Gyros and kebab recipes

Gyros and kebab are traditionally made from thinly sliced meat, seasoned heavily with oregano, paprika and lemon before cooking on a hot pan or grill. At home, it's best to fry the meat in small batches so it browns rather than stewing in its own juices.

The dish is usually put together with pita bread, fresh vegetables and yoghurt-based tzatziki, which balances the meat's strong seasoning. It's worth making the tzatziki well ahead of time so the flavours of cucumber, garlic and dill have time to blend into the yoghurt.

Chicken is a popular alternative to beef or pork, since it cooks faster and absorbs the marinade's flavour effectively in as little as 30 minutes. In the vegetarian version the meat is often replaced with halloumi or chickpeas fried with the same spices.

In Ruokaboksi's gyros and kebab recipes the ingredients are measured out for the exact portion, so a restaurant-style flavour experience comes together at home without any extra trips for spices.