Gyros Spice

Gyros spice, Greek seasoning for gyros, souvlaki and bifteki

With our gyros spice you bring the Greek taverna home. We blend it in our workshop in Klingenberg am Main from 15 components, with sweet and hot paprika, oregano, garlic, onions, marjoram, rosemary, thyme and Mediterranean herbs. Warm, herbaceous and with the typically Greek paprika depth that makes meat off the spit irresistible.

How to use

A classic for pork gyros on the spit or in the pan, for bifteki (Greek meatballs with feta), souvlaki (lamb or pork skewers), minced meat and Mediterranean pan dishes. Also with grilled halloumi and aubergines. Best stirred into a marinade with olive oil and lemon juice, letting the meat steep for a few hours.

Good to know: The blend already contains sea salt, so add extra salt only sparingly at the end. For a crisp gyros, sear the marinated meat in batches rather than overloading the pan, otherwise it draws water.

Recipe: quick pork gyros

From steak to juicy gyros with tzatziki in just over two hours.

Ingredients for 4:

• 800 g pork neck, in strips
• 2 tbsp gyros spice
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 2 cloves of garlic, pressed
• Pita bread, tzatziki and salad to serve

Method: Mix the meat strips with gyros spice, olive oil, lemon juice and garlic and marinate cool for two hours. Sear in batches in a hot pan for eight to ten minutes, until the edges are crisp. Serve with pita bread, tzatziki, onions and tomato salad.

What's in it?

Sweet and hot paprika form the fruity-warm core with a gentle heat. Oregano, marjoram, rosemary and thyme bring the Mediterranean herb seasoning, garlic and onions the savoury depth. Coriander, cumin and bay round off the blend, while a touch of cane sugar catches the acidity of the tomato.

At a glance

• A Greek blend of 15 components with paprika and Mediterranean herbs
• A classic for gyros, bifteki and souvlaki
• Also for lamb skewers, minced meat and feta
• Use with olive oil and lemon as a marinade
• No flavour enhancers, anti-caking agents or additives

Goes well with

For the Greek table: Greek pyramid salt flakes as a finishing salt and herb spiced salt for the tzatziki. For more smoky depth in the meat, the mild smoked paprika. Stay Mediterranean with herbes de Provence, or turn up the heat with Harissa for lamb and minced-meat dishes. Find more in our spice blends collection.

Frequently Asked Questions

How do I dose gyros spice?
About one heaped tablespoon per 500 g of meat in the marinade. If you like it stronger, season again at the table. Since it contains sea salt, keep the extra salt sparing.

Which meat is the blend suitable for?
Classically pork (gyros, souvlaki) and lamb (bifteki, lamb skewers), but also poultry and minced beef. Vegetarian, it goes with grilled halloumi or aubergines.

How long does the meat need to marinate?
Two to four hours already give a good aroma, overnight makes it most intense. Always keep the meat cool.

What works as a side?
Classically tzatziki, pita bread, onion-tomato salad and rice or fries. A dollop of yoghurt with garlic rounds off every gyros dish.