If you’ve been reading my blog for more than  a week or following my Facebook, you probably already know that I’m kind of obsessed with Greek food. No matter what, I know if I’m at a Greek restaurant I can eat well and the food will still be awesome. The Greeks love to use fresh ingredients, they cook with olive oil instead of disgusting, rancid vegetable oils, and it’s easy to order off of the menu without having to make substitutions.


I love Greek food so much that I’m even trying to go to Greece for my honeymoon. And while the beaches and culture and architecture are a big part of that…let’s be honest, the biggest part of wanting to go is so that I can eat at least half of the country. I have a normal appetite and don’t tend to overeat, but if we do go to Greece for the honeymoon, you can bet your boots I’ll be eating everythang.

Greek Salad Recipe:

  • 1/2 head of romaine, chopped
  • 1/4 red onion, sliced
  • 1/4 to 1/2 cup grape tomatoes, sliced in half
  • 1/4 large cucumber, diced
  • optional: 1/4 cup feta



  1. Just toss all the ingredients together.
  2. Yeah, it’s that easy.

Now time for the meat!

Homemade Gyro Meat:

  • 1 lb lamb
  • 1/4 red onion
  • 2 tsp oregano
  • 2 garlic cloves
  • salt (find salt HERE)
  • pepper (I use THIS pepper)


  1. Preheat oven to 350.
  2. Combine all ingredients in a food processor. This will help give it the consistency of real gyro meat.
  3. Form into a meatloaf, then bake for about an hour.
  4. Serve as is, or you can slice it and add it back into the oven for 10  minutes to crisp it up.



  1. This sounds so good, I LOVE Greek food! What cut of lamb meat do you use? My local butcher only has lamb chops…

  2. Jennifer Yoder Reply

    Thank you so much, I’ve been looking for a recipe for homemade gyro meat for a very long time. Have a great day! 🙂


  3. figured i’d leave a comment here saying how good this is and if you are looking at this recipe, you have to make it!! the whole outside got this crispy bark on it so i didn’t need to pan fry it at all.

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