Best Gyro Nutrition For Your Health

gyro nutrition

Greece, the country of the Gods of Olympus but also of an inimitable gastronomy. The mediterranean kitchen by excellence, olive oil, dairy products, fresh vegetables, seafood and aromatic plants have a place of honor. Rich, varied and sunny, it benefits from many local specialties equally tasty the ones than the others.


You probably love Kebab, but you don’t like the ones you find in the streets. Too greasy, not always very good, meats not always identifiable, a certain lack of vegetal, industrial sauces ... In short, as people often say, nothing is worth the homemade! That's why we are headed this time to one of the new generation dishes that one finds on all the corners of street but with the perfume a little more traditional.

It’s impossible not to mention the Greek Gyros. A popular Greek dish, and it can be prepared in many ways. So, through this article, the health giving team will show you how to prepare some Gyro plates.


The Gyros is originally Greek, as you know, a pile of pieces of marinated meat and if necessary a bit of fatty slice so that the meat is not too dry at the time of cooking and vegetables. The meat once sliced on its outer edges between successive firings, it is installed in a pita bread with different vegetables and traditionally a Tzaziki sauce.

Gyros with Tzatziki sauce :

  • 500g of roast pork

  • 5 slices of bacon

  • 1 and 1/2 yellow onion

  • 1 garlic clove

  • 1 COC of cumin

  • 1 COC of rosemary

  • 1 lemon

  • Pepper

  • Salt

  • olive oil

tzatziki :

  • 1/2 cucumber

  • 1 garlic clove

  • 1/2 bunch of mint

  • 1/2 bunch of coriander

  • 1 Greek yogurt

  • olive oil

  • salt

  • Pepper


  • 2 tomatoes

  • 1 yellow onion

  • 2 carrots

  • 1/4 red cabbage

  • Rocket

  • 4 pita breads



  • Peel the cucumber, salt it lightly and let it drain in a colander.

  • Peel the garlic head, peel mint and coriander and chop finely.

  • Put the mint, coriander, garlic and cucumber disgorged with the yogurt, salt, pepper, add 3 Tbsp olive oil and mix well. Cover with a film of food and cool.


  • Prepare the marinating with the garlic degermed and finely chopped, the spices, the lemon juice, and 20 cl of olive oil.

  • Cut slices of pork roast less than 1 cm thick and place in a marinade dish. Shoot and place in a cool place for 30 minutes.

  • Remove the meat from the fresh and start stitching it on your brooch for the oven. Divide the roast and bacon slices equally over the spit and slices of remaining 1/2 onion.

  • Turn on your oven in spit-roast mode and roast your Gyros.

  • When the first thickness has taken a beautiful color, begin slicing with a sharp knife this first coat, and continue with roasting your spit until full consumption.

  • Prepare your pita breads, put a little Tzatziki sauce, your fillings to choose and the meat.

Chicken Gyro



  • Slow Cooker Greek Chicken (about 450 g / 1 lb)

  • 4 large pitas loaves

  • Sliced Italian tomatoes

  • Finely sliced Lebanese cucumbers

  • Coarsely chopped leaf lettuce

  • Red onion in slices (optional)

  • tzatziki

Slow Cooker Greek Chicken

  • 3 kg (6 lbs) boneless skinless chicken thigh

  • 1/2 cup (125 mL) commercial chicken broth, reduced in sodium

  • Zest of 1 lemon

  • Juice of 2 lemons (125ml / 1/2 cup)

  • 6 to 8 cloves garlic peeled and crushed with the flat side of a chef's knife

  • Salt and pepper

Tzatziki (cucumber and yogurt sauce)

  • 1 medium cucumber

  • 1 jar of 500g plain Greek yogurt

  • 1 clove garlic, minced

  • Salt


Slow Cooker Greek Chicken

  • Place the raw chicken directly in the slow cooker.

  • Add broth, zest, lemon juice and garlic. Salt and pepper.

  • Cover and cook 3 hours at high power or 6 hours at low intensity.

  • Serve on rice and accompany with a Greek salad.

  • Chicken keeps 4 days in the refrigerator and 4 months in the freezer.

Tzatziki (cucumber and yogurt sauce)

To prepare the tzatziki, peel the cucumber. Using an economical knife (vegetable peeler), form ribbons by peeling the cucumber along the lengthwise direction. Stop before reaching the heart. Chop the ribbons. Then mix the yogurt, cucumber and garlic directly into the jar of yogurt. Salt to taste.


To assemble the gyro, place the chicken on a pita bread. Add the tzatziki. Garnish with tomatoes, cucumber and lettuce. Roll and serve.

Gyros with lamb and tzatziki sauce



  • 2 pitas breads

  • 300 g of lamb meat

  • 1 tomato

  • 1 red onion

  • 1 garlic clove

  • 2 lettuce leaves

  • 1 c. With cumin powder

  • 1 c. Dried oregano

  • Salt pepper

For the tzatziki sauce:

  • 1 cucumber

  • 2 cloves garlic

  • 1 bunch of fresh mint

  • 1 bunch of fresh coriander

  • 4 c. Olive oil

  • 1 Greek yogurt

  • salt pepper


Prepare the tzatziki sauce:

  • Clean and shred the cucumber. Drain for 15 minutes.

  • Peel and chop the garlic.

  • Clean and sponge the fresh mint and coriander. Chop them finely.

  • Mix the grated and disgorged cucumber, Greek yoghurt, chopped mint and cilantro, chopped garlic, salt and pepper in a bowl.

  • Cover the bowl with the film and place in a cool place until serving.

Prepare the gyros:

  • Cut the lamb meat into strips. Put it in a container and add 15 cl of olive oil, 1 tsp. Of vinegar, cumin powder and dried oregano. Salt, pepper and mix well.

  • Cover the food film container and refrigerate for at least 2 hours.

  • Peel and slice the red onion and garlic.

  • In a hot skillet with a little oil, take back the red onion and the chopped garlic.

  • Add the marinated lamb and cook 2 to 3 minutes.

  • Clean and sponge the tomato. Cut into half rings.

  • Cut the pitas in half without cutting them completely. Garnish with lettuce leaves, lamb meat mixture and tomato half-rings.

  • Add a good spoonful of tzatziki sauce to each filling and close the pitas.

  • Serve immediately with fries.

  • Luma Pork Gyros

For this dish of Greek inspiration, the best pork is confit in sunflower oil. Herbs and garlic give to meat. A very special flavor. In place of the refined Luma pork and its aroma of hazelnut and terroir, it is quite possible to use normal Swiss pork meat.


  • 2 kg Swiss Luma swine sirloin

  • 2 l Sunflower oil

  • 2 Finely chopped onions

  • 2 Garlic cloves finely chopped

  • 1 branch Rosemary

  • 1 branch Thyme

  • Grains of pepper, sea salt


  • Parry the sirloin and dice it by approx. 3 cm.

  • Cook the cuts, sunflower oil, onions and garlic at a maximum temperature of 100 ° C.

  • Add rosemary, thyme, peppercorns and pinch of salt. Let simmer for a while.

  • Heat the oil in the pot and sear it Briefly the diced meat.

This dish may be accompanied by crusty or rice with cumin. You can add the tzatziki sauce later.


Sometimes cooks add fat to gyro meat to keep it moist and juicy, so it’s not always the healthiest meal choice. If you want to make gyro meat healthier for you and your family and lighten its nutritional benefits, you have then to prepare it yourself. In May 2005, the “Cooking Light” magazine’s editors recommended us to prepare gyros with shredded meat from a roasted leg of lamb that has very little added salt and no added fat. Or using roast chicken, which naturally contains less fat and cholesterol than red meat.

If you have any concerns about how gyro meat may fit into your diet or you feel that your overall eating plan isn’t striking a healthy balance, speak with your physician or a registered dietitian for personalized advice.


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