Have you ever tried the wonder that is a gyro? It’s easily one of my top choices regarding Greek food. Imagine juicy, flavorful meat that is baked, thinly sliced, and pan-fried until it is perfectly crisp. And the best part is? It’s all wrapped up in a warm and toasty pita and stuffed with the most delicious combination of toppings.

We’re talking about cool and creamy tzatziki sauce, refreshing cucumber, spicy red onion, and the cherry on top: crumbly, tangy feta cheese. Honestly, just thinking about it makes my mouth water! Trust me, once you try this gyro, you’ll ask yourself how you ever got by without it.

You might think you need some fancy tools to make these tasty wraps, but trust me, it’s much easier than you think.

Even though the warm pita and fresh vegetables are tasty, it’s the gyro meat that really stands out. Usually made with lamb, a mix of lamb and beef, or even chicken, the meat is heavily seasoned with garlic, herbs, and spices, making every bite taste like an explosion of flavor.

The best part is making your own gyro meat at home. You don’t need a vertical rotisserie. Just form the meat into a loaf, put it on a skewer, and bake it until the inside is juicy and the outside is crispy. Then, just cut thin pieces of meat at an angle and eat them with your favorite toppings.

So, instead of ordering out, why not make gyros at home and wow your family and friends? They’re easy to make, taste great, and will take your taste buds straight to the sunny beaches of Greece.

What is a Gyro?

Gyro is a popular Greek traditional dish with thin slices of meat that have been cooked on a vertical rotisserie. The meat is usually lamb, beef, or chicken. The meat is often served on pita bread with tomato, onion, and lettuce, as well as sauces and condiments like tzatziki, hummus, and tahini. It can also be served with this amazing Greek lemon rice. 

Feta cheese, olives, and hot peppers are some other common toppings. In some versions of gyro, the pita may also have French fries or other fried vegetables. Overall, gyro is a flavorful and filling dish that has become popular in many regions worldwide.

Gyro Meat Blend

Beef and/or Lamb: Traditionally, this classic Greek dish is made with both beef and lamb. Feel free to try out different ways to put things together to see what you like. Just make sure you use medium or lean ground beef. If you use extra-lean meat, the gyro will be dry.

Onion and Garlic: Pureed garlic and onion are mixed into the meat, giving the dish a flavorful punch. Pureed onion also helps keep the meat from drying out.

Herbs and spices: You’ll need a mix of herbs and spices to really bring out the authentic flavors of a Greek gyro. Think rosemary, oregano (if you can find Greek oregano), cumin, marjoram, thyme, salt, and pepper. Don’t be shy about adding these seasonings—they’re what really make the gyro sing.

How to make Greek Gyro

Step 1: Get the gyro meat ready

First, we’ll get the meat for the gyros ready:

Mix together the amount of ground beef and lamb that you want.

Add chopped onions, garlic, and any spices you like, such as cumin, oregano, paprika, and cinnamon.

Stir everything together until the meat is smooth.

Let the meat rest in the refrigerator for a few hours or overnight to get the most out of its flavors.

Step 2: Shape the meat and cook it.

Once the meat is ready, it is time to shape and bake it:

Turn your oven on to 325°F and line a baking sheet with foil.

Form the meat into a log, drop it a few times on the kitchen counter to get rid of any air pockets, and wrap it tightly in foil.

If you’re using a loaf pan instead, press the meat down to get rid of any air pockets, cover the pan with foil, and place it on the baking tray.

Put the meat in the middle rack of your oven and bake it for about an hour and a half or until the internal temperature of the meat reaches 160°F.

After 1 hour in the oven, turn the meat over once.

If you are using a loaf pan, turn the pan while it is in the oven and remove any fat or grease that builds up.

Step 3: Slice your Gyro

Once the meat is cooked, it’s time to cut it up and prepare it for the gyro sandwich:

Let the meat rest for 5 minutes after taking it out of the oven.

Once the skewer has cooled enough to manage, use it to stand up the meat and cut thin slices off of it.

In a skillet, heat some oil over medium-high heat, and cook the shaved gyro meat for about 2 to 3 minutes per side or until it is slightly crispy.

Step 4: Gyro Assembly 

Finally, it’s time to make your gyro pita sandwich:

Warm the pita bread and spread tzatziki sauce on it.

Add lettuce, tomato, and red onions on top.

Pile on your freshly sliced gyro meat.

Crumble feta cheese over it for some extra tang.

Add some French fries for a real Greek street food experience.

Roll it up tightly and wrap it in foil or parchment paper to keep it together and make it easier to eat.

Save time and effort by cooking Gyros ahead.

One great thing about gyros is that they can be made ahead of time. You can cook the meat, cut it into pieces, and keep it in the fridge for a few days. This makes it easy to put the gyros together when you’re ready to eat. Also, cooking the meat ahead of time gives it a chance to soak in a marinade and get more flavor.

Can I Freeze Gyro meat?

If you don’t plan to eat the gyros in the next two to three days, you can freeze them for 2-3 months. We suggest cutting the cooked meat into pieces before you freeze it. So, you can thaw only what you need instead of having to thaw the whole batch.

Reheating Gyro

When you’re ready to eat your gyros, you can simply reheat the meat. To do this, put a little oil in a frying pan and heat it over medium heat. Add the sliced gyros and pan-fry until heated through and crispy. Then, put the toppings and sauces you want on your pita.

Greek Gyro Recipe

Prepare to add a new favorite meal to your menu with our gyro recipe. With succulent meat, fresh veggies, and creamy tzatziki sauce wrapped in a warm pita, this flavorful dish is a must-try for every gourmet. This dish is simple to follow and sure to wow, whether you are new to Mediterranean cuisine or a seasoned chef. Now, gather your ingredients, and let’s start cooking!

Ingredients

For the Gyro Meat

• 1 pound of ground beef, medium or lean (not too lean)
• 1 pound of ground lamb or pork (You can use all beef)
• 1 onion, roughly chopped
• 6-7 garlic cloves,
• 2 Tbsp of dried oregano
• 1 Tbsp of dried thyme
• 1 ½ tsp of dried rosemary, crushed
• 2 ½ tsp of dried marjoram
• 2 tsp of cumin
• 3 tsp of salt, or to your liking
• 2 tsp of black pepper

For the Gyro Pitas

• Pitas
• Tzatziki sauce
• Tomatoes
• Cooking Oil
• Lettuce salad
• Red onions
• Feta cheese
• French Fries (this is optional)

Instructions

For the Gyro meat

• Start by cutting an onion and garlic cloves into small pieces. You can cut them up by hand or use a blender or food processor to make a smooth puree.
• Mix the ground beef and lamb (or just beef) with the pureed onion and garlic in a large bowl or a stand mixer. Mix in all the spices until the mixture looks like a paste.
• If you have time, cover the bowl with plastic wrap and put the meat in the fridge for a few hours or up to 24 hours to let the flavors blend.
• Turn your oven on to 325°F and line a baking tray with foil.
• After that, shape the meat mixture into a log and tap it a few times on the kitchen counter to remove any air pockets. Alternatively, you can shape the meat into a loaf and put it in a loaf pan.
• Wrap the meat in foil with a skewer through the middle to keep it from drying out and to keep it from losing moisture. Make sure the foil is tightly wrapped around the meat, but be cautious not to push or bend the foil into the meat.
• Place the wrapped gyro meat on the prepared baking tray and bake it for about 1.5 hours on the middle rack of your oven. After an hour, turn the meat over once to ensure that it cooks evenly. If you’re using a loaf pan, you can get the same result by turning the pan in the oven.
• When the meat’s internal temperature reaches 160°F, remove it from the oven and let it rest for 5 minutes before removing the foil. Using the skewer, stand the meat up and cut thin slices from it.

Finishing and Gyro Assembly 

• Put some oil in a skillet and heat it over medium-high heat. Cook the shaved gyro on each side for two to three minutes or until it’s slightly crispy.
• For the Gyro assembly, put warm pita bread on a plate and add a big scoop of tzatziki sauce, lettuce, red onion, tomato, feta cheese, and some shaved gyro meat.
• You can also add French fries for an authentic Greek street food experience.
• Wrap the pita tightly in aluminum foil or parchment paper to keep it together and make it easier to enjoy.
• Have fun eating your authentic homemade gyro.

Hey there! Already feel like a gyro expert? It’s time to show off your cooking skills and spread the joy of this mouth-watering Greek gyros recipe. Let’s give our Pinterest friends something to salivate over. So, come on, click that share button, and let’s make the planet a tastier place, one gyro at a time!

With this air fryer cauliflower recipe, you’re in for a ride full of flavor. In just 15 minutes, this crispy, charred, and delicious cauliflower will make your taste buds dance with joy. We’ve added a lively mix of spices to this dish that will tingle your senses.

The outside is nicely charred and crispy, elevating the cauliflower’s natural sweetness and making you crave for more. This recipe will make your taste buds sing and your belly happy, whether you’re looking for a quick and easy side dish or a tasty snack.

Cauliflower is the unsung hero of the vegetable world. It can be used in many different ways and tastes amazing. This superfood can play any role, from a supporting role in a group of vegetables to stealing the show as a meat substitute in a main dish.

When it’s roasted in the air-fryer at 400 F for just 15 minutes, it becomes a beautiful thing with a taste and texture that will make you want more. Cauliflower is the show’s star, whether you like cruciferous veggies or want to try something new.

How to choose the right Cauliflower

The key to success is choosing the freshest cauliflower possible. When you’re in the produce section, look for a head of cauliflower that is free of blemishes or dark spots and has tightly packed florets and bright green leaves. The weight of the cauliflower also matters because a heavier head means it’s moist and full of nutrients, which results in flavor and enjoyment on your plate.

Do not, however, stop at weight and appearance! You want the gorgeous creamy white color and fragrant freshness that only a truly fresh cauliflower can offer. To avoid any heads with an overpowering odor, be sure to give it a good smell.

With these suggestions, you can make crispy, delectable air-fried cauliflower that is both aesthetically pleasing and delicious, and you’ll be sure to amaze your dinner guests as well.

How to cut the Cauliflower

Start by removing the leaves and any extra stem pieces from the cauliflower to prepare it for the air fryer. Just outside the stem, a quick knife motion will do.

Cut the florets from the stem with a sharp knife or gently pull them off by hand to separate them from the stem. The finished result should be snack-friendly 1-2 inches bite-sized bits.

Once it has been prepared, the cauliflower is ready for seasoning mix and to go into the air fryer, where it will be turned into a crunchy, crispy delight.

The Best Seasoning Mix for Air-Fried Cauliflower

Are you prepared to step up your roasted cauliflower game? Grab your air fryer, then, and be ready to discover a whole new culinary world!

As we all know, roasted cauliflower is excellent on its own, but adding a mixture of flavorful spices elevates it to a whole new level. We’re talking a seasoning mixture that will take this cauliflower to a whole new level!

Let’s now discuss this seasoning mixture. We’re not simply using any old spices; instead, we’re utilizing a specially formulated blend that will bring out the best in your cauliflower. What you’ll need is as follows: ground mustard, smoked paprika, red pepper flakes, turmeric, cumin, oregano, onion and garlic powder, and a dash of salt and pepper.

The red pepper flakes give spice, while the smoked paprika adds a smokey depth. The turmeric gives the cauliflower a wonderful golden color and adds a warm, earthy flavor. Oregano offers a mildly bitter, herbaceous flavor, and cumin contributes a toasty, nutty flavor. Ground mustard adds an acidic undertone, while onion and garlic powder give it a savory edge. A last sprinkle of salt and pepper enhances the natural flavors of the cauliflower.

How to make Air Fryer Cauliflower

Make the Flavorful Seasoning Mix and Combine

Let’s start by getting the seasoning mix ready. In a bowl, mix together the dry ingredients: smoked paprika, red pepper flakes, turmeric, cumin, oregano, onion and garlic powder, ground mustard, and a pinch of salt and pepper. Leave aside.

Next, cut a head of cauliflower into small pieces that are about an inch or two long. Mix the cauliflower with 1 1/2 tablespoons of vegetable oil in a large bowl, making sure that all of the florets are evenly coated.

Now, add the seasoning mix to the cauliflower and toss by hand for a minute or two, ensuring that every piece of cauliflower is covered with the tasty seasoning.

Air-Fry the Cauliflower

Heat your air fryer for 5 minutes at 400°F. When it’s ready, put the seasoned cauliflower in the basket or tray of the air fryer and use the “air fry” setting at 400°F for 15 minutes. Make sure to flip, shake, or stir the cauliflower two or three times while it’s cooking so that it browns evenly.

Serve and enjoy!

When the air-fryer timer beeps, pull the roasted cauliflower out of the air-fryer basket and serve straight away with this air fryer chicken breasts and some dipping sauce. Want to take things to the next level? Sprinkle some Parmesan cheese on top for a cheese kick!

How to Serve Cauliflower?

The ways to serve and enjoy this roasted cauliflower are endless. You can eat it like popcorn for a tasty snack or squeeze some fresh lemon juice on top for a refreshing change.

It’s also the perfect side dish for almost any meal and goes especially well with pork chops, pork tenderloin, chicken, or fish.

Air Fryer Cauliflower Recipe

Now it’s time for a detailed recipe for a yummy ride with this air fryer cauliflower! Forget about bland, boring veggies because this recipe is anything but that. We’re talking about tender and crunchy cauliflower florets that have been perfectly seasoned and cooked to a golden-brown crisp in just a few minutes.

Ingredients

• 1 head of cauliflower, fresh
• 1 tsp of salt
• ½ tsp of smoked paprika
• ¼ tsp of turmeric powder
• ¼ tsp of cumin
• ½ tsp black pepper
• ½ tsp of ground mustard
• 1/3 tsp of oregano
• ½ tsp onion powder
• ½ tsp garlic powder
• 1-2 Tbsp of vegetable oil
• Parmesan cheese, optional

Instructions

• First, take off the leaves and trim the stem. Then, cut the cauliflower into bite-sized pieces about 1 to 2 inches.
• Next, mix all of the dry seasoning ingredients together in a separate bowl and set it aside.
• Put the cauliflower bites in a large mixing bowl and drizzle them with vegetable oil, making sure to cover them well.
• Add the prepared seasoning mix to the bowl and mix everything together until the cauliflower is uniformly coated.
• Before putting the seasoned cauliflower in the air fryer, heat it for 5 minutes at 400°F.
• Air-fry the cauliflower for 15 minutes, shaking or stirring the basket a couple of times to ensure it browns evenly.
• Once the cauliflower is cooked perfectly, take it out of the air fryer and serve it immediately.
• You can eat your delicious and healthy air-fried cauliflower as a snack or side dish with your favorite dipping sauce.

Do you love thist recipe for air fryer cauliflower? It’s a snack you can eat without feeling bad about it. It’s crunchy, tasty, and just plain good! Don’t keep the secret all to yourself. Share the image below on your Pinterest board to spread the love. Your friends and followers will thank you for giving them ideas, and you’ll be known as the greatest foodie guru. 🙂

Air Fryer Cauliflower Video

Hello folks, we’re about to go on a tasty trip to the sunny streets of Portugal! Today, we’ll make Caldo Verde soup, a traditional Portuguese soup that will warm your heart and please your taste buds.

This hearty green soup is not only full of healthy things, but it also has a lot of bold and interesting tastes. So put on your aprons and prepare because it’s time to start cooking! But before we start, I want to tell you a little secret: this soup is so good that it might make you dance to some “fado” (Portuguese traditional music) in your kitchen.

What is Caldo Verde?

Caldo Verde is a mouth-watering soup that has all the flavors of Portugal. This delicious soup comes from the Minho Province in northern Portugal. It is made from shredded collard greens, potatoes, olive oil, onion, garlic, and savory sausage. It has been warming hearts and stomachs since 1936.

Even though it’s often thought of as a national dish, some people might argue that there’s a fierce competitor in the mix (ahem, Acorda de Mariscos). Regardless, the Portuguese love this tasty treat, and it has even made its way to Brazil, where it is very popular. When in Portugal, be sure to enjoy a steaming bowl of Caldo Verde at a wedding or birthday party. It goes well with a piece of broa (Portuguese cornbread).

Ingredients you’ll need

Collard Greens: Collard greens are an important part of this Portuguese green soup. You can use couve-galega, which is a type of Portuguese collard greens, or kale. For the best texture in the soup, cut the greens into thin strips.

Sausage: For this recipe, the most authentic sausage to use is linguica or calabresa. It’s a smoked pork sausage with garlic and paprika that gives the soup a wonderful flavor. If you can’t find linguica, you can use chorizo or kielbasa instead. Don’t use Mexican chorizo, though, because it has a different taste and won’t work in this dish.

Potatoes: You can thicken the soup with Yukon Gold or Russet potatoes. Both will be blended into the soup, so it doesn’t matter which kind of potato you use.

Onion and garlic: These two ingredients make up the base flavor of the soup and are important for incorporating richness and depth.

Broth: The original recipe calls for water, but using either chicken broth or vegetable broth can improve the taste of the soup.

Olive Oil: Many Portuguese dishes use a lot of high-quality olive oil, which adds flavor and good fats to the soup.

Salt and Pepper: Just like with any dish, adding salt and pepper to taste will help bring out the flavors in the dish.

How to make Caldo Verde Soup

Caldo Verde is a traditional Portuguese soup. Its name literally means “green soup” in Portuguese. It’s a hearty and comforting meal made with collard greens, potatoes, onions, garlic, and sausage. It’s great for a cold day. Even if it takes a little time to make, it’s worth it in the end.

Note: At the end of this article, you can find a full recipe with clear instructions and a list of all the ingredients.

Step 1: Prepare the Collard Greens

The first step to making Caldo Verde is to prepare the collard greens. To achieve this, remove the stems from each leaf and stack them. Roll the stacked leaves into a tight cigar shape, then thinly slice the greens crosswise into strips.

Step 2: Make the Caldo Verde Soup Base

The following step is to create the base of the soup. In a big pot, cook the potatoes, onions, garlic, broth (if using), and oil until the onions and potatoes are soft. Once everything is cooked, blend it all together until it’s smooth and creamy. You can use an immersion blender or work in batches in a regular blender. Add the sliced collard greens and cook until soft.

Step 3: Brown the Sausage

Add the sausage to a big skillet with a drizzle of olive oil and sauté until browned while the greens are cooking. Season the soup to taste with salt and pepper before adding the cooked sausage.

Enjoy your flavorful and filling bowl of Caldo Verde, and top it up with a drizzle of olive oil to add even more flavor.

Caldo Verde Soup Variations

As you can see in the image below, this soup can be made in some delicious variations. 

• Making Caldo Verde Vegetarian or Vegan: For a plant-based version of the traditional soup, omit the sausage.
• Pork-Free Alternative: For a comparable flavor profile without using pork products, consider using smoked turkey sausage.
• For bacon lovers: Those who simply can’t get enough bacon can think about adding some extra pieces to their soup for a smoky, salty bite.
• Beans variation: White beans are a popular bean-filled variation that some people like to add to their Caldo Verde for an additional protein boost. If you’re not using sausage in your soup, it’s a fantastic alternative.
• Add Some Texture: Instead of mixing the potatoes, try cutting them into little pieces to add some texture. The texture and feel of the soup will change as a result.

Caldo Verde Soup Recipe

This traditional Portuguese soup has been a favorite for ages for a good reason. Caldo Verde is a classic in homes all around the world thanks to its flavorful blend of crisp greens, creamy potatoes, and savory sausage.

Ingredients

• 4 cups of potatoes, peeled and quartered (Yukon Gold or Russet)
• 1 yellow onion, peeled and quartered
• 4 cloves of minced garlic
• 1/2 cup of olive oil
• 16 oz of linguiça sausage, thinly sliced (you can also use kielbasa or chorizo)
• 1 bunch of collard greens washed
• 8-9 cups of chicken or vegetable broth
• Salt and pepper to taste

Instructions

• First, carefully remove the stems from each collard green leaf and stack 3–4 of them together. Roll them tightly like a cigar, then cut them crosswise into thin strips. Repeat the process with the rest of the leaves and set them aside.
• In a sturdy pot, put your ingredients: peeled potatoes, chopped onion, minced garlic, a drizzle of olive oil, and a lot of chicken broth. Turn up the heat and bring to a boil, then lower the heat to medium-low and let the potatoes simmer until they’re soft and ready to be mashed (around 20 minutes).
• You can use a traditional blender or an immersion blender to make the soup smooth and creamy.
• Add your collard green ribbons, and let them cook until they’re soft and flavorful (around 15 minutes).
• While your greens are cooking, cook the sausage in a large skillet over medium heat until they’re golden brown and crispy (about 5-8 minutes).
• Stir the sausage into your soup, season with salt and pepper to your liking, and bring it to a boil again.
• Serve it hot, and appreciate the burst of flavors in each and every bite! And don’t forget to sprinkle a little extra olive oil on top for a touch of richness.

The soup’s up! If you liked this Caldo Verde recipe, share it on Pinterest. Let’s soup-ercharge the world a pin at a time!