braised Chicken Thighs, Spanakopita, Greek Fava, and Classic Greek Salad. And speaking of Greece, these gyros bring back memories of our stay at the AVA Hotel and Suites in Athens – a fantastic boutique hotel close to many restaurants, shops, and sights.

Reasons to Love Lamb Gyros

• Making Lamb Gyros is simple. This recipe brings gourmet Greek flavors to your table with minimal fuss. Ideal for busy days.
• The flavorful spices like marjoram, rosemary, and oregano offer a delightful, aromatic experience.
• This dish is customizable. It offers options like Beef Gyro, or a combination of Lamb and Beef Gyro.
• The Authentic Greek Tzatziki Sauce adds a genuine touch of Greece.

Recipe Ingredients

• Ground Lamb: The primary protein source and key flavor component.
• Red Onion: Adds a sweet and sharp flavor, enhancing the overall taste.
• Minced Garlic: Provides a strong, aromatic essence that is fundamental to the dish.
• Spice Mix (Marjoram, Rosemary, Oregano): These herbs collectively contribute to the distinct Mediterranean flavor profile.

See the recipe card for full information on ingredients and quantities.

Variations

• Meat Options: Substitute ground lamb with lean ground beef for a slightly different but equally delicious flavor. For a lighter and healthier option, you can use ground turkey.
• Low-fat Greek Yogurt for Tzatziki: Use low-fat Greek yogurt sauce in the tzatziki sauce for a lighter version.
• Whole Wheat Pita: Switch to whole wheat pita for a healthier, fiber-rich option.
• Spicy Twist: To add a kick to your Gyros, you can add spices like peppers or paprika. Incorporate 1-2 teaspoons of red chili flakes or paprika into the ground lamb mixture for a noticeable but manageable heat.

Step #1: Place the red onion in a food processor and process until finely chopped.

Step #3: Return the onion back to the food processor with the remaining ingredients.

Step #4: Pulse for approximately 1 minute until you get a paste-like consistency. TIP: The gyro lamb mixture will form together in the food processor, similar to a ball of dough.

Step #5: Place the mixture in a glass baking dish. Flatten and smooth the meat into a nice meatloaf shape.

Step #6: Place in a water bath and cook at 325°F (163°C) for 60-75 minutes, or until you reach an internal temperature of 165°F-170°F (74°C-77°C).

Step #10: Slice the meat into desired-sized slices.

Step #11: Place meat slices on a baking sheet and broil for 3-5 minutes until crispy, so the texture is like it came off your rotisserie grill!

Step #12: Serve in pita bread with lettuce, sliced tomato, and thinly sliced onion. Don’t forget to add our highly-rated Authentic Greek Tzatziki sauce. You can also garnish your gyro with crumbled feta cheese and diced cucumbers.

Expert Tips

• Thoroughly Dry Onions: Wrap chopped onions in a tea towel and squeeze firmly to remove excess moisture. This step is crucial to prevent the meat mixture from becoming too wet.
• Drain the Fat Well: After cooking, drain off excess fat for a cleaner taste and a more appealing texture.
• Even Compression is Key: Use a weight, like a cast-iron skillet, to compress the meat evenly. This step is essential for achieving the right density and texture.
• Rest the Meat Post-Compression: Allow the gyro loaf to rest after compressing. This resting period helps in flavor development and maintaining a firm texture.
• Broil for Crispiness: Briefly broil the slices to add a crispy edge, enhancing the texture contrast.

Frequently Asked Questions

Storage Info

You can store the cooked gyro meat in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the meat slices in a freezer-safe bag or container for up to 2 months. To reheat, thaw overnight in the fridge if frozen, then warm the slices in a skillet over medium heat until heated through. Alternatively, you can reheat them in the oven at 350°F (175°C) for about 10 minutes, or until hot. Avoid microwaving as it can make the meat tough.

A gyro sandwich is so delicious! It reminds me of our trip to Greece. We stayed at the AVA Hotel and Suites in Athens, which is a great little boutique hotel that is close to many restaurants, shops, and sights to see. Here is the view of the Acropolis from our hotel room balcony!

Reasons to Love These Gyros

• I adore the combination of seasoned beef with cool, creamy Tzatziki creates a perfect balance of flavors that’s simply irresistible.
• Beef Gyros are versatile and you can customize it with various toppings and sides.

Recipe Ingredients

• Red Onion: Used both for the gyro meat mixture and as a topping, adding sweetness and crunch.
• Garlic: A key flavor enhancer, infusing the meat with a rich, aromatic taste.
• Herb Blend (Marjoram, Rosemary, Oregano): These three herbs, work together to give the gyro its distinctive Greek flavor.

See the recipe card for full information on ingredients and quantities.

Step #3: Return the onion to the food processor with the remaining ingredients and pulse for approximately 1 minute until you get a paste-like consistency. TIP: The gyro beef mixture will form together in the food processor, similar to a ball of dough.

Step #4: Place the mixture in a glass baking dish. Flatten and smooth the meat into a nice meatloaf.

Step #5: Place in a water bath and cook at 325°F (163°C) for 60-75 minutes, or until you have an internal temperature of 165°F-170°F (74°C-77°C).

Step #9: Slice the meat into desired-sized slices.

Step #10: Place meat slices on a baking sheet and broil for 3-5 minutes until crispy!

Step #11: Serve in pita bread with lettuce, sliced onion, sliced tomato, and this Authentic Greek Tzatziki Sauce. Enjoy!

Expert Tip

Use a meat thermometer to ensure your beef gyro reaches the ideal internal temperature of 165°F-170°F (74°C-77°C) for juicy, perfectly cooked meat without the risk of overcooking.

Frequently Asked Questions

Storage Info

To store the Beef Gyro meat, wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator, where it will stay good for up to 3-4 days. To freeze it, just wrap it well and it will last for 2-3 months in the freezer.

For reheating, thaw it in the refrigerator if frozen, then reheat slices in a skillet over medium heat or the oven until warmed through.

More Greek Recipes That You Will Love

• Greek Fava
• Lamb and Beef Gyro with Authentic Tzatziki
• Greek Braised Chicken Thighs
• Baked Greek Chicken
• Greek Gigantes