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.

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

Ingredients

For the Gyro Meat:

• 1 lb ground beef (medium or lean, but not extra lean)

• 1 lb ground lamb or pork (or use all beef if you prefer)

• 1 medium onion, roughly chopped

• 6–7 garlic cloves, peeled

• 2 Tbsp dried oregano

• 1 Tbsp dried thyme

• 1½ tsp dried rosemary, crushed

• 2½ tsp dried marjoram

• 2 tsp ground cumin

• 3 tsp salt (or to taste)

• 2 tsp black pepper

For Serving:

• Pita bread

• Tzatziki sauce

• Tomatoes, sliced

• Red onions, thinly sliced

• Lettuce or salad greens

• Feta cheese, crumbled

• Cooking oil

• French fries (optional, for classic Greek style)

Instructions

Prepare the Gyro Meat

1. Make the Onion-Garlic Puree:
   Place the chopped onion and garlic cloves in a food processor or blender. Pulse until you get a smooth puree.

2. Mix the Meat:
   In a large bowl (or stand mixer with a paddle attachment), combine the ground beef, ground lamb (or pork), and the onion-garlic puree. Add all the spices—oregano, thyme, rosemary, marjoram, cumin, salt, and pepper.
   Mix thoroughly until the mixture is sticky and paste-like. This helps give it the classic gyro texture.

3. Chill for Best Flavor (Optional):
   Cover the bowl with plastic wrap and refrigerate for a few hours or up to 24 hours. This step helps the flavors meld, but you can skip it if you’re short on time.

4. Shape and Bake:
   Preheat your oven to 325°F (165°C). Line a baking tray with foil for easy cleanup.
   Shape the meat mixture into a tight log, patting it to remove air pockets.
   For juicier meat, you can wrap the log in foil and insert a skewer through the center (optional, but it helps retain moisture and shape). Place the wrapped meat on the prepared tray.
   Bake for about 1½ hours, turning the log once halfway through for even cooking.
   (If using a loaf pan, you can bake the mixture in the pan, turning the pan in the oven halfway through.)

5. Rest and Slice:
   When the internal temperature reaches 160°F (71°C), remove the meat from the oven. Let it rest for 5–10 minutes before unwrapping.
   Place the cooked gyro upright (using the skewer if you used one) and slice thin strips with a sharp knife.

Crisp and Assemble the Gyros

6. Crisp the Meat:
   Heat a bit of oil in a skillet over medium-high heat. Add the sliced gyro meat in batches and fry for 2–3 minutes per side until lightly crispy and browned.

7. Assemble:
   Warm your pita bread, then layer on a generous scoop of tzatziki, sliced tomatoes, lettuce, red onion, feta cheese, and crispy gyro meat.
   For the full Greek street-food experience, add a few French fries inside.

8. Wrap and Serve:
   Wrap each pita in foil or parchment paper to help hold everything together—and to make eating less messy.

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.

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 fresh cauliflower

• 1 tsp salt

• ½ tsp smoked paprika

• ¼ tsp turmeric powder

• ¼ tsp ground cumin

• ½ tsp black pepper

• ½ tsp ground mustard

• ⅓ tsp dried oregano

• ½ tsp onion powder

• ½ tsp garlic powder

• 1–2 Tbsp vegetable oil

• Parmesan cheese (optional, for serving)

Instructions

1. Prep the Cauliflower:
   Remove the leaves and trim the stem from the cauliflower. Cut it into bite-sized florets, about 1–2 inches each.

2. Mix the Seasonings:
   In a small bowl, combine the salt, smoked paprika, turmeric, cumin, black pepper, ground mustard, oregano, onion powder, and garlic powder. Stir to mix well.

3. Season the Cauliflower:
   Place the cauliflower florets in a large mixing bowl. Drizzle with vegetable oil and toss to coat evenly. Sprinkle the seasoning mixture over the cauliflower and toss again until every piece is well coated.

4. Preheat the Air Fryer:
   Set your air fryer to 400°F (200°C) and let it preheat for about 5 minutes.

5. Cook the Cauliflower:
   Arrange the seasoned cauliflower in the air fryer basket in a single layer. Air-fry for 15 minutes, shaking the basket or stirring the cauliflower halfway through to ensure even browning.

6. Finish and Serve:
   When the cauliflower is golden and crisp on the edges, remove it from the air fryer. Serve immediately, topped with a sprinkle of Parmesan cheese if you like.
   Enjoy 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. 🙂

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 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.

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 potatoes (Yukon Gold or Russet), peeled and quartered

• 1 yellow onion, peeled and quartered

• 4 cloves garlic, minced

• ½ cup olive oil, plus extra for serving

• 16 oz linguiça sausage, thinly sliced (or kielbasa/chorizo)

• 1 bunch collard greens, washed and trimmed

• 8–9 cups chicken or vegetable broth

• Salt and pepper, to taste

Instructions

1. Prep the Collard Greens:
   Remove the tough stems from each collard green leaf. Stack 3–4 leaves at a time, roll them up tightly, and slice crosswise into thin ribbons. Set aside.

2. Start the Soup Base:
   In a large, sturdy pot, combine the potatoes, onion, garlic, ½ cup olive oil, and broth. Bring to a boil over high heat, then reduce to medium-low and simmer until the potatoes are very tender, about 20 minutes.

3. Blend Until Smooth:
   Use an immersion blender (or transfer carefully to a regular blender) to blend the soup base until smooth and creamy.

4. Add the Greens:
   Stir in the collard green ribbons. Let them simmer in the soup for about 15 minutes, until they’re tender but still bright green.

5. Cook the Sausage:
   Meanwhile, heat a large skillet over medium heat. Add the sliced sausage and cook, stirring occasionally, until browned and slightly crispy, 5–8 minutes.

6. Finish the Soup:
   Stir the cooked sausage into the soup. Season with salt and pepper to taste, and bring the soup back to a gentle simmer.

7. Serve:
   Ladle the soup into bowls, and drizzle each serving with a little extra olive oil for richness. Serve hot and enjoy every comforting bite!

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! 

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.