Greek Gyro Blend Recipe

Greek Gyro Recipe

Serves: 4
Prep Time: 10 minutes
Cook Time: 20–25 minutes

What You’ll Need:

1 lb ground lamb, beef, or chicken

½ packet MyBFFChefs Greek Gyro Blend (about 2 tbsp)

2 tbsp olive oil

Pita bread

Toppings: lettuce, tomato, red onion, tzatziki

Instructions:

In a large bowl, mix meat, olive oil, and seasoning until evenly combined.

Form into a loaf or patties.

Bake at 375°F for 20–25 minutes or cook patties in a skillet 4–5 minutes per side.

Let rest 5 minutes, then slice.

Serve in warm pita with toppings.

Chef’s Tips:

Pack the meat tightly for better texture.

Add a squeeze of lemon before serving.

Warm pita for best results.

Serve It With:

Tzatziki sauce

Greek salad

Roasted potatoes

Hummus and pita chips

Tzatziki Sauce (Yields ~2 cups)

Serves 4

Ingredients

2 cups Greek yogurt (full-fat = best texture)

1 medium cucumber, grated and squeezed dry

2–3 cloves garlic, finely minced

2 tbsp fresh dill, chopped (or 2 tsp dried)

1–2 tbsp lemon juice (or red wine vinegar)

1 tbsp olive oil

½ tsp salt

¼ tsp black pepper

Instructions:

Prep the cucumber (don’t skip this)

Grate it, then squeeze out as much water as humanly possible. This is the difference between thick, creamy tzatziki… and watery regret

Mix the base

In a bowl: yogurt + garlic + lemon juice + olive oil

Add everything else

Fold in cucumber, dill, salt, and pepper

Taste + adjust

More lemon = brighterMore garlic = sharperMore salt = brings it alive

Let it sit (important)

Refrigerate at least 30 minutes
Flavor deepens and mellows out

Classic Pita Bread (Makes 8 pitas)

Classic Pita Bread (Makes 8 pitas)

Ingredients

3 cups all-purpose flour (or bread flour for slightly chewier texture)

2¼ tsp active dry yeast (1 packet)

1 tsp sugar

1 tsp salt

1 tbsp olive oil

1 to 1¼ cups warm water (about 105–110°F)

Instructions

1. Activate the yeast

Mix warm water + sugar + yeast

Let sit 5–10 minutes until foamy


If it doesn’t foam, your yeast is dead. Start over.

2. Make the dough

In a bowl: flour + salt

Add yeast mixture + olive oil

Mix until shaggy, then knead 8–10 minutes until smooth

Dough should be soft, slightly tacky—not dry

3. First rise

Cover and let rise 1–1.5 hours until doubled

4. Divide + rest

Divide into 8 equal pieces

Shape into balls

Let rest 15 minutes (this relaxes the dough so it rolls easier)

5. Roll out

Roll each into a 6–7 inch circle, about ¼ inch thick

Too thick = no pocket
Too thin = crispy, no puff

6. Cook (THIS is where magic happens)

Oven method (best for puff):

Preheat oven to 475°F with a baking sheet or stone inside

Place pitas directly on hot surface

Bake 2–3 minutes until they puff like balloons

OR Skillet method:

Heat cast iron on medium-high

Cook 1–2 minutes per side

May puff slightly, but less dramatic

7. Steam + soften

Immediately wrap cooked pitas in a clean towel

This keeps them soft and flexible

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