Roasted vegetables: Toss your favorite vegetables, such as bell peppers, zucchini, eggplant, and red onion, with plenty of gyro marinade. Pop them in the oven and roast for around 30 minutes at 220C/425F or until tender and slightly caramelized.

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. You may be surprised to see that garlic powder and onion powder are not included in this spice blend. This is because I usually grind fresh onion and garlic with the meat mixture and this seasoning to make gyros. If you don't plan to do this, you can add 1 teaspoon of garlic powder and 1 teaspoon of onion powder to this gyro spice mix. 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! As you can imagine, it’s VERY easy to make this incredibly delicious and versatile Mediterranean seasoning!

Seasoning for Pork Chops

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 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

Two options to choose from. Mix together the dry and wet ingredients and use as a gyro marinade for dinner that night. Alternatively, mix together the dry ingredients and store in a jar, then just add the wet ingredients to make a marinade or rub when you’re ready to cook. 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). 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. 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. 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:Don’t be afraid to adapt the ingredients according to your taste or to what you have. Add more dried herbs (try thyme, basil, tarragon or even mint), or even a sprinkle of cinnamon which features in some Greek meat based dishes. 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! No lemon? No worries! White or red wine vinegar comes to the rescue as a worthy substitute, infusing your marinade with its own zesty acidity. By far, my favorite way to use this amazing Mediterranean seasoning for gyros is, of course, to make homemade gyros!

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. 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

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. Step 1: Gather all your dried herbs and spices. Carefully measure each ingredient according to this recipe, then whisk until blended. 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. Following on from the above… consider mixing up the Greek seasoning blend (without the ‘wet ingredients) in a larger batch so that you always have some in the pantry on hand! Greek lemon potatoes! Just trust me and make them. I’ve made them tens (if not hundreds) of times, and they never disappoint.