Thursday, June 4, 2015

Gyro Kabobs for #HotSummerEats 2015

Aren't you excited to see what everyone cooked up for today's Hot Summer Eats?  I know I am.  I am so happy that Cam, of Culinary Adventures with Camilla, came up with this great event.  I have gotten so many new recipe ideas and the week isn't even over yet!.

Today I am sharing with you a delicious Greek flavored recipe, Gyro Kabobs.  You can serve these kabobs on sandwiches, as they did in the June 2008 edition of Cuisine at Home, from where I took this recipe or you can serve it, as I did, with a side of  Rice Pilaf with Carrots and Parsley.

You form the kabobs and put them onto skewers for easy cooking.
While the kabobs grill, put together your Feta-Yogurt Spread and Greek Salsa.

I served mine on a platter, topped with the Feta Spread and Greek Salsa.
I then put the bowls of toppings on the table for people to add as wished.

The original recipe had you make gyro sandwiches with the kabobs.
I chose to serve them with a side of Rice Pilaf.

I was very happy that I didn't have to make any runs to the store for fresh herbs while making this recipe.  I relied on all of the wonderful products provided by one of our sponsors, Gourmet Garden.
Don't forget to go back to the rafflecopter and enter to win some great products from our wonderful sponsors of this event.

Gyro Kebabs
very slightly adapted from Cuisine at Home, Issue 69

1 lb. ground lamb
1/2 small, sweet onion, chopped
1/4 c. chopped parsley (I used Gourmet Garden, lightly dried)
1 clove garlic, minced or 1 t. Gourmet Garden, chunky garlic
1/2 c. panko bread crumbs
1/4 t. Gourmet Garden chili paste (or cayenne pepper to taste)
salt to taste

Combine all ingredients in a large bowl.  Divide meat into 8 portions forming each into a cylinder about 4" long and 1" wide.  Insert a skewer into each and spray with cooking spray.  Grill kebabs on a hot grill, covered, turning occasionally until cooked to desired doneness, about 8 minutes.

While kebabs are grilling put together the toppings.

Feta-Yogurt Spread

1/2 c. Greek Yogurt
1/4 c. Feta Cheese, crumbled
juice from 1/4 of a large lemon
1 T. olive oil
1 t. Gourmet Garden Oregano or dried Oregano

Combine all ingredients in a bowl.

Greek Salsa

1 tomato, diced
1/2 cucumber, seeded and diced
Juice from 1/2 lemon

Combine all ingredients in a bowl.

Serve Kebabs topped with Feta-Yogurt Spread and Greek Salsa.  Print Recipe


  1. I love everything about this, Wendy. I can think of so many uses for that feta spread (like just hand me a spoon)!

  2. Gyros are a family favorite! Can't wait to break out the grill this weekend. I might have these on it. Thanks for sharing, Wendy.

  3. That sounds so fresh, tasty, and delicious Wendy! Yumm!!

  4. YESS I need these in my life asap! I had originally intended on making a gyro kabob myself but got sidetracked from the idea when all the products came and "greek" flavors were taken over by others.

  5. Wonder if they would be as good with hamburger. We aren't a lamb eating family here. That special spread sounds yummy

  6. I tried making kabobs like that with a friend and we simply couldn't get the meat to stay around the skewer. Yours turned out perfectly!

    1. I wonder why...they are just like long meatballs really. I didn't have any problems but my skewers burnt quite a bit.


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