Gyro Seasoning: Homemade Gyro and Souvlaki Spice Blend

Gyro seasoning is the herb and spice blend that gives gyros their savoury, garlicky, oregano-rich flavour. Gyros comes from the Greek word for “turn”, after the vertical rotisserie on which the meat is stacked and slowly roasted. You can’t easily build a rotisserie at home, but this blend, a little olive oil and lemon, and a hot oven or grill get you very close. It takes five minutes to mix and keeps for months.

Gyro seasoning recipe

Serves: about ½ cup (enough for 4–5 lb / 2 kg meat). Prep: 5 minutes. Cook: none. Total: 5 minutes.

Ingredients

• 2 tbsp dried Greek oregano, such as our dried Greek oregano
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp sweet paprika
• 2 tsp dried thyme
• 1 tsp dried rosemary, crushed
• 1 tsp dried marjoram (or more oregano)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp black pepper
• ¼ tsp ground cinnamon (optional)
• 2 tsp fine sea salt, such as our Greek sea salt (optional; leave out for a salt-free blend)

Method

1. Crumble the oregano, thyme and rosemary between your fingers to break up the leaves.
2. Mix all the ingredients in a bowl until evenly coloured.
3. Spoon into a clean, dry jar with a tight lid and label it.
4. To use, rub about 1 tbsp per 1 lb (450 g) of meat with olive oil and lemon juice, and marinate for at least 1 hour or overnight.

Gyro seasoning vs souvlaki seasoning

In Greece, souvlaki (cubes of meat on skewers) is usually seasoned simply: olive oil, lemon, salt, pepper and plenty of dried oregano. Gyros meat often carries more spices, such as paprika, cumin and garlic. For a souvlaki seasoning, mix 2 tbsp dried Greek oregano, 1 tsp salt, 1 tsp black pepper and 1 tsp garlic powder, and use it with olive oil and lemon juice as in our Greek chicken marinade.

How to make gyros at home

1. Use boneless chicken thighs, pork shoulder steaks or lamb leg, sliced or left whole.
2. Rub with 1 tbsp seasoning per 1 lb (450 g), 2 tbsp olive oil, the juice of ½ lemon and a grated garlic clove.
3. Marinate in the fridge for 1 hour or up to overnight.
4. Roast at 425°F (220°C) or grill until well browned and cooked through, then rest and slice thinly. For extra crispness, fry the slices briefly in a hot pan.
5. Pile into warm pita with tomato, onion, tzatziki and, as in many Greek gyros shops, a few chips (fries).

The USDA lists safe internal temperatures of 165°F (74°C) for poultry, and 145°F (63°C) with a 3-minute rest for whole cuts of pork and lamb; ground meat should reach 160°F (71°C). For a full skewer recipe, see our pork souvlaki.

Why Greek oregano matters here

Oregano is the backbone of this blend. Dried Greek oregano is known for its strong, peppery, slightly resinous aroma, which stands up to grilling. Rub the dried leaves between your fingers as you add them to release the oils. Our Greek vs Italian oregano guide explains the difference, and our Greek seasoning recipe is a related all-purpose blend for vegetables and salads.

Other ways to use gyro seasoning

• Roasted potatoes and chips: toss with oil and 1–2 tsp seasoning before roasting.
• Mix into ground meat for burgers or Greek meatballs.
• Sprinkle over roasted chickpeas or vegetables.
• Stir a pinch into yogurt for a quick dip.

Storage

Keep the blend in an airtight jar away from heat and light. Ground spices and dried herbs lose aroma over time, so for the best flavour use it within about 6 months. If you leave out the salt, you can salt each dish to taste; see sea salt vs table salt for choosing a salt.

Find the herbs in our Greek oregano collection, more ideas in the Greek pantry recipes, and more herb guides in the pantry guide library.

Sources

• USDA FSIS: Safe minimum internal temperature chart

Gyro seasoning: frequently asked questions