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Hometown Gyros #madewithchobani

When we think of delicious things that yogurt goes with, nothing makes our mouth water quite like the gyro. Think about it, delicious paprika, crisp onion, and creamy yogurt. Day. Made.


Enjoy whipping up these Hometown Gyro’s and be sure to share what you think!

Hometown Gyro with Chobani

Yield: 6 servings


For the Gyro:

1 onion, chopped
3 cloves garlic, thinly sliced
1 Tbsp fresh oregano leaves
2 tsp kosher salt
1 tsp sweet paprika
1 tsp ground cumin
1 tsp fresh rosemary leaves
1 tsp ground black pepper
½ tsp fresh thyme leaves
¾ tsp dried mint
¼ tsp ground nutmeg
2 pounds ground lamb
3 to 6 ice cubes
2 Tbsp olive oil

For the Sandwiches:

6 pita
6 red leaf lettuce leaves
1 small red onion, thinly sliced
1 tomato, sliced
½ C Whole Milk Plain Chobani Greek Yogurt
Preheat the oven to 350 degrees F.

Combine the onion, garlic, oregano, salt, paprika, cumin, rosemary, black pepper, thyme, mint and nutmeg in a food processor and pulse into a puree. Add the lamb and ice cubes and pulse into a smooth paste.

Spoon the lamb mixture into a 9 by 5 loaf pan, press it down slightly to remove any air pockets, and smooth over the top.

Bake until lightly browned and an instant-read thermometer inserted into the center reads 145 degrees F.

Let the lamb cool and rest for 20 minutes, before cutting lengthwise into ¼-inch slices.

Heat the oil in a nonstick skillet over medium-high heat. Working in batches, sear the lamb slices, turning once, until browned and crusty, about 1 minute per side.

To serve, arrange the lettuce on the pitas, top each with two slices of the lamb, and garnish with the onion, tomato and yogurt.