In late 2025, there was a viral trend going around online, making döner kebabs in your oven using parchment paper. I have always been more partial to Greek gyros personally, so I hybridized that cooking method with the seasoning from my Greek pork roast. The result? Gyro at home!

(Greek pork roast recipe forthcoming 😜, it’s my recreation of the flavor of roast pork and pork souvlaki I had in Sparti, Greece, will link it here when uploaded)

Ingredients

• 2 medium onions, lightly chopped
• ¼ cup olive oil
• 1 lb. ground lamb
• 1 lb. ground beef
• ½ cup plain Greek Yogurt
• 1 Tbs dried rosemary 
• 1 Tbs dried sage
• 1 Tbs dried thyme
• 1 Tbs dried oregano
• 1 Tbs Salt
• 1/2 Tbs ground cumin
• 1 Tbs black pepper

Instructions

1. Toss the onions in a food processor with the olive oil and yogurt, blend until you get a slurry. Toss in bowl with ground meats.
2. Recommend you run all the herbs and spices in a nut/spice grinder if you have one, will help prevent getting any course bits in the gyro meat. Once that is done, add to the meat/slurry mixture, mix well.
3. Set oven to preheat to 400F. While that preheats, cut 6 sheets of parchment paper (12×16 inches).
4. Divide the meat mixture into thirds. Take a third, put it between two pieces of parchment paper; supposedly you can use a rolling pin to spread the meat mixture out, I find using my hands or a small plate works best, to each their own. You will want it to be a little less than ¼ inch thick. Once that is done, start rolling on the 12 inch side. Once tightly rolled, place in roasting pan; repeat for the rest of meat.
5. Cover roasting pan, roast in oven for 20 minutes. If gyro has released excess fat, drain from pan, cover again and roast for another 15 minutes. Check again, see if any fat needs to be drained. Roast for an additional 5-10 minutes if needed, you want to see the paper to start getting a little browned and singed.
6. Once done cooking and they are cool enough to handle, remove parchment paper; the gyro meat should just fall apart into ready to serve chunks.
7. Use to fix Greek Salad or Gyro Wraps. You will need Pita Bread (I recommend Joseph’s personally, I think it’s pretty close to the really soft pitas you get in restaurants), chopped lettuce, feta cheese, tzatziki sauce (most grocery stores sell this now, just buy a container, save yourself the hassle of making it from scratch), chopped tomato, and chopped red onion.

Yield: 2 lbs. of succulent Gyro meat

House-Keeping:

• I’m drafting a couple of posts to have ready to go for posting, so expect more regularity of posts going forward. I’m shooting for once a week uploads. Subscribe to the email list so you are alerted when they go up!
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